Creamy Vegan Strawberry Cheesecake

Strawberry season always inspires me to experiment in the kitchen, and this vegan cheesecake is the delicious result. Creamy, fruity, and topped with fresh strawberries, it’s a dessert that feels both indulgent and refreshing—perfect for summer gatherings or just a treat-yourself moment.

You can easily swap the crust or adjust the sweetness to your liking, and the decoration is up to you! 

Try layering extra berries, a sprinkle of cinnamon, or even a swirl of coconut whipped cream for a finishing touch

Why Millet?

Millet is a naturally gluten-free grain that blends into a creamy, cheesecake-like filling while adding a subtle, nutty flavor. It’s packed with nutrients and makes the perfect base for a vegan cheesecake—no cashews or tofu required!

What Makes This Cheesecake Special?

• Vegan & Dairy-Free: No animal products, just pure plant-based goodness.
• Wholesome Ingredients: Millet for the filling, a simple crust, and a vibrant strawberry topping.
• Beautiful & Festive: Topped with fresh strawberries and a glossy strawberry glaze, it’s a showstopper for any occasion.
• Low-FODMAP Friendly: Made with easy-to-digest ingredients, gentle on sensitive stomachs.

Let's get into baking!

Strawberry Cheesecake

Ingredients

Crust

• 150 g high-protein vegan biscuits or other dry vegan cookies

• Splash of plant milk (only if needed to bind)

Millet Cheesecake Layer

• 150 g dry millet

• 500 ml of water

• 50 ml soy milk (or another plant milk)

• ¾ cup erythritol

• Juice of ½ lemon

• 1 tsp vanilla extract

• 1 to 2 tbsp coconut flour (for thickening)

• Pinch of salt

Strawberry Topping (Glaze and Decoration)

• 300–350 g strawberries, sliced

• 250 ml strawberry purée or water

• 2 to 2½ tsp agar agar powder

• 1–2 tbsp erythritol (optional)

• Juice of ¼ lemon (optional)

Optional Garnish

• Coconut yogurt or whipped topping

• Extra strawberry slices

• Cinnamon stick or ground cinnamon

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Instructions

1. Prepare the Crust

1. Crush the cookies into fine crumbs.

2. If needed, add a small splash of plant milk to bind.

3. Press evenly into the base of a round dish or springform pan lined with parchment. Chill in the fridge.

2. Cook and Blend the Millet

1. Rinse millet thoroughly. Cook it in 500 ml of water until soft and all liquid is absorbed (about 20 minutes). Let cool.

2. Blend the millet with soy milk, erythritol, lemon juice, vanilla, coconut flour, and a pinch of salt until smooth.

3. Adjust the texture with more coconut flour if needed — it should be thick but spreadable.

4. Spread evenly over the crust and refrigerate for several hours, until firm.

3. Make the Strawberry Glaze

1. Blend part of the strawberries into a purée. Combine with agar agar and bring to a boil. Simmer 1–2 minutes, stirring.

2. Add lemon juice and erythritol to taste. Let cool slightly.

3. Pour the mixture gently over the millet layer. Let chill until set (at least 1 hour).

4. Decorate the Cake

1. Arrange strawberry slices around the edge and in the center.

2. Top with a dollop of coconut yogurt or whipped topping. Add a cinnamon stick or sprinkle lightly with ground cinnamon for contrast.

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Notes

• The coconut flour helps firm the millet layer naturally, without needing nuts or oil.

• For a firmer strawberry top, use 3 tsp of agar agar; for a softer finish, stay closer to 2.

• You can prepare this cake a day in advance - it holds well and the flavor deepens overnight.

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Nutritional Information (per slice, 1/10)

• Calories: ~160 kcal

• Protein: ~4 g

• Fat: ~2 g

• Carbohydrates: ~27 g

• Fiber: ~2–3 g

• Sugars: ~1 g (naturally occurring from fruit)

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