Easy Vegan Strawberry Cheesecake (Print Version)
Layers of Biscoff crust, silky strawberry filling, and vibrant strawberry curd in each chilly, satisfying slice.
# 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:
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.
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.
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.
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.
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:
01 -
Quick-soak cashews in boiling water for 30 minutes if time is limited.
02 -
Use a hot, wet sharp knife for clean cheesecake slices.