vegan strawberry cheesecake

Creamy vegan strawberry cheesecake which is no bake and has no cashews! This is the best vegan strawberry dessert you can ask for!

Vegan Strawberry Cheesecake

(75 grams) vegan butter, margarine oil

(480 grams) vegan cream cheese (room temperature (2 x regular tubs))

(100 grams) granulated sugar (or light-coloured sweetener of choice)

(45 grams) melted coconut oil

(45 grams) lemon juice and zest (or

vanilla extract or vanilla bean powder

strawberries

(240 grams) thick scoopable canned coconut cream ((note 3))

(30 grams) corn starch / corn flour

beetroot powder (to colour if ndeed)

corn starch / corn flour

Line a 20 cm (8 inch) spring-form or loose-bottom cake tin with baking paper.

Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake tin. Set aside.

To make the crust:

Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth.

Add the strawberries and a dash of water to a medium-size saucepan over high heat. Simmer and mash with a fork or stick blender to help the strawberries break down. Cook for 10-15 minutes or until the mixture has reduced to around 1/2 cup, heaped (~180g). It should be the texture of tomato pasta sauce.

Add the coconut cream and corn starch/flour to the saucepan of reduced strawberries and whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens up. The mixture may seperate which is normal!

Add the strawberry mixture to your food processor/blender with the cream cheese mixture and blend until as smooth as possible. If desired, add beetroot powder to colour. Pour the cheesecake filling into your cake tin and smooth the top. Chill the cheesecake the fridge for 4 hours or until set.

To make the filling:

Add most of the strawberries and all the corn flour/starch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until thickened to a jam-like consistency. Sweeten if desired.

Just before serving, top the cheesecake with the strawberry compote and reserved strawberries. Leftovers will keep in the fridge for 5 days.

To decorate:

This Vegan Strawberry Cheesecake is a total showstopper! It’s made with an oreo cookie crust, a dreamy cream cheese filling, and homemade strawberry sauce to take every bite to the next level.

Oreo cookies

vegan butter, melted

coconut cream (or plain vegan yogurt)

sugar

cornstarch

vanilla extract

lemon juice

fresh strawberries, half diced and half halved

water

Preheat the oven to 350 degrees F. Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottoms and the sides. Place a circle of parchment paper on the bottom of the pan, and spray the bottoms and sides of the pan with non-stick spray.

Prepare the pan and preheat oven

In a food processor or blender, pulse the Oreo cookies until they are fine crumbs.

Pour the crumbs into a large bowl and stir in the melted vegan butter until well combined.

Dump the crumbly crust into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a bit. Set aside.

Prepare the crust

In the bowl of a stand mixer with whisk attachment, or using an electric hand mixer, beat the vegan cream cheese until smooth, about 1 minute.

Add the rest of the cheesecake ingredients (coconut cream or yogurt, sugar, cornstarch, vanilla and lemon juice) and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed.

Pour into the prepared crust and spread it evenly.

Make the cheesecake filling

Place in the center rack of the oven and bake for 50 minutes. Do not open the oven door during this time. After 50 minutes, turn off the oven but let it sit in the oven for another 10 minutes. It will still be jiggly and not look super done, but it firms up as it chills.

Remove from the oven and let cool at room temperature for 15 minutes. Transfer to the refrigerator and let cool overnight, or at least 4-6 hours. It firms up considerably the longer it chills. Even after 6 hours the middle will be pretty soft, so chill overnight if at all possible.

Bake and chill

Place the diced strawberries, 2 tablespoons water, sugar and vanilla in a small pot on the stove. Bring to a simmer over medium heat, stirring.

Simmer gently for 10 minutes until the strawberries break down, stirring frequently.

In a small bowl, stir the cornstarch with the other 2 tablespoons water, then stir into the strawberry mixture on the stove. The sauce will thicken slightly.

Now add the halved strawberries and cook for 1 minute. Remove from heat and let the sauce cool for about 30 minutes.

Spoon most of the sauce onto the cheesecake and use all of the halved strawberries. Flip them all facedown if desired. Place back in the refrigerator to chill for another hour if possible.

Slice and serve with additional strawberry sauce for each piece, if desired. Enjoy! It will keep in the refrigerator for up to a week, and can also be frozen.

Make the strawberry sauce and serve

Hiya Nora!
Happy Mother’s Day!
I would be most grateful for tips for making the topping with defrosted frozen strawberries.

can I do the same thing with a gram cracker crust?

I love the oreo crust and I used golden oreos so I could dye the crust blue for fourth of july colors, which I wouldn't recommend trying. It just doesn't look appetizing, in fact, kinda moldy. I couldn't find Tofutti brand at my store, so tried Kite Hill instead and I'm glad to report it works! It didn't really brown like in your pictures. It just got really dark on the edges and pale in the center, but at least it's firm and tastes pretty good. If I find tofutti in the future I'll be sure to make this recipe again, with cherry pie filling on top to save some time :)

These easy no bake vegan bars are gluten free and perfect for warm summer days.

No Bake Vegan Strawberry Cheesecake Bars

gluten free cookie crumbs

tbsp melted coconut oil

(15 coconut cream

(8 oz.) container vegan cream cheese

strawberries (divided)

Start by making the crust. to do this blend together the melted coconut oil and cookie crumbs.

Line a 8x8 brownie pan with parchment paper and pour the crust mixture into the pan. Press it down firmly. I use the bottom of a cup for this.

In a blender add the coconut cream, vegan cream cheese, sugar, and 1 cup of the chopped strawberries. Blend until creamy. Pour the mixture on top of the crust and freeze for 30 minutes.

Remove from the freezer and top with the remaining strawberries. Cover with plastic wrap and freeze overnight.

Remove from the pan and use a sharp knife to cut into bars. You can let it soften for about 10 minutes first if you would like. It does melt fast. Serve immediately or store in the freezer.

Can't wait to try, what type of cookies gf do you recommend?

I can't wait to make these, they look incredible!! I've been craving strawberries lately and this will be such a wonderful treat! :D

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Top 3 vegan strawberry cheesecake recipes from across the web

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Vegan Strawberry Cheesecake

Vegan Strawberry Cheesecake

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