Vegan and Sugar-free Strawberry Cheesecake

Vegan Strawberry Cheesecake (sugar-free)

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.

Vegan and Sugar-free Strawberry Cheesecake

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.

Vegan and Sugar-free Strawberry Cheesecake

This delicious Vegan Strawberry Cheesecake is:

  • Creamy, but light
  • No-bake
  • Lactose-free
  • Banana-free
  • Easy to make
  • Refined sugar-free
  • Healthy dessert
  • Dairy-free
  • Nut-free
  • Vegan
  • Eggless
  • Summer dessert
Vegan and Sugar-free Strawberry Cheesecake

Check out other cake recipes:

Vegan and Sugar-free Strawberry Cheesecake

TIME: 15 min preparation, 4 hours to set or overnight | SERVINGS: 10

Ingredients:

Base:

  • Sugar-free cookies
  • 70g coconut oil (melted)

Filling:

  • 400g fresh or frozen strawberries
  • 350g silken tofu
  • 100g honey 
  • 350ml coconut milk/cream (canned)
  • 2 tbsp agar powder

Instructions:

  1. Make the base. Blend or crush the cookies. Add melted coconut oil and stir together until combined.
  2. Take a cake baking tin and evenly spread it over the cookie mixture, and press it.
  3. Take a blender or food processor and add silken tofu, coconut cream, and honey. Blend all until you get a smooth mixture.
  4. Take a pot, and add strawberries. Boil until they dissolve. 
  5. Add agar to the strawberry mixture, boil and stir it in and boil for 2 – 3 minutes until the powder is dissolved.
  6. 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. 
  7. Pour the mixture into the cookie base and put the cake in the fridge to set for at least 4 hours or overnight. 
  8. 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.

Quick Strawberry Dessert

Quick Strawberry Dessert

This Strawberry Dessert have a super smooth and creamy texture, it’s full of fresh strawberries and crunchy cookies. This dessert require only a few simple ingredients and only one tool – hand mixer. You can prepare it the day before to get the most creamiest and softest version of it.

Quick Strawberry Dessert

Strawberry Dessert is:

  • Airy
  • Light
  • Juicy
  • Quick & easy
  • Refined sugar-free

A light and airy dessert, quick and easy to make if you have fresh strawberries at home.

Quick Strawberry Dessert

Ingredients for this dessert:

Sugar-free cookies – You can use the store-bought sugar-free cookies or other healthy cookies of your choice. Try to use the best quality cookies.
Strawberries – Try to use fresh (not frozen) strawberries or other berries.
Coconut sugar – You can use any other your favorite healthy sweetener. I had coconut sugar at home, but I would like to try with agave syrup or stevia, for example.
Oat whipping cream – You can use other vegan whipping cream, but pay attention to whether it is additionally sweetened and with what kind of sweetener, is it healthy?

Quick Strawberry Dessert

TIME: 10 minutes | SERVINGS: 14

Ingredients:

  • 170g sugar-free cookies
  • 200ml oat or other vegan whipping cream
  • 50g coconut sugar
  • 300g strawberries

Instructions:

  1. Whip the oat whipping cream with a hand mixer, and add coconut sugar while whipping.
  2. Take a square or rectangular glass bowl.
  3. Arrange the cookies in an even layer into the bowl.
  4. Cut the strawberries into slieces or pieces.
  5. Arrange the strawberries in an even layer over the cookies.
  6. Spread over the strawberries whipping cream.
  7. Repeat all if needed until the glass bowl is full or the ingredients are over.
  8. Enjoy right away or chill in the fridge for a few hours or overnight.

If you tried this recipe, I will be very happy to see it, tag my IG account using @healthychoicesbysabine.

Healthy Cherry Cheesecake No-bake

Healthy Cherry Cheesecake (No-bake)

Delicious no-bake vegan and refined sugar-free Healthy Cherry Cheesecake with a creamy cherry filling, and crunchy cookie base will be the perfect summer dessert.

Healthy Cherry Cheesecake No-bake

This cake is easy to make, because the main tool is blender where you process all the ingredients. Healthy Cherry Cheesecake with no baking has super creamy filling which sets up in the fridge in a couple of hours. Easy, delicious and healthy cake for any occasion.

Healthy Cherry Cheesecake No-bake

What tools do you need to make this cake?

  • Blender or food processor (to make the cake filling)
  • Cake tin (I used 20cm)
  • A mixing bowl (to process the cookie mixture with coconut oil)
Healthy Cherry Cheesecake No-bake

Notes and tips:

Instead of cherries, you can use strawberries, blueberries or other berries of your choice. You can use fresh or frozen berries, but defrosted and free of excess liquid.
You can use vegan plant-based or lactose-free Greek-style yogurt with no additional sweeteners to retain the natural taste of the cake. Coconut oil is the main ingredient for setting the filling in the fridge. This is the secret ingredient that helps to set the vegan cheesecake without agar-agar or gelatin. 
Cashews make the cake creamy. Soak cashews in hot water at least 10 minutes before using. The more you will soak the cashews the softer they will get and will be easier to blend them.
Healthy Cherry Cheesecake No-bake

Healthy Cherry Cheesecake is:

  • Creamy
  • No-bake
  • Lactose-free
  • Banana-free
  • Easy to make
  • Refined sugar-free
  • Healthy dessert
  • Vegan
Healthy Cherry Cheesecake No-bake

You may also like these creamy cake recipes:

Ingredients:

TIME: 15 min preparation, 4 hours to set | SERVINGS: 8

Base:

  • 200g sugar-free cookies
  • 70g coconut oil (melted)

Filling:

  • 230g cashews (soaked in a hot water for at least 30 minutes)
  • 110g lactose-free greek or plant based yogurt
  • 75g coconut oil (melted)
  • 150g cherries
  • 80g agave syrup or honey (adjust to taste)

Instructions:

  1. Make the base. Blend or crush the cookies. Add melted coconut oil stir together until combined.
  2. Take a cake baking tin and evenly spread over the cookie mixture, press it.
  3. Take a blender or food processor and add all ingredients – cashews, yogurt, coconut oil, agave syrup and cherries. Blend all until you get a smooth mixture.
  4. Pour over the mixture to the base and put the cake in the fridge to set for at least 4 hours.
  5. Decorate with more cherries or fruits.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

Healthy and Quick Banana Strawberry Cake

Healthy and Easy Strawberry Banana Cake

This quick and easy Strawberry Banana Cake is a juicy, soft, and sweet treat that you can bake whenever you have at home bananas and strawberries. Easy summer cake loaded with sweet bananas and juicy strawberries. The cake is vegan, refined sugar-free, and lactose-free.

Strawberry Banana Cake is totally sugar-free. I have used only natural sweetener – honey, which makes the cake healthier, but still sweet.

Healthy and Quick Banana Strawberry Cake

What are the main ingredients?

Bananas – Try to use very ripe bananas for maximum sweetness.
Strawberries – I recommend using fresh strawberries because they contain less water. However you can also use frozen strawberries, just make sure to thaw them before using them and get rid of the excess water.
Honey – You can also use agave, date, or maple syrup. Adjust the quantity of sweetener to your taste.
Oat flour – You can mix the flour with rice or buckwheat flour.

Healthy and Quick Banana Strawberry Cake

This Strawberry Banana Cake is:

  • Quick to make
  • Refined sugar-free
  • Easy to cook
  • Soft and juicy
  • Healthy dessert
Healthy and Quick Banana Strawberry Cake

You may also like these cakes recipes:

Healthy and Quick Banana Strawberry Cake

TIME: 10 min preparation, 30 min baking | SERVINGS: 16

Ingredients:

  • 100g oat flour
  • 3 ripped banana
  • 150g strawberries
  • 2 eggs
  • 3 tbsp honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp coconut oil
  • Vegan chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C.
  2. Mash bananas with a fork, add eggs, coconut oil, and honey, and mix well.
  3. Mix the flour separately with baking powder and soda.
  4. Combine both mixtures together. You can add a bit more flour if you think the mixture too liquid.
  5. Chop strawberries and mix them into the mixture.
  6. Take a rectangular cake pan and spread it with baking paper.
  7. Pour in the cake mixture.
  8. Decorate with strawberry slices, chopped nuts, or chocolate chips.
  9. Bake for 30 minutes.

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.

Vegan and Sugar-free Chocolate Cake

Vegan Chocolate Cake is so smooth and chocolatey, it’s sugar-free, vegan and no baking needed.

Vegan and sugar-free chocolate cake

The best Vegan Chocolate Cake I have ever eaten. Every piece will melt in your mouth. Vegan Chocolate Cake is refined sugar-free, vegan, and quick to make because the main tool is a blender that you will use to make base and filling. The perfect healthy chocolate cake for any occasion.

Vegan and sugar-free chocolate cake

Your best vegan and sugar-free Chocolate Cake

Vegan and sugar-free chocolate cake

Tips to make Vegan Chocolate Cake even more delicious:

  • Be patient and blend all ingredients well until you get the filling super smooth and creamy.
  • Try to choose only high-quality dark chocolate, because it’s one of the main ingredients and can affect the taste of the cake.
  • For the cake’s base, you can use any other kind of your favorite ingredients (blended cookies, nuts with oats and dates, etc.).
  • Soak the cashews in a hot water for at least 15 minutes, but I’m suggesting 1 hour. Soaking will make them easy to blend and the best creamier consistency.
  • If you don’t have any muesli at home, you can replace it with nuts or more oats.
Vegan and sugar-free chocolate cake

This Vegan Chocolate Cake is:

  • Super creamy
  • No-bake
  • Easy to make
  • Lactose-free
  • Banana-free
  • Vegan
  • Chocolate lovers will adore
  • Banana-free
  • The perfect cake for any special celebration

You may also like these recipes: Vegan Chocolate Cake, Easy and Healthy Apple Cake or Vegan Chocolate Banana Bread

Ingredients:

Base:

  • 200g soft dates (or soaked in a hot water for at least 15 minutes)
  • 100g oats
  • 100g muesli
  • 35g shredded coconut
  • 1 tsp cinnamon
  • 2 tsp coconut oil
  • 100ml water 

Filling:

  • 160g cashews
  • 200ml thick coconut milk (canned)
  • 230ml almond milk
  • 110ml agave syrup
  • 3 tbsp coconut oil
  • 100g vegan and sugar-free chocolate
  • 50g raw cocoa

Instructions:

  1. Soak the dates in hot water for 10 minutes. Soak cashews in hot water (you can do it the day before in cold water). The more you will soak the cashews the creamier they will get and will be easier to blend them.
  2. Make the base. Blend dates with oats, cinnamon, shredded coconut, and coconut oil. Add water and muesli and blend more until you get a sticky mixture.
  3. Take a cake baking tin and evenly spread over the base mixture, press it. Put in the fridge to set.
  4. Take a blender or food processor and add all ingredients – cashews, milk, coconut milk, agave syrup, cocoa, and coconut oil. Blend all until you get the smooth mixture.
  5. Melt the chocolate at a very low temperature.
  6. Add the chocolate and blend more until the chocolate is mixed in.
  7. Pour over the mixture to the base and put the cake in the fridge to set for at least 4 hours or overnight.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏