Easy Vegan Strawberry Cheesecake

Alongside my vegan lemon cheesecake and biscoff cheesecake, this is up there with my favorites of all time. The absolute perfect dessert for strawberry season and long summer days!

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📖 Recipe Overview
🧾 Ingredients Needed
🥣 How To Make Vegan Strawberry Cheesecake
💡 Recipe Tips
💬 FAQs
🍰 More Vegan Cheesecake
📖 Recipe

📖 Recipe Overview

A common issue I come across when making fruit-based cheesecakes is balancing the ingredients so that they pack an intensely fruity flavor without adding too much water to the mix. I've tried it all - agar-agar powder, freeze-dried strawberries, strawberry sauce - the list goes on.

That's where homemade strawberry curd comes in! Not only does it make the most beautiful and delicious cheesecake topping, it flavors, sets, and gives the filling a baby-pink hue. It's the secret to making the best vegan strawberry cheesecake!

And this recipe uses a full batch of curd meaning there are 3 cups of fresh strawberries packed in!

slices of strawberry cheesecake bars topped with strawberry curd and fresh strawberries scattered around.

If you love strawberry desserts, you need to try my vegan recipes for strawberry tart, strawberry tiramisu, no-bake strawberry cheesecake, and strawberry coconut milk popsicles next!

🧾 Ingredients Needed

Here's everything you need to grab to make this delicious strawberry cheesecake:

ingredients to make strawberry cheesecake measured out in bowls on a gray surface with text overlay.

Ingredient Notes

Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.

Lotus Cookies - I love the added spice biscoff cookies bring, but feel free to use any vegan cookies. Digestives, golden oreos, or gingernuts would also work well.
Vegan Greek-Style Yogurt - None of my vegan cheesecake recipes go without this and for good reason. It adds a delicious tangy flavor and lightness. Alpro Greek-style yogurt is my favorite, but you can also use vegan sour cream, skyr, or very thick coconut yogurt.
Cashews - For that classic cheesecake flavor, and a luscious creamy consistency. If you can't use cashews, sunflower seeds or macadamias are fine. You can also substitute them with 200g extra vegan cream cheese.
Vegan Cream Cheese -I use violife non-dairy cream cheese, but you can also use my vegan recipe for homemade cream cheese. Alternatively, swap in chilled full-fat coconut milk (only the solid part) or coconut cream, and a tablespoon of fresh lemon juice to add the tangy flavor.
Vegan Butter - This brings the no-bake crust together, you can use solid coconut oil instead if needed.
Strawberry Curd - As mentioned, this is packed with 3 cups of fresh berries and gives an intense fresh strawberry flavor to the cheesecake without making it watery.
Agave Syrup - You can add a tablespoon more or less depending on your taste. This can also be subbed with maple syrup or granulated sugar.

🥣 How To Make Vegan Strawberry Cheesecake

Remember, the detailed printable recipe card is at the end of this page, but here are the step-by-images that you can use as a guide:

Step 1: Prepare and chill the strawberry curd. This can be done up to 2 days ahead if you want to save time.

Step 2: In a food processor, blitz the cookies, non-dairy butter, and sea salt until the mixture sticks together when pressed between your fingers.

Step 3: Press the cookie mixture into the base of a loaf pan lined with parchment paper. Use a spatula or the back of a spoon to press it down and smooth it out.

Step 4: Add all the cheesecake filling ingredients to a high-speed blender (non-dairy cream cheese and yogurt, soaked cashews, vanilla extract, and curd). Blend until completely smooth.

Step 5: Pour the creamy strawberry filling on top of the cookie crust and gently tap it on the counter to knock out any air bubbles. Then place it in the fridge to set for at least 6 hours (overnight works well).

Step 6: Once set, spread the strawberry layer (remaining strawberry curd) on top of the cheesecake. If the curd was stored in the fridge, you may need to *very gently* warm it.

Step 7: Place the curd-topped cheesecake back in the fridge for an hour, or set it in the freezer for 30 minutes. Carefully lift it out of the pan using the parchment sling.

Step 8: Use a very sharp knife to cut the cheesecake into slices. Wipe the knife clean with a cloth or some kitchen paper between slices for the cleanest cuts.

💡 Recipe Tips

Quick-Soak The Cashews. Don´t panic if you accidentally forgot to soak the cashews in advance! I often soak them in boiled water for 30-60 minutes ahead of time.

Make a parchment sling. A loaf pan does not have a removable base like a springform pan does, so this is a must. There should be an overhang of paper over the sides which you can use to lift the cheesecake out with.

Speed up the setting time. If you can't wait overnight, you can set the cheesecake in the freezer for 3-4 hours. Slice the cheesecake while frozen and let the slices defrost for an hour before serving. I sometimes enjoy them straight from the freezer and they legit taste like strawberry ice cream!

Don't top it with hot curd. If you made the strawberry curd in advance, you may need to gently warm it so it becomes pourable enough to top the cheesecake neatly. Make sure the curd is not hot when added, as this will melt the cheesecake underneath.

💬 FAQs

Can I make this strawberry cheesecake gluten-free?

Absolutely! Swap out the biscoff cookies for another vegan GF cookie variety to make it gluten-free. Also, make sure you check the labels on the yogurt, cream cheese, and butter if you're using brands different from those listed in the recipe.

Alternatively, try my gluten-free strawberry cheesecake which has a wholefood crust consisting of coconut flakes, almonds, and medjool dates.

Can I make this recipe into a full-size cheesecake?

Of course, you can make it in a 7.5-inch or 8-inch springform pan. Just times the recipe by 1 +⅓ so you get a decent-height cheesecake! A full-sized version of this cheesecake will feed around 12 people.

For a round 9-inch pan, I would double the recipe to comfortably serve around 15 people.

How to store vegan cheesecake?

Place the creamy strawberry cheesecake in an airtight container and refrigerate for up to 5 days.

To extend the shelf-life, you can freeze it in an airtight container for up to a few months. I recommend slicing the cheesecake into individual bars before freezing, and defrosting them as needed. Then just grab a cheesecake bar and let it defrost at room temp for an hour before serving.