Vegan Strawberry Cheesecake

I made these mini vegan strawberry cheesecakes on a whim, and they completely surprised me. They’re creamy, fruity, and built on top of a rich vegan brownie base that might honestly be one of my favorite brownies I’ve ever made. Vegan cheesecake can sound like it shouldn’t work, but this one truly delivers in both texture and flavor.

I’ve made the brownie base twice in the past week alone, and at one point I even warmed a slice in the microwave, spooned yogurt on top, and called it a late-night snack. That’s how good it is. These mini cheesecakes are refreshing, indulgent, and incredibly hard to say no to—and in my house, they disappeared fast.

Why You’ll Love This Mini Cheesecake

I love this recipe because it proves that vegan desserts don’t have to feel like a compromise. The cheesecake filling is smooth, creamy, and lightly tangy from the strawberries, while the brownie base is rich, chocolatey, and sturdy enough to hold everything together. It’s indulgent without feeling heavy, and every bite feels intentional.

These mini cheesecakes are also incredibly practical. They’re naturally dairy-free, easy to portion, and perfect for make-ahead desserts. In a house where desserts are constantly rotating, these disappeared shockingly fast.

A Little Backstory

I’m not vegan, but I’ve always loved vegan baking. I’ve been vegetarian for most of my life, and there was even a time when I avoided eggs and dairy completely as a kid—long before any of it was trendy. I became vegetarian at seven years old after my grandma explained how salami was made, and that moment stuck with me.

That history is why vegan baking still resonates so deeply with me. I love exploring desserts that rely on creativity and ingredients rather than shortcuts, and this cheesecake is a perfect example of how satisfying that can be.

And just an FYI, when I purchased this mould, I paid $0.99. I can’t promise that when you click on this link, they are still going to be selling for that price, but I figured I should let you know so you can go check it out.

Key Ingredients & Why They Matter

Cashews – These are the foundation of the cheesecake filling, creating a smooth, creamy texture once blended.
Freeze-dried strawberries – They add intense strawberry flavor and a naturally beautiful pink color without watering down the batter.
Fresh strawberries – Folded into the filling for brightness and a fresh, juicy bite.
Coconut oil & coconut milk – These help the cheesecake set while adding richness and structure.
Vegan brownie base – Deeply chocolatey, indulgent, and honestly good enough to eat on its own.

Pan Options & Flexibility

One of my favorite things about this recipe is how flexible it is. You can make these cheesecakes in cupcake tins, tart pans, silicone molds, metal rings, or even as one large cheesecake. I used a silicone mold with eight cavities and metal plating rings for the extra batter, lining everything with parchment to make removal easy once frozen.

This recipe really shows that you don’t need anything fancy—just use what you already have in your kitchen.

How to Make These:

I have the full step by step instructions in the recipe card below, but you can keep reading to learn even more details!

Step 1: Vegan Brownie Crust

I start by preheating my oven to 350°F and lining an 8×8 or 9×9 pan with parchment. For the brownie crust, I melt the coconut oil together with one cup of chocolate chips—15-second bursts in the microwave work perfectly, just stirring in between until smooth. While it’s still warm, I whisk in the coconut sugar until glossy, then add well-mashed avocado (I sometimes puree it first for extra smoothness). Once that’s mixed, I stir in the vanilla and brewed coffee (or milk of choice) until everything is silky.

Next, I combine the almond flour, oat flour, cacao powder, baking soda, salt, and optional espresso powder in a bowl. I fold the dry ingredients into the wet until almost blended, then sprinkle in the remaining cup of chocolate chips and fold gently. The batter gets poured into the prepared pan and baked for about 20 minutes—look for a set top that springs back when touched. Once baked, I set the brownies aside to cool completely before moving on.

Step 2: Vegan Strawberry Cheesecake Filling

While the crust cools, I prepare the filling. I always start by soaking my raw cashews—overnight if I have time, or at least a couple of hours submerged in hot water. After draining, I blitz them in the food processor with coconut oil, coconut milk, maple syrup, lemon juice, and a scoop of freeze-dried strawberry powder (which I pulse into a fine dust first). I process this until completely smooth before folding in the chopped fresh strawberries by hand.

Step 3: Coconut Whipped Cream

For the topping, I chill a can of coconut milk overnight. When it’s cold, I open it from the bottom so the thicker cream is on top and drain off the water. I scoop the firm coconut cream into my mixer and whip it on high until soft peaks form. You can add powdered sugar if you want it sweeter, but I usually skip it

Step 4: Assembly

I cut circles from my cooled brownie slab to line the bottom of whatever molds I’m using—silicone mini pans, tart pans, or even large plating rings all work. If I’m not using silicone, I like to place strips of parchment across the bottoms first so removal after freezing is easy. Once the brownie bases are in place, I spoon in the cheesecake filling, smoothing it over and making sure each one is generously filled.

These go straight into the freezer for at least a few hours, or overnight, so everything sets up nicely. When they’re fully chilled, I pipe or spoon the coconut whipped cream on top and finish each cheesecake with a fresh strawberry for garnish.

Texture & Serving Notes

I like to take the cheesecakes out of the freezer about 10 minutes before serving. This gives the filling time to soften slightly and allows the brownie base to relax, making the texture even better. The result is creamy, smooth, and incredibly satisfying.

Variations

I like to play around with this recipe depending on what I’m in the mood for. You can swap the strawberries for mixed berries, turn it into a chocolate-strawberry version, or make it as one large cheesecake instead of minis. The base recipe is forgiving and easy to adapt.

Storage

Store the cheesecakes in an airtight container in the freezer for up to one week. They hold their texture beautifully and are perfect for pulling out whenever you want a treat.

More Vegan Desserts

If you enjoy vegan baking or desserts made with simpler, less processed ingredients, you might also love my Vegan Cookie Cups with Raspberry and Peaches, Vegan Cookie Dough Bars, or Vegan Peanut Butter Tart.

Vegan Strawberry Cheesecake

Vegan Strawberry Cheesecake with Brownie Crust. Topped with Coconut Whipped Cream.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Course Dessert

Cuisine vegan

Servings 12 servings

Calories 400 kcal

Ingredients

 

Vegan Brownie Crust

• 1/2 cup coconut oil 105 grams, 3.7 oz
• 2 cups vegan chocolate chips divided (350 grams, 12.4 oz)
• 3/4 cup coconut sugar 127 grams, 4.4 oz
• 1 cup mashed avocado about 1 avocado (226 grams, 8 oz)
• 1 teaspoon vanilla extract
• 3/4 cup brewed coffee or milk of choice
• 1 cup almond flour 96 grams, 3.3 oz
• 1/2 cup oat flour 45 grams, 1.58 oz
• 1/4 cup cacao powder 31.25 grams, 1.1 oz
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon espresso powder optional
• 1 cup vegan chocolate chips 175 grams, 6.2 oz

Vegan Strawberry Cheesecake

• 1 1/2 cup raw cashews 180 grams, 6.3 oz
• 1/3 cup coconut oil 70 grams, 2.46 oz
• 1/2 cup coconut milk 114 grams, 4 oz
• 1/3 cup maple syrup 107 grams, 3.7 oz
• 1/4 cup lemon juice about 2 lemons
• 1 cup freeze dried strawberries 28 grams, 1 oz
• 1 cup fresh strawberries chopped (166 grams, 5.8 oz)

Coconut Whipped Cream

• 1 can coconut milk

Instructions

 

Vegan Brownie Crust

• Pre-heat oven to 350F. Line a 8x8 or 9x9 cake pan with parchment paper. Set aside.
• To make the Vegan Brownie Crust, start by melting the coconut oil and 1 cup of chocolate chips together.
• You can melt them in the microwave, at 15 second intervals, always stirring in between.
• Add coconut sugar to melted chocolate and coconut oil.
• Whisk until combined.
• Mash the avocado very well mashed and add it to the batter. I actually like to puree my avocado for this.
• Add avocado to the batter. Whisk until combined.
• Add vanilla extract and mix.
• Add brewed coffee or milk of choice and whisk until smooth.
• Combine almond flour, oat flour, cacao powder, baking soda, salt, and espresso powder together.
• Add dry ingredients to wet.
• Once ingredients are almost completely incorporated, add the remaining 1 cup of chocolate chips to the batter.
• Fold with a spatula until just combined.
• Pour over prepared pan.
• Bake for 20 minutes, or until the brownie looks set, and if you touch its surface with your finger, it will spring back.
• Set brownies aside to cool.

Vegan Strawberry Cheesecake

• You want to start soaking your cashews for about 12 hours. (Note* You can do a quick soaking with some boiling water, leaving your cashews submerged for at least 1-2 hours)
• Once cashews have soaked, you can drain them.
• Process the freeze dried strawberries to turn them into a very fine powder. Set aside.
• Add cashews, coconut oil, coconut milk, maple syrup, lemon juice, and freeze dried strawberries powder to the bowl of a food processor.
• Process mixture for a few minutes until smooth.
• Add strawberries and fold with a spatula to combine.

Coconut Whipped Cream

• Leave sealed coconut milk can in the fridge overnight. When you open the can, open from the bottom, so the water will be concentrated in the bottom and you will be able to easily drain it.
• After draining the water, scoop the thickened cream in the bowl of an electric mixer.
• Whip on high for a few minutes until you see peaks forming.
• You may add powdered sugar if you’d like, but I didn’t see the need.

To assemble

• I have used this pan to make my cheesecakes. And I also had to use large metal rings like you can see in the pictures above because my pan was too small to hold all of the cheesecakes. I could have used cupcake tins as well.
• Cut rings in the brownie pan that are the size of the bottom go the pans you choose to assemble your cheesecakes in.
• Layer the bottom of the pans with the cut out brownies.
• If you aren’t using a silicon pan, I suggest that you cut strips of parchment paper and place 2 crosswise strips in the bottom of the pan, before start layering the brownie crust in. This will facilitate the cheesecake removal from the pan, once chilled. Check pictures above in the post for reference.
• Pour some of the vegan strawberry cheesecake filling over brownies.
• Place pans in the freezer for a few hours, or overnight.
• Once chilled through, you can make the Coconut Whipped cream and pipe over your beautiful cheesecakes, and then finish to decorate them with a fresh strawberry.

Storage

• Store in the freezer, in a sealed container, for up to 1 week.

Notes

If you want to make just a large cheesecake instead of mini ones, you can just bake the brownie in the pan where you will later assemble your cheesecake. Then simply pour the prepared cheesecake filling over the pan where you baked and cooled down your brownie. Freeze for a few hours, or overnight and then you can top with the whipped coconut cream, and serve.

Nutrition

Calories: 400kcal

Keyword brownie, cheesecake, strawberry, vegan

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