If you enjoy a hearty brunch on the weekends, or decadent breakfast foods, then this Strawberry Cheesecake French Toast needs to be on your menu. It’s sweet and fruity, with a slight tangy finish from the cheesecake filling. Oh, and best of all, its vegan/plant-based friendly, for my vegan peeps.
Strawberry Cheesecake French Toast Recipe
As a kid, I hated French toast. French toast is often made with eggs, milk, cinnamon, and thick, hearty bread. But often times, it tasted too eggy to me, which made the french toast soggy. This led me to create a vegan-ized version of French toast that was moist to the taste, but dry enough to absorb the flavor of syrup or other condiments.
The strawberry compote, and cheesecake filling, leveled this regular french toast up to an adult favorite with its bold flavors. For the strawberry compote, you can use fresh or frozen strawberries. However, please note that the frozen strawberries will product more water, so you’ll need more cornstarch to thicken it. To balance the flavor of the compote add lemon juice and sugar. The lemon will heighten the sweetness of the dish, while providing acidity for a nice tang.
For the cheesecake filling, I want you to think of a spreadable, pudding like texture which adds heartiness to your french toast. I enjoyed the flavor of Kite Hill plain cream cheese & their sour cream for this recipe. Sour cream and cream cheese give a great texture for the cheesecake filling, without it being too heavy. However, you are welcome to use your preferred plant based, cream cheese brand. I also find that layering the cream cheese on top of the french toast, then adding the strawberries (and syrup if you want!) reduces the risk for a soggy french toast.
This Strawberry Cheesecake French Toast is:
Soft, yet crispy
Sweet, and fruity
Slightly tangy
Infused with cinnamon and nutmeg
Quick, and easy
Decadent
…and a crowd favorite!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #krystalgeorgerd on Instagram. I hope you find it just as delicious as I do!
Did you make this recipe?
Strawberry Cheesecake French Toast
Ingredients
Strawberry Compote
- 2 cups strawberries, diced
- 1/2 a lemon, juiced (or 1 tbsp lemon juice)
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch + 1 tbsp of water (mixes to make a slurry)
Vegan Cheesecake Filling
- 8 oz vegan cream cheese (I used Plain, Kite Hill - Dairy Free Cream Cheese Alternative)
- 4 oz vegan sour cream (I used Kite Hill Sour Cream Alternative)
- 1/4 cup cane sugar
- 2 tbsp powdered Sugar (I used Organic Fair Trade Powdered Confectioners Sugar)
- 1/2 a lemon, juiced
- 1 tsp vanilla extract
- 1 tbsp plant based milk, to thin out mixture (add 1 tbsp at a time to get to desired thickness)
Instructions
Vegan Cheesecake Filling
- Add all ingredients to a bowl and mix until smooth, with a pudding like texture.
Strawberry Compote
- Heat a saucepan to medium heat, and add all ingredients to a pot, except the cornstarch. Mix and let cook for 5-10 minutes, until strawberries are soft and the liquid thickens (coats the back of a spoon). Then turn off.
- Add the mixture cool, it will thicken. But if you think it is too thin, you can add the cornstarch slurry, which is 1 tbsp of cornstarch + 1 tbsp of water. Then add it to the saucepan. Let it cool, and serve. Store in an air tight jar in the refrigerator, for up to 2 weeks.
French toast assembly
- Add french toast to plate, add a dollop of the cheesecake filling on top, and add the strawberry compote on top of the cheesecake filling. Serve alone, with whipped cream, or maple syrup.
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