Put the cookies into a freezer bag and finely crush them using a rolling pin.
Melt the vegan butter (or coconut oil) in a saucepan. Then mix with the cookie crumbs to combine.
Lightly grease the bottom of a 8-inch springform (20 cm Ø) with oil. Add in the cookie mixture and press to form an even base. Refrigerate for 30 minutes to set.
Blend the strawberries, lemon zest and vanilla and set aside.
Whip the cold coconut cream (or soy cream) until stiff peaks form. Then, carefully, fold in the drained soy yogurt (soy quark). Place in the fridge to set.
In a pot, stir the agar into the plant-based milk. Bring to a boil and cook according to package instructions, stirring constantly.
Allow to cool slightly while stirring occasionally and stir in the pureed strawberries + coconut sugar (or another sweetener) to taste.
Carefully, fold the strawberry mixture in the coconut cream yogurt mixture. Spread onto the cookie base and smooth it out. Place the cheesecake in the fridge for at least 6 hours (or better overnight) to firm up.
Once the cheesecake layer is firm, remove the cake from the springform with a knife carefully. Garnish with strawberries and enjoy with strawberry sauce on top or just as it is.
You can use any cookies of your choice. I used whole wheat cookies.
Soy quark can be easily made by draining soy yogurt for about 12 hours in the fridge. I usually use a strainer and linen cloth for this. However, you can also use creamy blended silken tofu.
If you use sweetened soy quark/yogurt and milk, then you need less extra sweetness. Best is to taste before.