Vegan No-Bake Strawberry Cheesecake
Strawberry Cheesecake or BUST
The best cheesecake is whipped, plant-based, and a twist on the best of the best in NYC from Kiki’s in Chinatown. I have quite literally loved cheesecake since I could (read: barely) walk in a straight line.
Have I eaten my way through NYC in the form of cheesecake? Yes. I’ve tried offerings from the Junior’s to Veniero’s to the classic small mom&pop italian bakery in south brooklyn. However, Kiki’s whipped, buttery thick crusted, strawberry cheesecake took the cake for best of the best.
Let’s discuss the importance of a sustainable alternatives for a sturdy (cake) bottom and a WHIPPED cheesecake filling.
Each slice comes with a honey-cinnamon buttery miso crust that has the APPROPRIATE filling to crust ration; which is 1:3 by the way.
Now, we love texture here- and it’s no controversy that the best cheesecake is whipped and no bake. Vegan cream cheese, non-dairy condensed milk, lemon juice, sugar, and coconut oil come together for the most luscious and creamy filling. Did I mention that it keeps it’s shape (Siri, play “New Shapes” by Charli XCX)
Make this… now. You won’t regret it!
Vegan No-Bake Strawberry Cheesecake
Makes: about 8 to 10 servings
Time: about 40 minutes, plus chill time OVERNIGHT
DIRECTIONS
INGREDIENTS
Crust:
12-ounces of graham crackers or digestives, about 1 1/2 cups smashed
6-ounces unsalted butter, melted
2 tablespoons white miso paste, optional
Filling:
16-ounces room temperature vegan cream cheese (I love Tofutti or Trader Joes’ Vegan Cream Cheese
(1) 14-ounce can of oat/coconut condensed milk, substitute with regular condensed milk if you can consume dairy and cannot source the alternative
6 tablespoons coconut oil, melted
2 tablespoons confectioner’s sugar
½ teaspoon kosher salt
6 tablespoons lemon juice
Strawberry Sauce:
8-ounces strawberries
1 tablespoon sugar
juice of 1/2 lemon, about 2 tablespoons
To make the crust:
Grease the bottom and sides of a 9-inch springform pan and set aside.
Add your graham crackers or digestives to a Ziploc bag and close shut leaving a small opening for air to exist (no Ziploc bags explode in this house!) Using your palms or a rolling pin, crush the graham crackers into a fine crust, leaving some pieces that are a bit larger for texture.
Melt your vegan unsalted butter and place it in a large bowl. Then whisk in your miso paste until combined.
Add the smashed graham crackers to the bowl and using a spatula mix until the graham crackers absorb the melted miso-butter. Press into the greased springform pan into an even layer, ensuring that there are no gaps or holes around the edges or throughout the bottom (sturdy bottoms are essential). Place in the freezer to harden while we work on the filling.
To make the filling:
Bring your cream cheese to room temperature. Using a food processor, stand mixer, or large bowl/hand mixer combo (the OG of OG’s), add your cream cheese, condensed milk, melted coconut oil, confectioners’ sugar, kosher salt, and lemon juice.
Mix and/or blend until combined and smooth. You’re looking for a slightly runny consistency, similar and/or a wee bit denser than cake batter.
Once the crust in the springform pan has chilled and hardened, pour the filling on top of the crust. Tap the pan lightly on your surface to remove any air bubbles that may be remaining. Using an offset spatula, smooth the top of the filling. Place in the refrigerator for a minimum of 8 hours, PREFERABLY OVERNIGHT!
To make the assemble:
Prior to serving make your strawberry sauce. Remove the stems/core of your strawberries and slice them into rounds. To a skillet over medium-low heat, add your sliced strawberries, sugar, and lemon juice. Stir with a spatula and simmer for about 5 minutes until the strawberries begin to release their juices.
To serve, slice the cake using a sharp knife. I suggest trying to slice in one swift motion, being sure to slice the crust well to ensure everything stays intact.
Plate and spoon the strawberry sauce over every slice.
DIVE. IN!
