Vegan Strawberry Cheesecake

Crust

2 cups (200g) plain sweet cookies

⅓ cup (75g) vegan butter, margarine or coconut oil, melted

Cheesecake filling

2 cups (480g) vegan cream cheese (2 x tubs) room temperature

½ cup (100g) cane sugar, or light-coloured sweetener of choice

3 tbsp (45g) melted coconut oil or cacao butter, or 2 tsp agar powder*

3 tbsp (45g) lemon juice and zest, or to taste (around ½ lemon)

1 tsp vanilla extract or vanilla bean powder

3 cups (360g) fresh or frozen strawberries

1 cup (240g) canned coconut cream, thick part only

¼ cup (30g) corn flour or corn starch

1 tsp beetroot powder, to colour if ndeed

To decorate

1 cup (120g) fresh strawberries stems removed (you can even sub half with raspberries as they tend to be more vibrant)

1 tbsp corn flour or corn starch

To make the crust:

Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of a 20 cm (8 inch) lined cake tin. Set aside.

To make the filling:

Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth.

Add the strawberries and a dash of water to a medium-size saucepan over high heat. Simmer and mash with a fork or stick blender to help the strawberries break down. Cook for 10-15 minutes or until the mixture has reduced to around ½ cup, heaped (~180g). It should be the texture of tomato pasta sauce.

Add the coconut cream and corn starch/flour to the saucepan and whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens up. The mixture may separate which is normal!

Add the strawberry mixture to your food processor/blender and blend until as smooth as possible. If desired, add beetroot powder to colour. Pour the cheesecake filling into your cake tin and smooth the top. Chill the cheesecake the fridge for 4 hours or until set.

To decorate:

Add most of the strawberries and all the corn flour/starch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until thickened to a jam-like consistency. Sweeten if desired.

Just before serving, top the cheesecake with the strawberry compote and reserved strawberries. Leftovers will keep in the fridge for 5 days.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 356

% Daily Value *
Total Fat 30g47%

Saturated Fat 18g90%

Trans Fat 1g
Cholesterol 44mg15%
Sodium 281mg12%
Potassium 276mg8%
Total Carbohydrate 19g7%

Dietary Fiber 3g12%

Sugars 8g
Protein 5g10%

Vitamin A 35%
Vitamin C 49%
Riboflavin 13%
Folate 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Vegan Strawberry Cheesecake