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    Home » All Desserts » Cheesecakes

    Published: Feb 8, 2021 · Modified: Feb 4, 2023 by Anthea

    Vegan Strawberry Cheesecake

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    5 from 21 votes

    Incredibly creamy vegan strawberry cheesecake that is no-bake and has no cashews. The cheesecake is packed with 4 cups of fresh strawberries for the best strawberry flavor!

    Vegan strawberry cheesecake on plate decorated with strawberry compote and fresh strawberries. Slice is lifted up on a cake server.

    Why you'll love this recipe

    TASTE/TEXTURE: Thick, indulgent and full of strawberry flavor! The cheesecake uses vegan cream cheese for a classic cheesecake flavor.

    DIFFICULTY: Easier and quicker than a baked cheesecake! If you can use a food processor and cook strawberries on the stovetop, you can make this. And you don't need a fancy high-powered blender!

    OCCASION: Perfect for Summer, as a romantic Valentine's Day dessert or Mother's Day.

    Ingredients you'll need

    Notes about the ingredients

    Real strawberries, ideally ones that are sweet and flavorful. You can use either fresh or frozen strawberries. There's no fake strawberry flavoring here!

    Vegan cream cheese. For a cheesecake with no cream cheese, check out my baked cheesecake with berries.

    Canned coconut cream for structure. I recommend buying full-fat coconut cream rather than coconut milk as you'll get more thick scoopable cream.

    Cornstarch thickens the cheesecake and gives it an incredibly creamy and silky texture. Using cornstarch means we can use less coconut oil.

    Coconut oil to help set the filling. We're using a very small amount that you cannot taste. Alternatively, you can use vegan butter or agar powder.

    I used two thickeners for this cheesecake recipe because too much cornstarch creates a wobbly pudding/custard whereas too much coconut oil leaves a strong aftertaste. A combination of setting agents creates the perfect texture!

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    No bake vegan strawberry cheesecake on plate. Two slices cut out showing very creamy texture.

    Making the cookie crust

    A traditional crunchy cookie base perfectly complements the creamy strawberry filling! Here are some tips for making the base:

    • It's easiest to make the crust in a food processor. If you don't have one, use a rolling pin to smash the cookies while it's in a plastic bag, silicone bag or large bowl.
    • Press your crust in your cake tin as firmly as possible. Any gaps in the crust can cause the cheesecake to break apart when you serve it.
    Two image collage showing how to make the cookie crust for the cheesecake.

    Making a strawberry reduction

    Reducing the strawberries on the stovetop removes excess water and intensifies the flavor of the strawberries. And since there'll be less liquid in the cheesecake, we don't need to use as many tasteless thickeners!

    I started with 360g of strawberries and reduced them to 180g. The final texture should be similar to tomato pasta sauce.

    Two image collage showing how to make the strawberry reduction in a pot.

    Setting the strawberry cheesecake

    Rather than baking the vegan cheesecake in the oven, we're cooking some of the filling on the stove. It takes a fraction of the time and is A LOT easier.

    Cheesecakes are like custard so we're going to make a thick strawberry custard on the stovetop.

    Simply add your coconut cream and cornstarch to your pot and whisk until combined (image 5). Allow the mixture to cook and it will eventually thicken. Don't worry if your mixture separates - it's just the natural oils from the coconut cream.

    Two image collage of strawberry custard mixture in pot, before and after it has been heated.

    Previously we processed the cream cheese in a food processor. Add your strawberry cusard mixture to the cream cheese and blend until combined! Your final mixture should look smooth and thick.

    Taste test your strawberry cheesecake filling and feel free to add any lemon juice or vanilla to taste. Then pour the mixture into your cake pan.

    Two image collage of food processor with plain cream cheese mixture and final pink strawberry mixture.

    Decoration suggestions

    I topped my cheesecake with a thick strawberry sauce and fresh berries to balance the indulgent and creamy filling. However, some other topping ideas are:

    • Blueberries, raspberries or other fresh fruit
    • Vegan chocolate ganache
    • Vegan chocolate chips
    • Dairy-free whipped cream
    • Extra cookie crumbs
    Close up of extremely creamy slice of strawberry cheesecake. Compote is dripping down the sides.

    Customizing the cheesecake

    Can I add chocolate to this vegan cheesecake?

    Yes, don't let me stop you! You can:
    - use Oreos instead of cookies in the base
    - top the cheesecake with chocolate cookies
    - drizzle chocolate ganache on top of the cheesecake

    Can I make this cheesecake without coconut?

    I recommend using firm silken tofu (otherwise known as 'traditional' tofu) instead of coconut cream. However, this will make your cake slightly softer.

    If you really don't like the taste of coconut oil, use refined coconut oil, cacao butter or vegan white chocolate. The coconut flavor is not noticeable in this cheesecake especially if you use a flavorful vegan cream cheese and ripe strawberries.

    Can I make an oil-free strawberry cheesecake?

    Use agar agar powder instead of coconut oil. Mix the powder with the coconut cream and heat it up with the strawberry reduction.

    In the photo below, you can see my vegan strawberry cheesecake made with agar instead of coconut oil. The cheesecake is much firmer than the one made with coconut oil.

    Can I make this into strawberry cheesecake bars?

    Yes, I recommend using an 8-inch (20 cm) square baking tray. The bars will be shorter than the cheesecake but this is perfect for bars!

    Close up of vegan strawberry cheesecake made with agar powder instead of coconut oil.
    Vegan No-Bake Strawberry Cheesecake set with agar powder

    More vegan strawberry desserts

    • Vegan Strawberry Cupcakes
    • Vegan Strawberry Cake
    • Vegan Strawberry Cake (gluten-free + 6 ingredients)
    • Strawberry Sugar Cookies (vegan)

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    Vegan strawberry cheesecake on plate decorated with strawberry compote and fresh strawberries. Slice is lifted out on a cake server
    Print Recipe
    5 from 21 votes

    Vegan Strawberry Cheesecake

    Incredibly creamy vegan strawberry cheesecake that is no-bake and has no cashews. The cheesecake is packed with 4 cups of fresh strawberries for the best strawberry flavor!
    Prep Time40 mins
    Cook Time20 mins
    Resting Time4 hrs
    Total Time5 hrs
    Cuisine: American, Vegan
    Servings: 12
    Author: Anthea

    Ingredients

    Crust

    • ~2 cups (200g) plain sweet cookies, gluten-free if needed (note 1)
    • ⅓ cup (75g) vegan butter, margarine or coconut oil, melted

    Vegan Strawberry Cheesecake filling

    • 16 oz (480g) vegan cream cheese, room temperature (2 x regular tubs)
    • ½ cup (100g) granulated sugar, (note 2)
    • 3 tablespoons (45g) melted coconut oil or cacao butter, or 2 teaspoons agar powder (note 3)
    • 3 tablespoons (45g) lemon juice and zest, or to taste
    • 1 teaspoon vanilla extract, or to taste
    • 3 cups (360g) fresh or frozen strawberries
    • 1 cup (240g) thick scoopable canned coconut cream, (note 3)
    • ¼ cup (30g) corn starch / corn flour
    • 1 teaspoon beetroot powder, or pink food coloring, to color if needed

    Strawberry Topping

    • 1 cup (120g) fresh strawberries, stems removed (you can even sub half with raspberries as they tend to be more vibrant)
    • 1 tablespoon corn starch / 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 until it forms fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake pan. Set aside.

    Make the cheesecake filling:

    • Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth and set aside.
    • Add the strawberries and a dash of water to a medium pot over high heat. Simmer and mash the strawberries until they are mostly broken down. Cook for 10-15 minutes or until the mixture has reduced to around ½ heaped cup (~180g). It should have the consistency of thick tomato pasta sauce.
    • Add the coconut cream and cornstarch to the pot with the strawberry reduction. Whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens. Don't worry if the mixture separates!
    • Add the strawberry mixture to your food processor with the cream cheese mixture. Process until the mixture is as smooth as possible. If desired, add beetroot powder to color. Taste test the mixture and add more lemon juice or vanilla if desired.
    • Pour the cheesecake filling into your cake pan and smooth the top. Cover the pan and chill it in the fridge for 4 hours or until set.

    Make the strawberry topping:

    • Add the majority of the strawberries and all the cornstarch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until the strawberries have turned into a thick sauce. If desired, sweeten the sauce to taste. Allow the compote to cool completely.
    • Just before serving, top the cheesecake with the strawberry compote and reserved fresh strawberries. Leftovers will keep in the fridge for 5 days.

    Notes

    1. Substitute with Oreos or chocolate cookies for an epic vegan oreo strawberry cheesecake.
    2. You may use a liquid sweetener such as maple syrup but your cheesecake may be slightly softer.
    3. If using agar powder, mix it with the coconut cream and corn flour/starch mixture and add it to the strawberry reduction. Agar needs to be cooked in order to work.
    4. I don't recommend buying light canned coconut cream or canned coconut milk as they contain less 'thick scoopable cream' compared to regular canned coconut cream. You'll need more cans to get the amount in the recipe.

    Nutrition

    Serving: 1 serve | Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 32g | Sodium: 440mg | Potassium: 112mg | Fiber: 3g | Sugar: 18g | Vitamin A: 63IU | Vitamin C: 29mg | Calcium: 25mg | Iron: 1mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Strawberry Cheesecake
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      Recipe Rating




    1. Bohdana says

      September 01, 2022 at 3:20 am

      Hi! I just wanted to ask if this recipe would also work with different fruit - for example mango? Thank you in advance 🙂

      Reply
      • Anthea says

        September 01, 2022 at 10:16 am

        Yes it will! I also have a recipe for a baked mango cheesecake if you prefer :). I hope that helps!

        Reply
    2. Diane says

      July 30, 2022 at 10:46 am

      5 stars
      I made this into mini cheesecake bites to take to a bbq. I had leftover filling so I made a mini cheesecake for us. DELICIOUS!! I will make this again!

      Reply
    3. Diane says

      July 27, 2022 at 11:36 pm

      Can I make this in mini cupcake form? I have a bbq to go to and would like to make it as a smaller treat version

      Reply
      • Anthea says

        July 28, 2022 at 11:35 am

        Yes, you absolutely can! Try baking them for around 15 minutes (this will depend on your mini cupcake tray and how much you fill each one). Hope that helps!

        Reply
    4. Petya says

      June 25, 2022 at 12:59 am

      5 stars
      Hi,I’ve made this before and it is absolutely delicious,but this time the cheese mixture separated in the blender before adding the strawberries.Could it be saved by putting it in the fridge for a bit,or have I doomed my cheesecake?

      Reply
      • Anthea says

        June 25, 2022 at 1:37 pm

        So glad that you enjoyed this cheesecake in the past! But oh no about your cream cheese! Yes, try putting it in the fridge and mixing it by hand again. I think cream cheese can split if it's overmixed or due to the temperature. Also, try mixing a small amount of the split cream cheese with the strawberries and see if it helps. Sometimes when my mixtures split, mixing in additional ingredients helps fix it. I hope that helps!

        Reply
    5. Heidi says

      February 12, 2022 at 4:14 pm

      5 stars
      I made my own vegan cream cheese for this recipe but instead of leaving in water overnight - the recipe I used said soak the cashews for 1 hr in hot water - worked a treat and the cake looks amazing!!! We are vegan or veg but we do like to reduce our load and also try new things!

      Reply
      • Anthea says

        February 14, 2022 at 8:49 am

        That sounds delicious and glad it worked with your own cream cheese! Thanks so much for your feedback 🙂

        Reply
    6. esther vernet says

      September 12, 2021 at 7:25 pm

      hi!! which vegan soft cheese would you recommend for this recipe?

      Reply
      • Anthea says

        September 13, 2021 at 10:59 am

        Hey! I used Sheese which is available in Australia but Tofutti which is available internationally will work too 🙂

        Reply
    7. Renita says

      August 18, 2021 at 3:33 am

      My husband and I made this recipe last night. To us, it tasted like Strawberry Yogurt. My husband remarked that this was the most expensive strawberry yogurt he’d ever tasted! It’s a no go for us.

      Reply
      • Anthea says

        August 18, 2021 at 4:31 pm

        I'm sorry you didn't like the taste of this! The vegan cream cheese is the main flavour in the filling so it sounds like your cream cheese wasn't right for the recipe.

        Reply
    8. N says

      July 07, 2021 at 7:23 am

      Hello,

      I couldn’t find coconut cream anywhere and milk didn’t have any of those lumps, so I bought a KTC Pure coconut cream (solid block) an just added it to my saucepan with strawberries and corn flour. I hope that’s ok? Can’t tell now as it’s in the fridge overnight. Also, got the last one of cream cheese and the remaining added soft cheese. I hope it turns out ok. Lol

      Thank you

      Reply
      • Anthea says

        July 07, 2021 at 9:07 am

        Hey! Ooh, it sounds like you bought coconut butter which is a different product. It's basically ground up coconut whereas coconut cream is a cream/liquid derived from it. I haven't tried this recipe with coconut butter but your cheesecake will be a bit more solid and textured (but still yummy if you don't mind the taste of coconut). Let me know how you go!

        Reply
    9. Lucy says

      June 27, 2021 at 6:55 am

      5 stars
      Have to say I have tried to feed my non vegan friends vegan cake before and it has never been a success.
      This cheesecake was superb! There were genuine requests for seconds! So lovely and the consistency of it is so creamy. ( I used coconut oil instead of agar) it also presents beautifully as a birthday cake. Thank you

      Reply
    10. Leigh says

      June 24, 2021 at 2:40 am

      Hi! Can you recommend a few vegan cream cheese brands that would work well in this recipe? I’m in Canada.

      Reply
      • Anthea says

        June 24, 2021 at 4:07 pm

        Hi Leigh! I'm based in Australia so have different brands from you. We have Sheese and Tofutti which (I think) are also in Canada and they're both reliable! However, any brand should work as the cream cheese isn't baked. Hope that helps!

        Reply
    11. Margaux says

      June 12, 2021 at 1:09 am

      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 ?

      Reply
      • Anthea says

        June 13, 2021 at 10:27 am

        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!

        Reply
    12. Deepika says

      May 12, 2021 at 1:30 am

      5 stars
      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.

      Reply
      • Anthea says

        May 15, 2021 at 7:39 pm

        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

        Reply
    13. Kate says

      May 02, 2021 at 12:27 am

      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.

      Reply
      • Anthea says

        May 02, 2021 at 7:33 am

        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?

        Reply
    14. Bryony says

      April 22, 2021 at 4:13 am

      5 stars
      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.

      Reply
      • Anthea says

        June 10, 2021 at 12:13 pm

        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!

        Reply
    15. Gina says

      March 17, 2021 at 2:18 am

      5 stars
      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!

      Reply
      • Anthea says

        March 24, 2021 at 10:36 am

        Ooh I'm sooo happy to hear that! And glad it worked with a smaller batch. Thanks for your ongoing support Gina 🙂

        Reply
    16. Ellie says

      March 02, 2021 at 10:32 am

      5 stars
      I made this to use up frozen berries and it was the best recipe I found!

      Reply
      • Anthea says

        March 02, 2021 at 3:09 pm

        Aw so glad you enjoyed it!

        Reply
    17. Effie says

      February 19, 2021 at 5:44 am

      Hello!
      I'm trying this cheesecake tomorrow and I would like to ask, what size is the tin that you used?

      Reply
      • Anthea says

        February 19, 2021 at 8:53 am

        I can't wait to see it! I used a 20cm (8 inch) tin. It says it in the first step of the instructions 🙂

        Reply
    18. Daviana says

      February 18, 2021 at 2:07 pm

      5 stars
      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.

      Reply
      • Anthea says

        February 19, 2021 at 8:54 am

        Aw thank you soooo much for your feedback! That's the best news :). So glad you and your family loved it!

        Reply
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