Go Back

Easy Vegan Strawberry Cheesecake

A luscious vegan cheesecake that combines the sweetness of strawberries with a creamy filling and a crunchy cookie crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 140 g lotus biscoff cookies or other vegan cookies
  • 45 g unsalted vegan butter Melted
  • ½ teaspoon sea salt
For the filling
  • 150 g cashews Soaked in water for at least 4 hours
  • 300 g vegan cream cheese At room temperature
  • 80 g vegan Greek-style yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons agave syrup
  • 1 batch (450g) vegan strawberry curd Reserve 150g for the filling and the remaining for topping

Method
 

Preparation
  1. Prepare the vegan strawberry curd in advance and refrigerate for up to two days.
  2. Soak the cashews in water for at least four hours, then rinse and drain.
  3. Line a 9-inch loaf pan with parchment paper.
Making the crust
  1. In a food processor, combine the biscoff cookies and sea salt and blend until fine crumbs form.
  2. Add the melted vegan butter and blend until sticky.
  3. Press the crust mixture firmly into the bottom of the prepared loaf pan and refrigerate to set.
Making the filling
  1. In a blender, combine the reserved strawberry curd, soaked cashews, vegan cream cheese, yogurt, vanilla extract, and agave syrup.
  2. Blend until smooth and creamy.
  3. Pour the filling over the chilled crust and smooth out the top.
  4. Refrigerate for at least six hours, or overnight for better flavor melding.
Topping and serving
  1. Gently heat the remaining strawberry curd until spreadable.
  2. Layer the warmed strawberry curd over the cheesecake.
  3. Return to the refrigerator for an additional hour before slicing.
  4. Slice with a hot, wet knife and serve garnished with fresh strawberries or powdered sugar.

Notes

Store in a covered container in the refrigerator for up to five days. It can also be frozen for up to one month.