If you’re craving a dessert that feels indulgent yet fresh, this Easy Vegan Strawberry Cheesecake Recipe is exactly what you need. It combines the bright, juicy sweetness of homemade strawberry curd with a creamy, velvety vegan filling and a crunchy, buttery cookie crust. Every bite strikes the perfect balance between fruity and rich, making it a delightful treat whether you’re hosting friends or enjoying a cozy night in. Plus, the recipe’s plant-based ingredients prove that dairy-free doesn’t mean flavor-free—this cheesecake is a total crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for simple yet carefully selected ingredients, each one playing a key role in flavor, texture, and color. From the fragrant vanilla to the creamy cashews, every element works together to create that dreamy cheesecake you can’t resist.
- 450g vegan strawberry curd: Adds vibrant strawberry flavor and beautiful pink color; prepare ahead for best results.
- 140g Lotus Biscoff cookies: Use these or any vegan cookies to make a spiced, caramel-like crust.
- 45g unsalted vegan butter: Helps bind the crust ingredients together with a rich, buttery base.
- ½ teaspoon sea salt: Enhances the sweetness and balances flavors perfectly.
- 150g cashews: Soaked cashews give the cheesecake its creamy, silky texture without dairy.
- 300g vegan cream cheese: Brings tang and richness, mimicking traditional cheesecake taste.
- 80g vegan Greek-style yogurt: Adds a slight tanginess and smooth mouthfeel.
- 1 teaspoon vanilla extract: Provides a warm, aromatic undertone to the filling.
- 2 tablespoons agave syrup: Naturally sweetens and balances the tartness of the strawberries.
How to Make Easy Vegan Strawberry Cheesecake Recipe
Step 1: Prepare Your Ingredients
Start by making your strawberry curd up to two days in advance and chilling it in the refrigerator. This step lets the flavors develop beautifully. Meanwhile, soak the cashews for at least 4 hours or quick-soak them in hot water for 30 minutes; this ensures the filling will be ultra-smooth and creamy. Also, line a 9-inch loaf pan with parchment paper, making sure the paper covers the sides for easy removal later.
Step 2: Make the Crust
In a food processor, combine the Lotus Biscoff cookies with sea salt and pulse until they turn into fine crumbs. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers. Then press this crumbly, buttery mix evenly across the base of your prepared pan and smooth the surface with your fingers or the back of a spoon. Pop it in the fridge to chill while you prepare the filling.
Step 3: Blend the Filling
Place about one-third of your strawberry curd into a high-speed blender alongside soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend on high until completely smooth and creamy with no lumps. Pour this luscious filling over the chilled crust, spreading it evenly, then refrigerate it for at least 6 hours or overnight to allow the cheesecake to set firmly.
Step 4: Add the Strawberry Curd Topping
Gently warm the remaining strawberry curd in a saucepan over low heat, stirring continuously until it reaches a spreadable consistency. Pour this bright, glossy layer over the set cheesecake and smooth it out using an offset spatula or the back of a spoon. Chill again for another hour in the fridge, or speed things up by placing it in the freezer for 30 minutes before slicing.
How to Serve Easy Vegan Strawberry Cheesecake Recipe
Garnishes
Sometimes, it’s the little touches that elevate a dish. Fresh strawberries sliced thinly and arranged on top add a pop of natural sweetness and a beautiful finish. You can also sprinkle some crushed vegan cookies or a few mint leaves for contrast and freshness, making each slice an eye-catching showstopper.
Side Dishes
Since this cheesecake is rich yet fruity, it pairs wonderfully with light accompaniments like a cup of herbal tea or freshly brewed coffee. You can also serve it alongside a handful of fresh berries or a simple mixed greens salad with a citrus vinaigrette to balance the sweetness with a hint of zest.
Creative Ways to Present
For special occasions, try serving individual cheesecake portions in small mason jars or clear glasses to show off the layers. You might even drizzle some vegan chocolate sauce or sprinkle toasted coconut flakes on top for additional texture and decadence. These ideas turn a simple dessert into a memorable centerpiece.
Make Ahead and Storage
Storing Leftovers
Once your Easy Vegan Strawberry Cheesecake Recipe is made, keep leftovers stored in a covered container in the refrigerator. It stays fresh for up to five days, allowing you to enjoy this treat slowly without worrying about it losing any flavor or texture.
Freezing
If you want to make this cheesecake well ahead of time or save some for later, it freezes beautifully. Wrap it tightly in plastic wrap and place it in a freezer-safe container so it keeps perfectly for up to one month. Just thaw it in the refrigerator overnight before serving to retain that creamy consistency.
Reheating
Since this dessert is best served chilled, reheating is not necessary. Simply let it thaw fully in the fridge and slice with a hot, wet knife to achieve clean cuts without sticking.
FAQs
Can I use other fruit curds instead of strawberry?
Absolutely! You can swap strawberry curd for raspberry, blueberry, or even lemon curd to put your own twist on this Easy Vegan Strawberry Cheesecake Recipe. Just be sure the curd is vegan and prepared ahead of time.
What can I substitute for cashews if I have a nut allergy?
If you’re nut-free, try using silken tofu or soaked sunflower seeds for a creamy texture. Keep in mind that this might slightly change the flavor and consistency but will still produce a delightful vegan cheesecake.
Can I make the crust gluten-free?
Yes, simply replace the Lotus Biscoff cookies with your favorite gluten-free vegan cookies. The crust will still hold together well with the vegan butter and provides that irresistible crunch.
Is there a way to speed up the setting time?
You can set the cheesecake in the freezer for about 3 to 4 hours instead of the fridge to speed things up. Just be careful not to freeze it too hard; the texture is best when chilled but not icy.
How do I get clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry before each cut. This method helps make neat, clean slices without crumbly edges, letting your Easy Vegan Strawberry Cheesecake Recipe look as good as it tastes.
Final Thoughts
This Easy Vegan Strawberry Cheesecake Recipe is a fantastic way to impress without stress. Its fresh strawberry tang combined with creamy, dreamy layers is a winning combination everyone will adore. Whether you’re a seasoned vegan or simply someone who loves delicious desserts, this cheesecake will quickly become a favorite that you’ll make time and time again. Give it a try and prepare to delight your taste buds and your guests alike!
Print
Easy Vegan Strawberry Cheesecake Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Easy Vegan Strawberry Cheesecake is a luscious and creamy dessert that combines a crunchy biscuit crust with a smooth vegan cream cheese filling and a vibrant strawberry curd topping. Perfect for those seeking a dairy-free, plant-based treat, this no-bake cheesecake can be prepared ahead and chilled until set, making it an ideal dessert for any occasion.
Ingredients
Strawberry Curd
- 1 batch (450g) vegan strawberry curd (prep-ahead option)
Crust
- 140 g lotus biscoff cookies or other vegan cookies
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup
Topping
- Remaining vegan strawberry curd from the batch
Instructions
- Prepare: Make the vegan strawberry curd up to 2 days ahead and refrigerate it until ready to use. Soak 150 g of cashews in water for 4 hours; alternatively, quick-soak them in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper, covering the base and sides for easy removal.
- Make the crust: Place the lotus biscoff cookies and sea salt into a food processor and pulse until finely ground. Add the vegan butter and process again until the mixture holds together when pressed between your fingers.
- Press the crust: Transfer the crust mixture into the prepared loaf pan, pressing it firmly and evenly across the base to create a compact layer. Refrigerate the crust while preparing the filling.
- Make the filling: In a high-speed blender, combine 150 g (approximately â…“ cup plus 2 tablespoons) of the strawberry curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend until the mixture is smooth and creamy with no lumps. Pour the filling over the chilled crust and refrigerate for at least 6 hours or overnight until fully set.
- Add the topping: Gently heat the remaining strawberry curd in a saucepan while stirring until it becomes spreadable. Evenly spread the warmed curd over the set cheesecake using an offset spatula or the back of a spoon. Return the cheesecake to the refrigerator for 1 hour or freeze for 30 minutes to set the topping.
- Serving and storage: Use a hot, wet, sharp knife to slice the cheesecake into servings. Store in a covered container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 1 month. To serve after freezing, thaw overnight in the refrigerator.
Notes
- Strawberry curd can be made ahead and kept refrigerated for up to 2 days before using.
- Select vegan cookies for the crust to maintain the recipe’s plant-based status; lotus biscoff are a recommended brand.
- Quick-soaking cashews in boiled water for 30 minutes is an effective alternative to overnight soaking.
- Using an offset spatula will help achieve a smooth, even topping layer.
- Reheating the strawberry curd gently prevents splitting and ensures a smooth spread.
