Description
This Vegan Strawberry Cheesecake is a rich, creamy, and indulgent dessert that’s dairy-free and made with wholesome ingredients. With a buttery, nutty crust and a smooth, tangy cheesecake filling topped with fresh strawberries, this vegan version of the classic cheesecake is perfect for any occasion. Whether you’re vegan or not, this cheesecake will satisfy everyone’s sweet tooth!
Ingredients
Scale
For the Crust:
- 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
For the Cheesecake Filling:
- 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
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1–2 tbsp maple syrup (or sweetener of your choice)
- 1 tbsp lemon juice
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture is well combined and the crumbs are moistened.
- Press the mixture into the bottom of a 9-inch springform pan or pie dish, making sure to press it down evenly.
- Bake for 10-12 minutes, until the crust is lightly golden. Let it cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor.
- Add the coconut cream, maple syrup, lemon juice, vanilla extract, and salt to the blender.
- Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add a small amount of water (a tablespoon at a time) to help it blend more easily.
- Assemble the Cheesecake:
- Once the crust has cooled, pour the cheesecake filling over the crust and smooth it out evenly with a spatula.
- Place the cheesecake in the refrigerator and let it set for at least 4 hours, or overnight for best results.
- Prepare the Strawberry Topping:
- In a small bowl, toss the fresh strawberries with maple syrup and lemon juice to coat them.
- Let them sit for 10-15 minutes to release some of their juices.
- Serve and Enjoy:
- Once the cheesecake has set, top it with the fresh strawberries and their juices. Slice and serve chilled.
Notes
- If you prefer a smoother texture, you can strain the cashew mixture before pouring it onto the crust to remove any remaining bits.
- You can use a different fruit topping, such as raspberries, blueberries, or mango, for variety.
- The cheesecake can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0g