There’s a certain magic that fills the air when strawberries come into season — a sweet perfume that dances around the kitchen and reminds us of sunny picnics and laughter shared with loved ones. The joy of creating something that warms the heart and brings smiles to faces is a cherished Southern tradition. So, pull up a chair and gather ’round as I share a recipe that embodies all of that warmth and love: Easy Vegan Strawberry Cheesecake.
Why make this recipe?
This vibrant cheesecake is not just a delightful treat; it’s a ticket back to sun-soaked moments spent with family, perhaps swaying on a porch swing, savoring every bite of something delicious. Whether you’re hosting a gathering or simply indulging in a quiet afternoon at home, this vegan delight brings you the taste of nostalgia without the fuss. It’s light yet decadent, making it a perfect addition to any spring or summer celebration.
How to make Easy Vegan Strawberry Cheesecake
Ingredients:
- 1 batch (450g) vegan strawberry curd
- 140 g (1 ⅔ cups) lotus biscoff cookies or other vegan cookies
- 45 g (3 tablespoons) unsalted vegan butter (block-style)
- ½ teaspoon sea salt
- 150 g (1 cup + 2 tablespoons) cashews (soaked ahead of time)
- 300 g (10.6 oz) vegan cream cheese
- 80 g (⅓ cup) vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup
Directions:
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Begin your journey by preparing the strawberry curd, thoughtfully done up to two days in advance and stored in the refrigerator. While you’re waiting, soak your cashews for about four hours, then rinse and drain them. Line a 9" loaf pan with parchment paper, as this little detail makes everything come together beautifully and easily.
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For the crust, take those delicious cookies and blend them with the sea salt in a food processor until they resemble fine sand. Next, add in your vegan butter — this is where the magic happens! Blend until the mixture holds together like a cozy hug. Press this heavenly mix into the bottom of the pan and return it to the refrigerator, letting it chill out for a while.
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Now, let’s get to that luscious filling! Blend 150g of your prepared strawberry curd along with the soaked cashews, vegan cream cheese, Greek-style yogurt, vanilla extract, and agave syrup until the mixture is smooth and silky. Pour this gorgeous filling over your crust in the pan. Allow it to rest in the fridge for at least six hours, letting it set like a treasured family heirloom.
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When you’re ready to add the beautiful topping, gently heat the remaining strawberry curd in a saucepan until it becomes spreadable. Pour it over the cheesecake and smooth it out with love. Return it to the fridge for one more hour, or if you’re feeling a little impatient, pop it in the freezer for 30 minutes.
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When it’s time to serve, slice it up with a hot, wet knife for those clean edges. Store any leftovers in the fridge for up to five days, or freeze them for up to a month. Just remember to let those delightful slices thaw overnight in the fridge before bringing them to the table again.
How to serve Easy Vegan Strawberry Cheesecake
This cheesecake is perfect as a standing piece at your next gathering, served on a beautiful platter and garnished with extra strawberries for that pop of color. Pair it with a hot cup of tea or a chilled glass of lemonade, and you have an invitation to a cozy gathering.
How to store Easy Vegan Strawberry Cheesecake
Keep any leftover slices tightly wrapped or in a sealed container in the fridge for up to five days. If you decide to tuck away some for later, a gentle freeze works wonders, allowing you to indulge in this comforting treat whenever your heart desires.
Tips to make Easy Vegan Strawberry Cheesecake
- Make sure to soak your cashews for that dreamy, creamy texture in the filling.
- For an extra layer of flavor, add a touch of lemon zest to the cheesecake mixture.
- If you prefer a nut-free version, you can substitute the cashews with silken tofu for a creamy base.
Variations
Feel free to switch it up! Try adding a layer of vegan chocolate ganache or a sprinkle of cocoa powder for a chocolatey twist. You could also substitute the strawberry curd with your favorite fruit curd, like lemon or raspberry, for a unique flavor experience.
FAQs
Can I make this cheesecake in advance?
Absolutely! You can prepare it up to two days ahead, just be sure to store it in the fridge for optimum freshness.
What if I don’t have vegan cream cheese?
No sweat! You can substitute it with more Greek-style yogurt or a blended silken tofu for a creamy texture.
Can I use non-vegan ingredients?
While this recipe shines as a vegan treat, you can certainly use traditional ingredients if you wish! Just know that the flavors may vary a bit from the original.
Just like a cherished family quilt, this Easy Vegan Strawberry Cheesecake is meant to be shared. Gather your loved ones around the table, reminisce about the sweet moments from memory lane, and create new stories filled with warmth and joy. Every bite is a reminder that good food is best when it’s shared, and love is the secret ingredient in every recipe. Happy baking, y’all!
Easy Vegan Strawberry Cheesecake
Ingredients
Method
- Prepare the strawberry curd up to two days in advance and store it in the refrigerator.
- Soak the cashews for about four hours, then rinse and drain them.
- Line a 9" loaf pan with parchment paper.
- Blend the cookies with sea salt in a food processor until fine.
- Add vegan butter and blend until the mixture holds together.
- Press the mixture into the bottom of the lined pan and refrigerate.
- Blend 150g of strawberry curd, soaked cashews, vegan cream cheese, Greek yogurt, vanilla extract, and agave syrup until smooth.
- Pour the filling over the crust in the pan and let it rest in the fridge for at least six hours.
- Heat the remaining strawberry curd until spreadable.
- Pour it over the cheesecake and smooth it out.
- Return to the fridge for one hour or freeze for 30 minutes.
- Slice the cheesecake with a hot, wet knife.
- Store leftovers in the fridge for up to five days or freeze for up to a month.