Vegan Strawberry Cheesecake
Full honesty, I don’t love cheesecake. Was never my thing. Never had a craving for the cheesecake factory BUT…always loved how pretty those cakes were. So when I ate gluten and dairy, I perfected a cheesecake and my friends loved it. So I decided to attempt again but a vegan version. I think we did good guys!! Also since it’s the end of summer and strawberries are still coming in big and bountiful, we made you a vegan strawberry cheesecake using some familiar techniques from our other recipes. Also, cheesecake is really easy to make. I promise!
Let me know how yours turns out!! Send pics!
1 1/2 Midel graham cracker pie crust. I couldn’t find GF graham crackers but you can also use them if you can find them.
1/3 cup of melted vegan butter.
2 cups of vegan cream cheese
1/2 cup coconut sugar
3 tbsp of coconut oil, melted
3 tbsp lemon juice
1 tsp of vanilla extract
3 cups of frozen strawberries
1 cup of canned coconut cream
1/4 cup of corn starch
to get it a little more pink, you can use red food coloring or 1 tsp of beetroot powder
Use our strawberry puree recipe found under our strawberry cupcakes
Fresh Strawberries and/or raspberries
Pulse the pie crust or cookies in a food processor until it becomes crumbs. Then add the melted butter and pulse until it’s all combined. On the bottom of your cheesecake tin press the mixture to the bottom.
Add the cream cheese, coconut sugar, lemon juice, vanilla to a food processor.
Meanwhile add the strawberries and 1/4 cup of water to a saucepan over high heat. Then bring down to a simmer until the strawberries reduce. I use a potato masher to create a saucy consistency.
Add the coconut cream and corn starch to the saucepan and whisk thoroughly. Bring to a gentle boil until the mixture thickens.
Add the strawberry mixture to your food processor with all the cream cheese and other good stuff and blend until super smooth.
Chill in the fridge for 4 hours until it sets.
Use our puree and top the cake. Then on the puree decorate with some fresh berries.