High-Protein Vegan Strawberry Cheesecake
You know that moment when you’re craving cheesecake, strawberries are in season, and you’d really like your dessert to be more than junk food? Say hello to this High-Protein Vegan Strawberry Cheesecake. It’s creamy, rich, tangy, loaded with real strawberry flavour, and packs a hefty protein punch without tasting like a protein bar disguised as dessert. The combination of fresh strawberries, freeze-dried strawberries, and strawberry protein powder creates an intensely strawberry-forward filling that’s bright, fruity, and completely irresistible!
Serves 8
Per slice: 470 cal, 13g protein, 40g carbs, 29g fats
Watch how to make High-Protein Vegan Strawberry Cheesecake over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
This recipe started as a spin-off of my High Protein Vegan Chocolate Cheesecake. I figured swapping chocolate for strawberries would be simple. Reader, it was not.
Turns out chocolate does a fantastic job of hiding every flavour underneath it, while strawberries are a bit more delicate. After several rounds of testing, tweaking, tasting, and muttering “why does this still taste like tofu?” to myself, I landed on the winning formula: lots of concentrated strawberry flavour from freeze-dried strawberries, fresh berries for brightness, lemon for tang, and a combination of tofu, cashews, coconut cream, and protein powder for that classic cheesecake richness.
The result is a creamy no-bake cheesecake that’s packed with strawberry flavour, beautifully tangy, and surprisingly high in protein.
You’ll need:
For the filling:
- Extra firm tofu for that smooth, thick and creamy base
- Freeze-dried & fresh strawberries for bright, layered strawberry flavour
- Cashews, coconut cream + coconut oil for richness and body
- Tahini for subtle creaminess and depth
- Maple syrup + vanilla for natural sweetness and aroma
- Strawberry protein-powder for extra protein, strawberry flavour and to help it set beautifully
A squeeze of lemon brightens everything up (don’t skip it—it balances the strawberries beautifully).
And then there’s the crust:
- Vegan graham crackers/cookies
- A bit of melted plant-based butter to bring it all together
It’s classic, a little nostalgic, and the perfect contrast to that silky filling.
Why You Need To Make This Vegan Strawberry Cheesecake
Let’s be real, my dudes—there are a lot of vegan cheesecakes out there. But this one hits different than all the rest!
1. It’s great for when you don’t want to turn the oven on
It’s completely no-bake, making it perfect for warm weather.
2. It tastes like summer
Packed with real strawberry flavour from both fresh and freeze-dried strawberries.
3. Easy, no-fuss method
No water bath, no complicated steps—just blend, pour, and bake.
5. Helps you hit your goals!
High in protein compared to traditional cheesecake.
5. That texture though!
Rich, silky, slightly fudgy but still creamy.
How to Make Vegan Strawberry Cheesecake
- Start by soaking your cashews if you haven’t already. A quick soak in boiling hot water for 30 minutes is great, but overnight in room temperature water works too!
- Make the crust: Add the graham crackers or cookies to a food processor and blend into fine crumbs. Pour in the melted vegan butter and pulse until the mixture resembles wet sand. Press firmly into the bottom of a parchment- lined springform pan, or lined baking dish. Transfer to the freezer while you prepare the filling.
- Make the cheesecake filling: Add the pressed tofu, soaked cashews, coconut cream, fresh strawberries, freeze-dried strawberry powder, strawberry protein powder, maple syrup, tahini, lemon juice, vanilla, and salt to a high-powered blender or food processor. Optionally, add in a tsp (to start, you can add more after) of beetroot powder or about 1 tsp of freshly grated/sliced beet for added pink colour.
- Blend until completely smooth and creamy. Scrape down the sides as needed. Once smooth, slowly stream in the melted coconut oil and blend again until fully incorporated.
- Taste the filling and adjust if needed. Want more strawberry flavour? Add a little more freeze-dried strawberry powder. Prefer extra tang? Squeeze in a little more lemon juice. More pink? Add more beetroot powder or fresh beet shavings.
- Pour the filling over the chilled crust and smooth the top.
- Option 1: Chill in the fridge for at least 8 hours, preferably overnight, until fully set. This will result in a softer texture, like very thick pudding. Option 2: Freeze overnight. Remove from freezer when solid and let thaw at room temp for about an hour before slicing. You will have a sliceable frozen cheesecake that’s firmer, perfect for a hot day.
OPTIONAL (BUT HIGHLY RECOMMENDED) TOPPING!
Make the easiest ever strawberry sayce for an extra kiss of fruity sweetness. Simply add 8-oz sliced fresh or frozen strawberries to a pot with the juice of half a lemon, 2 tbsp maple syrup, 1 tsp lemon zest and 1 tsp cornstarch. Bring to a boil, then reduce heat to low and simmer for 10 minutes until saucy. Remove from heat and let cool for 10 minutes to thicken slightly (or until your desired consistency) then pour and smooth over the top of the cheesecake.
Berry nice to Meet You
If strawberry cheesecake and a protein shake had a very delicious baby, this would be it. It’s creamy, tangy, packed with berry flavour, and somehow manages to feel both indulgent and practical at the same time. Whether you’re making it for a summer gathering, a special occasion, or simply because you found a bag of freeze-dried strawberries and chose greatness, this cheesecake delivers. Just don’t be surprised when everyone asks for the recipe—and then immediately asks for a second slice!
If you enjoyed this recipe why not check out my High Protein Vegan Chocolate Cheesecake? Still in a strawberry mood? You might like my Strawberry Rhubarb Crumble Bars, or classic Strawberry Rhubarb Pie!
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
High-Protein Vegan Strawberry Cheesecake
Ingredients
Equipment
Method
- Start by soaking your cashews if you haven't already. A quick soak in boiling hot water for 30 minutes is great, but overnight in room temperature water works too!
- Make the crust: Add the graham crackers or cookies to a food processor and blend into fine crumbs. Pour in the melted vegan butter and pulse until the mixture resembles wet sand. Press firmly into the bottom of a parchment- lined springform pan, or lined baking dish. Transfer to the freezer while you prepare the filling.
- Make the cheesecake filling: Add the pressed tofu, soaked cashews, coconut cream, fresh strawberries, freeze-dried strawberry powder, strawberry protein powder, maple syrup, tahini, lemon juice, vanilla, and salt to a high-powered blender or food processor. Optionally, add in a tsp (to start, you can add more after) of beetroot powder or about 1 tsp of freshly grated/sliced beet for added pink colour.
- Blend until completely smooth and creamy. Scrape down the sides as needed. Once smooth, slowly stream in the melted coconut oil and blend again until fully incorporated.
- Taste the filling and adjust if needed. Want more strawberry flavour? Add a little more freeze-dried strawberry powder. Prefer extra tang? Squeeze in a little more lemon juice. More pink? Add more beetroot powder or fresh beet shavings.
- Pour the filling over the chilled crust and smooth the top.Option 1: Chill in the fridge for at least 8 hours, preferably overnight, until fully set. This will result in a softer texture, like very thick pudding.Option 2: Freeze overnight. Remove from freezer when solid and let thaw at room temp for about an hour before slicing. You will have a sliceable frozen cheesecake that’s firmer, perfect for a hot day.
- In a small pot, add the sliced fresh or frozen strawberries, lemon juice, maple syrup, cornstarch, vanilla and salt. Mix and bring to a boil, then reduce temperature and simmer, covered, for about 10 minutes, or until it's become saucy.Let cool for 10 minutes to thicken, then pour over the entire cheesecake or store in the fridge for drizzling over individual pieces of cheesecake.
