Description

Indulge in this luscious Vegan Strawberry Cheesecake, a delightful blend of creamy, fruity goodness atop a crisp cookie crust. Perfect for special occasions or a sweet treat any day!

Ingredients

Units Scale

Crust

~2 cups (200g) plain sweet cookies, gluten-free if needed
1/3 cup (75g) vegan butter, margarine, or melted coconut oil

Vegan Strawberry Cheesecake filling

16 oz (480g) vegan cream cheese, room temperature
1/2 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, to taste
1 teaspoon vanilla extract, to taste
3 cups (360g) fresh or frozen strawberries
1 cup (240g) thick scoopable canned coconut cream
1/4 cup (30g) cornstarch or corn flour
1 teaspoon beetroot powder or pink food coloring, to color if needed

Strawberry Topping

1 cup (120g) fresh strawberries, stems removed
1 tablespoon cornstarch or corn flour

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Instructions

Make the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper. Add cookies to a food processor and pulse into fine crumbs. Combine with melted butter and press into the pan.
Make the cheesecake filling: Blend cream cheese, sugar, coconut oil, lemon juice/zest, and vanilla until smooth. Simmer strawberries, then reduce and mix with coconut cream, cornstarch. Blend with the cream cheese mixture.
Chill and serve: Pour filling into the pan and chill for 4 hours. Make the strawberry topping by cooking strawberries and cornstarch into a sauce. Top the cheesecake and serve with fresh strawberries.

Notes

Substitute with Oreos or chocolate cookies for an epic vegan oreo strawberry cheesecake.
Consider using a liquid sweetener like maple syrup for a slightly softer cheesecake.
If using agar powder, mix with coconut cream and corn flour/starch before adding to the strawberry reduction.
Choose regular canned coconut cream for the best consistency.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 18g
Sodium: 220mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg