The best vegan cheesecake recipe just keeps on giving!
Fresh strawberries bless the batter for the most beautiful and delicious strawberry cheesecake!
Just in time for Valentine’s Day this beauty is pure cheesecake love!
If you watch the video linked below you will see why I ended up with two cheesecakes!
Then decide which way you want to enhance the strawberry cheesecake batter *read more below in recipe section
Abstract modern? Or dripping chocolate dipped strawberries?
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CHEESECAKE
Notes for Success:
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.
If you prefer all vegan cream cheese you will have a slightly more dense, heavier cheesecake
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.
For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
More recently other viewers have commented on some other brands that work in baked recipes
One noted having success with Violife, another person stated they used Miyokos original and it turned out divine,
While Treeline cream cheese in Connecticut; and in the UK, the Asda supermarket brand works great
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.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
You may substitute raspberry, mango or guava paste in place of the strawberry I used here, with no changes needed
I liked the addition of beet root powder & hibiscus flower powder for a more intense color to the cheesecake as shown in the version below
This is not a necessary ingredient
Alternatively you can add a drop or two of food color instead
AFFILIATE LINKS TO PRODUCTS USED: *not sponsored, but I am an Amazon affiliate so I make a few pennies if you click through my links 🙂
Hibiscus Flower Powder Super Food Color
For the my most popular vegan cheesecake recipes click the links below!
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- Strawberry Cheesecake
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- Caramel Cheesecake
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- Oreo Cheesecake
Strawberry Cheesecake
I am using a 7" cake pan for this recipe, if you only have an 8" pan that is no problem, no need to adjust the recipe, you will just have a thinner cheesecake. bake time will be 10 minutes less. **I liked the addition of beet root powder & hibiscus flower powder for a more intense color to the cheesecake, this is not a necessary ingredient *Alternatively you can add a drop or two of food color instead
Ingredients
For the Crust:
- Cookies, Graham Crackers or Digestive Biscuits approx 1½ cups of crumbs (140g)
- 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)
- Cornstarch 4 Tablespoons (32g) *see notes
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk *I use soy milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- Fresh Strawberries hulled~ 12 ounces (approx 16 medium strawberries)
- Beet Root Powder *optional not necessary 3 teaspoons + hibiscus flower powder 1 teaspoon
- 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
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