This Vibrant Vegan Strawberry Cheesecake Delight Recipe is an absolute showstopper when it comes to plant-based desserts. Imagine biting into a creamy, luscious vegan cheesecake that bursts with the fresh, sweet-tart flavor of strawberries, all resting on a crisp, buttery crust crafted from simple cookie crumbs. With every spoonful, you’ll taste the perfect harmony between smooth vegan cream cheese and vibrant strawberry tang, making it a dessert that’s not only stunning to look at but irresistibly delicious. It’s a surefire way to impress guests or treat yourself to something truly special and nourishing without any dairy.
Ingredients You’ll Need
To whip up this Vibrant Vegan Strawberry Cheesecake Delight Recipe, you’ll want to gather a handful of straightforward yet essential ingredients. Each one plays a key role in creating the perfect balance of flavor, texture, and that gorgeous pink color that makes this dessert so inviting.
- Plain sweet cookies (about 2 cups or 200g): These form the crisp, crunchy base that anchors the cheesecake and adds a lovely sweetness.
- Vegan butter or melted coconut oil (â…“ cup or 75g): Binds the crust together and gives it a rich mouthfeel without dairy.
- Vegan cream cheese (16 oz or 480g, room temperature): The creamy heart of the cheesecake that lends that signature tang and smooth texture.
- Granulated sugar (½ cup or 100g): Sweetens the filling just enough to highlight the natural tartness of the strawberries.
- Melted coconut oil, cacao butter, or agar powder (3 tablespoons or 45g, or 2 tsp agar powder): Helps set the cheesecake filling, ensuring it holds together beautifully.
- Lemon juice and zest (3 tbsp or 45g): Adds brightness and a refreshing zing to the cheesecake mixture.
- Vanilla extract (1 teaspoon): Enhances the depth of flavors with a warm, sweet aroma.
- Fresh or frozen strawberries (3 cups or 360g): The star ingredient, providing that lovely fruity punch throughout the cheesecake.
- Thick scoopable canned coconut cream (1 cup or 240g): Contributes extra creaminess and richness while keeping the cheesecake completely vegan.
- Cornstarch or corn flour (¼ cup or 30g): A natural thickener that guarantees a smooth, stable filling.
- Beetroot powder or pink food coloring (1 teaspoon): Optional, for intensifying that stunning strawberry pink hue.
- Fresh strawberries for topping (1 cup or 120g): Adds visual appeal and a juicy, fresh burst with every bite.
- Cornstarch or corn flour (1 tablespoon): Used in the strawberry topping to create a glossy, luscious sauce.
How to Make Vibrant Vegan Strawberry Cheesecake Delight Recipe
Step 1: Prepare the Crust
Start by lining an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper so you can remove the cheesecake easily later. Pop about 2 cups of plain sweet cookies into a food processor and pulse them until you have fine crumbs that will make an irresistible base. Mix in the â…“ cup of melted vegan butter (or coconut oil) until the crumbs are evenly coated and hold together when pressed. Press this crumb mixture firmly and evenly into the bottom of your prepared pan, creating a sturdy, delicious crust that will provide the perfect texture contrast to the creamy filling.
Step 2: Make the Cheesecake Filling
In a blender or food processor, combine the vegan cream cheese, granulated sugar, melted coconut oil (or cacao butter), lemon juice and zest, and vanilla extract. Blend everything on high speed until your mixture is luxuriously smooth and creamy with no lumps in sight. Meanwhile, gently simmer your strawberries until they break down and become juicy, then stir in the coconut cream and ¼ cup cornstarch. Continue to cook for a few minutes until the mixture thickens just so. Once slightly cooled, combine this strawberry-coconut mixture with the cream cheese base in your blender and blend again until everything is perfectly mixed and evenly colored. If you want your cheesecake to have that extra vibrant pink, add a teaspoon of beetroot powder or natural pink food coloring now and blend till just combined.
Step 3: Chill and Set Your Cheesecake
Pour the luscious filling onto your prepared cookie crust and smooth the top with a spatula. Pop your cheesecake into the fridge and let it set for at least 4 hours so it firms up beautifully. While waiting, you can prepare your delicious strawberry topping by cooking fresh strawberries with a tablespoon of cornstarch until it forms a thick, glossy sauce. After chilling, spread this topping over your cheesecake and decorate with fresh strawberry halves for a final burst of color and flavor.
How to Serve Vibrant Vegan Strawberry Cheesecake Delight Recipe
Garnishes
A sprinkle of finely chopped mint or a few fresh basil leaves add a fresh, herbal note that perfectly balances the sweetness and tang of this cheesecake. You can also dust a tiny bit of powdered sugar or garnish with edible flowers to make your presentation truly stunning and inviting.
Side Dishes
This vegan strawberry cheesecake pairs wonderfully with a simple mixed berry salad or a scoop of vegan vanilla ice cream to keep the fruity theme going. A light citrus sorbet on the side is another fantastic way to add some refreshing contrast without overwhelming the vivid flavors of the cheesecake.
Creative Ways to Present
Try serving this cheesecake in individual glass jars for cute, portable desserts at parties or layered in trifle bowls for a casual, fun twist. You can also create mini versions using a muffin tin lined with parchment squares if you want to make things extra festive for gatherings. Adding a drizzle of dark chocolate or a handful of crushed nuts over the top brings delightful texture and decadence too.
Make Ahead and Storage
Storing Leftovers
This Vibrant Vegan Strawberry Cheesecake Delight Recipe stores beautifully in the refrigerator for up to 4 days. Keep it covered tightly with plastic wrap or stored in an airtight container to preserve freshness and prevent it from absorbing any fridge odors.
Freezing
You can freeze this cheesecake for up to 2 months. Make sure it’s fully chilled before wrapping it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. Thaw it slowly in the refrigerator overnight before serving to maintain the perfect texture and flavor.
Reheating
Since this is a no-bake chilled cheesecake, it’s best served cold or at room temperature. If you find the texture too firm after refrigeration or freezing, simply leave it out for 20-30 minutes to soften naturally; avoid microwaving as this will alter the creamy texture.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Frozen strawberries work just as well as fresh ones. Just thaw them before use and drain any excess liquid to keep the filling from becoming too watery.
Is this recipe gluten-free?
It can be gluten-free if you choose gluten-free cookies for the crust. Make sure to check your vegan cream cheese and other ingredients as well to ensure they’re gluten-free.
What can I substitute for coconut cream?
If you don’t like coconut flavor, you can try using cashew cream or another thick plant-based cream. Just keep in mind it might slightly change the texture and taste.
How long does it take to set properly?
Allow at least 4 hours in the refrigerator for the cheesecake to set firmly. For best results, overnight chilling is ideal.
Can I use another fruit instead of strawberries?
Definitely! Blueberries, raspberries, or even peaches can be great alternatives. Just adjust sweetness and thickening agents accordingly to accommodate the different fruit juices.
Final Thoughts
I genuinely can’t recommend trying this Vibrant Vegan Strawberry Cheesecake Delight Recipe enough. It’s a perfect blend of creamy indulgence and fresh fruit brightness without any dairy, and it always brings smiles and happy sighs from everyone who tastes it. Whether you’re vegan, lactose-intolerant, or just in the mood for a fantastic homemade dessert, this cheesecake is a total winner. So go ahead, gather your ingredients and treat yourself—you deserve it!
Print
Vibrant Vegan Strawberry Cheesecake Delight Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Description
This Vibrant Vegan Strawberry Cheesecake Delight is a luscious, dairy-free dessert featuring a crunchy cookie crust, creamy vegan cream cheese filling infused with fresh strawberries, and a glossy strawberry topping. Perfect for those seeking a plant-based, gluten-free treat that’s both beautiful and delicious.
Ingredients
Crust
- 2 cups (200g) plain sweet cookies, gluten-free if needed
- â…“ cup (75g) vegan butter, margarine, or melted coconut oil
Cheesecake Filling
- 16 oz (480g) vegan cream cheese, room temperature
- 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, to taste
- 1 teaspoon vanilla extract, to taste
- 3 cups (360g) fresh or frozen strawberries
- 1 cup (240g) thick scoopable canned coconut cream
- ¼ 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
Instructions
- Make the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper to prevent sticking. Place the cookies in a food processor and pulse until they become fine crumbs. Combine these crumbs with melted vegan butter, margarine, or coconut oil, then press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Prepare the cheesecake filling: In a blender or food processor, blend the vegan cream cheese, granulated sugar, melted coconut oil or cacao butter (or agar powder), lemon juice and zest, and vanilla extract until you achieve a smooth and creamy consistency. Separately, gently simmer the 3 cups of strawberries until soft, then reduce the heat and mix them with the thick scoopable coconut cream and cornstarch to create a thickened strawberry cream mixture. Blend this strawberry mixture into the cream cheese blend until fully incorporated. If desired, add the beetroot powder or pink food coloring to enhance the color.
- Assemble and chill: Pour the cheesecake filling evenly over the prepared crust in the pan. Smooth the top and refrigerate for at least 4 hours, or until fully set and firm.
- Make the strawberry topping: In a small saucepan, combine the fresh strawberries with the tablespoon of cornstarch. Cook over medium heat, stirring gently until the strawberries break down and the mixture thickens into a glossy sauce.
- Serve: Once the cheesecake has fully chilled and set, carefully remove it from the pan. Spoon the thickened strawberry topping over the cheesecake surface and garnish with additional fresh strawberries if desired. Slice and serve chilled for a refreshing vegan dessert experience.
Notes
- For a gluten-free version, use gluten-free cookies for the crust.
- Ensure the vegan cream cheese is at room temperature for better blending and a smoother texture.
- Chilling the cheesecake for at least 4 hours allows it to set properly for easy slicing.
- If using agar powder instead of coconut oil or cacao butter, dissolve it according to package instructions before blending.
- Beetroot powder provides a natural pink hue, but this is optional based on preference.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days for best freshness.
