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Vegan Strawberry Cheesecake

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This Vegan Strawberry Cheesecake is a creamy, dreamy, and dairy-free dessert perfect for Valentine’s Day or any special occasion. A perfect treat that’s as beautiful as it is delicious!

Ingredients

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For the Crust:

  • 2 cups plain sweet cookies (gluten-free if needed), crushed
  • 1/4 cup (60g) vegan butter, melted

For the Cheesecake Filling:

  • 2 cups (450g) vegan cream cheese, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) coconut oil, melted
  • 2 tbsp lemon juice and zest (1 lemon)
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh or frozen strawberries
  • 1/2 cup (120ml) coconut cream
  • 2 tbsp cornstarch
  • 1/2 tsp beetroot powder or pink food coloring (optional)

For the Strawberry Topping:

  • 1 cup (150g) fresh strawberries, diced
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions

  • Prepare the Crust:
    Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
    In a bowl, mix the crushed cookies and melted vegan butter until combined. Press the mixture firmly into the bottom of the pan to form an even crust.
    Bake the crust for 8-10 minutes, then let it cool completely.
  • Make the Cheesecake Filling:
    In a blender or food processor, add the fresh or frozen strawberries and blend until smooth. Strain the puree through a fine sieve to remove seeds (optional).
    In a large bowl, beat the vegan cream cheese and sugar until smooth and creamy. Add the strawberry puree, melted coconut oil, lemon juice and zest, vanilla extract, coconut cream, and cornstarch. Beat until fully combined.
    Add beetroot powder or pink food coloring for a vibrant color, if desired.
  • Assemble the Cheesecake:
    Pour the strawberry filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
  • Bake the Cheesecake:
    Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 50-60 minutes, or until the edges are set and the center has a slight wobble.
    Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually. Remove and let it cool to room temperature, then refrigerate for at least 6 hours or overnight to set.
  • Prepare the Strawberry Topping:
    In a small saucepan, combine the diced strawberries, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Let it cool completely.
  • Decorate and Serve:
    Spread the cooled strawberry topping over the cheesecake. Garnish with additional fresh strawberries, if desired. Slice and serve chilled.

Notes

  • For a gluten-free crust, use gluten-free cookies.
  • Beetroot powder or food coloring is optional, but it gives the cheesecake a beautiful pink hue

Nutrition

Find it online: https://easyfoodflash.com/vegan-strawberry-cheesecake/