Print

Vegan Strawberry Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

This Vegan Strawberry Cheesecake is a creamy, luscious dessert made with a gluten-free biscuit base, a rich cashew and tofu filling, and topped with fresh strawberries and vegan chocolate sauce. Perfect for those following a vegan and gluten-free diet, this no-bake cheesecake is smooth, fruity, and a delightful treat that requires minimal prep and a long chill time for the best texture.

Ingredients

Biscuit Base

  • 2 cups Gluten-free digestive biscuits (any type of biscuits or cookies)
  • 6 tbsp Vegan butter (melted)

Cheesecake Filling

  • 1 ½ cups Raw cashews (soaked for at least 20 minutes in hot water or overnight)
  • 7 oz Silken tofu
  • ¾ cups Vegan whipping cream
  • 2 ½ tbsp Maple syrup
  • ½ tsp Vanilla extract
  • ½ Zest of organic lemon
  • ⅔ to 1 cup Strawberries (fresh or frozen, optional for fruity filling)

Toppings

  • ⅔ to 1 cup Fresh strawberries (sliced, for decoration)
  • Vegan chocolate sauce (to taste, for serving)

Instructions

  1. Prepare the Base: Add the gluten-free digestive biscuits to a food processor and blend until you get fine crumbs.
  2. Add Butter and Blend: Pour in the melted vegan butter and blend again until the mixture resembles wet sand and holds together when pressed.
  3. Press Base into Pan: Transfer the mixture to an 18 cm (7-inch) springform cake pan. Firmly press the crumbs into the bottom using the back of a spoon or the bottom of a glass. Place the base in the refrigerator to chill while preparing the filling.
  4. Prepare the Filling: Drain and rinse the soaked cashews thoroughly. Add them to a high-speed blender along with silken tofu, maple syrup, lemon zest, and vanilla extract.
  5. Blend Until Smooth: Blend the filling ingredients until completely smooth and creamy, stopping occasionally to scrape down the sides. If you prefer a fruitier cheesecake, add the strawberries to the blender and blend again until fully incorporated and smooth.
  6. Whip the Vegan Cream: Separately whip the vegan whipping cream until light and fluffy. Gently fold the whipped cream into the blended cashew mixture to create a light texture.
  7. Assemble and Chill: Pour the creamy filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours, preferably overnight, until it firms up and becomes sliceable.
  8. Decorate: Once set, carefully remove the cheesecake from the springform pan. Decorate the top with fresh sliced strawberries.
  9. Serve: Slice the cheesecake and serve each portion with vegan chocolate sauce drizzled over the slices just before serving for an extra indulgent touch.

Notes

  • Soaking the cashews for several hours or overnight will ensure a smoother and creamier filling.
  • If you want a sweeter filling, you can add more maple syrup incrementally to taste.
  • The vegan whipping cream can be found at specialty stores or made from coconut cream.
  • Keep the cheesecake well refrigerated; it is best served cold for optimal texture.
  • For added flavor, feel free to experiment by adding a splash of lemon juice or substituting strawberries with other berries like raspberries or blueberries.

Find it online: https://miracooking.com/vegan-strawberry-cheesecake-recipe/