The Best Vegan Strawberry Cheesecake
Silky, rich, and swirled with fresh strawberries — this vegan strawberry cheesecake is the dessert that converts the toughest skeptics. The cashew-and-cream-cheese filling bakes up dense and creamy, and the bright strawberry swirl on top makes every slice look straight out of a bakery window.
Inspired by the famous New York cheesecake shops we used to line up for, this dairy-free version is completely foolproof. Make it the night before, let it chill, and watch it vanish.
Watch it made
Directions
- Preheat the oven to 375°F.
- Place all the crust ingredients in a high-powered blender or food processor and blend until completely combined.
- Press the crust mixture evenly into a well-greased 9-inch springform pan. Bake for 15–20 minutes. Set aside when done.
- Reduce the oven heat to 325°F.
- Place all the cheesecake filling ingredients in a high-powered blender or food processor and blend until smooth and creamy.
- Pour the cheesecake mixture into the springform pan over the baked crust.
- Puree the strawberries in a blender or food processor until completely smooth. Press through a fine-mesh strainer, discarding the seeds and pulp. Stir the cane sugar into the strained puree in a small bowl. Dollop the strawberry mixture over the unbaked cheesecake, a few spoonfuls at a time, and swirl with a toothpick or skewer as much or as little as you like.
- Bake the cheesecake at 325°F for 50–60 minutes.
- Chill in the refrigerator for 6–8 hours, or overnight, before serving.
- Spoon the leftover fresh strawberry topping over each slice before serving.
- Slice, serve, and enjoy!
