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Vegan Lemon Strawberry Frozen Cheesecake


Servings: 1 – 7 Inch Cheesecake


  • 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 ¾ cup)
  • ¾ cup confectioner's sugar
  • 1 tsp natural vanilla extract
  • ½ 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
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1½ tbsp corn starch


  • 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, ½ 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 ½ 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