The most delicious, rich, and fulfilling vegan strawberry cheesecake. So easy to make with no tofu, coconut cream, or cashews!
Welcome to all you foodies out there – it's time for something sweet! Have you ever had a vegan strawberry cheesecake? It's an easy, delicious treat that will satisfy your cravings while being cruelty-free. Here we'll show you how to make this yummy dessert; we guarantee it won't disappoint! Follow our step-by-step guide and get ready to enjoy the smooth, creamy texture of this easy vegan strawberry cheesecake.
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WHY YOU'LL LOVE THIS RECIPE
Vegan: Dairy-free, no tofu, no cashew or coconut cream used in this cheesecake recipe.
Easy to make: Follow easy step-by-step guide to make this delicious cheesecake.
INGREDIENTS
- Digestive cookies: Use graham crackers to make an easy substitute for digestive cookies.
- Butter: Vegan butter.
- Cream cheese: Vegan cream cheese. Toffuti, Violife or the one I used, Oatlys Creamy Oat Spread.
- Oat cream: Oat based cooking cream is a perfect dairy-free cream.
- Lemon: Fresh lemon juice used for lemony flavor.
- Agave syrup: for sweetness. You can use maple syrup.
- Agar-agar: Used as thickening agent. I used agar powder. You can use agar flakes to substitute for agar powder. If you are using agar flakes, they need to be dissolved in water before adding them to the filling. 1 teaspoon of agar powder equals 1 tablespoon of agar flakes.
- Strawberries: Use fresh strawberries.
- Chocolate sauce- this is optional.
HOW TO MAKE THIS RECIPE: STEP BY STEP
STEP 1
Preheat the oven to 175°C (347°F). In a food processor add digestive biscuits and melted butter. Process until combined. Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan and bake for 10 minutes. Take it out of the oven and let it cool down.
STEP 2
In a bigger pot add cooking cream, cream cheese, 5 tablespoons agave syrup, lemon juice, and agar powder, and stir together. Bring to a boil and simmer on low-medium heat, stirring frequently for about 5 minutes.
Agar sets as soon as it cools down. Because we are using springform, and the filling after cooking is runny, give a filling 10-15 to cool down before pouring it to a springform. Or if you don´t have time to wait, spoon your cheesecake filling carefully into the cooled crust. We are doing this to avoid the crust lifting.
Let the cheesecake cool down completely and then place it in the fridge. Let sit for at least 5 hours.
STEP 3
Add cream cheese and agave syrup to a mixing bowl and stir together. When your cheescake is cool and set, spread the mixture evenly.
STEP 4
Top your cheesecake with fresh strawberries and chocolate sauce if you like. Chocolate sauce is optional.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- Make sure to give the filling 10-15 minutes to cool down before pouring it into a sping form. We want to avoid the crust to lift when pouring hot, liquid filling. Agar sets as soon as it cools down, so we need to find a sweet spot before it sets too much.
- Another way of adding the filling to the springform is to spoon it carefully into a springform.
- Using spingform makes it easier to slice the cheesecake. However, pouring hot liquid filling into a springform may result in the filling dripping from between the side and the bottom of the spring form pan. If it feel easier just use a baking pan.
- Make sure to let the cheesecake set in the fridge for at least 5 hours. I find it best to make cheesecake the night before, to allow maximum setting time!
STORAGE
To extend the shelf life of your cheesecake, make sure to store it in an airtight container in the fridge. With proper storage, your cheesecake should last for up to one week.
Agar-agar is a plant-based gelatin, derived from red algea. In cooking, it is used as thickening agent in sauces, cakes, jellies, mousses, cheesecake etc.
Vegan cheesecake can be made with tofu, cashews, vegan cream cheese, coconut cream. However this recipe is made with vegan cream cheese and oat based cooking cream, and agar powder as thickening agent.
OTHER RECIPES YOU MIGHT LIKE
- Blueberry cheesecake
- Cherry cake
- No-bake Peanut Butter Cheesecake
- Summer Raspberry Cake
- Gingerbread Cheesecake
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.
RECIPE
Vegan Strawberry Cheesecake
Ingredients
- 50 g dairy-free butter melted
- 15 digestive biscuits
- 1 tsp agar powder
- 1 cup fresh strawberries
- 3 cups dairy-free cooking cream
- 300 g dairy-free cream cheese
- 7 tbsp agave syrup
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 175°C (347°F). In a food processor add digestive biscuits and melted butter. Process until combined. Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan and bake for 10 minutes. Take it out of the oven and let it cool down.
- In a big pot add cooking cream, cream cheese, 5 tablespoons agave syrup, lemon juice, and agar powder, and stir together. Bring to a boil and then simmer on low-medium heat, stirring frequently for about 5 minutes.
- Give the filling 10-15 minutes to cool down before pouring it to a springform. Or if you don´t have time to wait, spoon your cheesecake filling carefully into the cooled crust. We are doing this to avoid the crust lifting.
- Let the cheesecake cool down completely and then place it in the fridge. Let sit for at least 5 hours.
Notes
- Make sure to give the filling 10-15 minutes to cool down before pouring it into a sping form. We want to avoid the crust to lift when pouring hot, liquid filling. Agar sets as soon as it cools down, so we need to find a sweet spot before it sets to much.
- Another way of adding the filling to the springform is to spoon it carefully into a spring form.
- Using spingform makes it easier to slice the cheesecake. However, pouring hot liquid filling into a springform may result in a filling dripping from between the side and the bottom of the springform pan. If it feel easier just use a baking pan.
- Make sure to let the cheesecake set in the fridge for at least 5 hours. I find it best to make cheesecake the night before, to allow maximum setting time!
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