Easy Vegan Strawberry Cheesecake Recipe
This Easy Vegan Strawberry Cheesecake is a luscious, no-bake dessert perfect for plant-based diets. Featuring a crumbly lotus biscoff cookie crust and a creamy filling made from cashews, vegan cream cheese, and strawberry curd, it offers rich flavors and a smooth texture. With a make-ahead option for the strawberry curd and simple refrigeration to set, this cheesecake is ideal for special occasions or casual indulgence.
- Prep Time: 25 minutes (plus 4 hours soaking cashews and optional 2 days preparing strawberry curd)
- Cook Time: 15 minutes (mostly heating strawberry curd for topping)
- Total Time: 6 hours 40 minutes (including refrigeration time for setting filling and topping)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Scale
Crust
- 140 g lotus biscoff cookies (or other vegan cookies)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time for 4 hours or quick-soaked in boiling water for 30 minutes)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup
- 150 g vegan strawberry curd (about ⅓ cup + 2 tablespoons)
Topping
- Remaining vegan strawberry curd (about 300 g total strawberry curd less 150 g used in filling)
Instructions
- Prepare: Make the vegan strawberry curd up to two days ahead and refrigerate. Pre-soak the cashews in water for 4 hours, rinse and drain them; alternatively, quick-soak them in boiled water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper.
- Make the crust: Add the lotus biscoff cookies and sea salt to a food processor and blend until finely ground. Add the vegan butter and pulse again until the mixture sticks together between your fingers, forming a crumbly but cohesive base.
- Press the crust: Firmly press the cookie crust into the base of the prepared loaf pan, smoothing it down evenly with your fingers or a spoon. Place it in the refrigerator to chill while you prepare the filling.
- Make the filling: In a high-speed blender, combine 150 g of the strawberry curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend until completely smooth and creamy without any lumps. Pour the filling over the chilled crust in the pan and refrigerate for at least 6 hours or overnight until firmly set.
- Add the topping: Gently heat the remaining strawberry curd in a saucepan while stirring until it reaches a spreadable consistency. Carefully spread this evenly over the set cheesecake using an offset spatula or the back of a spoon. Return the cheesecake to the refrigerator for one hour, or place it in the freezer for 30 minutes to help the topping set before slicing.
- Serve and store: When ready to serve, use a sharp knife dipped in hot water and wiped dry to cut clean slices. Store the cheesecake in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to one month. Thaw frozen cheesecake overnight in the refrigerator before serving.
Notes
- You can prepare the vegan strawberry curd up to 2 days in advance and keep it refrigerated for convenience.
- If you cannot find lotus biscoff cookies, substitute with any other vegan cookies ensuring they are free from animal products.
- Ensure the vegan butter used is block-style (not spreadable) for better crust binding.
- Soaking cashews is essential for a creamy filling; quick soaking in boiling water is a faster alternative if short on time.
- Use vegan Greek-style yogurt to add tanginess and creaminess, but standard vegan yogurt can be substituted.
- Agave syrup adds natural sweetness and helps balance tartness; you can swap for maple syrup if preferred.
Keywords: vegan cheesecake, strawberry cheesecake, no-bake cheesecake, vegan dessert, plant-based dessert, cashew cheesecake, strawberry curd, lotus biscoff crust