Description
This Vegan Strawberry Cheesecake is a creamy, smooth dessert made with a dairy-free crust and filling, topped with sweet, fresh strawberries. It’s a guilt-free yet indulgent treat that’s perfect for anyone following a vegan or dairy-free diet. This cheesecake is rich in flavor but light and refreshing with the addition of tangy strawberries!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (or vegan-friendly cookies)
- 1/4 cup coconut oil, melted (or any vegetable oil)
- 2 tablespoons maple syrup or agave syrup (optional for sweetness)
For the Cheesecake Filling:
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup coconut cream (use the thick part of a canned coconut milk)
- 1/4 cup lemon juice
- 1/4 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons maple syrup or agave syrup (optional for added sweetness)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup (if using) until the mixture comes together and is evenly moistened.
- Press the mixture into the bottom of a springform pan (or a pie dish) to form a crust. Use the back of a spoon to compact it. Refrigerate while you prepare the filling.
- Make the filling: Drain and rinse the soaked cashews, then place them in a high-speed blender or food processor. Add the coconut cream, lemon juice, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy. If the mixture is too thick, you can add a little water or coconut milk to help blend it.
- Pour the cheesecake filling over the crust and spread it evenly. Refrigerate for at least 4 hours or until set. For best results, refrigerate overnight.
- Prepare the strawberry topping: In a small bowl, mix the sliced strawberries with maple syrup (optional) and let them sit for 10-15 minutes to release their juices.
- Once the cheesecake is set, top it with the strawberry slices and any additional juice from the strawberries.
- Slice and serve! Enjoy your vegan strawberry cheesecake.
Notes
- Make sure to soak the cashews for at least 4 hours to ensure a smooth filling. You can speed up the process by soaking them in hot water for 1 hour.
- You can also add other fruits like raspberries or blueberries on top for extra color and flavor.
- If you don’t have a springform pan, any regular pie dish or tart pan will work.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes (plus refrigeration time)
- Cook Time: None
- Category: Dessert, Vegan Dessert, No-Bake
- Method: No-bake, Blending, Refrigeration
- Cuisine: Vegan, American
Keywords: Vegan Strawberry Cheesecake, Dairy-Free Cheesecake, No-Bake Cheesecake, Vegan Dessert, Healthy Cheesecake, Plant-Based Dessert, Strawberry Vegan Dessert