Easy Vegan Strawberry Cheesecake Cobbler
This fresh strawberry cheesecake cobbler features pools of tangy creamy vanilla cheesecake rippled through soft cobbler cake and jammy strawberries. It all comes together with a few simple ingredients and just a bowl and a whisk, and it’s entirely vegan- no eggs, no dairy, and you’d never know!
Why my non-vegan family went NUTS for this vegan strawberry cobbler:
Fruit cobblers are a staple when it comes to summer celebrations (I’m slightly obsessed with my favorite peach cobbler), but this strawberry cheesecake cobbler takes it to a whole new level. And it’s honestly like nothing you’e seen before!
And I’ve also never been one to choose a fruit dessert over, say, a slice of chocolate cake. But this vegan strawberry cobbler would change that.
Now, to clarify, blueberry and strawberry “cheesecake” cobblers have existed, but not like how I’ve done it here. I really wanted a ripple of cheesecake to be throughout the entire strawberry cobbler and not just dollops of cream cheese in pockets of batter. The result is incredible.
We have a refreshingly sweet, jammy fresh strawberry cobbler with the most delicious, “buttery” golden cobbler cake with ripples of a perfectly creamy, gooey vanilla bean cheesecake. All served with a hefty scoop of chilled vegan vanilla ice cream that will melt instantly when it meets the cobbler.
My family, who are all not vegan, quite literally told me I’m not allowed to come to any summer parties and barbecues without this in hand. So if that tells you anything about how good this vegan strawberry cobbler is, you need to start picking your fresh strawberries stat!
What makes this strawberry cheesecake cobbler different:
There are many ways to make a cobbler, but the way I always have done it is with an almost pancake-like consistency of batter on the bottom with the fresh (or frozen) fruit scattered on top to bake into pockets of the batter.
This strawberry cheesecake batter is similar and yet different. We have the ripples of jammy fresh strawberries and soft, “buttery” vanilla cobbler (with a crunch crust!) throughout swirls of vanilla bean cheesecake batter.
The cheesecake batter bakes into almost this pudding-like consistency that when married with the perfectly baked cobbler and strawberries, you get this almost strawberries and cream-like dessert that is ridiculously satisfying.
Key ingredients:
- Fresh strawberries
- Granulated sugar
- Vegan cream cheese: I have a homemade recipe here for nut-free and soy-free!
- Vegan heavy cream: I personally don’t like this recipe with coconut cream because I don’t intend for the recipe to have a coconut flavor.
- Flour: This recipe will work with a gluten-free 1:1 flour that contains xanthan gum.
- Vegan buttermilk: This is just a combination of your favorite dairy-free milk and vinegar. It’s all homemade, and the recipe is linked below in the recipe card!
- Vanilla extract
- Baking powder: This is our vegan “egg” replacement. It’s what gives our cobbler rise!
- Cornstarch: You can also use arrowroot starch.
- Vegan butter
Assembling a cheesecake cobbler:
The key is that we want ripples of the cheesecake cream throughout the cobbler- not just in one big section. So what we need to do is layer our components. This is what you’re going to do:
- Layer of cobbler batter on bottom.
- Layer of cheesecake batter.
- Repeat with a layer of cobbler and cheesecake batter each.
- Finish with the cobbler batter on top of the cheesecake batter.
- Spoon an even layer of the macerated strawberries on top.
Tips for making this recipe:
Follow the instructions for which components to make when. Though it’s cold, the cobbler batter needs to be made last. This is because we’re adding liquid to the baking powder in that batter, which will immediately start to rise. Because this vegan strawberry cobbler is…well…vegan, we’re leaning on that baking powder for the rise. So we want to use as much of it as we can!
Don’t swap coconut oil for vegan butter. Many vegan recipes, you can get away with swapping in coconut oil 1:1 for vegan butter. But unfortunately, not this recipe. Coconut oil won’t add the richness that we need to the cobbler batter, and it will leave the dessert feeling too oily.
This recipe is best with fresh strawberries. A blueberry or blackberry cobbler, you can get away with frozen berries. But this strawberry cobbler will be best with fresh because you need to slice the strawberries thin.
Press the back of a spoon into the top of the freshly baked cobbler. Purely because it’s so fun watching that vegan cheesecake cream sploot out of the warm cobbler in pools of a beautifully pink strawberry cream.
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Vegan Strawberry Cheesecake Cobbler
- Prep Time: 10
- Cook Time: 65
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Vegan
Description
This fresh strawberry cheesecake cobbler features pools of tangy creamy vanilla cheesecake rippled through soft cobbler cake and jammy strawberries. It all comes together with a few simple ingredients and just a bowl and a whisk, and it’s entirely vegan- no eggs, no dairy, and you’d never know!
Ingredients
- 2 lbs fresh strawberries, sliced thin
- 1/4 cup (50 g) granulated sugar
- 1 tbsp cornstarch
- 8 ounces vegan cream cheese, room temperature
- 1/4 cup (60 mL) vegan heavy cream, room temperature
- 1/4 cup (50 g) granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ cup (60 g) salted vegan butter, melted and hot
- 1 ½ cups (188 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup (240 mL) vegan buttermilk, cold
- 2 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F.
- Make the macerated strawberries: In a bowl combine all strawberry filling ingredients. Set aside.
- Make the cheesecake filling: In a separate bowl, whisk together all cheesecake ingredients. Set aside.
- Add the vegan butter into the pan: In a large casserole dish or baking pan, add in the melted vegan butter and gently tilt to begin to coat the sides of the pan. Then set aside.
- Make the cobbler batter: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and set salt. Add in the vegan butter milk and vanilla extract, and whisk to combine to a slightly running batter, much like pancake batter.
- Assemble: Pour a third of the cobbler batter to the bottom of the pan, followed by half of the cheesecake batter dolloped on top. Then pour an additional third of the cobbler batter directly on top of the cheesecake batter, followed by the remaining half of the cheesecake batter on top of the cobbler. Finally, finish with the remaining third of cobbler batter covering all of the cheesecake filling. Then spoon the macerated strawberries on top of the batter in an even layer (making sure there are truly not too many strawberries weighing down the middle of the pan).
- Bake: Place the cobbler into the oven to bake for 60-65 minutes, or until golden brown on the cobbler edges. Then remove from the oven.
- Serve and enjoy! Allow the strawberry cobbler to cool for 10 minutes then serve warm with vegan vanilla ice cream. Enjoy!
Notes
Gluten free: I recommend a blend that contains xanthan gum, like King Arthur Measure for Measure gluten-free flour.
Vegan heavy cream: If you can’t find vegan heavy cream, you can use coconut milk from the can, but keep in mind that it will have a slightly coconut flavor to it (which is not intended in the original recipe).
