Vegan Strawberry Cheesecake

5 stars (8 ratings)

Vegan Strawberry Cheesecake

This Vegan Strawberry Cheesecake is a total showstopper! It’s made with an oreo cookie crust, a dreamy cream cheese filling, and homemade strawberry sauce to take every bite to the next level.

Prep Time30

Cook Time1 10

Chilling time8

Total Time9 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 601kcal

Author: Nora Taylor

Ingredients

Oreo crust

25 Oreo cookies
4 tablespoons vegan butter, melted

Cheesecake

32 ounces (4 8-oz packages) vegan cream cheese Tofutti brand is best, see Notes
1 1/2 cups coconut cream or plain vegan yogurt
1 1/4 cups granulated sugar
4 tablespoons cornstarch
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice

Strawberry sauce

1 pound fresh strawberries, half diced and half halved
2 tablespoons water
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 tablespoon cornstarch
2 tablespoons water

US Customary - Metric

Instructions

Prepare the pan and preheat oven

Preheat the oven to 350 degrees F. Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottoms and the sides. Place a circle of parchment paper on the bottom of the pan, and spray the bottoms and sides of the pan with non-stick spray.

Prepare the crust

In a food processor or blender, pulse the Oreo cookies until they are fine crumbs.
Pour the crumbs into a large bowl and stir in the melted vegan butter until well combined.
Dump the crumbly crust into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a bit. Set aside.

Make the cheesecake filling

In the bowl of a stand mixer with whisk attachment, or using an electric hand mixer, beat the vegan cream cheese until smooth, about 1 minute.
Add the rest of the cheesecake ingredients (coconut cream or yogurt, sugar, cornstarch, vanilla and lemon juice) and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
Pour into the prepared crust and spread it evenly.

Bake and chill

Place in the center rack of the oven and bake for 50 minutes. Do not open the oven door during this time. After 50 minutes, turn off the oven but let it sit in the oven for another 10 minutes. It will still be jiggly and not look super done, but it firms up as it chills.
Remove from the oven and let cool at room temperature for 15 minutes. Transfer to the refrigerator and let cool overnight, or at least 4-6 hours. It firms up considerably the longer it chills. Even after 6 hours the middle will be pretty soft, so chill overnight if at all possible.

Make the strawberry sauce and serve

Place the diced strawberries, 2 tablespoons water, sugar and vanilla in a small pot on the stove. Bring to a simmer over medium heat, stirring.
Simmer gently for 10 minutes until the strawberries break down, stirring frequently.
In a small bowl, stir the cornstarch with the other 2 tablespoons water, then stir into the strawberry mixture on the stove. The sauce will thicken slightly.
Now add the halved strawberries and cook for 1 minute. Remove from heat and let the sauce cool for about 30 minutes.
Spoon most of the sauce onto the cheesecake and use all of the halved strawberries. Flip them all facedown if desired. Place back in the refrigerator to chill for another hour if possible.
Slice and serve with additional strawberry sauce for each piece, if desired. Enjoy! It will keep in the refrigerator for up to a week, and can also be frozen.

Notes

Gluten free - Use gluten free Oreo cookies, or another gluten free cookie for the crust.
Coconut free - If you can't have coconut, make sure to use Tofutti cream cheese (I believe it's coconut free, but double check the ingredients list) and vegan yogurt in place of coconut cream.
Cream cheese - I can only guarantee the cheesecake will work with Tofutti brand cream cheese, I haven't had luck with any other brand. DO NOT USE Violife, it will just melt and be a mess. Trader Joe's brand does not work either.
Different fruit - Make it a blueberry cheesecake by subbing blueberries for the strawberries, or raspberries/blackberries.

Nutrition