Indulge in a guilt-free treat with our delectable Vegan Strawberry Cheesecake. Creamy, rich, and bursting with fruity flavor! Serve this delightful treat at your next special event and impress your guest.
Crust Ingredients
2 cups Graham Cracker Crumbs (or any flavor of cookie crumbs)
1/4 cup granulated Sugar
1/2 cup Vegan Butter, melted
Crust Instructions
Preheat oven to 350°F (175°C).
Crush the graham crackers into fine crumbs using a food processor.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture into the bottom and half way up the sides of a 9-inch springform pan, spreading it evenly and pressing it down firmly with the back of a measuring cup or your fingers to create an even layer.
Bake the crust in the preheated oven for 8-10 minutes until it is lightly golden and set. Let it cool slightly then chill the crust in the refrigerator for at least 1 hour to firm up before adding the cheesecake filling.
Filling Ingredients
1 package (12 oz) Soft Silken Tofu, drained
180 g (about 6.3 oz) Vegan Cream Cheese
1/2 cup Sugar
3 Tablespoons Cornstarch
3 Tablespoons Coconut Cream (the thick part from a can of full-fat coconut milk)
1 Tablespoon Lemon Juice
1-1/2 tsp Vanilla Extract
Instructions:
Preheat your oven to 325°F (165°C).
In a blender or food processor, combine the silken tofu, vegan cream cheese, sugar, cornstarch, coconut cream, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy.
Pour the filling into your prepared and pre-baked graham cracker crust.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly but not liquid. The cheesecake will continue to set as it cools.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for about an hour to cool gradually. Place a wooden spoon in the door to keep it slightly open. This will prevent cracking on top and setting properly.
After cooling, add the strawberry topping (recipe below) and place in the fridge for a few hours to set and get firm on top for at least 4 hours, preferably overnight, to allow it to set completely and firm up.
Strawberry Topping for Cheesecake
Ingredients
2 cups Fresh Strawberries, hulled and sliced (or frozen)
1/2 cup granulated Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Cornstarch
1/4 cup Water
1 teaspoon Vanilla Extract (optional)
Instructions
Wash, hull, and slice the strawberries, if using fresh. Set aside.
In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a simmer, about 5-7 minutes.
In a small bowl, mix the cornstarch and water until smooth.
Add the cornstarch mixture to the saucepan with the strawberries.
Stir continuously and cook for another 8-10 minutes or until the sauce thickens.
If using, stir in the vanilla extract.
Remove the saucepan from the heat and let the strawberry topping cool to room temperature.
Once the cheesecake has cooled and set, pour the strawberry topping over the cheesecake, spreading it evenly. Place in the fridge until set.
Notes:
Store any leftover strawberry topping in an airtight container in the refrigerator for up to a week. You can use on hot cereals, toast or anything that requires fruit.
You can also add other berries (like raspberries or blueberries) to the mixture for a mixed berry topping.
You can use any vanilla cookie for the crust or any flavored cookie wafer.
Alternatively, you can place cookies in a zip-top bag and crush them with a rolling pin.
The cornstarch acts as a thickening agent, helping the cheesecake to set properly.
Coconut milk adds richness and helps the cheesecake to firm up. Make sure to use only the thick part of full-fat coconut milk.
Blend the filling thoroughly to ensure a smooth texture without any lumps.
Comments