Strawberry Cheesecake

I just created this delicious vegan cheesecake recipe for my sister’s birthday using vegan cream cheese, vegan cream, some accidentally vegan biscuits and a lot of strawberries!

Ingredients

base
300g vegan biscuits (I used Arnotts Nice Biscuits)
200g vegan butter, melted

filling
700g vegan cream cheese, softened at room temperature
2/3 cup icing sugar
1 tsp vanilla extract
2 tsp strawberry extract
250ml vegan whipping cream (my favourite is Flora Plant Cream or Nature’s Charm Coconut Whipping Cream)

1-2 punnets of strawberries, chopped

Method

For the crust, blitz vegan biscuits until fine, then add melted butter. Combine until the mixture holds together. Line the base of a cake tin with baking paper for easy removal and grease the sides of the tin. Press the biscuit and butter mixture evenly into the base of the tin. Place it in the fridge while you prepare the filling.

Beat softened cream cheese until smooth. Consider using a food processor for firmer vegan cream cheese. Add sugar, vanilla, and strawberry extract, mixing until well combined. In a separate bowl, whip the vegan cream until mostly thickened, then fold it into the cream cheese mixture. Continue beating until the filling is thick, creamy, and thoroughly combined.

Pour half of the cream cheese filling onto the biscuit base in the cake tin, spreading it evenly. Layer chopped strawberries over the filling. Add the remaining half of the filling and spread evenly. Garnish the cheesecake with more strawberries on top. Refrigerate the cheesecake overnight to set.

The next day, gently slide a thin knife around the edges to detach the filling from the cake tin. Carefully remove the cheesecake from the tin. Slice and serve for a delightful vegan dessert experience.