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
Scale
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
