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Vegan strawberry cheesecake with biscoff cookie crust: a deliciously creamy and tangy dessert

Vegan strawberry cheesecake with biscoff cookie crust: a deliciously creamy and tangy dessert

This Vegan Strawberry Cottage Cheesecake is a sumptuous treat that combines the luscious, tangy flavor of strawberry cottage cheese with a rich, buttery Biscoff cookie crust. The creamy cashew topping is perfectly complemented by the sweetness of agave syrup and the tang of vegan Greek yogurt, making this an irresistible dessert. This cheesecake is not only visually striking with its vibrant strawberry filling, but is also a testament to how plant-based ingredients can create a decadent dessert experience.

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Why you'll love it:

The layers of texture and flavor in this cheesecake make it a standout dessert. The crust is deliciously crisp and infused with a touch of salt to enhance the flavor of the cookies, while the filling is incredibly soft and rich. The strawberry curd topping adds a bright and refreshing contrast, making each bite a perfect balance of flavors. This is a great dessert for those who appreciate the finesse of vegan baking and want to indulge in a guilt-free treat.

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Perfect occasion:

This cheesecake is ideal for special occasions such as Valentine's Day, Mother's Day or any celebration that calls for something unique and delicious. It's also perfect for summer get-togethers or as a sophisticated finish to a dinner party. The striking appearance and exquisite flavors will impress your guests and make any occasion more festive.

Decorating Tips:

replaces the word nice with empty make this cheesecake even fancier, 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 of Lotus Biscoff biscuits or other vegan biscuits
    • 45 grams of unsalted vegan butter, in blocks
    • ½ teaspoon sea salt
  • Filling:
    • 450 grams vegan strawberry curd, divided
    • 150 grams of soaked cashew nuts
    • 300 grams of vegan cream cheese
    • 80 grams of vegan Greek yogurt
    • 1 teaspoon of vanilla extract
    • 2 tablespoons agave syrup

Instructions:

  1. Preparation of strawberry curd:
    • Prepare the strawberry cream up to 2 days in advance and keep it refrigerated.
  2. Crust:
    • Treat biscuits with salt until fine; stir in butter to form a sticky base. Press into a lined 9″ loaf pan and refrigerate.
  3. Filling:
    • Mix 150 g of strawberry cream with the cashews, cream cheese, yogurt, vanilla and agave until creamy. Pour over crust and refrigerate overnight.
  4. Trim:
    • Warm the remaining curd to a spreadable consistency, then smooth it over the set filling. Refrigerate to set.
  5. Service and storage:
    • Cut into slices with a hot, wet knife. Store in the refrigerator for up to 5 days or freeze for longer storage.

Enjoy this luxurious vegan strawberry cheesecake, a perfect blend of crunchy, creamy and tangy that is sure to delight any dessert lover!

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