Creamy vegan strawberry cheesecake which is no bake and has no cashews! It's the best vegan strawberry dessert ever!
This easy vegan strawberry cheesecake is:
- no bake
- nut free, dairy free and date free
- creamy and mousse-like
- perfect for as a Summer dessert, DIY Valentine's Day present or thoughtful vegan Mother's Day recipe!
And for my USA and UK readers, consider this a better version of strawberry cheesecake drinks at Starbucks!
If you prefer baked cheesecakes, see my baked vegan cheesecake recipe... and just top it with strawberries! I do not recommend blending strawberries into the filling of that cheesecake recipe then baking it.... I tried and it turns an unpleasant brown colour.
If you prefer an easier recipe, see my vegan strawberry cupcakes or red velvet cupcakes.
Graham cracker crust
I wanted this vegan strawberry cheesecake to be indulgent and as close as possible to a classic no bake cheesecake. So, I made a classic buttery graham cracker crust using common ingredients including:
- Vegan-friendly sweet cookies
- Melted vegan butter or melted coconut oil
- Sweetener, if desired (I thought it was sweet enough)
I used a food processor to crush the cookies as that was the easiest. However, you can use a rolling pin and smash the cookies in a reusable silicon bag or in a large bowl!
When you press the crust into your cake tin, make sure you do it as firmly as possible!
Filling for the cheesecake
Lots of baked and no bake vegan cheesecakes rely on cashews or other nuts to make them creamy. However, I really wanted to make a strawberry cheesecake with NO cashews (and no need for a high-powered blender)!
The key ingredients for this cheesecake are:
- Vegan cream cheese for that classic cheesecake taste and texture.
- Canned coconut cream which provides structure to the cheesecake.
- A LOT of strawberries because I wanted the cheesecake to be packed with strawberry flavour.
- Sugar because it's a dessert!
- Lemon juice, to add tartness to the cheesecake.
The setting agents (and natural colour) for this cheesecake are:
- Cornstarch/flour, a thickening agent which helps maintain the creaminess of a cheesecake. Also minimises the amount of coconut oil or agar.
- Coconut oil (or agar powder) to help the cheesecake really set. Unlike traditional no bake cheesecakes, this recipe has no gelatine (which also makes it vegetarian).
- A little beetroot powder for extra colour. This is optional but it will make the cheesecake a show stopper!
The beautiful pink hue of this cheesecake makes it sooo much more fun than your average vegan strawberry pie.
I PACKED this cheesecake with strawberries!
Now, this is the best vegan strawberry cheesecake because it's brimming with 4 cups of strawberries including the topping!
To get an intense fruity flavour, I created a strawberry reduction on the stovetop. We start with 360g strawberries which need to be reduced to 180g. The final texture should be similar to tomato pasta sauce!
Reducing the strawberries also:
- removes alot of water content thereby intensifying their flavour
- makes the cheeseecake more CREAMY without tasteless thickeners
- means we can avoid artificial strawberry flavouring.
When I made cakes for customers and in my cookbook, I often reduced fruit on the stovetop to intensify their flavour. Sally's Baking Addiction also does this for her popular strawberry cake!
Setting the cheesecake
Since this vegan strawberry cheesecake is no bake, we need to set it in other ways. I used two thickening/setting agents (cornstarch and coconut oil) because:
- A cheesecake set with only cornflour is more like a wobbly pudding/custard. Adding too much will give the cheesecake feel grainy.
- Alternatively, a cheesecake set with only coconut oil will taste VERY coconutty.
Cornflour is activated through HEAT. Since we're heating the strawberries on the stove, we might as well activate the cornflour at the same time. I added the coconut cream to help with this process!
These ingredients and steps essentially makes a strawberry coconut cream custard.
Once you have the strawberry coconut cream mixture, add it to your cream cheese mixture in the food processor. Blitz it until combined then you have your strawberry cheesecake filling. Easy!
Decorating the cheesecake
Cheesecakes are best served with a sauce or compote as it helps cut through the creaminess.
I made a very quick strawberry compote to top this cheesecake and added extra strawberries. Of course, you can skip the compote and just serve the cheesecake with fresh strawberries on top!
Customising this cheesecake
To make a gluten free vegan strawberry cheesecake, simply use gluten free cookies in the base. If you want to take the cheesecake to another level, substitute the cookies for oreos to make an oreo strawberry cheesecake! YUM :).
If you want a refined sugar free cheesecake, simply use maple syrup instead of the cane sugar for the filling. For the crust, make sure you use (or make) refined sugar free cookies.
To make the cheesecake coconut free, you can use firm silken (aka medium) tofu instead of coconut cream.
Medium tofu is also known as 'traditional' tofu and often found in containers. It's half way between extra firm tofu and silken tofu. However, after blending, tofu is less firm than coconut cream so using tofu will result in a softer cake.
If you don't like the taste of coconut oil, use refined coconut oil. However, there is MINIMAL coconut flavour (if any) in this cheesecake as it's overpowered by vegan cream cheese and strawberries.
You won't notice the coconut oil flavour as much as a cashew-based raw cake. Alternatively, you can use cacao butter or vegan white chocolate instead of coconut oil!
If you want an oil-free strawberries cheesecake, you can use agar powder instead of coconut oil. Mix the agar powder with the coconut cream and heat it up with the strawberry reduction.
The below cheesecake is made with agar instead of coconut oil. You can see the texture is much more firm than the one made with coconut oil (above)! I personally prefer the cheesecake made with coconut oil as it's creamier and softer.
See my other vegan cheesecake recipes
- Baked Vegan Cheesecake with berries
- Vegan Pumpkin Cheesecake with pecan pie crumble (baked)
- Papaya Vanilla Cheesecake (baked)
- Blueberry, blackberry and ginger cheesecake (raw / unbaked)
Or my vegan strawberry recipes
You may also like:
Vegan Strawberry Cheesecake
Ingredients
Crust
- ~2 cups (200g) plain sweet cookies, gluten free and/or refined sugar free if needed*
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
Cheesecake filling
- ~2 cups (480g) vegan cream cheese (2 x tubs), room temperature
- ½ cup (100g) cane sugar, or light-coloured sweetener of choice
- 3 tbsp (45g) melted coconut oil or cacao butter, or 2 tsp agar powder**
- 3 tbsp (45g) lemon juice and zest, or to taste (around ½ lemon)
- 1 tsp vanilla extract or vanilla bean powder
- 3 cups (360g) fresh or frozen strawberries
- 1 cup (240g) canned coconut cream, thick part only***
- ¼ cup (30g) corn flour or corn starch
- 1 tsp beetroot powder, to colour if ndeed
To decorate
- 1 cup (120g) fresh strawberries, stems removed (you can even sub half with raspberries as they tend to be more vibrant)
- 1 tbsp corn flour or corn starch
Instructions
To make the crust:
- Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of a 20 cm (8 inch) lined cake tin. Set aside.
To make the filling:
- Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth.
- Add the strawberries and a dash of water to a medium-size saucepan over high heat. Simmer and mash with a fork or stick blender to help the strawberries break down. Cook for 10-15 minutes or until the mixture has reduced to around ½ cup, heaped (~180g). It should be the texture of tomato pasta sauce.
- Add the coconut cream and corn starch/flour to the saucepan and whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens up. The mixture may seperate which is normal!
- Add the strawberry mixture to your food processor/blender and blend until as smooth as possible. If desired, add beetroot powder to colour. Pour the cheesecake filling into your cake tin and smooth the top. Chill the cheesecake the fridge for 4 hours or until set.
To decorate:
- Add most of the strawberries and all the corn flour/starch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until thickened to a jam-like consistency. Sweeten if desired.
- Just before serving, top the cheesecake with the strawberry compote and reserved strawberries. Leftovers will keep in the fridge for 5 days.
Notes
*** I do not recommend buying canned coconut milk for this recipe. Full fat coconut milk contains less of the thick cream compared to canned coconut CREAM so you'll need too many cans to get to the required amount in the recipe!
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
Hi Anthea, thank you for this stunning recipe. I was wondering if it was possible to freeze the cheesecake ? I know agar agar doesn't do well when freezed but maybe if I only use coconut oil ?
Hi Margaux! I personally haven't frozen this cheesecake but all the ingredients freeze well seperately (for the coconut oil version) so I imagine the cheesecake would freeze well :). Let me know if you do!
It’s so easy to make for a non-baker and tastes DELICIOUS. I used regular full cream cheese instead of vegan cheese and it turned out AMAZING. Thank you for such an easy recipe.
I'm always so happy when non-bakers enjoy recipes like these! I'm sooo stoked you loved this recipe! Thanks so much for leaving your feedback x
I’ve been vegan for over 10 years. I tried many vegan recipes. I don’t normally leave negative comments because everyone has a different taste but honestly this cheesecake tastes horrible to me. I had to quickly eat something else to get rid of this taste from my mouth.
Hi Kate, I'm so sorry you didn't enjoy this cheesecake especially as many others raved about it! The recipe doesn't do much with the ingredients except reducing the strawberries so perhaps one of your ingredients was off and ruined the whole cheesecake? Or did you choose a sour-tasting cream cheese (like Miyoko's) which didn't complement the strawberries?
Delicious! I made this with a mix of frozen strawberries and blueberries and with the agar powder. The recipe was easy to follow and the colour was vibrant even though I didn’t add any colouring. I made this to take to a picnic with friends and it went down a treat.
Ooh adding blueberries sounds lovely and glad it worked with frozen berries for you (that's what I used too). Thanks soo much for your feedback!
Another recipe from this lovely lady that I have tried and didn't disappoint. This no bake cheesecake is very light and delicious. I reduced the ingredients in half and used a 16cm round cake pan. It was very cute and
delightful. I'll be making this again but have to try her other recipes first. Thanks again Anthea!
Ooh I'm sooo happy to hear that! And glad it worked with a smaller batch. Thanks for your ongoing support Gina 🙂
I made this to use up frozen berries and it was the best recipe I found? do you know the nutritional info?
Aw so glad you enjoyed it! I don't calculate nutritional info on my site but I'm sure it'd be easy to figure it out using an app and your particular brand of ingredients xo
Hello!
I'm trying this cheesecake tomorrow and I would like to ask, what size is the tin that you used?
I can't wait to see it! I used a 20cm (8 inch) tin. It says it in the first step of the instructions 🙂
The best vegan cheesecake ever! Took me a bit more time (should've pre prepared a bit more) but was so worth it in the end. A must try recipe, it will certainly all be gone by tomorrow since my family loves it.
Aw thank you soooo much for your feedback! That's the best news :). So glad you and your family loved it!