Sugar Free Vegan Strawberry Cheese Cake

Welcome back to my magical blog, where we live in virtue and righteousness. That means honoring all things sacred, Heaven, our families, the celestial bodies, and our bodies.

I do not like to serve my children sugar. Since this is one of my most favorite times of the year considering the strawberry moon for June is coming up and the angelic year began last month, I have really been excited. I am all enthusiastic about these themes throughout the year. I hope everyone will take a minute to enjoy baking something and enjoying the heavenly energy above us.

I’ll share two of my favorites this month, starting with strawberry cheesecake. Our tiny strawberry patch was planted in my yard symbolically, and so we won’t be taking our strawberries from there, but we will find them out that we organic market. I hope you’re joining in with me for activities throughout my social media. And don’t forget the litter spells for the strawberry moon are on my official website.

Sugar-Free No-Bake Vegan Strawberry Cheesecake by Alura

This ultra creamy sugar free strawberry vegan cheesecake uses a simple almond flour crust and a monk fruit or erythritol sweetener blend. It keeps the same fresh strawberry reduction and vegan cream cheese base. It is low in added sugars and bursting with real berry flavor. It is just as dreamy as the original and works perfectly for keto low carb or anyone avoiding refined sugar.

Prep time: 40 minutes
Cook time (stovetop): 20 minutes
Chill time: at least 4 hours
Servings: 12 (8 inch or 20 cm pan)

Ingredients

Crust (Sugar Free Almond Flour Base)

• 1 1/2 cups (150 g) almond flour (or finely ground pecans or almonds)
• 1/3 cup (75 g) vegan butter margarine or coconut oil melted
• 3 tablespoons powdered monk fruit erythritol blend (1 to 1 sugar replacement) or to taste
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt

Filling

• 16 oz (480 g) vegan cream cheese room temperature (2 regular tubs. Check labels for no added sugar)
• 1/2 cup (100 g) powdered monk fruit erythritol blend or allulose (1 to 1 sugar replacement. Powdered dissolves best)
• 3 tablespoons (45 g) melted coconut oil or cacao butter or 2 teaspoons agar powder for a firmer set
• 3 tablespoons (45 g) lemon juice plus zest or to taste
• 1 teaspoon vanilla extract or to taste
• 3 cups (360 g) fresh or frozen strawberries
• 1 cup (240 g) thick scoopable full fat canned coconut cream (not light)
• 1/4 cup (30 g) cornstarch (or 1 to 2 tsp xanthan gum for lower carb)
• Optional: 1 teaspoon beetroot powder or a drop of natural pink food coloring for vibrant color

Strawberry Topping

• 1 cup (120 g) fresh strawberries stems removed (can sub half with raspberries)
• 1 tablespoon cornstarch
• Optional: 1 to 2 tsp liquid monk fruit drops or powdered sweetener if berries are tart

Instructions

1. Make the crust. Line an 8 inch (20 cm) springform or loose bottom cake pan with parchment paper. Mix the almond flour powdered sweetener salt and vanilla if using in a bowl. Add the melted vegan butter and stir until it resembles wet sand and sticks together. Firmly press the mixture evenly into the bottom of the pan using the back of a measuring cup. Chill in the fridge while you prepare the filling.
2. Make the strawberry reduction for the filling. Add the 3 cups strawberries and a splash of water to a medium pot over high heat. Bring to a simmer mashing the berries as they cook. Simmer for 10 to 15 minutes until reduced to about 1/2 heaped cup (around 180 g) with a thick jammy consistency. The natural sugars in strawberries are minimal and allowed in most sugar free diets.
3. Finish the filling. Add the coconut cream and cornstarch to the pot with the strawberry reduction. Whisk well and bring to a gentle boil for about 5 minutes until it thickens.

In a food processor or blender blend the vegan cream cheese powdered sugar free sweetener coconut oil or cacao butter or agar lemon juice and zest and vanilla until smooth. Add the warm strawberry coconut mixture and blend until silky. Taste and adjust sweetener or lemon if needed. Some sweeteners have a slight cooling effect. Powdered monk fruit blends taste closest to sugar. Add beetroot powder for extra pink color if desired.

Pour the filling over the crust smooth the top cover and refrigerate for at least 4 hours or overnight until fully set.

4. Make the strawberry topping. In a small saucepan over high heat add most of the topping strawberries and the cornstarch. Mash with a fork or immersion blender and stir until it thickens into a glossy sauce in 1 to 2 minutes. Add a touch of liquid monk fruit drops if needed for sweetness. Let it cool completely.
5. Assemble and serve. Just before serving spoon the cooled strawberry compote over the cheesecake and decorate with the reserved fresh whole or halved strawberries. Slice with a hot knife for clean cuts.

Tips and Notes

For sugar free good Sweetener choices are: powdered 1 to 1 monk fruit erythritol blend like Lakanto or allulose works best for taste and texture without graininess.

Start with the full amount and taste. Some people are sensitive to aftertaste.

For a lower carb option swap cornstarch for xanthan gum or extra agar powder and use refined coconut oil to minimize any coconut flavor.

Use Vegan cream cheese. Brands like Violife or Kite Hill are usually sugar free. *Always double check labels.

Since it’s Vegan, we need a crust that’s Vegan friendly. For even lower carbs use a mix of almond flour plus shredded coconut. Or use store bought sugar free keto cookies if you prefer the original cookie style.

Make ahead. Keeps in the fridge up to 5 days covered well. It freezes beautifully. Slice and wrap individually for grab and go treats.
Variations. Swirl in extra freeze dried strawberries with no sugar added. Top with sugar free chocolate ganache or make mini cheesecakes in a muffin tin.
Pro tip. Press the crust very firmly and chill it before adding filling to prevent crumbling.

This sugar free version is just as creamy naturally pink and strawberry packed. Everyone vegan or not will be amazed. If you want a baked version different sweetener tweaks nut free crust or mini sizes just say the word. Enjoy guilt free! 🍓

Good luck! I’ll share pics on my Insta and FB!