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A slice of cheesecake topped with strawberries and chocolate sauce.

Vegan Strawberry Cheesecake

5 from 1 vote
Emica D.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 452kcal
Enjoy the smooth creaminess of creamy vegan cheese filling, topped off with sweet and juicy strawberries. A delightfully decadent treat is sure to satisfy your sweet tooth cravings.
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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!

Nutrition

Serving: 1slice | Calories: 452kcal | Carbohydrates: 50g | Protein: 5g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 383mg | Potassium: 248mg | Fiber: 4g | Sugar: 31g | Vitamin A: 16IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg
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