Description
Silky vegan strawberry cheesecake delivers creamy indulgence without dairy, blending cashew base with fresh berries. Dessert lovers will savor rich, smooth layers celebrating plant-based innovation.
Ingredients
Scale
- 16 oz (480g) vegan cream cheese, room temperature
- 1 cup (240g) / 8 oz thick scoopable canned coconut cream
- 3 cups (360g) / 24 oz fresh or frozen strawberries
- 1 cup (120g) / 8 oz fresh strawberries
- 2 cups (200g) plain sweet cookies, gluten-free if needed
- ½ cup (100g) granulated sugar
- ⅓ cup (75g) vegan butter, margarine, or coconut oil, melted
- ¼ cup (30g) cornstarch
- 3 tbsps (45g) lemon juice and zest
- 3 tbsps (45g) melted coconut oil or cacao butter
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp beetroot powder or pink food coloring
Instructions
- Crust Preparation: Pulse cookies in a food processor until finely ground, then blend with melted vegan butter. Press the mixture evenly and firmly into the parchment-lined springform pan’s base, creating a solid foundation.
- Filling Creation: Blend vegan cream cheese, sugar, coconut oil, lemon juice, zest, and vanilla extract in a food processor until achieving a luxuriously smooth consistency. Simultaneously, prepare strawberry reduction by simmering fresh strawberries, mashing and concentrating them into a thick sauce.
- Sauce Integration: Whisk coconut cream and cornstarch into the strawberry reduction, allowing it to gently boil and thicken. Combine this vibrant sauce with the cream cheese mixture, processing until completely uniform. Optional: enhance color with beetroot powder and adjust flavor with additional lemon juice or vanilla.
- Chilling and Setting: Pour the cheesecake filling into the prepared crust, smoothing the surface meticulously. Refrigerate for 4 hours to ensure complete solidification and optimal texture.
- Finishing Touches: Craft a glossy strawberry compote by cooking mashed strawberries with cornstarch until thickened. Once cooled, generously adorn the chilled cheesecake with the compote and fresh strawberry pieces, creating a visually stunning and delectable topping. Refrigerate any remaining cheesecake, consuming within 5 days to maintain peak freshness.
Notes
- Crust Tip: Use graham crackers or vegan cookies for a consistent, crumbly base that holds together perfectly when pressed.
- Texture Hack: Ensure all ingredients are at room temperature to prevent lumps and achieve a smoother, more uniform cheesecake filling.
- Color Enhancement: Add a small amount of beetroot powder to boost the natural strawberry color without altering the flavor profile.
- Chilling Strategy: Allow the cheesecake to set completely for minimum 4 hours, preferably overnight, to develop optimal firmness and flavor melding.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg