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Vegan strawberry cheesecake

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4.1 from 6 reviews

This Vegan Strawberry Cheesecake features a deliciously buttery shortbread base topped with a creamy cashew and strawberry cheesecake layer, finished with a vibrant strawberry swirl. The recipe is entirely plant-based, combining soaked raw cashews, fresh strawberries, and vegan butter for a rich, luscious texture without any dairy. Perfect for special occasions or a tasty treat, this cheesecake is baked to perfection and chilled for best results.

Ingredients

Shortbread Base

  • 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

Cheesecake Layer

  • 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

Strawberry Swirl

  • 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

Instructions

  1. Prepare the Shortbread Base: Preheat your oven to 180° C / 355° F (160° C / 320° F fan). Line an 8-inch (20 cm) square baking tin with baking paper, allowing some overhang for easy removal. In a medium bowl, combine caster sugar, salt, plain or gluten-free flour, and almond flour. Add the melted and cooled vegan butter and stir until the mixture is uniform. Press the mixture firmly into the base of your lined tin, prick it all over with a fork, then bake for about 15 minutes or until lightly browned. Remove and cool completely before filling.
  2. Prepare the Cheesecake Layer: Soak raw cashews in boiling water for 30 minutes (or in cold water for several hours), then drain. Remove the stems from the strawberries and blend them until smooth. Pour the blended strawberries into a small pot, note their weight, then simmer over low-medium heat for about 20 minutes until the weight reduces by half, stirring frequently to prevent sticking. Reserve ½ cup (120 g) of this reduced strawberry puree for the swirl and set aside the remainder for the filling. In a blender, combine the drained cashews, reduced strawberries for filling, lemon juice and zest, sugar, vanilla paste if using, and softened vegan butter. Blend until very smooth, adding lemon juice gradually and supplementing with water if needed to reach 3 tablespoons of liquid.
  3. Make the Strawberry Swirl: In a small pot over low heat, combine the reserved strawberry puree, vegan butter, sugar, and cornstarch (or tapioca). Whisk continuously until the mixture gently simmers and bubbles for a few seconds. Remove from heat and let cool before using.
  4. Assemble and Bake: Pour the cheesecake filling over the cooled shortbread base, smoothing the top. Drop spoonfuls of the strawberry swirl on top of the filling and use a chopstick or skewer to create decorative swirls by gently swirling the swirl mixture into the filling. Bake the cheesecake at the same temperature until the edges are set but the center remains slightly soft and wobbly, about 25 minutes, checking around 20 minutes to avoid overcooking.
  5. Chill and Serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Notes

  • Soaking cashews in boiling water speeds up softening, but soaking in cold water for several hours or overnight also works well.
  • If you prefer a gluten-free cheesecake, use a gluten-free flour mix for the shortbread base.
  • Vanilla paste is optional but adds depth of flavor to the cheesecake layer.
  • Be sure to reduce the strawberry puree to concentrate its flavor for a richer taste.
  • The cheesecake is best served chilled to allow it to firm up and enhance the texture.
  • Freezing duration is recommended up to 2 months for best quality.

Find it online: https://bitezly.com/vegan-strawberry-cheesecake/