If you’re craving a creamy, dreamy dessert but need it to be gluten-free and vegan, this Gluten-Free & Vegan Strawberry Cheesecake is exactly what you need! It’s every bit as rich, velvety, and indulgent as the traditional version, but with a delightful twist that’s totally plant-based. We’re talking about a crisp, nutty, gluten-free crust, a smooth, dairy-free cheesecake filling, and a luscious, tangy strawberry topping that’s the cherry on top of this heavenly treat.

This cheesecake isn’t just for those with dietary preferences—it’s for everyone who loves a good slice of cheesecake. Trust me, no one will miss the dairy or gluten when they take their first bite!

Why You’ll Love Gluten-Free & Vegan Strawberry Cheesecake

Indulgent Yet Light: It has all the richness of a traditional cheesecake but without the heaviness. You’ll feel satisfied without being stuffed, which makes it perfect for any occasion.

Naturally Sweetened: With fresh strawberries and natural sweeteners, this cheesecake is a treat you can feel good about. No refined sugars here—just pure, delicious fruit goodness!

Perfect for All Diets: Whether you’re vegan, gluten-free, or just looking for a healthier dessert, this cheesecake has you covered. It’s the dessert that makes everyone feel included and special!

A Showstopper Dessert: This cheesecake is so gorgeous, it practically demands to be the centerpiece of your dessert table. The vibrant red strawberry topping over the creamy white filling is a sight to behold!

Ingredients in Gluten-Free & Vegan Strawberry Cheesecake

Let’s gather the magic ingredients for this showstopper:

Almond Flour

This gluten-free flour forms the base of the crust, giving it a nutty, slightly sweet flavor that pairs perfectly with the filling.

Medjool Dates

These sticky-sweet dates help bind the crust together and provide a natural sweetness.

Coconut Oil

This rich oil helps give the crust that perfect crunch and holds everything together.

Cashews

Soaked cashews create the creamy, dairy-free filling that mimics traditional cheesecake texture.

Coconut Milk (Full-Fat)

This gives the cheesecake its rich, velvety consistency. You’ll need the full-fat kind for that creamy indulgence.

Lemon Juice

The lemon adds a tangy brightness that cuts through the richness and brings everything together.

Maple Syrup

A naturally sweet and vegan-friendly sweetener that enhances the flavors of the filling.

Vanilla Extract

A little vanilla adds warmth and depth to the filling.

Strawberries

Fresh strawberries are the star of the topping—juicy, sweet, and just the right amount of tart.

(Note: the full ingredient list with measurements is in the recipe card below!)

Instructions

Ready to make this gorgeous cheesecake? Here we go:

Prep the Crust

Start by blending the almond flour, Medjool dates, and melted coconut oil in a food processor until the mixture is sticky and crumbly. Press the mixture into the base of a springform pan, ensuring it’s evenly spread. Pop it into the fridge while you make the filling.

Soak the Cashews

Soak the cashews in water for at least 4 hours (or overnight). Drain and rinse before using them in the filling.

Make the Cheesecake Filling

In a high-speed blender or food processor, blend the soaked cashews, coconut milk, lemon juice, maple syrup, and vanilla extract until super smooth and creamy. Taste and adjust the sweetness as needed, adding more maple syrup if desired.

Assemble the Cheesecake

Pour the creamy cheesecake filling over the chilled crust and smooth the top with a spatula. Return it to the fridge to set for at least 4 hours (overnight is best for the best results).

Make the Strawberry Topping

Blend fresh strawberries in a blender or food processor until smooth. If you prefer a smoother topping, you can strain the mixture to remove any seeds. Spread the strawberry puree over the chilled cheesecake once it has set.

Chill and Serve

Let the cheesecake chill for at least 30 minutes after adding the strawberry topping to allow it to firm up. Slice, serve, and enjoy the magic!

Nutrition Facts

Servings: 12 slices
Calories per serving: 200
Preparation Time
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours (including chilling)

How to Serve Gluten-Free & Vegan Strawberry Cheesecake

With Fresh Berries: Enhance the berry flavor by serving the cheesecake with fresh strawberries, raspberries, or blueberries on top. It’ll add an extra burst of fruitiness.

With Vegan Whipped Cream: For an extra indulgent treat, serve each slice with a dollop of vegan whipped cream.

As Part of a Dessert Spread: This cheesecake is perfect for any special occasion, so why not serve it alongside some vegan cookies, fruit, or other dairy-free desserts?

Additional Tips

Make it Ahead: This cheesecake is a great make-ahead dessert. In fact, it tastes even better after sitting in the fridge overnight, so feel free to prepare it the day before your event.

Soaking Cashews: Don’t skip soaking the cashews—it’s essential for that smooth, creamy texture. If you’re in a rush, you can soak them in hot water for about an hour instead of waiting 4 hours.

Customize the Crust: You can mix up the crust by adding other nuts like walnuts or hazelnuts for a different flavor.

For a Thicker Filling: If you want a thicker filling, reduce the amount of coconut milk by a tablespoon or two. This will make the cheesecake even more decadent.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze slices for up to a month. Just let them thaw in the fridge before serving.

FAQ Section

Q1: Can I use a different nut for the crust?
A1: Absolutely! You can swap the almonds for walnuts, pecans, or even cashews for a slightly different flavor.

Q2: How do I make this dessert ahead of time?
A2: This cheesecake is perfect for make-ahead. Just prepare it the day before and store it in the fridge until you’re ready to serve.

Q3: Can I use frozen strawberries instead of fresh?
A3: Yes! Frozen strawberries work just as well. Just be sure to thaw them before making the topping.

Q4: Can I make this in individual portions?
A4: Yes, you can! Try making mini cheesecakes by using muffin tins or small jars for a fun, single-serving option.

Q5: What can I use instead of maple syrup?
A5: Agave syrup or date syrup can be used as alternatives to maple syrup, though they might slightly change the flavor.

Q6: How do I make this recipe nut-free?
A6: You can substitute the cashews with silken tofu for a nut-free option. The texture will be a little different but still delicious.

Q7: Can I freeze this cheesecake?
A7: Yes, you can freeze it for up to a month. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container.

Q8: Can I use a different sweetener?
A8: Yes, you can swap maple syrup for coconut sugar or a stevia-based sweetener if you prefer.

Q9: How can I make the topping thicker?
A9: If you want a thicker topping, you can add a tablespoon of chia seeds to the strawberry puree to help it set up a bit more.

Q10: Can I use a different fruit for the topping?
A10: Definitely! Mango, blueberries, or even a mix of berries would all work wonderfully.

Conclusion

So there you have it—Gluten-Free & Vegan Strawberry Cheesecake that’s as indulgent as it is healthy! With a crispy crust, creamy filling, and vibrant fruit topping, it’s a dessert that’s perfect for any occasion. Whether you’re celebrating with friends or simply treating yourself, this cheesecake is sure to win everyone over!

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