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

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.Pin

🧾 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.Pin

Ingredient Notes

  • 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.

💬 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.

slices of strawberry cheesecake bars with strawberry curd topping with fresh strawberries scattered around.Pin

🍰 More Vegan Cheesecake

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Easy Vegan Strawberry Cheesecake

5 from 7 votes
PREP TIME: 40 minutes
Chilling Time: 6 hours
TOTAL TIME: 6 hours 40 minutes
Servings: 8


Easy vegan strawberry cheesecake with layers of biscoff cookie crust, smooth strawberry cream cheese filling, and an intensely flavored strawberry curd topping. This small batch cheesecake is made in a loaf pan.



  • 140 g (1 ⅔ cups) lotus biscoff cookies, or other vegan cookies *sees note 2 + 3
  • 45 g (3 tablespoons) unsalted vegan butter,  (block-style)
  • ½ teaspoon sea salt



  • Prepare: Make the strawberry curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes. Line the base and sides of a 9" loaf pan with parchment paper.
  • Make the crust: Add the cookies and salt to a food processor and blitz for a minute or so until finely ground. Add the butter and blend again until the mixture sticks together between your fingers.
  • Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
  • Make the filling: Add 150g (about ⅓ cup) of the strawberry curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 6 hours (or overnight) until set. 
  • Add the topping: Add the remaining strawberry curd to a saucepan and gently heat while stirring so that it becomes a spreadable consistency. Top the cheesecake with the curd and smooth it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
  • Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.


  1. Vegan Strawberry Curd: This can be prepped up to 2 days in advance and stored in the fridge.
  2. Biscoff Cookies: Swap for vegan shortbread cookies, gingernuts, digestive or golden oreos.
  3. Wholefood Crust: Instead of the crust ingredients listed, blend 100g shredded coconut, 100g cashews, ½ tsp salt and 7 medjool dates.
  4. Soaked Cashews: soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
  5. Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
  6. Agave Syrup: Swap for maple syrup or granulated sugar.


Serving: 1slice | Calories: 467kcal | Carbohydrates: 48g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 406mg | Potassium: 231mg | Fiber: 6g | Sugar: 32g | Vitamin A: 250IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 2mg
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