Vegan Strawberry Cream Cheese Icebox Cake is a no-bake dessert. It is light and made with all the vegan components, which provide the cream filling. It contains vegan cream cheese, graham crackers, maple syrup, coconut cream, vanilla essence, strawberries, and lemon zest. All these ingredients are simple and surely available in the grocery store and may also be in the home pantry. This cheesecake is very delicious and liked by everyone in the family, so we can easily prepare it for any occasion. Vegan Strawberry Cream Cheese Icebox Cake stores nicely, so we easily prepare it in advance. This cheesecake can be prepared in twenty minutes, so we don’t require much time for its prep.
STATS:
- Caloric count: 285 kcal
- Prep duration: 20 minutes
- Cook duration: Nil
- Overall duration: Four hours
- Portion size: 1 slice
- Cuisine: American
- Diet: Vegan
- Course: Dessert
- Portion: 8
EQUIPMENT:
- Spoon
- Baking dish
- Mixer
- Knife
- Mixing bowls
INGREDIENTS:
- ½ cup coconut cream
- 1/3 cup maple syrup
- 1 tsp. vanilla extract
- 150 g vegan graham crackers
- 2 cups strawberries
- One cup vegan cream cheese
- One tsp. lemon zest
INGREDIENT NOTES:
VEGAN CREAM CHEESE:
- Use the vegan cream cheese made with cashews, almonds, or soy. It provides a natural and tangy flavor.
COCONUT CREAM:
- Full-fat coconut cream is used to prepare this cheesecake. It provides a creamy texture. We have to use the chilled coconut cream so it whips better.
MAPLE SYRUP:
- Maple syrup provides a natural sweet taste in this cheesecake. Use the agave or date syrup instead for this purpose.
VANILLA ESSENCE:
- Vanilla essence adds a nice aroma and boosts the flavor of this cheesecake. Use pure vanilla for the strong results.
VEGAN GRAHAM CRACKERS:
- Use the vegan graham crackers to prepare the crust of this cheesecake. You can also use vegan digestive biscuits instead if required.
STRAWBERRIES:
- Strawberries are used to prepare the filling of this cheesecake. Use ripe, fresh strawberries to provide the best flavor.
INSTRUCTIONS:
- Take a mixing vessel and add the cream cheese and beat till it is smooth.
- Include the maple syrup, chilled coconut cream, & vanilla essence.
- Whip all the components until fluffy and light.
- Make a layer of vegan graham cracker at the end of the dish.
- Add the layer of cream cheese mixture, then add a layer of strawberries.
- Make all the layers till all the ingredients are utilized.
- Then top it with sliced strawberries and cream cheese.
- Sprinkle the lemon zest over it.
- Wrap the plastic over the tray and chill for four hours or for the whole night.
- Slice the cheesecake and serve.
SERVING SUGGESTIONS:
FRUITS:
- Blueberries
- Kiwi
- Raspberries
SAUCES:
- Maple syrup
- Vegan chocolate sauce
- Strawberry coulis
NUTS:
- Almonds
- Pistachios
- Coconut
DRINKS:
- Herbal tea
- Almond milk latte
- Fruit juice
TOPPINGS:
- Mint leaves
- Lemon zest
- Edible flowers
TIPS:
- Add the firm strawberries to the layering so the cheesecake will not become soggy.
- Use the chilled coconut cream so it whips nicely.
- Cool this dessert for the whole night if possible, so it sets better.
STORAGE INFORMATION:
FRIDGE:
- Add the slices of cheesecake in the covered vessel & store for four days.
FREEZER:
- Don’t freeze this dessert, as strawberries will release water and the cheesecake will become soggy.
FAQs:
Can I add frozen strawberries?
- Yes, we can add the frozen strawberries, but we have to properly thaw & drain well to avoid the additional moisture content.
Will I add any other variety of sweeteners?
- Yes, use agave, coconut sugar, or date syrup instead to provide the same sweet taste.
How can I make a nut-free dessert?
- Use the soy cream cheese, and be sure to use the nut-free crackers for this purpose.
NUTRITIONAL INFORMATION:
Calories: 285 kcal
Potassium: 220 mg
Fiber: 3 g
Protein: 4 g
Fat: 16 g
Sodium: 180 mg
Total carbs: 32 g
Calcium: 60 mg
Net carbs: 25 g
Iron: 1.2 mg
Vitamin A: 150 IU
