Ingredients
Scale
- 5oz vegan sugar cookies (we used gluten free cookies)
- 1 tbsp coconut oil, melted
- 2- 8oz containers GO VEGGIE Vegan Classic Plain Cream Cheese
- 1- 5.4oz can coconut cream (about 3/4 cup)
- 3/4 cup confectioner's sugar
- 1 tsp natural vanilla extract
- 1/2 cup vegan whipped topping, slightly thawed
- Zest of 1 lemon
- Topping:
- 2 cups fresh strawberries, washed, hulled and sliced in half
- 1 cup cold water, divided
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 1/2 tbsp corn starch
Instructions
- To prepare the crust, place cookies in the food processor and pulse until they turn into fine crumbs. Add melted coconut oil and pulse a few more times. Press the cookie crumbs into a 7 inch spring for pan. Refrigerate until ready to use
- Combine vegan cream cheese, coconut cream, confectioner's sugar and vanilla extract in the food processor. Pulse until smooth and creamy. Transfer to a bowl and fold in whipped topping and lemon zest until well incorporated. Pour into prepared crust and freeze for at least 4 hours or overnight
- To prepare the strawberry topping, combine strawberries, 1/2 cup water, sugar and lemon juice in a medium saucepan. Cook over medium heat for about 5 minutes
- Whisk together corn starch and the remaining 1/2 cup of water in a small bowl, until the corn starch is completely dissolved. Pour over the strawberries and stir well. Cook for about 1 minute, stirring constantly and being careful not to mash the strawberries. Transfer to a wide bowl and let cool at room temperature for 45 minutes to an hour
- While the topping cools, take the cheesecake out of the freezer so it starts to thaw. Cut into slices and spoon strawberry topping over each slice before serving
- Prep Time: 5 hours
- Cook Time: 6 mins
- Category: Dessert
- Cuisine: Kosher / Vegan