Decadent Vegan Strawberry Cheesecake Recipe

Indulge in the luscious flavors of a delightful dessert with this Strawberry Vegan Cheesecake recipe. Perfect for vegans and non-vegans alike, these plant-based treats will surprise your taste buds with their rich and creamy texture.

Crafted with a blend of tender freeze-dried strawberries and a hint of beet coloring, these cookies not only taste heavenly but also boast a gorgeous pink hue that will make them stand out at any event. The magic lies in the carefully selected vegan ingredients that come together to create a symphony of flavors in each bite.

As someone who has experimented extensively with plant-based baking, I can assure you that these Strawberry Vegan Cheesecake treats are a game-changer. Whether you’re catering to a vegan diet or simply looking to explore new culinary horizons, this recipe is a testament to the fact that plant-based desserts can be just as decadent and satisfying as their traditional counterparts. So, roll up your sleeves, embrace the art of vegan baking, and get ready to treat yourself to a truly unforgettable culinary experience. Happy baking! 🍓🌱

Table of Contents

Quick Benefits

Delicious and Rich Flavor: Combines lush flavors of traditional cheesecake with vegan ingredients, showcasing that plant-based sweets can be as rich as conventional desserts.
Moist and Chewy Texture: Freeze-dried strawberries help control moisture, enhancing flavor and creating a wonderful chewy bite in the cookies.
Vibrant Pink Presentation: The use of freeze-dried strawberries and optional beet powder creates a lovely rosy color, making these cookies visually appealing for special occasions.
Flexible and Inclusive: Recipe can be adapted with other freeze-dried fruits or made gluten-free, catering to various dietary preferences and needs while still delivering a delicious treat.

Why You’ll Love This Decadent Vegan Strawberry Cheesecake Recipe Recipe

Rich and Indulgent Flavor: Enjoy the lush flavors of a traditional cheesecake in a completely vegan form.
Surprise Everyone: Impress friends and family with the delicious taste of these plant-based treats, even fooling dairy lovers.
Perfect Texture: Experience a delightful mix of soft outer cookie and smooth inner filling for a truly satisfying bite.
Beautiful Presentation: The lovely pink hue from freeze-dried strawberries and beet powder makes these cookies visually stunning.
Customizable: Experiment with different freeze-dried fruits for varied flavors, making it versatile and exciting.
Make Ahead: Develop deeper and blended flavors by letting the cookies sit, making them a great make-ahead dessert option.
Gluten-Free Option: Successfully adapt the recipe using a gluten-free flour mix, catering to friends with gluten sensitivities.
Innovative Plant-Based Baking: Discover the creative side of vegan baking and understand the unique characteristics of plant-based ingredients.
Conversation Starter: Spark discussions about inclusive baking and challenge perceptions about plant-based desserts with these cookies.
Unforgettable Taste: The combination of tangy filling and sweet, fruity cookie makes these treats truly unforgettable, proving that plant-based desserts can be just as delicious as traditional sweets.

Ingredients for Decadent Vegan Strawberry Cheesecake Recipe

Cheesecake Layer

½ Cup non-dairy cream cheese, softened
¼ Cup white sugar
½ teaspoon vanilla flavor
¼ Cup plain flour

Dough Mix

2 teaspoon vanilla flavor
1½ teaspoon powder for baking
1⅔ Cup general-use flour
1 teaspoon juice from a lemon
8 tablespoon plant-based butter
2 tablespoon grounded flaxseeds
6 tablespoon water
½ teaspoon salt (kosher)
1½ teaspoon beet coloring powder (optional)
1½ Cup freeze-dried strawberries, crushed finely
1 Cup white sugar
½ Cup vegan white chocolate bits

Pro Tips for Decadent Vegan Strawberry Cheesecake Recipe

Pro Tip 1: To achieve the perfect cookie consistency, ensure that the freeze-dried strawberries are finely crushed to absorb excess moisture while enhancing the flavor. Keeping the shaped cookies cold before baking helps maintain the desired texture, resulting in a chewy bite that complements the smooth inner filling.

Pro Tip 2: For an appealing pink hue, combine freeze-dried strawberries with optional beet powder to create a vibrant color for your cookies. Consider rolling the edges in crushed freeze-dried strawberries before baking for an extra visual pop, especially for special occasions. Experiment with other freeze-dried fruits to customize the recipe and discover new delightful flavor combinations.

How to Make Decadent Vegan Strawberry Cheesecake Recipe

Step 1: Filling Mixture

Combine plant-based cream cheese, sugar, flour, and vanilla. Spoon 12 portions onto a lined tray and freeze for 30 minutes.

Step 2: Flax Egg Prep

Combine flaxseeds, water, lemon juice, vanilla, and beet powder in a bowl. Set aside.

Step 3: Dough Creation

In a bowl, cream together vegan butter and sugar. Mix in flax mixture and strawberries. Fold in flour, baking powder, salt, and chocolate chips. Allow to rest for 20 minutes.

Step 4: Cookie Assembly

Divide the dough into quarter-cup portions, create a well for the frozen filling, and seal it with more dough.

Step 5: Oven Time

Bake at 350°F for 19 to 21 minutes, turning the tray halfway through. Allow cookies to cool on the sheet for 10 minutes before transferring.

Storage Tips

Once the Plant-Based Berry Cookie Delights are baked and cooled, store them in an airtight container at room temperature for up to 3 days. To prevent them from sticking together, place parchment paper between the layers of cookies. The flavors of these cookies deepen and meld together on the first day, so they actually taste better after sitting for a bit, making them a great make-ahead treat.

If you need to store the cookies for longer, you can keep them in the refrigerator for up to a week. Just be aware that refrigeration may slightly alter the texture of the cookies, making them a bit firmer. Allow the cookies to come to room temperature before serving for the best taste and texture.

For long-term storage, you can freeze the Plant-Based Berry Cookie Delights. Place them in a freezer-safe container or resealable bag with parchment paper between the layers to prevent sticking. Frozen cookies can be stored for up to 2 months. Thaw the cookies in the refrigerator overnight or at room temperature for a few hours before enjoying. Remember, the flavors may be slightly muted after freezing, but they’ll still be delicious.

Ingredient Substitutions

For the non-dairy cream cheese, you can substitute with silken tofu blended until smooth for a different texture in the filling. Another option is using soaked cashews blended with a bit of lemon juice and nutritional yeast for a creamy and tangy flavor similar to cream cheese.

If you don’t have freeze-dried strawberries, you can use fresh strawberries that have been pureed and cooked down to reduce the moisture. Just ensure the puree is thick so it doesn’t affect the cookie dough’s consistency. Additionally, you can swap out the strawberry flavor entirely and experiment with other freeze-dried fruits like raspberries, blueberries, or mixed berries to create different variations of this cookie recipe.

Serving Suggestions

These Plant-Based Berry Cookie Delights are a delightful treat for any occasion. To elevate your serving presentation, consider arranging them on a tiered dessert stand or platter garnished with fresh strawberries and mint leaves. The vibrant pink hue of the cookies will pop against the greenery, creating a visually appealing display that will impress your guests before they even take a bite.

For a more interactive experience, set up a DIY cookie decorating station with various toppings like vegan white chocolate drizzle, crushed freeze-dried strawberries, and edible glitter. Let your guests get creative and customize their cookies, adding a fun and personalized touch to your plant-based dessert spread.

FAQs for Decadent Vegan Strawberry Cheesecake Recipe

Can I use regular cream cheese instead of non-dairy cream cheese in this recipe?

Yes, you can substitute regular cream cheese for non-dairy cream cheese if you don’t need the recipe to be vegan. Keep in mind that using regular cream cheese will change the vegan aspect of the recipe.

Can I skip the beet coloring powder in the recipe?

Yes, the beet coloring powder is optional and can be skipped if you prefer not to use it. The cookies will still taste great without it, but they may not have the same vibrant pink color.

How should I store these plant-based berry cookie delights?

Store the cookies in an airtight container at room temperature for up to 3-4 days. To prevent sticking, place parchment paper between the layers of cookies when storing them.

Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by using a 1:1 gluten-free flour mix that contains xanthan gum. You may need to adjust the wet ingredients slightly for the best consistency.

Conclusion

In conclusion, these Plant-Based Strawberry Vegan Cheesecake treats are not just a delightful dessert, they’re a testament to the creativity and flavor that plant-based baking can offer. The perfect combination of a soft, fruity cookie with a luscious, tangy filling will leave you reaching for seconds every time. Don’t be afraid to experiment with different freeze-dried fruits or add a pop of color with some beet powder – the possibilities are endless!

So next time you’re looking for a vegan dessert that will impress even the staunchest dairy-lovers, give these Strawberry Vegan Cheesecake treats a try. By understanding your plant-based ingredients and embracing the process, you’ll create a treat that’s not only delicious but also a conversation starter. Happy baking and enjoy every bite of these delightful cookies! 🍓🌱