Fresh Vegan Strawberry Cheesecake

Finding a dessert that satisfies your sweet tooth while keeping things dairy-free can feel like quite the challenge. Let’s face it – traditional cheesecakes are off the table when you’re avoiding animal products, and those store-bought vegan alternatives often leave a lot to be desired, especially when you’re craving that classic creamy texture.

That’s where this vegan strawberry cheesecake comes in: it’s creamy and rich, easy to make ahead of time, and so close to the original that even non-vegan friends won’t believe it’s completely plant-based.

What Kind of Vegan Cream Cheese Should I Use?

When making vegan cheesecake, the brand of vegan cream cheese you choose really matters since it’s the star of the show. Most grocery stores carry options like Tofutti, Daiya, or Kite Hill – all of which work well in this recipe. The key is to make sure your cream cheese is at room temperature before starting, which helps prevent lumps and creates a smoother filling. If you’re new to vegan baking, I’d suggest starting with Tofutti since it has a reliable texture and melts similarly to traditional cream cheese. Just remember that some brands can be a bit firmer than others, so you might need to adjust the amount of coconut cream slightly to get the perfect consistency.

Options for Substitutions

This vegan cheesecake recipe is pretty flexible with substitutions! Here’s what you can swap:

• Sweet biscuits: Any plain cookie works for the base – try graham crackers, digestive biscuits, or even oat cookies. Just make sure they’re vegan and gluten-free if needed.
• Vegan cream cheese: Different brands of vegan cream cheese can have different textures. If you can’t find your usual brand, any plant-based cream cheese will work, but you might need to adjust the sweetness slightly.
• Coconut oil/cacao butter: These are interchangeable, but if using agar powder instead, dissolve it in 1/2 cup hot water first and let it cool slightly before mixing in. This helps the cheesecake set properly.
• Coconut cream: Can’t find coconut cream? Chill full-fat coconut milk overnight and use the thick part that separates at the top. Just avoid light coconut milk as it won’t give the right texture.
• Beetroot powder: For natural pink color, you can skip this and rely on the strawberries, or use a few drops of natural pink food coloring. The color is purely for looks, so it’s optional.
• Cornstarch: Arrowroot powder or tapioca starch work just as well – use the same amount. These help thicken the strawberry topping and stabilize the filling.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan cheesecake is achieving the right texture – room temperature ingredients are absolutely crucial, so make sure to let your vegan cream cheese sit out for at least 2 hours before starting, or you’ll end up with lumps in your filling. The second common mistake is not blending the filling long enough – take your time and blend until completely smooth, scraping down the sides of your food processor several times to ensure there are no cream cheese chunks hiding. Another tricky part is the setting process – if you’re using coconut oil, resist the urge to check the cake too early and give it at least 6 hours (preferably overnight) in the fridge to set properly, as cutting into it too soon will result in a runny middle. For the perfect strawberry swirl, avoid over-mixing it into the filling – instead, gently marble it through with a knife or skewer, which creates beautiful patterns without turning your whole cheesecake pink.

What to Serve With Vegan Strawberry Cheesecake?

This creamy vegan cheesecake is perfect on its own, but there are some simple ways to make it even more special! A dollop of coconut whipped cream on the side adds an extra layer of richness, while a drizzle of dairy-free chocolate sauce creates a lovely contrast with the strawberry flavor. For a fresh twist, serve each slice with a mix of fresh berries – think blueberries, raspberries, or extra strawberries – or add a scoop of vanilla non-dairy ice cream on the side. If you’re serving this at a party, consider putting out some mint leaves for garnish and a pitcher of cold almond milk or your favorite coffee for guests to enjoy alongside their dessert.

Storage Instructions

Keep Cool: This vegan cheesecake needs to stay chilled! Pop it in the fridge in an airtight container, and it’ll stay fresh for up to 5 days. The flavor actually gets better after a day as all the strawberry goodness settles in. Just keep it away from strong-smelling foods in your fridge.

Freeze: Good news – this cheesecake freezes really well! Wrap individual slices or the whole cake (minus any fresh fruit toppings) in plastic wrap, then aluminum foil, and freeze for up to 3 months. It’s perfect for when you want to plan ahead for special occasions or just have a sweet treat on standby.

Thaw & Serve: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge and let it thaw overnight. Add fresh strawberry toppings just before serving. If you’re working with a single slice, about 2-3 hours at room temperature should do the trick.

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	240-260 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 20-25 g
• Fat: 150-160 g
• Carbohydrates: 300-320 g

Ingredients

• ~2 cups plain sweet biscuits (200g, choose gluten-free if necessary)
• 1/3 cup melted vegan butter, margarine, or coconut oil (75g)
• 16 oz vegan cream cheese, at room temperature (480g, equivalent to 2 regular tubs)
• 1/2 cup regular sugar (100g)
• 3 tablespoons melted coconut oil or cacao butter (45g, or 2 teaspoons agar powder, depending on preference)
• 3 tablespoons lemon juice and zest (45g, adjustable to taste)
• 1 teaspoon vanilla flavoring (adjust to taste preference)
• 3 cups fresh or frozen strawberries (360g)
• 1 cup thick, spoonable canned coconut cream (240g)
• 1/4 cup cornstarch or corn flour (30g)
• 1 teaspoon beetroot powder or pink coloring, if needed
• 1 cup fresh strawberries with stems removed (120g, you can replace half with raspberries for more color)
• 1 tablespoon cornstarch or corn flour

Step 1: Prepare the Cake Pan and Cookie Base

Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper.

In a food processor, add your choice of cookies and pulse until they form fine crumbs.

Add melted butter and pulse until the mixture is thoroughly combined.

Firmly press this crumb mixture into the bottom of your prepared cake pan to create an even base.

Set aside.

Step 2: Create the Cream Cheese Filling

In a food processor or blender, combine cream cheese, sugar, coconut oil, lemon juice/zest, and vanilla extract.

Blend until the mixture is incredibly smooth.

Set this creamy filling aside while you work on the strawberries.

Step 3: Make the Strawberry Reduction

Add strawberries and a dash of water to a medium pot over high heat.

Simmer and gently mash the strawberries until they break down into a chunky puree.

Continue cooking for 10-15 minutes, or until the mixture is reduced to about 1/2 heaped cup (~180g) and resembles thick tomato pasta sauce in texture.

Add coconut cream and cornstarch to the pot and whisk thoroughly.

Bring to a gentle boil for 5 minutes until it thickens.

Don’t worry if the mixture separates.

Step 4: Combine Fillings and Chill

Add the strawberry reduction to your food processor containing the cream cheese mixture.

Process until as smooth as possible.

If you’d like, you can add beetroot powder for extra coloring.

Taste test and adjust with additional lemon juice or vanilla extract to suit your preference.

Pour the cheesecake filling into the prepared cake pan over the cookie base and smooth the top.

Cover and chill in the fridge for at least 4 hours or until fully set.

Step 5: Make the Strawberry Compote

Add the majority of the strawberries and all the cornstarch to a small saucepan over high heat.

Mash the strawberries using a fork or stick blender, stirring until they become a thick sauce.

Sweeten to taste if desired.

Allow the compote to cool completely before using it to top the cheesecake.

Step 6: Assemble and Serve

Just before serving, remove the cheesecake from the fridge.

Top with the cooled strawberry compote and reserved fresh strawberries.

Slice, serve, and enjoy!

Leftovers can be stored in the fridge for up to 5 days.