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
Scale
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.
