A soft whisper of summer lies within this Easy Vegan Strawberry Cheesecake, a luscious creation that beckons with its velvety textures and vibrant hues. Each slice reveals layers of delicate flavors, where the sweetness of sun-ripened strawberries dances gracefully with the creamy embrace of vegan indulgence. This dessert is not merely a dish; it is an experience, an invitation to slow down and savor the moments of joy that life so generously offers.
Why make this recipe?
In a world often swirling with complexity, this cheesecake stands as a testament to the beauty of simplicity. Whipped from a symphony of ingredients that sing in harmony, it resonates with the essence of lush strawberries and the comforting crunch of a perfectly baked crust. Crafting this dessert is a gentle ritual, a meditative process that connects us to the art of baking, reminding us of the sweetness that patience can produce.
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
- ½ teaspoon sea salt
- 150 g (1 cup + 2 tablespoons) cashews
- 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:
To embark on this culinary journey, begin by preparing your strawberry curd; its vibrant essence may be made up to two days in advance, allowing it to chill and mature in the refrigerator. Meanwhile, immerse the cashews in water for at least four hours, coaxing them into a softness that will elevate your cheesecake to new heights. Once nourished, rinse, drain, and set these nuts aside — they shall serve as the creamy cornerstone of your filling.
With a heart full of anticipation, line a 9-inch loaf pan with parchment paper, preparing the vessel for your creation. For the crust, invite the biscoff cookies and sea salt into the embrace of a food processor, blending until they resemble fine crumbs. Introduce the melted vegan butter, melding these elements until they bear a sticky consistency that clings to your fingers and beckons to be pressed firmly into the bottom of your pan. Reserve this base in the refrigerator, allowing it to set into a sturdy foundation.
Now, gather the essence of your strawberry curd, measuring out 150g for the filling. Blend it harmoniously with the cashews, vegan cream cheese, yogurt, vanilla extract, and agave syrup, creating a silky mixture that captures both richness and freshness. When this filling emerges as a smooth dream, pour it delicately over your crust, sending waves of anticipation through your senses. Allow it to rest in the refrigerator for at least six hours, though overnight is a blissful option that enhances the melding of flavors.
As the final act approaches, gently heat the remaining strawberry curd, warming it just enough to become spreadable. With care, layer this vibrant topping over your cheesecake, then return it to the refrigerator for another hour of chilling. When time has graced your creation, use a hot, wet knife to slice into this masterpiece, revealing its creamy layers. It can be enjoyed fresh for up to five days, or cradled in your freezer for a month, ready to surprise your loved ones with bursts of berry bliss.
How to serve Easy Vegan Strawberry Cheesecake
Each slice of this cheesecake deserves a place of honor upon your table, perhaps adorned with a handful of fresh strawberries or a gentle dusting of powdered sugar. Serve it in serene moments — a quiet afternoon shared with a loved one, or as the centerpiece of a jubilant gathering. Encourage your guests to take a moment, breathe in the lush fragrance, and allow the notes of strawberry and cream to envelop their senses, transforming each bite into a celebration of life’s sweetest offerings.
How to store Easy Vegan Strawberry Cheesecake
Reside in a cool, dry corner of your refrigerator, where this cheesecake can be cherished for up to five days, nestled away in a covered container. Should you wish to prolong its life, the freezer awaits your culinary creation; sealed well, it will preserve its enchanting sweetness for up to one month, a secret treasure waiting to be unveiled at the most opportune moment.
Tips to make Easy Vegan Strawberry Cheesecake
- Always soak your cashews prior to blending; their creamy nature is vital for achieving that desirable texture.
- Ensure your vegan cream cheese is at room temperature to foster a smoother amalgamation with the other ingredients.
- For added elegance, consider garnishing with fresh mint or a dollop of coconut whipped cream for a light, airy finish.
Variations
Dare to experiment! Consider infusing the cheesecake with a hint of citrus zest, or perhaps a swirl of melted dark chocolate intertwined with the filling. You may even substitute the strawberry curd for other seasonal fruits, such as mango or blueberries, allowing this dessert to evolve with the changing seasons.
FAQs
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Can I use another type of cookie for the crust?
Yes, feel free to explore other vegan cookie options such as Oreos or graham crackers to suit your preferences. -
Is there a nut-free alternative to cashews?
You could substitute soaked silken tofu or a combination of coconut cream and vegan yogurt for a nut-free version. -
Can I make the cheesecake ahead of time?
Absolutely! This cheesecake can be prepared a couple of days in advance, making it a wonderful make-ahead dessert for gatherings or celebrations.
With each whisk of the mixing bowl, with each inch of the cooling shelf, let your heart remember that baking is not simply an act; it is a dance of patience and passion, culminating in the sweet surrender of flavors that fills our souls with comfort and joy. Embrace the process, for therein lies the true art of creation.
Easy Vegan Strawberry Cheesecake
Ingredients
Method
- Prepare the vegan strawberry curd in advance and refrigerate for up to two days.
- Soak the cashews in water for at least four hours, then rinse and drain.
- Line a 9-inch loaf pan with parchment paper.
- In a food processor, combine the biscoff cookies and sea salt and blend until fine crumbs form.
- Add the melted vegan butter and blend until sticky.
- Press the crust mixture firmly into the bottom of the prepared loaf pan and refrigerate to set.
- In a blender, combine the reserved strawberry curd, soaked cashews, vegan cream cheese, yogurt, vanilla extract, and agave syrup.
- Blend until smooth and creamy.
- Pour the filling over the chilled crust and smooth out the top.
- Refrigerate for at least six hours, or overnight for better flavor melding.
- Gently heat the remaining strawberry curd until spreadable.
- Layer the warmed strawberry curd over the cheesecake.
- Return to the refrigerator for an additional hour before slicing.
- Slice with a hot, wet knife and serve garnished with fresh strawberries or powdered sugar.