Name: Vegan Strawberry Cheesecake
Prep time: 15 min
Cook time: PT-482838H58M7S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (use vegan-friendly graham crackers); 1/4 cup melted coconut oil (or vegan butter); 2 tbsp maple syrup or agave nectar; 2 cups soaked cashews (soak for at least 4 hours or overnight); 1/4 cup coconut cream (or full-fat coconut milk); 1/2 cup maple syrup; 1/4 cup lemon juice; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups fresh strawberries, hulled and sliced; 1-2 tbsp maple syrup (or sweetener of your choice); 1 tbsp lemon juice

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Looking for a dessert that’s rich, creamy, and completely plant-based? This Vegan Strawberry Cheesecake is here to satisfy all your sweet cravings without any dairy or eggs! Made with a buttery, crumbly crust and a luscious strawberry filling, this cheesecake is so indulgent, you won’t believe it’s vegan. It’s the perfect dessert for any occasion—whether you’re celebrating a special day, treating yourself, or impressing your friends with your baking skills.

Trust me, this dessert is a game-changer! It’s creamy, dreamy, and bursting with fresh strawberry flavor, all wrapped up in a wholesome, no-bake crust. It’s the kind of dessert that’ll have everyone asking for seconds (or thirds!). Get ready to fall in love with this dairy-free, guilt-free treat.

Why You’ll Love Vegan Strawberry Cheesecake

Here’s why this cheesecake will quickly become your new favorite dessert:

Totally Dairy-Free and Egg-Free

No need to miss out on creamy, rich cheesecake! This version uses cashews, coconut milk, and coconut yogurt to create that perfect creamy texture—without a drop of dairy or eggs.

Bursting with Fresh Strawberry Flavor

Fresh strawberries shine in this cheesecake, both in the filling and as a sweet, tangy topping. It’s like a strawberry lover’s dream come true!

No-Bake and Easy to Make

This cheesecake is super easy to make because there’s no baking required. Simply blend the ingredients, pour them into the crust, and let it chill. No oven, no fuss!

Guilt-Free Indulgence

Despite how rich and decadent this cheesecake tastes, it’s made with wholesome, plant-based ingredients, making it a perfect treat for anyone following a vegan or dairy-free lifestyle.

Beautifully Elegant

With its vibrant strawberry topping and smooth, creamy filling, this cheesecake is perfect for everything from casual dinners to fancy celebrations. It’s as gorgeous as it is delicious!

Ingredients

Here’s what you’ll need to make this creamy, dreamy vegan strawberry cheesecake:

For the Crust:

Almonds: Provides a nutty, slightly sweet base.
Medjool Dates: Natural sweetness to hold the crust together.

Coconut Oil: Adds richness and helps the crust set.

For the Cheesecake Filling:

Raw Cashews: Soaked to create that smooth, creamy base.

Coconut Yogurt: Adds a tangy flavor and silky texture.
Coconut Milk: Gives the filling a rich, smooth consistency.
Maple Syrup: For natural sweetness.

Lemon Juice: Brightens the flavor and adds a zesty kick.
Vanilla Extract: Enhances the sweetness and flavor.
Coconut Oil: Helps the filling firm up as it chills.

For the Strawberry Topping:

Fresh Strawberries: The star of the show! They provide a burst of fresh, fruity flavor.
Maple Syrup: To sweeten the strawberries and create a syrupy topping.

Note: Full ingredient measurements are provided in the recipe card below.

Instructions

Let’s dive into how to make this show-stopping vegan strawberry cheesecake:

Step 1: Make the Crust

In a food processor, combine the almonds and dates, pulsing until finely chopped. Add the coconut oil and pulse again until the mixture starts to stick together. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to evenly flatten it. Place the crust in the freezer while you make the filling to help it set.

Step 2: Soak the Cashews

Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours (or overnight, if you can plan ahead). Once soaked, drain the cashews and set them aside.

Step 3: Make the Cheesecake Filling

In a blender or food processor, combine the soaked cashews, coconut yogurt, coconut milk, maple syrup, lemon juice, vanilla extract, and coconut oil. Blend until completely smooth and creamy. Scrape down the sides as needed to ensure everything is fully incorporated.

Step 4: Assemble the Cheesecake

Take the crust out of the freezer and pour the cheesecake filling into the pan, smoothing it out with a spatula. Place the cheesecake in the freezer for at least 4 hours, or until it firms up. If you prefer a softer texture, you can refrigerate it for a few hours instead.

Step 5: Make the Strawberry Topping

While the cheesecake is chilling, make the strawberry topping. In a small saucepan, combine the fresh strawberries and maple syrup over medium heat. Stir occasionally and let the strawberries cook for 5-7 minutes until they’ve softened and released their juices, forming a syrupy sauce. Let it cool to room temperature.

Step 6: Top the Cheesecake

Once the cheesecake has set, pour the cooled strawberry topping over the cheesecake. Spread it evenly with a spoon or spatula. If you like, you can also garnish the cheesecake with additional fresh strawberry slices for extra flair.

Step 7: Slice and Serve

Slice the cheesecake and serve it chilled. It’s creamy, tangy, and packed with fresh strawberry goodness. Enjoy!

How to Serve Vegan Strawberry Cheesecake

This vegan strawberry cheesecake is a stunning dessert on its own, but here are a few ways to make it even more special:

With Fresh Fruit

Serve the cheesecake with extra fresh strawberries or other berries like blueberries or raspberries to add even more freshness and color.

For Special Occasions

Whether it’s a birthday, holiday, or just a special get-together, this cheesecake is perfect for any celebration. It’s guaranteed to wow your guests!

With a Cup of Tea or Coffee

This cheesecake pairs wonderfully with a hot cup of tea or coffee, making it the perfect afternoon treat.

Additional Tips

For a firmer texture, you can add a tablespoon of agar-agar powder or vegan gelatin to the filling before blending it. This will help it firm up even more, especially if you plan on leaving it in the fridge for an extended period.
Vary the fruit topping: While strawberries are delicious, you can easily swap them out for raspberries, blueberries, or even mangoes for a different twist.

Make-ahead tip: This cheesecake is great for prepping in advance. Make it the day before and let it chill overnight for a perfectly set, ready-to-serve dessert.

Nutrition Facts

Serving Size: 1 slice (based on 12 servings)
Calories: 320

Total Fat: 21g
Saturated Fat: 11g
Cholesterol: 0mg

Sodium: 15mg
Total Carbohydrates: 35g
Dietary Fiber: 4g

Sugars: 22g
Protein: 4g

Preparation Time

Prep Time: 15 minutes (excluding soaking time for cashews)

Cook Time: 0 minutes (no-bake)
Chill Time: 4 hours minimum
Total Time: 4 hours 15 minutes

FAQ

Q1: Can I use a different nut instead of cashews?
A1: Cashews are key for creating that creamy texture, but you can try using soaked almonds or macadamia nuts if needed. Just keep in mind the texture might differ.

Q2: Can I make this recipe gluten-free?
A2: Yes! The crust is naturally gluten-free as it’s made with almonds and dates. Just make sure to check the ingredients on the coconut yogurt and maple syrup to confirm they’re gluten-free.

Q3: How long can I store this cheesecake?
A3: This cheesecake can be stored in the freezer for up to 2 weeks or in the fridge for about 3-4 days. Just be sure to keep it in an airtight container.

Q4: Can I make this in individual servings?
A4: Absolutely! You can divide the filling and crust into individual tart pans or muffin tins for single servings. Just adjust the chilling time as needed.

Q5: Can I skip the coconut oil in the filling?
A5: You can skip the coconut oil, but it helps with the texture and stability of the filling. If you skip it, the cheesecake may be a little softer.

Q6: Can I use frozen strawberries for the topping?
A6: Yes! Just thaw them first before cooking them down with the maple syrup.

Q7: Can I make this cheesecake raw?
A7: Yes, you can make it fully raw by using raw coconut oil in the filling and skipping the cooking step for the strawberry topping. Just blend the strawberries raw and pour them over the cheesecake.

Q8: Is this recipe nut-free?
A8: Unfortunately, this recipe contains cashews in the filling and almonds in the crust, so it’s not nut-free. You could try using sunflower seeds as an alternative in the crust.

Q9: Can I make this cheesecake without a springform pan?
A9: Yes, you can use a regular round cake pan or even individual tart pans, but a springform pan will make it easier to remove the cheesecake after it sets.

Q10: How do I make the cheesecake firmer?
A10: If you want a firmer texture, add a little more coconut oil or agar-agar powder to the filling before blending.

Conclusion

This Vegan Strawberry Cheesecake is everything you want in a dessert—rich, creamy, and full of fresh strawberry flavor, all while being totally plant-based! Whether you’re vegan, dairy-free, or just looking for a delicious treat, this cheesecake is bound to impress. It’s easy to make, perfect for any occasion, and as satisfying as any traditional cheesecake. Enjoy!

Vegan Strawberry Cheesecake