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.
