Vegan Strawberry Cheesecake Recipe

If you’ve ever thought vegan desserts can’t live up to their traditional counterparts, this Vegan Strawberry Cheesecake Recipe will totally change your mind. I absolutely love how this cheesecake is creamy, vibrant, and bursting with fresh strawberry flavor—all without any dairy or eggs. When I first tried making this, I was blown away by how perfectly it set and how luscious it tastes. Stick around, and I’ll walk you through every step to help you make this fan-freaking-tastic dessert that’s as pretty as it is delicious!

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Ingredients You’ll Need

The ingredients in this Vegan Strawberry Cheesecake Recipe work harmoniously to create a silky filling with a crunchy base. I find that using a good-quality vegan cream cheese and thick coconut cream really makes all the difference in getting that luscious cheesecake texture.

• Plain Sweet Cookies: Using plain cookies gives a neutral but sweet base; gluten-free options work wonderfully if needed.
• Vegan Butter, Margarine, or Coconut Oil: Melted, this binds your crust perfectly and adds a subtle richness.
• Vegan Cream Cheese: Room temperature helps it blend smoothly with the other ingredients.
• Granulated Sugar: For balanced sweetness, but you can tweak it to your taste or swap with maple syrup.
• Coconut Oil, Cacao Butter, or Agar Powder: These help the filling set firmly; agar powder is great if you want it extra firm.
• Lemon Juice and Zest: Brightens the filling and enhances the strawberry flavor beautifully.
• Vanilla Extract: Adds depth and warmth to your cheesecake filling.
• Fresh or Frozen Strawberries: They form the heart of this recipe; fresh are best for topping, but frozen work fine too.
• Thick Scoopable Canned Coconut Cream: This ingredient is key to creamy texture—look for full-fat canned coconut cream.
• Cornstarch / Corn Flour: Helps thicken the strawberry filling to perfection.
• Beetroot Powder or Pink Food Coloring: Optional, but it adds a gorgeous natural pink hue without extra sweetness.

Variations

One of the things I love about this Vegan Strawberry Cheesecake Recipe is how easy it is to make your own. Whether you want it chocolatey, extra fruity, or adjusted for different textures, the base recipe is super forgiving.

• Chocolate Crust: I swapped plain cookies for Oreo crumbs once, and my family went wild for the chocolate-strawberry combo.
• Mixed Berry Variation: You can replace some or all strawberries with raspberries or blueberries for a tangy twist.
• Less Sweetened Option: Use maple syrup instead of granulated sugar for a more natural sweetness and a slightly softer set.
• Extra Firm Cheesecake: Adding agar powder worked wonders when I needed a cheesecake that wouldn’t soften on a warm day.

How to Make Vegan Strawberry Cheesecake Recipe

Step 1: Create Your Perfect Crust

Start by lining an 8-inch springform or loose-bottom cake pan with parchment paper—this makes removing the cheesecake so much easier. Then, blitz your cookies in a food processor until fine crumbs form. Pour in melted vegan butter and pulse again to combine. Press the mixture firmly into the base of your pan; I use the bottom of a glass to get a nice even, compact layer. Set it aside while you make the filling.

Step 2: Blend the Creamy Cheesecake Filling

In a food processor or blender, combine the room-temperature vegan cream cheese, sugar, melted coconut oil (or your chosen fat), lemon juice and zest, plus vanilla extract. Blend until silky smooth. This mixture is the base of your cheesecake and is what gives it that luscious texture you’ll love.

Step 3: Make the Strawberry Reduction

Add your strawberries and a splash of water to a medium saucepan. Simmer over high heat while mashing occasionally until the mixture thickens and reduces to about half a cup. It should look like a thick tomato sauce—that’s exactly what you want. This step builds that deep strawberry flavor that really sets this recipe apart.

Step 4: Thicken & Mix the Strawberry Filling

To the pot with your strawberry reduction, add coconut cream and cornstarch, whisking well to combine. Cook for about five minutes on a gentle boil until thickened. Don’t worry if it looks a bit separated—that usually smooths out when blended. Pour this strawberry layer back into the food processor with the cream cheese mixture, and blend until perfectly smooth. Add beetroot powder if you want a richer pink color and adjust the lemon juice or vanilla to suit your taste.

Step 5: Chill Until Set

Pour your beautifully pink filling over the crust and smooth the surface with a spatula. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours—or overnight if you can wait that long! This chilling time lets the cheesecake firm up to that perfect sliceable texture.

Step 6: Make the Strawberry Topping

Just before serving, whip up a quick strawberry compote by heating most of your fresh strawberries with cornstarch in a small pan. Mash and stir until thickened, then cool completely. Spread this glaze over the chilled cheesecake, and scatter the reserved fresh strawberries on top for a stunning finish.

How to Serve Vegan Strawberry Cheesecake Recipe

Garnishes

I like to garnish this cheesecake with fresh strawberry halves and a light dusting of powdered sugar for a touch of elegance. Sometimes I add a few mint leaves for color contrast and a hint of freshness that pairs beautifully with the strawberry sweetness.

Side Dishes

This cheesecake stands beautifully as a dessert, but for a special brunch, I love serving it alongside a crisp green salad with vinaigrette and some fresh fruit salad to complement the strawberry vibes.

Creative Ways to Present

For special occasions, I’ve layered this cheesecake in clear glasses for mini parfait-style desserts, topped with crushed cookie crumbs and berry sauces. Individual servings always get rave reviews and make plating a breeze.

Make Ahead and Storage

Storing Leftovers

My go-to is covering leftovers tightly with plastic wrap or using an airtight container in the fridge. The cheesecake keeps beautifully for up to 5 days without losing its creamy texture or fresh flavor.

Freezing

I’ve frozen slices wrapped in parchment and foil before, and they thaw well overnight in the fridge. They keep their texture surprisingly well, though fresh toppings like the strawberry compote are best added fresh after thawing.

Reheating

This cheesecake is best served chilled, so I don’t recommend reheating. Just allow it to come to room temperature for about 15 minutes before slicing to get that melt-in-your-mouth feel.

FAQs

Final Thoughts

This Vegan Strawberry Cheesecake Recipe has become my go-to when I want to impress friends or just treat myself to something special. It’s one of those desserts that looks and tastes like you spent hours on it, but really, it’s surprisingly straightforward. I hope you’ll enjoy whipping this up and sharing it as much as I do—it’s a total crowd-pleaser and perfect way to celebrate strawberries any time of year!

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