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
Scale
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.
