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!
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, just like my vegan strawberry cake or cupcakes!
Ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
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!
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.
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.
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.
Previously we processed the cream cheese in a food processor. Add your strawberry custard 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.
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
Customizing the 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
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.
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.
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!
More vegan strawberry desserts
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Vegan Strawberry Cheesecake
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) cornstarch / 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 cornstarch / 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 1/2 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
- Substitute with Oreos or chocolate cookies for an epic vegan oreo strawberry cheesecake.
- You may use a liquid sweetener such as maple syrup but your cheesecake may be slightly softer.
- 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.
- 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.
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Hi Andrea, could this be made using frozen blackberries?
Hi Cathy, I imagine that would be fine! Let me know how you go!
ABSOLUTELY AMAZING!!! Better than I thought it would be – because I’m not a dessert maker. But loved your pumpkin donuts so much, I had to give this a go. My non-vegan family members loved it as well – which is a bonus. But we are all wondering – can this be adapted to make a key lime cheesecake? It has the perfect consistency I’ve been searching for. Once you have a proper Key West Floridian key lime pie – which is more like a cheesecake – it becomes a lifelong quest to find a replacement here in the UK!!! Any suggestions how to swap the strawberry mixture for key lime??
Hi Ren! I’m so happy that you and your family loved this cheesecake and my pumpkin donuts as well! Yes, this cheesecake can definitely be made into a key lime cheesecake! My lemon cheesecake recipe is actually adapted from this strawberry cheesecake recipe. The lemon cheesecake is just a little shorter as I replaced 360 grams of strawberries with just 70 grams of lemon juice. I’d recommend starting with 70 grams of key lime juice, taste testing the mixture and add more juice as desired. I hope that helps!
Could I use mango in this recipe, and if so, how would I go about it. I’m guessing just to purée the mango and not cook it. Any help would be appreciated. Thank you
Hi Leah, yes you absolutely can use mango! I’d still follow the recipe as it’s written including cooking the mango. Like the strawberries, cooking condenses the mango, removes excess water and makes it more stable in a cheesecake. Rather than adding beetroot powder, you could add a pinch of turmeric, for colour. I hope that helps!
Hola muchas gracias por compartir tus recetas, te lo agradezco mucho al igual que mi familia, vivo en México y no encuentro el queso crema, puedo usar una parte de anacardo y la otra de tofú? En qué proporción? Gracias
Hello, I haven’t used homemade cream cheese for this recipe so I’m not 100% sure how it will turn out. However, you may be able to use around 400g cashews and 80g tofu and adjust the quantities until it reaches your desired consistency and taste.
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!
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
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!
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?
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!
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!
That sounds delicious and glad it worked with your own cream cheese! Thanks so much for your feedback 🙂
hi!! which vegan soft cheese would you recommend for this recipe?
Hey! I used Sheese which is available in Australia but Tofutti which is available internationally will work too 🙂
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
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!
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
Hi! Can you recommend a few vegan cream cheese brands that would work well in this recipe? I’m in Canada.
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!
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
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!
Aw so glad you enjoyed it!
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!