If you are ready to immerse yourself in a dessert that is as eye-catching as it is delicious, the Vibrant Vegan Strawberry Cheesecake Delight Recipe is an absolute must-try. This recipe brings together the creaminess of vegan cream cheese, the natural sweetness of fresh strawberries, and a buttery, crumbly crust to create a plant-based masterpiece that everyone will rave about. Perfect for any occasion, this cheesecake offers a luscious texture, bright flavors, and a gorgeous pop of color that will brighten your dessert table and your mood.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—this recipe calls for simple, wholesome components that each play a vital role in building the rich taste, smooth texture, and beautiful hue of this vibrant vegan cheesecake. Every element, from the crust to the filling and topping, combines for a perfect balance of flavor and indulgence.
- 2 cups (200g) plain sweet cookies, gluten-free if needed: The foundation of the crust, providing a sweet and crunchy base.
- ⅓ cup (75g) vegan butter, margarine, or melted coconut oil: Helps bind and add richness to the crust.
- 16 oz (480g) vegan cream cheese, room temperature: The creamy star of the filling, delivering that classic cheesecake texture.
- ½ cup (100g) granulated sugar: Sweetens the filling just right without overpowering the fruit.
- 3 tablespoons (45g) melted coconut oil or cacao butter or 2 teaspoons agar powder: Adds smoothness and helps set the cheesecake perfectly.
- 3 tablespoons (45g) lemon juice and zest, to taste: Introduces a subtle zing that lifts all the flavors.
- 1 teaspoon vanilla extract, to taste: Brings warmth and depth to the flavor profile.
- 3 cups (360g) fresh or frozen strawberries: Fills the cheesecake with luscious berry flavor and color.
- 1 cup (240g) thick scoopable canned coconut cream: Adds richness and creaminess while keeping it vegan.
- ¼ cup (30g) cornstarch or corn flour: Works as a thickening agent for the filling and topping.
- 1 teaspoon beetroot powder or pink food coloring, to color if needed: A natural way to enhance the vibrant pink color.
- 1 cup (120g) fresh strawberries, stems removed: For the strawberry topping, bringing freshness and texture on top.
- 1 tablespoon cornstarch or corn flour: Thickens the strawberry topping to a beautiful glossy finish.
How to Make Vibrant Vegan Strawberry Cheesecake Delight Recipe
Step 1: Make the Crust
Start by preparing your 8-inch (20 cm) springform or loose-bottom cake pan by lining it with parchment paper—this means your cheesecake will come out cleanly every time. Next, pulse your cookies in a food processor until they turn into fine crumbs, then mix them with melted vegan butter. Press this mixture firmly and evenly into the pan’s bottom; this crust sets the stage for all the glorious flavors that follow.
Step 2: Prepare the Cheesecake Filling
In a blender or food processor, combine the room-temperature vegan cream cheese, granulated sugar, melted coconut oil, lemon juice and zest, and vanilla extract. Blend until the mixture is ultra-smooth and creamy. Meanwhile, gently simmer your strawberries until they break down into a sauce, then mix them with coconut cream and cornstarch before blending this vibrant mixture with your cream cheese base. If you want a stronger pink color, add a teaspoon of beetroot powder or natural pink coloring during blending—this is where your cheesecake really takes on its signature vivid hue.
Step 3: Assemble and Chill
Pour the luscious cheesecake filling over your prepared crust and smooth it out with a spatula. Place the pan in the fridge and let it chill for about 4 hours, allowing the flavors to meld and the filling to firm up perfectly. While the cheesecake sets, prepare the strawberry topping by cooking the fresh strawberries with cornstarch until thick and glossy—this topping adds a fresh, fruity contrast that elevates every bite.
Step 4: Add the Strawberry Topping and Serve
Once your cheesecake has chilled and firmed, spoon the vibrant strawberry topping over the surface, spreading gently but generously. Garnish with extra fresh strawberries for an inviting touch that screams summertime joy. Now, your Vibrant Vegan Strawberry Cheesecake Delight Recipe is ready to dazzle your guests and satisfy your sweet tooth.
How to Serve Vibrant Vegan Strawberry Cheesecake Delight Recipe
Garnishes
Fresh strawberries sliced or halved are classic and perfect for decorating the top. You can also sprinkle some toasted coconut flakes or chopped pistachios for a bit of crunch and a hint of luxury. A few edible flower petals add a charming, elegant flair to complete the presentation.
Side Dishes
This cheesecake pairs marvelously with a cup of freshly brewed coffee or a pot of herbal tea to balance the richness. For a refreshing complement, serve alongside a crisp green salad with lemon vinaigrette or a bowl of mixed berries to keep the experience light and vibrant.
Creative Ways to Present
Try serving individual portions in clear glass jars or small ramekins layered with additional fresh berry compote for a personalized treat. For festive occasions, create a cheesecake trifle by layering crumbled crust, cheesecake filling, and strawberry topping alternately in a large glass bowl. The colors and textures make it almost too beautiful to eat.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this vibrant vegan cheesecake should be covered tightly with plastic wrap or stored in an airtight container to keep them fresh. They will stay delightful for up to 4 days in the refrigerator, making it a perfect make-ahead dessert for parties or family gatherings.
Freezing
If you want to keep this dessert longer, freezing is a fantastic option. Wrap individual slices tightly in plastic wrap and then in foil or place them in freezer-safe containers. Frozen cheesecake can keep for up to 2 months without losing its creamy texture or flavor. When ready to enjoy, simply thaw overnight in the fridge.
Reheating
This cheesecake is best enjoyed chilled, so reheating is not necessary. If you prefer, you can let slices sit at room temperature for 15-20 minutes before serving to soften the texture and intensify the flavors.
FAQs
Is this recipe gluten-free?
Yes, you can make it gluten-free by choosing plain sweet gluten-free cookies for the crust. The rest of the ingredients are naturally gluten-free, ensuring everyone can enjoy this delightful dessert.
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work perfectly here, especially for the filling. Just remember to thaw and drain any excess liquid before using to maintain the right consistency.
What if I don’t have vegan cream cheese?
You can substitute it with homemade cashew cream or silken tofu blended until silky smooth. Keep in mind the texture and flavor might slightly differ, but it will still be delicious.
How do I make the cheesecake more colorful?
Adding a teaspoon of beetroot powder or natural pink food coloring during the blending step helps intensify the strawberry pink color beautifully, giving your cheesecake that vibrant, eye-catching look.
Can I make this cheesecake nut-free?
Yes! This recipe is already nut-free if you use vegan cream cheese that does not contain nuts. If you’re substituting with homemade alternatives, simply ensure they are nut-free as well.
Final Thoughts
Trust me, once you make this Vibrant Vegan Strawberry Cheesecake Delight Recipe, it will become a go-to favorite for any occasion. The bright, fresh strawberry flavor combined with creamy vegan filling and a buttery crust creates a spectacular dessert that everyone can enjoy. So gather your ingredients, get creative, and share this joyful, colorful treat with friends and family—you won’t regret it!
Print
Vibrant Vegan Strawberry Cheesecake Delight Recipe
- Total Time: 4 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegan, Gluten Free
Description
This Vibrant Vegan Strawberry Cheesecake Delight is a luscious plant-based dessert featuring a gluten-free cookie crust, creamy vegan cream cheese filling infused with fresh strawberries and coconut cream, topped with a glossy strawberry sauce and fresh fruit. Perfect for gatherings, it’s a no-bake cheesecake that delivers rich flavors and vibrant color without dairy or eggs.
Ingredients
Crust
- 2 cups (200g) plain sweet cookies, gluten-free if needed
- ⅓ 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. Add the cookies to a food processor and pulse into fine crumbs. Combine the crumbs with melted vegan butter and press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Make the cheesecake filling: In a blender, combine the vegan cream cheese, granulated sugar, melted coconut oil (or cacao butter or agar powder), lemon juice and zest, and vanilla extract. Blend until completely smooth. In a saucepan, simmer the 3 cups of fresh or frozen strawberries to soften them and reduce slightly. Mix the simmered strawberries with the canned coconut cream and cornstarch until combined. Blend this strawberry mixture with the cream cheese mixture until smooth and incorporate the optional beetroot powder or pink food coloring to achieve a vibrant hue if desired.
- Chill the cheesecake: Pour the prepared filling into the crust-lined pan and smooth the top. Refrigerate for at least 4 hours to allow the cheesecake to set firm.
- Prepare the strawberry topping: To make the topping, cook the 1 cup of fresh strawberries with 1 tablespoon cornstarch in a small saucepan over medium heat until the strawberries break down and the sauce thickens into a glossy consistency. Allow to cool slightly.
- Assemble and serve: Once the cheesecake is set, spread the strawberry topping evenly over the surface. Garnish with fresh strawberries as desired. Slice and serve chilled for a refreshing vegan dessert experience.
Notes
- Using gluten-free cookies makes this dessert suitable for gluten-sensitive diets.
- You can substitute melted coconut oil with vegan margarine or cacao butter depending on your preference.
- Beetroot powder adds natural pink coloring without artificial dyes.
- If you don’t have a blender, a food processor can also be used for the filling blend.
- Chilling time is crucial to achieve the right creamy and firm texture in the cheesecake.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
