Name: Vegan strawberry cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: PT-498330H12M40S
Cuisine: Vegan
Ingredients: 65 g / 1/3 cup caster/superfine or icing sugar; ¼ tsp fine salt; 125 g / 1 cup plain flour or gluten-free flour mix; 50 g / ½ cup almond flour; 90 g / scant ½ cup vegan butter, melted; 200 g / 1½ cups raw cashews, soaked; 600 g / 21 oz fresh strawberries; Approx. 45 ml / 3 tbsp lemon juice + zest of 1 lemon; 125 g / ½ cup + 2 tbsp caster/superfine or icing sugar; 1 tbsp vanilla paste (optional); 40 g / 3 tbsp vegan butter, softened; 120 g / ½ cup strawberry puree (reserved from cheesecake layer); 12 g / 1 tbsp vegan butter; 20 g / 1½ tbsp sugar; 4 g / 1½ tsp cornstarch or tapioca

If you have a sweet tooth and prefer compassion on your plate, this Vegan strawberry cheesecake is about to become your new favorite dessert. Combining a crisp shortbread base with a luxuriously smooth, creamy filling bursting with fresh strawberry flavor, it feels indulgent yet satisfying. The natural sweetness of ripe strawberries combined with the rich texture of cashews and that delicate strawberry swirl on top make every bite a celebration. Whether you’re vegan or simply curious about plant-based treats, this cake is a delightful twist on a classic that’s guaranteed to impress and satisfy.

Ingredients You’ll Need

A wooden board displays a small white bowl of white salt in the top left, a cluster of red strawberries with green tops below it, and a handful of pale yellow cashew nuts to the right of the strawberries. Next to the cashews is a small white bowl filled with light beige almond flour. Below the cashews and almond flour sits a small square piece of butter with a smooth, pale yellow texture, and a whole bright yellow lemon rests at the bottom right corner. A larger white bowl containing white flour with a slightly rough texture is placed at the bottom left of the board. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward yet crucial for nailing the perfect Vegan strawberry cheesecake. Each one plays a special role, from lending creaminess and natural sweetness to adding just the right texture and flavor balance.

Caster/superfine or icing sugar: For a smooth, sweet base that blends perfectly into the shortbread and filling.
Fine salt: Just a pinch to heighten all the flavors without overpowering.
Plain flour or gluten-free flour mix: Ensures a tender but sturdy shortbread base to hold everything together.
Almond flour: Adds a subtle nuttiness and extra texture to the crust.
Vegan butter: Essential for richness, both melted in the base and softened in the filling.
Raw cashews: Soaked and blended to make the decadent, creamy cheesecake layer.
Fresh strawberries: The star ingredient, full of vibrant flavor and natural color.
Lemon juice and zest: Brightens the filling with a fresh, zesty note.
Vanilla paste (optional): Adds subtle warmth and depth.
Strawberry puree, vegan butter, sugar, and cornstarch (for swirl): Create the beautiful strawberry swirl topping with a silky texture.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan strawberry cheesecake

Step 1: Prepare the Shortbread Base

Start by preheating your oven to 180° C (355° F), or 160° C (320° F) if using a fan oven. Line an 8-inch square tin with baking paper, letting it hang over the sides for easy removal. Combine all dry ingredients for the base, then mix in the melted vegan butter until the dough is uniform. Press this mixture firmly into the base of your tin and prick all over with a fork to prevent bubbling. Bake until it’s lightly golden, about 15 minutes, then leave it to cool completely before adding the filling.

Step 2: Soak and Blend the Cashews

Soaking raw cashews is the secret to that velvety texture in the cheesecake layer. Soak them in boiling water for 30 minutes or in cold water for several hours, then drain well. This step is crucial because it softens the cashews so they blend into a smooth, creamy base, perfect for the vegan cheesecake magic.

Step 3: Create the Strawberry Reduction

While the cashews soak, blend your fresh strawberries until smooth. To boost the flavor, simmer the blended strawberries on low-medium heat for about 20 minutes until the volume is reduced by half. This concentrates their sweetness and color wonderfully. Reserve half a cup of this intensive strawberry puree for the strawberry swirl topping and save the rest to mix into your cheesecake filling.

Step 4: Make the Cheesecake Filling

In a powerful blender, combine the soaked cashews, reduced strawberry puree, lemon juice and zest, sugar, vanilla paste (if using), and softened vegan butter. Blend until the mixture is silky smooth and creamy. Adjust the lemon juice and water if needed to achieve a thick but spreadable consistency. This luscious filling is the heart of the Vegan strawberry cheesecake.

Step 5: Prepare the Strawberry Swirl

Combine the reserved strawberry puree, vegan butter, sugar, and cornstarch in a small pot over low heat. Whisk continuously as it heats gently, bringing it to a simmer until it thickens and bubbles briefly. Let this cool before using it to create that stunning swirl effect on top of your cheesecake.

Step 6: Assemble and Bake

Pour the cheesecake filling over the cooled shortbread base. Drop spoonfuls of the strawberry swirl over the filling, then use a chopstick or skewer to swirl it gently for an artistic finish. Bake for about 25 minutes, checking at 20 minutes; you want the edges to be set but the center to remain a little soft and wobbly. After baking, cool completely and refrigerate for at least 2 hours before slicing.

How to Serve Vegan strawberry cheesecake

A close-up view of a metal bowl filled with thick, smooth, bright red sauce with a shiny surface. A white spatula with a wooden handle is dipped into the sauce, showing some sauce on its edge. The bowl is placed on a white marbled surface, highlighting the rich red color of the sauce. The photo captures the creamy texture and vibrant color clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top this Vegan strawberry cheesecake with fresh strawberry slices for a burst of juicy freshness and added texture. A sprinkle of toasted almond flakes can add a wonderful crunch, while a dusting of powdered sugar or even a drizzle of vegan white chocolate sauce can amp up the indulgence factor.

Side Dishes

This cheesecake pairs beautifully with a light, fruity salad or a dollop of coconut whipped cream to keep things fresh without overwhelming the palate. For something cozy, try serving it alongside a cup of herbal tea or a fruity iced beverage to complement the strawberry flavors.

Creative Ways to Present

Impress your guests by presenting the Vegan strawberry cheesecake as mini individual servings in clear jars or dessert glasses for a chic look. Another fun idea is to add layers of crushed vegan biscuits or fresh fruit between slices when serving to enhance the texture and make every bite uniquely delightful.

Make Ahead and Storage

Storing Leftovers

Keep leftover Vegan strawberry cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure it is well covered to prevent it from absorbing any fridge odors and to maintain that fresh, vibrant strawberry flavor.

Freezing

You can freeze this cheesecake for up to 2 months. Slice it before freezing and separate pieces with parchment paper to avoid sticking. Thaw slices overnight in the fridge for best results — this way, the texture stays creamy and firm without becoming icy.

Reheating

Vegan strawberry cheesecake is best enjoyed chilled, so avoid reheating. If you prefer a softer texture, let slices sit at room temperature for 15 to 20 minutes before serving to allow it to come to the perfect eating consistency.

FAQs

Can I use frozen strawberries for this Vegan strawberry cheesecake?

Absolutely! Frozen strawberries work just fine, especially when fresh ones are out of season. Just thaw and drain any excess liquid before blending to keep the filling from becoming too watery.

Do I need a high-speed blender to make this cheesecake?

A powerful blender definitely makes it easier to achieve a smooth, creamy filling texture, but a regular blender can work if you blend longer and soak the cashews well. You might need to stop and scrape the sides occasionally.

Is this cheesecake raw or baked?

This vegan strawberry cheesecake involves baking the shortbread base and then baking the assembled filling with the strawberry swirl just enough to set the edges, while keeping the middle slightly soft and wobbly for the perfect creamy texture.

Can I substitute cashews with another nut or ingredient?

Cashews are ideal for their mild flavor and creaminess, but some people substitute soaked macadamia nuts or silken tofu. However, this may change the texture and flavor noticeably, so cashews are recommended for the best results.

How do I prevent the strawberry swirl from sinking?

Allow the swirl mixture to cool slightly before dolloping it onto the filling. The filling should be thick enough to hold the swirl on top. Using a chopstick gently helps to swirl it without mixing it completely into the filling.

Final Thoughts

This Vegan strawberry cheesecake is a shining example of how plant-based ingredients can create truly indulgent desserts. It’s a recipe that’s bound to wow friends and family, whether they’re vegan or not, because the flavors and textures are just so irresistible. Give it a try, and get ready to fall in love with one of the most delightful vegan sweets out there!