Fresh strawberries get whizzed right into the batter
For the most beautiful and delicious vegan strawberry cheesecake!
Vegan Strawberry Cheesecake is probably one of the easiest desserts you can make with the most “wow factor”!
If you watch the video linked below you will see why I ended up with two cheesecakes!
Which do you prefer? Abstract modern? Or dripping chocolate dipped strawberries?
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CHEESECAKE
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Notes for Success:
I am using a 7″ cake pan for this recipe but if you only have an 8″ pan that is no problem there is no need to adjust the recipe
Although you will just have a thinner cheesecake and the bake time will be about 10 minutes less.
You may notice that my base recipes for cheesecake are always the same with some slight variations to the sugar or an added spice depending on what flavor I am making.
At times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories.
Additionally I only use Tofutti Cream Cheese for my BAKED recipes. *not sponsored
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Vegan lactic acid gives vegan cheesecakes that authentic tang!
If you don’t have it or don’t want to buy it apple cider vinegar is an acceptable alternative
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
You may substitute raspberry, mango or guava paste in place of the strawberry with no changes needed
Adding beet root powder and or pink pitaya flower powder for a more intense color to the cheesecake as shown in the version below is not a necessary ingredient
Alternatively you can add a drop or two of vegan food color instead
Special Tools/Ingredients I’m Using
Hibiscus Flower Powder Super Food Color
Strawberry Cheesecake
Ingredients
For the Crust:
- Cookies, Graham Crackers or Digestive Biscuits approx 1½ cups of crumbs (140g) *Or any gluten free cookie
- Vegan Butter melted 4 tablespoons (56g)
For the Cheesecake:
- Vegan Cream Cheese *see notes 12ounce (339g)
- Firm Tofu 4ounces (113g) * see notes
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g) *any sugar substitute will work great here!
- Cornstarch 4 Tablespoons (32g) *see notes
- All Purpose Flour 3 Tablespoons (24g) *or gluten free flour
- Plant Milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon *see notes
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- Fresh Strawberries hulled~ 12 ounces (approx 16 medium strawberries)
- Beet Root Powder 3 teaspoons *see notes for success
- Hibiscus flower powder 1 teaspoon *see notes for success
- ½ Recipe Ganache
- Additional strawberries for garnish *optional
- For the optional decor you will need 1 Recipe Vegan ganache
Instructions
- First prepare the crust by crushing the cookies, biscuits or graham crackers in a food processor to fine crumbs.
- Add the melted vegan butter and pulse until it resembles wet sand
- Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
- Freeze while you prepare the cheesecake batter
- Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
- After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
- Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 4 hours to set or overnight before un-molding.
- Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip int out onto your serving platter
- For the ganache prepare the recipe as per the instructions on that recipe page & garnish if desired with melted cooled ganache to pour over top & frizzle down the sides.
- Optional dipped strawberries for garnish too
Notes
Cheesecake must be kept refrigerated at all times, I do not like to freeze cheesecakes as I think the texture changes on the thaw; but this cheesecake will stay fresh wrapped loosely to prevent drying for up to 8 days in the refrigerator
Hi. What ingredients do you mean in point 4? I am in Greece. What can I use instead of what you mentioned above (Tofutti Cream Cheese) I can buy Violife but does this work? And do you know hiw much from this or that?
Thank you for your reaction.
Alexandra
Hi there, so my recipe is broken up into stages: THE CRUST / THE CHEESECAKE / THE TOPPING
Since you have to prepare each recipe separately & in order, starting with the crust and then the cheesecake batter and last the topping
So when I say “all the cheesecake ingredients” that would be all the ingredients listed under the BOLD highlighted header called FOR THE CHEESECAKE
As for the vegan cream cheese (in all of my recipes I try to include a NOTES FOR SUCCESS section~ especially in regards to my cheesecakes since vegan cream cheese is like finding a magical Unicorn nowadays…..)
Here is the section from NOTES FOR SUCCESS:
Additionally I only use Tofutti Cream Cheese for my BAKED recipes. *not sponsored
I have not had success with any other brand in BAKED recipes.
UPDATE:
Recently some of my viewers have commented on some brands that now seem to work in baked recipes?
One noted having success with Violife, another person stated they used Miyokos original and it turned out divine
**So while I cannot get Violife where I live anymore, I cannot test that. But if we trust what the one viewer said, and you want to try it~ you will use the same quantity as listed for “vegan cream cheese”