Is there anything more delicious than a freshly baked, juicy Vegan Strawberry Cheesecake? When the strawberry season starts at the beginning of May, it’s high time to spoil your loved ones and of course yourself with this cake. The best way to do this is with this delicious, moist and purely plant-based recipe.
Ingredients for Vegan Strawberry Cheesecake:
FOR THE BISCUIT BASE:
75 g butter
160 g butter biscuits
some butter for the mould
FOR THE CHEESECAKE:
125 g soft butter
120 g sugar
500 g low-fat quark
200 g cream cheese
1 packet vanilla custard powder
FOR THE BLAST:
500 g fresh strawberries
1 pck. red cake glaze
For the base, melt the butter in a saucepan. Finely grind the butter biscuits with a chopper. Add the biscuits to the butter and mix together. Grease the springform pan (Ø 22cm) and pour the biscuit-butter mixture into the pan. Press down lightly with a tablespoon.
For the cheesecake, mix the butter with the sugar, quark, eggs and cream cheese. Add the vanilla pudding powder and mix again. Pour the mixture onto the biscuit base and smooth it down. Preheat the oven to 350 degrees. Bake the cheesecake in the preheated oven for about 50 minutes. Allow to cool completely, then remove from the tin and place on a cake plate.
Wash, clean and quarter the strawberries. Spread the strawberries over the cheesecake. Prepare the cake glaze with 250ml water according to the packet instructions and pour over the strawberries and cheesecake to taste. Allow the icing to set and serve.
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