Name: Vegan Strawberry Cheesecake Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 5 h
Cuisine: Vegan
Ingredients: ~2 cups (200g) plain sweet cookies, gluten-free if needed; ⅓ cup (75g) vegan butter, margarine or coconut oil, melted; 16 oz (480g) vegan cream cheese, room temperature (2 x regular tubs); ½ cup (100g) granulated sugar; 3 tablespoons (45g) melted coconut oil or cacao butter, or 2 teaspoons agar powder; 3 tablespoons (45g) lemon juice and zest, or to taste; 1 teaspoon vanilla extract, or to taste; 3 cups (360g) fresh or frozen strawberries; 1 cup (240g) thick scoopable canned coconut cream; ¼ cup (30g) cornstarch / corn flour; 1 teaspoon beetroot powder, or pink food coloring, to color if needed; 1 cup (120g) fresh strawberries, stems removed (optionally half raspberries for vibrance); 1 tablespoon cornstarch / corn flour

If you’re looking for a dessert that’s as dreamy as it is dairy-free, I’ve got the perfect treat for you — my Vegan Strawberry Cheesecake Recipe. This cheesecake is rich, creamy, and bursting with fresh strawberry flavor, yet completely plant-based. I promise you’ll love how effortlessly it comes together, and once you take that first bite, it’s hard not to go back for seconds (or thirds!). Whether you’re vegan or just curious about a lighter, fresher cheesecake, this one’s absolutely fan-freaking-tastic and worth every minute of prep.

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Why You’ll Love This Recipe

Incredibly Creamy Texture: Thanks to vegan cream cheese and coconut cream, this cheesecake melts in your mouth just like traditional versions.
Vibrant Strawberry Flavor: The fresh strawberry compote and natural puree give it a bright, natural sweetness.
Freezer-Friendly & Prep Ahead: You can make it days in advance, making it perfect for parties or busy weeknights.
Allergy-Friendly: Gluten-free and vegan options make it accessible to lots of different diets.

A slice of strawberry cheesecake is shown on a white ceramic plate with textured edges. The dessert has two layers: a light brown crumbly crust at the bottom, and a thick, smooth pink creamy cheesecake layer on top. The cheesecake is topped with bright red strawberry sauce and fresh strawberries, with some small white sprinkles on the strawberries. In the background, two more slices of the same cheesecake are visible on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Vegan Strawberry Cheesecake, dairy-free strawberry dessert, plant-based cheesecake recipe, vegan berry cheesecake, vegan strawberry tart

Ingredients You’ll Need

Every ingredient plays a key role in balancing creamy richness and fresh fruity zing. When picking your components, a few substitutions can keep things allergy-friendly or customize flavor to your taste.

Flat lay of a small pile of plain sweet cookies, a white ceramic bowl with melted coconut oil, two tubs of vegan cream cheese, a white ceramic bowl of granulated sugar, a white ceramic bowl with fresh lemon wedges and lemon zest, a whole fresh vanilla bean pod, a handful of fresh whole strawberries with green leaves, a white ceramic bowl of thick scoopable canned coconut cream, a white ceramic bowl of cornstarch powder, a small white ceramic bowl with bright pink beetroot powder, another white ceramic bowl filled with fresh strawberry halves, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Strawberry Cheesecake, dairy-free strawberry dessert, plant-based cheesecake recipe, vegan berry cheesecake, vegan strawberry tart

Plain sweet cookies: These form your base crust; I prefer gluten-free ones for a lighter crunch, but classic vanilla or graham crackers work too.
Vegan butter or coconut oil: Melted to bind the crust, coconut oil adds a subtle tropical note.
Vegan cream cheese: The star of the filling — make sure it’s at room temp for a smooth blend.
Granulated sugar: Simple sweetness, but you can swap for maple syrup if you want a softer set.
Coconut cream: Thick and scoopable, this adds richness and stability; avoid light coconut cream for best texture.
Fresh or frozen strawberries: For that iconic strawberry flavor, fresh is best but frozen works beautifully once cooked down.
Lemon juice and zest: Brightens and balances the sweetness with a fresh zing.
Vanilla extract: Just a touch to deepen the flavors.
Cornstarch or corn flour: This helps everything thicken perfectly without weird gummy textures.
Optional beetroot powder or pink food coloring: Adds a beautiful pink hue if you want that classic strawberry cheesecake look.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cheesecake my own depending on the season or what’s in my pantry. Don’t hesitate to mix up the crust or swap berries based on what you have — that’s half the fun!

Chocolate Oreo Crust: One time I swapped the regular cookies for vegan Oreos and it gave the cheesecake a wonderfully indulgent twist — my family went crazy for it.
Raspberry Swap: Substituting half the strawberries with raspberries adds extra tang and brilliant color that’s just gorgeous on special occasions.
Agar Powder Substitute: If you have agar on hand, use it with the coconut cream mix for a firmer set, which is excellent for warmer climates.

How to Make Vegan Strawberry Cheesecake Recipe

Step 1: Crafting the Perfect Crust

Start by lining an 8-inch springform pan with parchment paper — trust me, this makes removing the cheesecake a breeze. Toss your sweet cookies into a food processor and pulse until you have fine, sandy crumbs. Then pour in the melted vegan butter or coconut oil and pulse just enough to combine into a texture that holds together when pressed.

Press that crumb mixture firmly and evenly into the base of your pan. This step is crucial — you want a sturdy crust that won’t crumble when you slice. Set this aside while you work on that luscious filling.

Step 2: Blending the Creamy Cheesecake Filling

Into your food processor or blender, add the vegan cream cheese, sugar, melted coconut oil, fresh lemon juice and zest, plus vanilla extract. Blend until smooth and creamy — this is the heart of your cheesecake, so take your time here.

Step 3: Cooking Down the Strawberries

Place your strawberries with a splash of water in a medium saucepan over high heat. Use a masher or fork to break them down as the heat intensifies. Simmer for 10 to 15 minutes until the mixture reduces to roughly half a cup — think thick pasta sauce consistency.

Next, whisk in the coconut cream and cornstarch until fully combined, then gently boil for 5 minutes. Don’t stress if you see some separation; that’s normal. This mixture thickens your berry flavor and melds it beautifully with the cream cheese.

Step 4: Bringing the Cheesecake Together

Pour the strawberry mixture back into your food processor with the cream cheese blend and process until super smooth. This is when I like to add a little beetroot powder if I want that picture-perfect pink hue. Always give it a taste — sometimes you might want a splash more lemon or vanilla to brighten it up.

Pour the filling onto your prepared crust and smooth the top with a spatula. Pop the whole thing in the fridge and let it chill for at least 4 hours to firm up fully.

Step 5: Making the Strawberry Topping

For the topping, simmer most of the fresh strawberries with cornstarch, mashing them down until you get a thick compote. Taste and sweeten if you want — I usually skip extra sugar since the cake is already nicely sweetened. Allow this to cool completely before topping your cheesecake.

Just before serving, spread the cool compote over the cheesecake and decorate with the reserved fresh strawberries for that fresh, inviting look.

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Pro Tips for Making Vegan Strawberry Cheesecake Recipe

Room Temperature Ingredients: Always start with room-temp vegan cream cheese and coconut cream for a super smooth filling without lumps.
Don’t Overcook Strawberries: Cook the strawberry reduction until thick but not dry — it keeps the fresh flavor vibrant.
Chill Thoroughly: Be patient and chill at least 4 hours, ideally overnight, to let the cheesecake fully set and develop flavor.
Use a Springform Pan: This makes releasing your cheesecake clean and easy — a game-changer when presenting your masterpiece.

How to Serve Vegan Strawberry Cheesecake Recipe

Vegan Strawberry Cheesecake Recipe - Serving

Garnishes

I usually keep it simple with extra fresh strawberries on top, plus a few edible flower petals if I’m feeling fancy. Sometimes a light dusting of coconut flakes adds a nice textural contrast and a hint of sweetness.

Side Dishes

If you want to turn this into a part of a bigger meal, fresh fruit salads or a simple mint tea pair beautifully without overshadowing the cheesecake’s delicate flavors.

Creative Ways to Present

For a party, I’ve layered this cheesecake into individual clear jars topped with whipped coconut cream and garnished with a sprig of mint — everyone loved the personalized touch. Or try a swirl of strawberry sauce on the plate for an elegant restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly and store it in the fridge where it keeps fresh and creamy for up to 5 days. I always find the flavors mellow out deliciously overnight, so leftovers are honestly better!

Freezing

This vegan strawberry cheesecake freezes beautifully. Just cover it well with plastic wrap and foil to avoid freezer burn. When you want a slice, thaw overnight in the fridge to keep that velvety texture.

Reheating

Since it’s a chilled dessert, I recommend enjoying it cold or at room temperature. If it’s too hard to slice straight from the freezer, let it sit out 20 minutes before serving — it softens perfectly without losing shape.

FAQs

Can I use frozen strawberries in this vegan strawberry cheesecake recipe?

Absolutely! Frozen strawberries work well especially for the cooked strawberry filling and topping. Just thaw them slightly and drain excess water before cooking down — this helps avoid a watery filling.
How do I get a firm cheesecake without baking?

The thickening power comes from cornstarch combined with coconut cream and the cooking down of strawberries. Be sure to cook the topping mixture till thick and chill the whole cheesecake for at least 4 hours to set firmly. Using agar powder is a great vegan alternative if you want an even firmer texture.
Is this recipe gluten-free?

It can be! Just swap the crust cookies for gluten-free options, which are widely available today. The rest of the filling is naturally gluten-free.
Can I use a different fruit instead of strawberries?

Yes! Raspberries, blueberries, or mixed berries also work wonderfully, though the flavor and color will vary slightly. Just adjust sweetness to taste if switching fruits.

Final Thoughts

When I first made this Vegan Strawberry Cheesecake Recipe, I was blown away by how close it tasted to traditional cheesecake, but without any dairy or complicated baking. It’s light, refreshing, yet decadent enough to impress guests or satisfy a serious sweet tooth. I love sharing this recipe because it’s approachable for cooks of all levels and always gets rave reviews. So give it a try — your kitchen is about to smell like summer, and your taste buds will thank you!