Strawberry Cheesecake


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About
PREPARATION: 10 minutes, plus 2 hours chilling
COOKING: 2 minutes


For the Base

  • 80 g ( oz) rolled (porridge) oats
  • 80 g ( oz/¾ cup) almond meal
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons agave nectar
  • 1 pinch salt

For the Filling

  • 450 g (1 lb) silken tofu, drained
  • 200 ml (7 fl oz) coconut cream (the thick layer at the top of an unshaken tin of Thai coconut milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon xanthan gum
  • 4 tablespoons caster (superfine) sugar
  • 1 tablespoon icing (confectioners’) sugar, shifted, for dusting
  • 300 g (10½ oz/2 cups) strawberries, hulled and halved


Put the oats in a food processor and blitz to a flour-like consistency. Add the remaining base ingredients and blitz again until combined. Tip into a 20 cm (8 inch) round or 35 x 11 cm (14 x 4¼ inch) springform cake tin and press evenly into the base using the back of a spoon. Chill.

Meanwhile, beat together all the filling ingredients except the icing sugar and strawberries, until thick and creamy. Spread over the cheesecake base, smoothing the top with a spatula. Chill for at least 2 hours in the tin.

Just before serving, carefully distribute the strawberries on top of the cheesecake and dust with the icing sugar. Release the cheesecake from the tin and serve.