Ultimate Vegan Strawberry Cheesecake with Plant-Based Whipped Cream | Bakers Street

If you are looking for the perfect dairy-free dessert that tastes just like a classic cheesecake, this Vegan Strawberry Cheesecake is the ultimate recipe. Made with Macphie Plant-Based Vegan Non-Dairy Whipping Cream, this dessert delivers a light, airy texture and a rich, creamy flavour without using any dairy products.

With more consumers searching for plant-based dessert recipes, this cheesecake is ideal for cafés, bakeries, food blogs, and home bakers wanting to expand their vegan dessert range. The cream whips beautifully, holds its structure, and creates a professional bakery-style finish.

Why Use Macphie Plant-Based Vegan Non-Dairy Whipping Cream?

Macphie Plant-Based Vegan Non-Dairy Whipping Cream is designed to perform like traditional double cream while being completely plant-based.

Key Benefits:

100% plant-based and vegan friendly
Whips up to 3 times its original volume
Smooth, rich, dairy-like taste
Excellent stability for piping and decoration
Freeze-thaw stable for chilled and frozen desserts
Perfect for cakes, cheesecakes, mousses, and toppings

This makes it one of the best vegan whipping creams for baking and dessert decoration.

Vegan Strawberry Cheesecake Recipe

Ingredients

For the Biscuit Base:

300g vegan digestive biscuits
120g plant-based butter (melted)
2 tablespoons caster sugar

For the Cheesecake Filling:

300g vegan cream cheese
150g caster sugar
80g cornflour
1 tablespoon vanilla extract
1 tablespoon lemon juice
150ml Macphie Plant-Based Vegan Non-Dairy Whipping Cream (whipped)

For the Topping:

200ml Macphie Plant-Based Vegan Non-Dairy Whipping Cream (whipped)
200g fresh strawberries (sliced)
Optional: strawberry coulis or icing sugar

Step-by-Step Method

Step 1: Prepare the Base

Crush the vegan digestive biscuits into fine crumbs. Mix with melted plant-based butter and sugar until fully combined. Press the mixture firmly into a lined cake tin. Chill in the refrigerator for 30 minutes to set.

Step 2: Whip the Cream

Ensure the Macphie Plant-Based Vegan Non-Dairy Whipping Cream is well chilled before whipping. Whip until soft to medium peaks form. The cream will increase significantly in volume and become light and fluffy.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the vegan cream cheese and caster sugar until smooth. Add cornflour, vanilla extract, and lemon juice. Gently fold in the whipped plant-based cream to create a light, airy filling.

Step 4: Bake

Pour the filling over the chilled biscuit base. Bake at 160°C (fan 150°C) for approximately 50–55 minutes. The centre should still have a slight wobble. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Decorate

Pipe or spread whipped vegan cream on top. Garnish with fresh strawberries and drizzle with coulis for a professional finish.

Expert Tips for Perfect Results

Always chill the cream before whipping for maximum volume.
Do not overwhip; stop once medium peaks form.
Add a small amount of sugar while whipping for extra stability.
Chill the cheesecake overnight for the best texture.
Use a springform tin for easy removal.

Why This Recipe Is Perfect for Your Bakery or Website

This vegan cheesecake recipe is:

Ideal for plant-based menus
Perfect for vegan cafés and bakeries
High demand due to growing vegan dessert searches
Visually appealing and social-media friendly
Easy to scale for commercial production

Consumers searching for “vegan cheesecake recipe,” “dairy-free whipped cream dessert,” and “plant-based cream for baking” will find this recipe highly relevant.