Description
This Vibrant Vegan Strawberry Cheesecake Delight is a luscious, plant-based dessert featuring a crisp cookie crust, a smooth and creamy vegan cheesecake filling infused with fresh strawberries and coconut cream, and a luscious strawberry topping. Perfect for those seeking a dairy-free, gluten-free, and visually stunning treat.
Ingredients
Scale
Crust
- 2 cups (200g) plain sweet cookies, gluten-free if needed
- â…“ 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
- Prepare 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 until they become fine crumbs. Mix the crumbs thoroughly with melted vegan butter, margarine, or coconut oil. Then, press this mixture evenly into the bottom of the prepared pan to form a firm crust.
- Make the cheesecake filling: In a blender or food processor, combine vegan cream cheese, granulated sugar, melted coconut oil (or cacao butter or agar powder), lemon juice and zest, and vanilla extract. Blend until smooth and creamy. Separately, simmer the fresh or frozen strawberries until soft, then mix in coconut cream and cornstarch to thicken. Blend this strawberry mixture together with the cream cheese mixture until fully incorporated and smooth. Add beetroot powder or pink food coloring if you desire a more vibrant pink hue.
- Assemble and chill: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the surface. Refrigerate for at least 4 hours to allow the cheesecake to set firmly.
- Prepare the strawberry topping: While the cheesecake chills, create the topping by cooking fresh strawberries with cornstarch over medium heat, stirring continuously until it thickens into a sauce-like consistency. Let cool slightly.
- Final assembly and serve: Once the cheesecake is set, spoon the strawberry topping evenly over the cheesecake. Garnish with fresh strawberries if desired. Slice and serve chilled for a delightful vegan strawberry cheesecake experience.
Notes
- Use gluten-free cookies to make the crust suitable for gluten-sensitive individuals.
- Ensure the vegan cream cheese is at room temperature for a smoother filling.
- Chilling the cheesecake thoroughly is crucial to achieve the right texture and firmness.
- Beetroot powder is optional and used purely for coloring; natural food coloring can be substituted.
- If strawberries are out of season, frozen strawberries work well after thawing.
- The cornstarch thickens both the filling and the topping to give a stable and creamy texture.
