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. By the way, in the recipe video I made the simple raspberry sauce from my coconut rice pudding recipe as a topping.
How to make Vegan Cheesecake
Easy Vegan Pie Crust
To make the easy vegan pie crust, simply knead the flour, sugar and 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 these out:
- Mandarin Cheesecake with Streusel
- Blueberry Crumble Cheesecake
- Best Vegan Strawberry Cheesecake
- Vegan Cherry Chocolate Cheesecake
- Vegan New York Cheesecake
- Poppy Seed Crumble Cheesecake
- Best Vegan Chocolate Cheesecake
- Vegan Cherry Crumble Cheesecake
- Baked Cheesecake with Plums
- Red Currant Cheesecake with Streusel
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 comment section below. 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:
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- 1 ⅔ cups (210 g) flour
- ⅓ cup (70 g) sugar
- 1 pinch of salt
- ⅔ cup (140 g) vegan butter cold & cut into small pieces
- approx. 2-3 tbsp ice water
- 17.6 oz (500 g) non-dairy quark* drained yogurt (*read recipe notes) or sub silken-firm tofu
- 1 cup (120 g) non-dairy cream cheese optional
- ¾ cup (200 ml) + 2 tbsp non-dairy cream or full-fat coconut milk
- ½ cup (120 g) melted vegan butter or margarine
- ½ cup (135 g) sugar or to taste
- ⅓ cup (45 g) + 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 lemon juice + zest optional
- 1 lbs (450 g) fresh strawberries or other fruits
- ½ package red cake glaze *read recipe notes
- 1 tbsp sugar
*Note: Feel free to watch the recipe video above! Also, I recommend measuring the ingredients in grams for best results.
- 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.
- Whisk together the flour, sugar and salt in a bowl. Add the cold vegan butter pieces and ice water 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 on a piece of cling film (or on a lightly floured working surface). Lay it into your prepared pan and press the dough firmly at the bottom and 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 pie dough inside. Tap the pan a few times on your work surface to remove any air 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 with a tablespoon. Chill in the fridge until the glaze is firm. Enjoy!
- *Note: In the recipe video I made the raspberry sauce from my coconut rice pudding recipe as a topping.
- 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. However, you can also substitute the quark with silken-firm tofu or use only vegan cream cheese instead of quark + vegan butter.
- I used this vegan cake glaze. Optionally you can stir ½ tbsp of cornstarch in ½ 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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