Homemade Vegan Strawberry Cheesecake Recipe

This vegan strawberry cheesecake (Rainbow Nourishments) is a stunning summer dessert, and a great way to use up leftover strawberries, if you went overboard at the pick-your-own farm! Strawberries are one of the so-called ‘dirty dozen’ that are often sprayed with pesticides, so splurge on organic!

Before cooking, read up on food safety for people and pets.

How about this for a healthy cake? It contains 4 whole cups of fresh strawberries! The only fruits to have their seeds on the outside, strawberries (related to roses) are packed with goodness.

This cheesecake uses coconut cream to replace the dairy, cornstarch and a tiny amount of coconut oil (no taste) to set the filling. The only taste is strawberries, strawberries, strawberries!

You can use any crumbled cookies for the base. We like Rhythm 108 (they have no palm oil). This Swiss brand offers many flavours including salted caramel and coconut crunch.

Despite not being a local food, cheesecake (invented in New York) is very popular in England. Look around the web, there are oodles of plant-based alternatives. Simple ones (like this) use vegan cream cheese (found in any supermarket).

The more advanced and ‘natural’ vegan cheesecakes are mostly based around soaked cashew nuts, for the same buttery flavour. They are simple to make (as long as you remember the soak the nuts a few hours before making the recipe!)