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Vegan strawberry cheesecake on plate decorated with strawberry compote and fresh strawberries. Slice is lifted out on a cake server
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5 from 7 votes

Vegan Strawberry Cheesecake

Creamy vegan strawberry cheesecake which is no bake and has no cashews! It's the best vegan strawberry dessert ever!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Vegan
Servings: 12



Vegan strawberry 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 tablespoons (45g) melted coconut oil or cacao butter, or 2 tsp agar powder**
  • 3 tablespoons (45g) lemon juice and zest, or to taste (around ½ lemon)
  • 1 teaspoon 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 starch / corn flour
  • 1 teaspoon 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 tablespoon corn starch / corn flour


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 of reduced strawberries 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 with the cream cheese mixture 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.


* Substitute with oreos or chocolate cookies for an epic vegan oreo strawberry cheesecake!
** If you use agar powder, mix it with the coconut cream and corn flour/starch mixture. Then add it to the strawberry reduction. 
*** 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!
Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!