This is the Best Vegan Cheesecake Recipe which tastes almost like a real New York Cheesecake! It’s super creamy, very easy to make, and topped with delicious Strawberries!
Best Vegan Cheesecake with Strawberries
Is there anything better than enjoying a creamy Strawberry Cheesecake? I don’t think so! Since strawberries are available everywhere, I find myself looking at and craving them all the time. Especially, when I see these delicious strawberry desserts that have a creamy vanilla filling and are topped with a big pile of strawberries, I always drool over them!
Creamy Strawberry Cheesecake
Can you guys remember when I shared my poppy seed crumble cheesecake? I received so many messages asking if I could share a similar recipe without having poppy seeds in the cheesecake filling. Well, I did it, and now I’m so excited to share the recipe for this makeover with you! It really is so good and it’s also very easy to make, so I hope you’ll like it too!
Vegan New York Cheesecake
If you’ve followed me for a while, you may know, that this baked vegan cheesecake is not the first I’ve ever made. There are also more on my blog, but I absolutely love creating new versions since this creamy dessert is so delicious. To me, this best vegan cheesecake honestly tastes almost exactly like a real New York cheesecake or even better.
I love to top my cheesecakes with crumbles, but I also love to top it with fresh fruits. However, I find that fruits and especially berries taste best when they’re in season. So I try to eat as much of them as I can when the season comes around. Anyways, feel free to top your best vegan cheesecake with any fruits that you like. Or you could serve it how it is and just pour over your favorite sauce.
How to make Vegan Cheesecake
Easy Cake Crust
To make the cake crust, simply knead the flour, sugar and soft vegan butter with your hands until a dough forms. Then refrigerate for a few minutes, making it easier to roll out later. Once cooled, you can roll it out and press it firmly into your greased pan. Also, make sure to prick the bottom a few times with a fork before baking to avoid the dough rising.
Easy Cheesecake Recipe
A real New York Cheesecake is often made with rich ingredients, such as cream cheese, sour cream or heavy cream. But I made mine with vegan Quark which is actually just drained dairy-free yogurt. You can easily make it yourself if you can’t find it in a store. However, you could also blend Tofu until creamy and use this instead of Quark. Or you can substitute dairy-free cream cheese if it’s available where you live.
How to drain yogurt to make quark
To make Quark, simply fill your favorite yogurt, such as coconut yogurt or soy yogurt, in a strainer lined with a clean kitchen towel and let drain for 12 hours. If using 26,5 oz (750 g) yogurt, it will make approx. 17,6 oz (500 g) quark.
I really hope you will love this best Vegan Cheesecake Recipe as much as I do! It is:
- Can be made gluten-free
- Easy to make
- Topped with strawberries
- Tastes like a real New York Cheesecake
- The Best Vegan Cheesecake Recipe!
If you’re looking for more delicious Vegan Cheesecake Recipes make sure to check out my:
- Blueberry Cheesecake with Almonds
- Blueberry Crumble Cheesecake
- Cranberry Crumb Cheesecake
- Crumble Berry Cheesecake
- Red Currant Streusel Cheesecake
- Vegan Cherry Cheesecake
- Vegan No-Bake Strawberry Cheesecake
If you try this best Vegan Cheesecake Recipe or maybe another of one my Vegan Cake Recipes, I would love to read your feedback in the comments. And if you take a picture of your cake to share on Instagram, please don’t forget to tag me @biancazapatka and use the hashtag #biancazapatka so I won’t miss your post! Happy baking!
Best Vegan CheesecakeAuthor:
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
- 1 2/3 cups flour 210g
- 1/3 cup sugar 70g
- 2/3 cup soft vegan butter 140g, or margarine
- 17,6 oz non-dairy quark* 500g, drained yogurt (*read recipe notes)
- 1 cup non-dairy cream cheese 120g, optional
- 3/4 cup + 2 tbsp non-dairy cream 200ml, or full-fat coconut milk
- 1/2 cup melted vegan butter 120g, or margarine
- 1/2 cup sugar 135g, or to taste
- 1/3 cup + 1 tbsp cornstarch 45g
- 1 tsp vanilla extract
- 1 lemon juice + zest optional
- 1 lbs fresh strawberries or other fruits
- 1/2 pack red cake glaze *read recipe notes
- 1 tbsp sugar
- Preheat the oven to 355°F (180°C). Grease an 8 or 9-Inch (20/22cm) springform pan and line the bottom with parchment paper.
- Combine the flour, and sugar in a bowl. Add the soft vegan butter and knead with your hands until a dough forms. Shape into a disc wrap in foil and refrigerate for about 30 minutes.
- Then, roll out the dough between two large pieces of foil (or on a lightly floured working surface). Lay it into your prepared pan and press the dough firmly at the bottom and the sides.
- Using a fork, prick the bottom a few times to avoid rising during baking.
- Add all ingredients for the cheesecake in a mixing bowl and mix until creamy using an electric hand mixer.
- Fill the cheesecake mixture into the prepared springform pan with the crust inside. Tap the pan a few times on your work surface to remove any airy bubbles to avoid cheesecake cracks. Bake for about 1 hour.
- Turn off the oven. Open the door a little bit and leave the cake inside for about 10 minutes longer. Then remove the cake slowly and let cool completely. Once cooled to room temperature place in the fridge to set overnight.
- Cook the cake glaze according package instructions with water and sugar or juice. Then let cool slightly.
- Spread strawberries over the cooled cheesecake and dollop the glaze on top, using a tablespoon. Chill in the fridge until the glaze is firm.
- If you can’t find any soy quark in the store or online, you can simply drain about 26,5 oz (750 g) of any non-dairy yogurt overnnight in a strainer lined with a kitchen towel. That should make approx. 17,6 oz (500 g) of quark. Otherwise you can also substitute the quark with natural tofu or using only vegan cream cheese instead of quark + vegan butter.
- I used this vegan cake glaze. Optionally you can stir 1/2 tbsp of cornstarch in 1/2 cup (125 ml) juice (or water + 1-2 tsp sugar) and bring to a boil.
- Instead of strawberries, you use any fruits/berries.
- Leftovers can be stored covered in the fridge for up to 5 days, depending on which kind of fruits you used.
- Please read my blogpost for further information.
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