Vegan strawberry swirl cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Vegan
  • 3 tbsp agar flakes
  • ½ cup (1,2 dl) water
  • 50 g dairy-free butter, melted
  • 15 digestive biscuits
  • 2 cups (4,7 dl) frozen strawberries
  • 3 cups (7 dl) dairy-free cooking cream
  • 300 g dairy-free cream cheese
  • 7 tbsp agave syrup
  • 1 tbsp lemon juice
  1. In a small mixing bowl, mix together agar flakes with water. Let soak.
  2. Thaw strawberries if you are using frozen strawberries.
  3. Preheat oven to 175°C (347°F).
  4. In a food processor add digestive biscuits and melted butter. Process until combined.
  5. Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan and bake for 10 minutes. Take out of the oven and let it cool down.
  6. In a food processor add strawberries, ⅓ of the agar flake mixture and 2 tablespoons agave syrup. Process until smooth.
  7. Now pour your strawberry mixture into a small pot.
  8. In a bigger pot add cooking cream, cream cheese, 5 tablespoons agave syrup, lemon juice, and ⅔ agar mixture and stir together.
  9. Bring both mixtures to the boil and simmer on low-medium heat, stirring frequently for about 5 minutes.
  10. Agar sets as soon as it cools down so you'll need to work fast. Take your white cheesecake filling and spoon carefully into cooled crust. Use a spoon instead of pouring directly from a pot to avoid the crust lifting.
  11. Now do the same with a strawberry mixture, spoon carefully making a swirl with your hand while pouring. Swirl batter with a tip of a knife to create even more swirl effect.
  12. Let the cheesecake cool down completely and then place it in the fridge. Let sit for at least 6 hours.
Recipe by Plant-baked at