Description
A luscious and creamy Vegan Strawberry Cheesecake made with a gluten-free cookie crust and a rich, smooth filling blended with fresh strawberries, coconut cream, and vegan cream cheese. Topped with a homemade strawberry compote, this no-bake dessert is perfect for vegan and gluten-free diets and makes a delightful, fruity treat for any occasion.
Ingredients
Scale
Crust
- ~2 cups (200g) plain sweet cookies, gluten-free if needed
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
Vegan Strawberry Cheesecake filling
- 16 oz (480g) vegan cream cheese, room temperature (2 x regular tubs)
- ½ cup (100g) granulated sugar
- 3 tablespoons (45g) melted coconut oil or cacao butter, or 2 teaspoons agar powder
- 3 tablespoons (45g) lemon juice and zest, or to taste
- 1 teaspoon vanilla extract, or to taste
- 3 cups (360g) fresh or frozen strawberries
- 1 cup (240g) thick scoopable canned coconut cream
- ¼ cup (30g) cornstarch / corn flour
- 1 teaspoon beetroot powder, or pink food coloring, to color if needed
Strawberry Topping
- 1 cup (120g) fresh strawberries, stems removed (can substitute half with raspberries)
- 1 tablespoon cornstarch / corn flour
Instructions
- Make the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper. Pulse the cookies in a food processor until fine crumbs form. Add the melted vegan butter and pulse until combined. Firmly press the mixture into the bottom of the prepared cake pan. Set aside.
- Make the cheesecake filling: In a food processor or blender, combine vegan cream cheese, granulated sugar, melted coconut oil, lemon juice and zest, and vanilla extract. Blend until smooth and set aside. In a medium pot, add strawberries and a dash of water. Simmer over high heat, mashing and breaking down the strawberries until reduced to about ½ heaped cup (~180g) with a thick sauce consistency, about 10-15 minutes.
- Thicken the strawberry mixture: Add coconut cream and cornstarch to the pot with the strawberry reduction and whisk thoroughly. Bring the mixture to a gentle boil for 5 minutes or until thickened. It may separate but that’s normal.
- Combine filling components: Add the thickened strawberry mixture to the food processor with the cream cheese blend. Process until completely smooth. Add beetroot powder or pink food coloring if desired for color. Taste and adjust lemon juice or vanilla extract if needed.
- Chill the cheesecake: Pour the cheesecake filling into the cake pan, smoothing the top. Cover and refrigerate for at least 4 hours or until set.
- Prepare the strawberry topping: In a small saucepan over high heat, combine the majority of fresh strawberries and cornstarch. Mash the strawberries with a fork or blend until a thick sauce forms. Sweeten to taste if desired. Let cool completely.
- Serve: Just before serving, top the chilled cheesecake with the cooled strawberry compote and the reserved fresh strawberries. Store leftovers in the refrigerator for up to 5 days.
Notes
- Substitute the plain sweet cookies with Oreos or chocolate cookies for a vegan Oreo strawberry cheesecake variation.
- You may use liquid sweeteners like maple syrup instead of granulated sugar, but note the cheesecake may be slightly softer.
- If using agar powder, mix it with the coconut cream and cornstarch mixture before adding to the strawberry reduction; agar requires cooking to activate.
- Avoid light canned coconut cream or coconut milk as they have less thick scoopable cream; regular canned coconut cream is recommended for best texture.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
