Nothing says celebration quite like a luscious, creamy dessert that everyone can enjoy, and this Vegan Strawberry Cheesecake Recipe fits the bill perfectly. It’s a dreamy, no-bake treat that blends the fresh brightness of strawberries with the rich, silky texture of a cashew-based filling. Whether you follow a plant-based lifestyle or just love a remarkable dessert, this cheesecake offers the perfect balance of sweetness and tang, making every bite feel like a special occasion. With simple, wholesome ingredients and a straightforward process, you’re about to discover your new favorite dessert that’s sure to impress and satisfy.
Ingredients You’ll Need
Each ingredient in this Vegan Strawberry Cheesecake Recipe plays a significant role, whether it’s building the perfect crust, crafting the smooth filling, or topping it off with vibrant, fresh strawberries. Using accessible, wholesome ingredients ensures the cake not only tastes amazing but also has an impeccable texture and a stunning look.
- Graham cracker crumbs: Opt for a vegan variety to ensure the crust stays plant-based and offers that classic cheesecake crunch.
- Coconut oil or vegan butter: Melted to bind the crust ingredients together and add richness without dairy.
- Maple syrup: A natural sweetener that brings depth and enhances the overall flavor with a subtle caramel note.
- Raw cashews: Soaked for several hours to soften, they create the creamy, indulgent filling texture reminiscent of traditional cheesecake.
- Canned full-fat coconut milk: Adds luscious creaminess and a hint of tropical flavor, making the filling rich and velvety.
- Fresh strawberries: Used in the filling and as a topping, they add that iconic strawberry brightness and natural sweetness.
- Lemon juice: A little acidity to brighten the flavor and mimic the tang of traditional cream cheese.
- Vanilla extract: Infuses the filling with a subtle, warming aroma that rounds out the flavors beautifully.
- Salt: Just a pinch to balance sweetness and deepen the flavor profile.
- Lemon zest (optional): Adds a fresh citrus kick to the topping for an extra burst of flavor.
How to Make Vegan Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Begin by lining your springform pan with parchment paper to prevent sticking. In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup. Mix them together until the consistency resembles wet sand—this ensures the crust will hold together firmly once pressed into the pan. Press the mixture evenly into the bottom of the pan and pop it into the freezer to chill while you make the filling.
Step 2: Blend the Filling
Drain and rinse your soaked cashews to remove any excess starch and softness. Place them in a high-speed blender along with coconut milk, fresh hulled strawberries, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend everything on high until the mixture transforms into a silky, creamy filling with no gritty bits—this step is key to achieving perfection in texture.
Step 3: Assemble and Freeze
Pour your luscious filling over the chilled crust and use a spatula to smooth the surface evenly. At this stage, it’s time to let patience work its magic—place the cheesecake in the freezer for at least 4 to 6 hours to set completely, allowing all those vibrant flavors to meld and the filling to firm up into that perfect, sliceable consistency.
Step 4: Prepare the Strawberry Topping
Just before serving, toss fresh sliced strawberries with maple syrup and, if you like, some lemon zest for an elegant touch of brightness. Let this mixture sit for about 10 minutes so the strawberries become juicy and sweet, releasing their natural goodness on top of your cheesecake.
Step 5: Serve and Enjoy
Carefully remove the cheesecake from the springform pan. Add the marinated strawberries on top, letting the natural juices drizzle over for a glossy, irresistible finish. Allow the cheesecake to thaw at room temperature for 10 to 15 minutes before slicing to get the perfect bite every time.
How to Serve Vegan Strawberry Cheesecake Recipe
Garnishes
Adding garnishes like fresh mint leaves, a sprinkle of lemon zest, or even edible flowers can elevate the presentation and add delicate flavor contrasts. A dusting of powdered sugar or a drizzle of vegan chocolate sauce also pairs wonderfully with the bright strawberries, making it both beautiful and delicious.
Side Dishes
Serve your Vegan Strawberry Cheesecake Recipe alongside a refreshing berry compote or a tangy citrus sorbet to complement its creamy texture and sweetness. Fresh fruit salad or a lightly brewed herbal tea can provide a perfect balance, keeping the meal light and refreshing.
Creative Ways to Present
Turn this classic dessert into an elegant centerpiece by serving individual mini cheesecakes in clear jars or ramekins, layering the crust, filling, and strawberry topping. You can also create a cheesecake parfait with layers of granola, strawberry filling, and fresh fruit, perfect for casual brunches or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Once your Vegan Strawberry Cheesecake Recipe is made, leftovers should be tightly wrapped in plastic wrap or stored in an airtight container in the freezer. This protects the delicate flavors and prevents freezer burn while keeping the cheesecake fresh and ready to enjoy later.
Freezing
This cheesecake freezes beautifully, so if you want to prepare it ahead of time for a special occasion, simply freeze it after the initial set. When wrapped securely, it can last up to 2 months in the freezer without losing its creamy texture or signature strawberry flavor.
Reheating
Since this is a no-bake, chilled cheesecake, reheating isn’t required. Instead, let the cheesecake thaw at room temperature for about 15 to 20 minutes before serving to soften it just enough for that perfect, creamy mouthfeel.
FAQs
Can I use other nuts instead of cashews?
Cashews are ideal because of their natural creaminess when blended, but if you have allergies, you might experiment with soaked almonds or macadamia nuts. Keep in mind these will slightly change the flavor and texture.
Is this recipe gluten-free?
The cheesecake can be gluten-free if you use gluten-free graham cracker crumbs for the crust. Always check labels carefully to avoid hidden gluten.
How long does this cheesecake last once thawed?
After thawing, it’s best to enjoy the cheesecake within 2 to 3 days when stored properly in the refrigerator.
Can I substitute fresh strawberries with frozen?
Fresh strawberries are preferred for optimal flavor and texture, especially in the filling and as a topping. If using frozen, make sure to thaw and drain excess liquid well to avoid a watery filling.
What if I don’t have coconut oil?
You can substitute melted vegan butter or another neutral-flavored plant-based oil, but coconut oil helps achieve the firmness and slight coconut flavor that complements the strawberries perfectly.
Final Thoughts
This Vegan Strawberry Cheesecake Recipe is truly a game changer for anyone craving a decadent, plant-based dessert. With its creamy, dreamy filling and fresh strawberry topping, it’s more than just a cheesecake—it’s a celebration of flavors and textures that everyone can love. I can’t wait for you to try it and watch it become a new favorite at your table, bringing smiles and happy taste buds all around.
Print
Vegan Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
A luscious vegan strawberry cheesecake that is completely dairy-free, no-bake, and bursting with fresh strawberry flavor. Made with a crunchy graham cracker crust and a creamy cashew-coconut filling, this dessert is perfect for anyone seeking a plant-based treat with a naturally sweet twist.
Ingredients
For the crust:
- 1 ½ cups vegan graham cracker crumbs
- ¼ cup coconut oil or vegan butter, melted
- 2 tablespoons maple syrup
For the filling:
- 1 ½ cups raw cashews, soaked for 4 hours or overnight
- 1 cup canned full-fat coconut milk
- ½ cup fresh strawberries, hulled
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping:
- 1 cup fresh strawberries, sliced
- 1 tablespoon maple syrup
- Optional: 1 teaspoon lemon zest
Instructions
- Prepare the pan: Line the bottom of a 7- or 8-inch springform pan with parchment paper to prevent sticking and make removal easy.
- Make the crust: In a bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Place the crust in the freezer to chill while you prepare the filling.
- Make the filling: Drain and rinse the soaked cashews thoroughly. In a high-speed blender, add the cashews, full-fat coconut milk, fresh strawberries, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend on high speed until the mixture is completely smooth and creamy with no lumps.
- Assemble and freeze: Pour the creamy filling over the chilled crust in the pan. Use a spatula to smooth the top evenly. Place the cheesecake in the freezer and allow it to set for at least 4 to 6 hours, or until firm and fully set.
- Prepare the topping: In a small bowl, toss the sliced strawberries with maple syrup and, if using, lemon zest. Let this mixture sit for 10 minutes to marinate and release juices.
- Serve: Remove the cheesecake from the springform pan carefully. Top it with the marinated strawberries. Allow the cheesecake to thaw at room temperature for 10 to 15 minutes before slicing to achieve the best texture.
Notes
- Store any leftovers tightly wrapped in the freezer to maintain freshness.
- Feel free to substitute raspberries or blueberries in place of strawberries for a delicious variation.
- For a firmer texture in the filling, increase the amount of coconut oil slightly.
