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Vegan Strawberry Cheesecake

Prep Time 30 minutes
Total Time 30 minutes
Servings 8 pieces
Calories 350
A delicious and creamy vegan strawberry cheesecake that's perfect for any occasion. Made with plant-based ingredients and fresh strawberries, it's a dairy-free treat everyone will love.

Ingredients

Crust

  • 200 g plain sweet cookies (gluten-free if needed) (note 1)
  • 75 g vegan butter, margarine or coconut oil (melted)

Filling

  • 480 g vegan cream cheese (room temperature) ((2 x regular tubs))
  • 100 g granulated sugar ((note 2))
  • 45 g melted coconut oil or cacao butter ((or 2 teaspoons agar powder (note 3)))
  • 45 g lemon juice and zest ((or to taste))
  • 5 ml vanilla extract ((or to taste))
  • 360 g fresh or frozen strawberries
  • 240 g thick scoopable canned coconut cream ((note 3))
  • 30 g cornstarch / corn flour
  • 1 tsp beetroot powder ((or pink food coloring, to color if needed))
  • 120 g fresh strawberries (stems removed) ((you can even sub half with raspberries as they tend to be more vibrant))
  • 15 g cornstarch / corn flour

Instructions 

  • Prepare the crust by crushing cookies and mixing with melted vegan butter, then press into a springform pan and chill.
  • Blend vegan cream cheese, sugar, lemon juice, vanilla, and strawberries until smooth.
  • Mix in coconut cream and cornstarch, then pour over the crust.
  • Color the mixture with beetroot powder or pink food coloring if desired.
  • Chill the cheesecake for at least 4 hours or until set before serving.

Notes

Ensure to chill the cheesecake thoroughly for best results.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Vegan
Keyword: cheesecake, Strawberry, Vegan