Creamy and light Vegan Strawberry Cheesecake will be the perfect summer cake for any occasion and celebration. This vegan cake is no-bake, refined sugar-free, and lactose-free. Easy to make with two main tools – blender and small saucepan.
What are the ingredients? Which can be replaced?
Fresh or frozen strawberries – I used frozen strawberries, but you can use any other berries such as blueberries, cherries, or raspberries. This cake is the perfect summer cake if it’s possible to use fresh berries right from the garden.
Silken tofu is the main ingredient that will give the creaminess to the cake. You can replace it with cashews ~ 230g (soaked in a hot water for at least 30 minutes).
Honey is one of my favorite healthy sweeteners. I have used it a lot, because it contains a variety of nutrients, rich in antioxidants and has many other good benefits. You can replace it with agave syrup, stevia, or coconut sugar.
Coconut milk/cream (canned) is the most popular healthy ingredient for vegan cheesecakes, but you can try to use instead greek style vegan yogurt (sugar-free).
Agar powder is a vegan powder that helps to set the cake, but you can replace it with gelatin (non-vegan).
Sugar-free cookies are one the easiest ingredient to use for making the base of the cake. You can also make the base from oats, dates, and nuts, blending it all in a sticky mixture.
Coconut oil – This ingredient helps stick together the crushed cookies. You can replace half of it with peanut butter and/or plant-based milk.
This delicious Vegan Strawberry Cheesecake is:
- Creamy, but light
- Easy to make
- Refined sugar-free
- Healthy dessert
- Summer dessert
Check out other cake recipes:
- HEALTHY CHERRY CHEESECAKE (NO-BAKE)
- BERRY CHEESE CAKE
- VEGAN SNICKERS CAKE
- LIGHT YOGURT LEMON CAKE
- VEGAN BANOFFEE CAKE
TIME: 15 min preparation, 4 hours to set or overnight | SERVINGS: 10
- Sugar-free cookies
- 70g coconut oil (melted)
- 400g fresh or frozen strawberries
- 350g silken tofu
- 100g honey
- 350ml coconut milk/cream (canned)
- 2 tbsp agar powder
- Make the base. Blend or crush the cookies. Add melted coconut oil and stir together until combined.
- Take a cake baking tin and evenly spread it over the cookie mixture, and press it.
- Take a blender or food processor and add silken tofu, coconut cream, and honey. Blend all until you get a smooth mixture.
- Take a pot, and add strawberries. Boil until they dissolve.
- Add agar to the strawberry mixture, boil and stir it in and boil for 2 – 3 minutes until the powder is dissolved.
- Now you have to do it all quickly to avoid agar hardening. Add the strawberry and agar mixture to the blender into the coconut and silken tofu mixture. Blend all until you get a smooth pink mixture.
- Pour the mixture into the cookie base and put the cake in the fridge to set for at least 4 hours or overnight.
- Decorate it with more strawberry sauce (boil berries with sweetener) or fresh fruits and berries.
If you tried this recipe, I will be very happy to share it on Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.