Obsessed with strawberry desserts like I am? Make sure to try this Vegan Strawberry Cake, Vegan Strawberry Pie or Easy Vegan Strawberry Shortcake!
Not your average strawberry cheesecake
This Vegan Strawberry Cheesecake is incredibly decadent, creamy, light, and fruity. Make it during spring or summer, or whenever you’re craving a berrylicious dessert. It’s welcome at all kinds of celebrations and get-togethers! This vegan strawberry cheesecake recipe is made up of three layers: Regardless of the silky smooth texture and impossibly creamy and fruity flavors, this cheesecake is surprisingly easy to make. The ingredients list is simple and doesn’t include any nuts, dairy, dates, or other fancy ingredients. Plus, the only equipment you need is a springform pan and a blender! You and your guests are going to love this vegan cheesecake with strawberry sauce. It’s the ultimate summer dessert!
Ingredients needed (with substitutions)
Oreo cookies – Another oreo-like vegan cookie or chocolate graham crackers also work.Vegan butterVegan cream cheese – Tofutti is the best option here. The Trader Joe’s brand used to work in my vegan cheesecake recipes but it no longer does. Violife and homemade cream cheese do not work either. Vegan yogurt – Or use canned coconut cream.Sugar – Granulated sugar will give you the best results but cane sugar or coconut sugar can also be used.Cornstarch – This will thicken and stabilize the cheesecake filling and strawberry sauce. I haven’t tested it, but arrowroot and tapioca starch may work instead.Vanilla extractLemon juice Strawberries – Fresh are preferred, but frozen berries can be used in a pinch. Strawberries come into season around June in the USA. Do your best to buy fresh, local, and bright red berries for the absolute best strawberry sauce! Water
How to make vegan strawberry cheesecake
Find the complete recipe with measurements below in the recipe card. Wrap a 9-inch springform pan with a few layers of aluminum foil before you begin. This will prevent leaks so don’t skip this part! After your pan is prepped and the oven is preheating, you can start on the oreo cookie crust: Set the crust aside while you work on the cheesecake filling: It’s almost cheesecake time! All you have to do now is make the strawberry sauce:
Tips for success
Yes, you need a lot of cream cheese, but this is a large cheesecake! You should end up with at least 12 slices. Make it for summer get-togethers, celebrations, Fourth of July parties, and picnics.Don’t open the oven door! I know it can be tempting to check on your cheesecake but opening the door will lower the temperature and cause the cheesecake to sink or crack.Another way to prevent a cheesecake from cracking is to let it cool in the oven. Turn off the oven once it’s done baking but leave it in there for at least 10 minutes.The baked cheesecake will be jiggly when it’s done. Don’t worry! It will firm up once it chills in the fridge.Leave it to set overnight. The cheesecake will still be soft even after 4 to 6 hours, so overnight is best.For the cleanest slices, run a large knife blade under hot water first. Wipe it dry, then slice into the cake.
More cheesecake toppings
Not into strawberries? No problem! The fruity sauce can be made with blueberries, blackberries, cherries, or raspberries if strawberries aren’t your thing. Otherwise, there are plenty of more toppings you can decorate your cheesecake with:
Vegan ganacheCrushed nutsMint leavesLemon zestShaved vegan white chocolateFresh berriesVegan caramel sauceOreo cookie crumbsVegan whipped cream
Frequently asked questions
Want more vegan cheesecake recipes?
The Best Vegan CheesecakeVegan Oreo CheesecakeVegan Chocolate CheesecakeLayered Raspberry CheesecakeVegan Pumpkin Cheesecake
