Description
This Gluten-Free & Vegan Strawberry Cheesecake is a creamy, luscious dessert that is both guilt-free and full of flavor. With a simple almond flour crust, a rich dairy-free cheesecake filling, and a fresh strawberry topping, it’s the perfect dessert for anyone following a plant-based or gluten-free diet. 🍓🌱 #VeganDessert #GlutenFreeCheesecake #StrawberryCheesecake #DairyFree
Ingredients
Scale
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- For the cheesecake filling:
- 2 cups raw cashews, soaked overnight and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
- For the strawberry topping:
- 1 cup fresh strawberries, chopped
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- To make the crust, combine almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract in a bowl. Stir until well combined.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely.
- To make the cheesecake filling, blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil in a high-speed blender until smooth and creamy. Scrape down the sides as needed.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the cheesecake in the freezer for at least 4 hours or until set.
- While the cheesecake sets, make the strawberry topping by combining chopped strawberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, until the strawberries break down and the mixture thickens slightly. Let it cool.
- Once the cheesecake is set, top with the strawberry mixture and spread it evenly over the top.
- Serve chilled and enjoy your gluten-free and vegan strawberry cheesecake!
Notes
- If you don’t have coconut cream, you can use full-fat coconut milk as a substitute.
- For an extra layer of flavor, you can add a teaspoon of vanilla extract or lemon zest to the strawberry topping.
- Keep the cheesecake stored in the freezer for up to a week, or in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg