Vegan Strawberry Cheesecake

A creamy, no-bake vegan strawberry cheesecake set with agar agar over a crunchy biscuit-and-almond base. Hands-on time is minimal, but leave a few hours for it to firm up in the fridge.

Prep Time 30

Cook Time 15

Chilling time 4

Total Time 4 45

Choose Serving Size 8

Ingredients

For the cake:

2 cups strawberries fresh, hulled
2 cups vegan cream cheese
2 Tbsp maple syrup
4 Tbsp agar agar flakes

For the base:

3 cups digestive biscuits crumbled - use GF if needed
2 Tbsp poppy seeds
1 Tbsp flax seeds
2 Tbsp almonds crushed
½ cup coconut oil melted

For the topping:

1 cup strawberries fresh
2 tbsp coconut shredded
mint leaves for garnish, to taste
strawberry jam for topping, to taste

Instructions

In a food processor, add all the ingredients for the base except the coconut oil. Pulse until well combined.
Add the coconut oil and pulse a few more times until incorporated.
Transfer to a cake dish lined with plastic foil and press to form an even base layer.
Using a food processor, add the strawberries and maple syrup and blend until smooth.
Add the mixture to a pot and bring to a simmer.
Add the agar and stir to incorporate. Simmer for about 5 minutes until the agar flakes dissolve.
Add the vegan cream cheese (at room temperature) to a bowl and stir in the strawberry mixture. Mix until fully incorporated.
Pour over the base and place in the fridge to set for about 4 hours or overnight.
Top with strawberries, jam, shredded coconut and mint leaves, then serve.

Notes

Bring the strawberry-agar mixture to a full simmer for about 5 minutes until the flakes dissolve completely - this is what sets the cheesecake. Store leftovers covered in the fridge for up to 3 days.