This Vegan Strawberry Curd Cheesecake is a sumptuous treat that combines the luscious, tangy flavor of strawberry curd with a rich, buttery Biscoff cookie crust. The creamy cashew-based filling is perfectly complemented by the sweetness of agave syrup and the tang of vegan Greek-style yogurt, making it an irresistible dessert. This cheesecake is not only visually striking with its vibrant strawberry topping but also a testament to how plant-based ingredients can create a decadent dessert experience.
Why You’ll Love This:
The layers of texture and flavor in this cheesecake make it a standout dessert. The crust is delightfully crunchy and infused with a hint of salt to enhance the cookie flavor, while the filling is incredibly smooth and rich. The strawberry curd topping adds a bright and refreshing contrast, making every bite a perfect balance of flavors. It’s a great dessert for those who appreciate the finesse of vegan baking and want to indulge in a guilt-free treat.
Perfect Occasion:
This cheesecake is ideal for special occasions such as Valentine’s Day, Mother’s Day, or any celebration that calls for something uniquely delicious. It’s also perfect for summer gatherings or as a sophisticated finish to a dinner party. The striking appearance and exquisite flavors will impress your guests and make any occasion feel more festive.
Decoration Tips:
To make this cheesecake even more elegant, consider garnishing the top with fresh strawberry slices, edible flowers, or a sprinkle of crushed Biscoff cookies for added texture. A drizzle of vegan white chocolate can also enhance the visual appeal and add another layer of flavor. Serve each slice on a plate with a dollop of vegan whipped cream or a mint leaf for a restaurant-quality presentation.
Ingredients:
- Crust:
- 140 grams Lotus Biscoff cookies or other vegan cookies
- 45 grams unsalted vegan butter, block-style
- ½ teaspoon sea salt
- Filling:
- 450 grams vegan strawberry curd, divided
- 150 grams cashews, soaked
- 300 grams vegan cream cheese
- 80 grams vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup
Instructions:
- Strawberry Curd Preparation:
- Prepare the strawberry curd up to 2 days in advance and keep chilled.
- Crust:
- Process the cookies with salt until fine; mix in the butter to form a sticky base. Press into a lined 9″ loaf pan and chill.
- Filling:
- Blend 150g of strawberry curd with cashews, cream cheese, yogurt, vanilla, and agave until creamy. Pour over the crust and refrigerate overnight.
- Topping:
- Warm the remaining curd to a spreadable consistency, then smooth over the set filling. Chill to set.
- Serving and Storage:
- Cut into slices with a hot, wet knife. Store in the fridge for up to 5 days or freeze for longer storage.
Enjoy this luxurious Vegan Strawberry Curd Cheesecake, a perfect blend of crunchy, creamy, and tangy that’s sure to delight any dessert lover!
