Whipped & Layered Vegan Strawberry Cheesecake
This cheesecake is layered with a Biscoff cookie crust, whipped cream cheese filling, and strawberry pie filling. It tastes exactly like a traditional cheesecake, but with a hint of whipped cream folded in, which makes the filling a little bit fluffy!
Ingredients
Cookie Crust
- 1 1/2 packages Lotus Biscoff cookies (Each package yields 8.8 ounces of cookies, so you will need 13.2 ounces.)
- 1/2 cup + 2 tbsp vegan butter, melted
- Tiny pinch kosher salt
- Vegetable oil spray, for greasing pan
Strawberry Pie Filling
- 1 cup fresh strawberries, mashed
- 4 cups fresh strawberries, quartered
- 3/4 cup water
- 1/2 cup organic cane sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
Whipped Cream
- 2 cans coconut cream, unsweetened & chilled
- 1/4 cup organic cane sugar
- 1 tsp vanilla extract, 100% pure
Cream Cheese Filling
- 1 8 ounce container vegan cream cheese, plain (I use and recommend the brand Kite Hill.)
- 1/2 cup organic powdered sugar, sifted
- 1 tsp vanilla extract, 100% pure
Instructions
Cookie Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 9x9 inch springform pan with vegetable oil spray.
- Add the Biscoff cookies into a food processor and blend into fine crumbs.
- Pour in the melted vegan butter and salt, and pulse to combine very well. Stir with a spoon if necessary.
- Remove 1/2 cup of the mix and set it to the side for later. Dump the rest of the mixture into the springform pan and press it down evenly onto the bottom. Pack it down as flat and tight as you can.
- Bake it for 15 minutes, turning the pan halfway through.
- Allow to cool down completely before filling.
Strawberry Pie Filling
- Add the mashed strawberries and water to a medium-sized saucepot. Place over medium-high heat and boil for 3 minutes.
- Pour into a high-powered blender and blend until smooth.
- Pour it back into the saucepot along with the rest of the ingredients EXCEPT for the quartered strawberries.
- Place over medium-high heat again and cook for 2-3 minutes, whisking constantly. Remove it from the heat as soon as it is the correct thickness (see video for reference).
- Add the quartered strawberries into a large bowl and once the mix in the pan has slightly cooled down, fold it into the strawberries.
- Place this into the refrigerator to thoroughly chill before using it.
Whipped Cream
- Place the cans of coconut cream upside down in the refrigerator for 2 hours before using them! Tip them right side up and use only the fatty cream that sits at the top. Discard the water. Sometimes there is a harder, thin piece of coconut fat that sits at the very top. You can peel this off and discard it as it won't really break down with the mixer.
- Add the chilled coconut cream, sugar, and vanilla to a standing mixer and beat on high for 15 minutes.
- Scrape down the sides of the bowl as needed throughout the beating.
- Scrape the whipped cream into a bowl and place it in the refrigerator to keep cold until ready to use.
Cream Cheese Filling
- Add all of the ingredients into the standing mixer and beat on medium-high for 3 minutes, or until super smooth.
- Remember to scrape around the sides of the bowl as needed throughout the beating.
- Scrape this filling into the whipped cream and gently fold the two together until evenly combined.
- Hold the filling in the refrigerator until ready to use.
How to Assemble the Cheesecake
- Place a little under half of the whipped cream cheese filling onto the baked cookie crust. Spread across flat and evenly.
- Then spread across all of the strawberry pie filling flat and evenly.
- Spread across the rest of the whipped cream cheese filling flat and evenly.
- Finally, sprinkle all over the reserved 1/2 cup cookie crust crumbs you saved from earlier.
- Gently wrap the top of the pan with tin foil and place in the refrigerator to chill it overnight or for at least 12 hours to firm up.
Tried this recipe?Let me know how it was!