Vegan strawberry cheese cake - gluten-free and high in protein

Since it's strawberry season I wanted to make a vegan strawberry cheese cake. But I also wanted to make sure it's not just delicious but also high in protein, so I added silken tofu to it and it worked so well. It has all the freshness of a cheese cake with added tofu goodness. And as always I kept the recipe as easy as possible.

It's also gluten-free - just check you buy gluten-free oats.

Here in England it's not just strawberry season but Wimbledon is on as well. So what better way to watch the tennis matches with a vegan strawberry cheese cake instead of strawberries and cream. Although if you do love strawberries and cream I can recommend making the coconut whipped cream I used for my easy pineapple cake.

If you like this video, check out my other videos on my youtube channel:

Vegan strawberry cheese cake - gluten-free and high in protein

The pink colour looks just so tasty. It's a bit more dense than other vegan cheese cakes but the good thing is it doesn't melt in the heat and you can easily transport it.

The base is super easy to make as well, all wholesome ingredients and the cake is even gluten-free.


Cake base ingredients:

  • 1 1/2 cups of rolled oats
  • 1 1/2 cups of ground almonds
  • 1/3 cup of coconut oil
  • 1 tsp vanilla extract
  • 4 tbsp agave nectar (or maple syrup)

Cheese cake ingredients:

  • 400ml of canned full fat coconut milk
  • 350g silken tofu
  • 300 - 350g strawberries (more for decorating)
  • 5 tbsp agave nectar (or maple syrup)
  • 1 tsp vanilla extract
  • 5g agar powder

Make cooking easier with my ingredient converter: Click to open



Preheat your oven to 180C (360F).

Add all cake base ingredients to a food processor and blend for roughly 45 seconds. You should get a crumbly dough that sticks together easily.

Line a baking tin with baking paper.

Add the cake base dough to the tin and even it out so you get a nice flat and even base.

Bake in the oven for 15 minutes.

In the meantime add all cheese cake ingredients to a blender and blend until you get a smooth mixture.

Pour the cheese cake mixture into a pan, heat up and cook for 3-4 minutes. This is important as the agar powder needs to be heated up first before it can make the cheese cake set. Make sure you stir all the time so it doesn't burn.

Take the cheese cake mixture off the heat and pour it on top the cake base in the baking tin you just baked. The cake base and baking paper should keep the liquid sealed.

Now it's all about letting it set, so you need to let it cool down completely for a few hours. Or even better, put it into the fridge and let cool down for at least 2 hours. It needs a while to completely set and it also tastes much better when it's chilled.

When it has set take off the baking ring and decorate with strawberries.


And if you like vegan strawberry cheese cakes, then try my Wimbledon cheese cake made with cashew nuts.

Easy vegan Wimbledon cheese cake with strawberries

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