Probably one of the easiest desserts you can make with the most “wow factor”!
Fresh strawberries are whizzed right into the batter
For the most beautiful and delicious vegan strawberry cheesecake!
Which do you prefer? Abstract modern? Or dripping chocolate dipped strawberries?
If you watch the video linked below you will see why I ended up with two cheesecakes!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THESE CHEESECAKES
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
CLICK HERE FOR MY COPY CAT TOFUTTI RECIPE!
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 is not a necessary ingredient
Just because I had it I decided to use it! Alternatively you can add a drop or two of vegan food color instead
Strawberry Cheesecake
Ingredients
For the Crust:
- 1½ cups Graham Crackers OR Cookies
- 4 Tbs Vegan Butter 56g
For the Cheesecake:
- 16 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter melted 28g
- ¾ cup Granulated Sugar 200g
- 4 Tbs Cornstarch 32g
- 3 Tbs All Purpose Flour 24g
- 6 ounces Plant Milk 177ml
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract 10ml
- 12 ounces Fresh Strawberries hulled
- 3 teaspoons Beet Root Powder *see notes
For the Icing *optional
- ½ Recipe Ganache
- Additional strawberries for garnish *optional
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 & pulse until it resembles wet sand
- Press the crumbs into the prepared greased & parchment lined 7" cake pan evenly on the bottom & up the sides.
- Freeze the crust while you prepare the cheesecake batter
- Placing all of the cheesecake ingredients into the work bowl of your food processor 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 & bake in a water bath in a preheated 335°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 then refrigerate for at least 4 hours to set or overnight before un-molding.
- Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip it 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 & drizzle down the sides. Optional dipped strawberries for garnish too
Video
Notes
For gluten free omit the flour in the recipe & use 1 Tbs more cornstarch Storage Cheesecake must be kept refrigerated at all times. I do not like to freeze cheesecakes as the texture changes & can become soggy & separated 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”
Hi Gretchen, I have a big bag of frozen strawberries. Can I use these in place of fresh?
yes definitely!