Easy Vegan Strawberry Cheesecake

Category: Treats That Make Everything Better

This vegan strawberry cheesecake features a crumbly Biscoff cookie base layered with a smooth, creamy strawberry-infused filling and finished with a bright, luscious strawberry curd topping. Prep starts with soaking cashews for the filling and preparing curd ahead of time. The crust is simply blitzed cookies and vegan butter, firmly pressed into a loaf pan. Blended cashews, cream cheese, yogurt, vanilla, agave, and strawberry curd come together for a filling that chills until firm. A warmed strawberry curd finishes the top. Each chilled slice delivers tangy, sweet, and buttery notes, ideal for small gatherings or treats. Store leftovers chilled or freeze for extended enjoyment.

Clare Recipes
Updated on Sun, 20 Jul 2025 14:20:29 GMT
A slice of vegan strawberry cheesecake. Save
A slice of vegan strawberry cheesecake. | recipesclare.com

This easy vegan strawberry cheesecake is my secret weapon for impressing both vegan and non-vegan friends at gatherings A lush biscoff cookie base and creamy strawberry filling make it an instant crowd-pleaser with minimal fuss and absolutely no baking The vibrant strawberry curd on top is bursting with fruity flavor and makes every bite irresistible

I first made this for a friend’s birthday picnic and everyone asked for the recipe It has since become my go-to summer dessert whenever strawberries are at their sweetest

Ingredients

  • Vegan strawberry curd: Brings an intense berry flavor and glossy finish Choose fresh strawberries for best color and taste
  • Lotus biscoff cookies: Give the crust a spiced caramel note Any vegan cookie works just make sure it is crisp for the best texture
  • Unsalted vegan butter: Binds the crust together Look for a block style vegan butter for better consistency
  • Sea salt: Rounds out the sweetness and sharpens flavors Use fine or flaky sea salt for precise seasoning
  • Cashews: Create a naturally creamy filling Soak them well for extra smoothness Choose raw unsalted cashews
  • Vegan cream cheese: Delivers classic tang and structure Use a quality brand for best texture
  • Vegan Greek-style yogurt: Adds creaminess and helps the filling set Pick up one without added sweetener or flavor for more control
  • Vanilla extract: Lifts the whole dessert with a fragrant sweetness Real vanilla is worth it here
  • Agave syrup: Contributes a gentle sweetness and helps everything blend smoothly Try maple or another light syrup if preferred

Step-by-Step Instructions

Prepare the Components:
Soak the cashews in water for a few hours or use a quick soak by pouring boiling water over them and letting them sit for thirty minutes
Make the strawberry curd up to two days in advance and keep it in the fridge until needed
Line the base and sides of a nine inch loaf pan with parchment paper for easy removal
Make the Crust:
Combine biscoff cookies and salt in a food processor and pulse until finely ground The texture should be like rough sand
Add vegan butter and blend again until the mixture holds together between your fingers This is important to prevent a crumbly base
Press the mixture firmly into the lined pan covering the bottom evenly Use your hands or the back of a spoon to really compact it then chill in the fridge while you prepare the filling
Blend the Filling:
Place soaked cashews vegan cream cheese vegan yogurt vanilla agave syrup and part of the strawberry curd into a high speed blender
Blend until completely smooth and creamy with no lumps Scrape down the sides as needed to make sure everything is evenly incorporated
Pour the filling over your chilled crust smooth the top and return it to the fridge to set for at least six hours or overnight for the cleanest slices
Top and Finish:
Warm the remaining strawberry curd in a saucepan just until it is spreadable
Carefully pour and smooth the curd over the set cheesecake with a spatula or the back of a spoon
Refrigerate for at least one hour or freeze for thirty minutes This will help you get those neat strawberry layers when slicing
Serving and Storage:
Use a hot wet knife to slice for neat clean pieces
Store leftovers in an airtight container in the fridge for up to five days or freeze for up to a month
A slice of easy vegan strawberry cheesecake. Save
A slice of easy vegan strawberry cheesecake. | recipesclare.com

My favorite part of this cheesecake is the biscoff cookie crust The buttery spiced flavor is so addictive I often find myself sneaking an extra piece just for the crust It also brings back memories of family picnics where biscoff cookies were a beloved treat

Storage Tips

Keep leftovers covered in the fridge to maintain freshness The cheesecake stays creamy and does not dry out
You can freeze single slices by wrapping them well in parchment then placing in a freezer-safe container Defrost overnight in the fridge before serving for the best texture

Ingredient Substitutions

You can use any vegan crunchy cookie in place of biscoff for the base Graham crackers or digestive biscuits also work well
If you do not have agave syrup try using maple syrup or any mild liquid sweetener that blends easily
For the cream cheese filling any plain vegan cream cheese works and you can swap out vegan Greek yogurt for coconut yogurt if needed

A slice of easy vegan strawberry cheesecake. Save
A slice of easy vegan strawberry cheesecake. | recipesclare.com

Serving Suggestions

Garnish each slice with fresh strawberries or a few mint leaves before serving for extra color and flavor
Try pairing this cheesecake with hot espresso or cold brew for a lovely dessert and coffee combo

Cultural Context

Cheesecake has a long tradition in both American and European kitchens but this vegan version makes the classic dessert accessible to those who are dairy free or plant based The addition of strawberry curd is a modern twist that adds both bold color and flavor

Recipe FAQs

→ Can I use other vegan cookies for the crust?

Yes, feel free to substitute Biscoff cookies with any firm vegan cookie for the crust base. Choose those with a crisp texture for best results.

→ How do I get the smoothest cheesecake filling?

For an ultra-smooth filling, soak cashews thoroughly and use a high-speed blender to blend all filling ingredients until completely creamy.

→ Can this be made nut-free?

Creaminess depends on soaked cashews, but sunflower seeds may substitute in a pinch. Results may differ in texture and taste.

→ How should I store finished slices?

Store in a covered container in the fridge for up to five days. They can also be frozen for up to a month and thawed overnight in the fridge.

→ What makes the strawberry curd so flavorful?

Making the curd ahead intensifies the strawberry taste, and heating before spreading gives the perfect smooth finish on top.

→ Can I double the batch for a larger crowd?

Yes, simply adjust ingredient quantities accordingly and use a larger pan to ensure even chilling and proper setting.

Easy Vegan Strawberry Cheesecake

Layers of Biscoff crust, silky strawberry filling, and vibrant strawberry curd in each chilly, satisfying slice.

Preparation Time
40 min
Cooking Time
~
Total Time
40 min

Category: Sweet Stuff

Skill Level: Beginner

Cuisine Type: Vegan

Makes: 8 Serves (1 small loaf-size cheesecake)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Crust

01 140 g lotus biscoff cookies or other vegan cookies
02 45 g unsalted vegan butter, block-style
03 ½ teaspoon sea salt

→ Filling

04 150 g cashews, soaked ahead of time
05 300 g vegan cream cheese
06 80 g vegan Greek-style yogurt
07 1 teaspoon vanilla extract
08 2 tablespoons agave syrup
09 150 g vegan strawberry curd

→ Topping

10 300 g vegan strawberry curd

Steps

Step 01

Make the strawberry curd up to 2 days in advance and refrigerate. Soak the cashews in water for 4 hours, rinse, and drain, or quick-soak in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper.

Step 02

Add cookies and sea salt to a food processor and blend until finely ground. Add vegan butter and process until the mixture holds together. Press the crust into the base of the pan, compacting thoroughly. Refrigerate while preparing the filling.

Step 03

Blend 150 g strawberry curd with soaked cashews, cream cheese, yogurt, vanilla extract, and agave syrup using a high-speed blender until smooth and lump-free. Pour the filling over the crust in the pan and refrigerate for at least 6 hours or overnight until set.

Step 04

Gently heat the remaining strawberry curd in a saucepan until spreadable. Spread the curd over the cheesecake using an offset spatula or spoon. Refrigerate for 1 hour or freeze for 30 minutes before slicing.

Step 05

Cut into servings using a hot wet sharp knife. Store in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 1 month. Defrost in the refrigerator overnight before serving.

Helpful Notes

  1. Quick-soak cashews in boiling water for 30 minutes if time is limited.
  2. Use a hot, wet sharp knife for clean cheesecake slices.

Required Tools

  • 9-inch loaf pan
  • High-speed blender
  • Food processor
  • Offset spatula or spoon
  • Sharp knife

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Contains nuts (cashews)
  • Contains gluten (biscoff cookies)

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 290.5
  • Fat: 13.8 g
  • Carbs: 34.6 g
  • Protein: 5.2 g