The Best Vegan Strawberry Cheesecake
Updated: May 25, 2020
This is HANDS DOWN one of our favorite desserts! After you guys try this recipe we're sure it'll be one of your favorites as well. When we lived in New York, there was a famous cheesecake shop that we would always go to. Unfortunetly they weren't vegan BUT we found a way to veganize one of our favorites! This cheesecake is super easy to make and completey fool proof! We just hope you all enjoy it as much as we do :-)
For the Crust:
1 1/2 cup graham crackers crumbs
1/2 cup rolled oats
1/4 cup walnuts
5 TBSP. coconut oil.
For the Cheesecake Filling:
1 1/4 cup raw cashews; soaked in water for 8 hours or overnight
8 ounces vegan cream cheese; softened
1 cup coconut cream
1/2 cup cane sugar + 2 TBSPs.
2 TBSPs. lemon juice
1 TBSP coconut oil
2 tsps. vanilla extract
3 TBSPs. cornstarch
pinch of salt
For the Fresh Strawberry Swirl Topping:
2 cups fresh strawberries
6 TBSPs. cane sugar
Preheat oven to 375 degrees fahrenheit.
Place all the ingredients for the crust into a high powered blender or food processer, and blend until completely combined.
Place the crust mixture evenly into a well greased 9 inch spring foam pan. Bake for 15- 20 minutes. Set aside when done.
Adjust oven and heat to 325 degrees fahrenheit .
Next place all the ingredients for the cheesecake filling into a high powered blender or food processer, and blend until smooth and creamy.
Pour the cheesecake mixture into the spring foam pan.
In a blender or food processer, puree the strawberries until completely smooth. Press the mixture through a mesh strainer, discarding the seeds and pulp. In a small bowl stir in the cane sugar. Spoon the strawberry mixture on top of the unbaked cheesecake, with a few dollops at a time. Use a toothpick or skewer to swirl the mixture as much or as little as you like.
Bake cheesecake on 325 degrees fahrenheit for 50- 60 minutes.
Allow to cool in refrigerator 6-8 hours OR overnight before serving.
**Use the left over fresh strawberry topping on cheesecake slices before serving**