Vegan Strawberry Cheesecake

Okay, friends—if you’ve ever dreamed of the perfect cheesecake but needed a vegan twist, then this Vegan Strawberry Cheesecake is about to steal your heart! Imagine a rich, creamy, melt-in-your-mouth filling made from cashews and coconut milk, all resting on a crunchy, buttery crust. And then—hold onto your taste buds—topped with sweet, fresh strawberry sauce that just bursts with flavor. It’s the kind of dessert that makes you feel like you’re indulging without any guilt. Trust me, once you make this, it’ll be your go-to treat for any occasion. You won’t even believe how easy it is to make, and how much joy it brings to the table!

Why You’ll Love Vegan Strawberry Cheesecake

This dessert is everything you could want in a cheesecake, but with a totally plant-based twist. Here’s why it’s going to be your new favorite:

• Light yet Decadent: The cashew-based filling is super creamy, rich, and satisfying, but the lightness of the strawberries keeps it from feeling too heavy. It’s the best of both worlds!
• Simple Ingredients: No crazy ingredients here! You probably already have most of what you need, and the results are absolutely stunning. This one is for all you minimalist dessert lovers.
• Perfect for Any Occasion: Whether it’s a birthday, dinner party, or just a weeknight indulgence, this cheesecake is the kind of dessert that makes everything feel like a celebration. Plus, it’s vegan, so it’s perfect for everyone at the table.
• Customizable: You can swap out the strawberries for another berry or fruit, or even top it with a chocolate ganache for a little extra indulgence. The possibilities are endless.
• Guilt-Free Indulgence: Made with wholesome, plant-based ingredients, this dessert will make you feel great about your sweet tooth. No dairy, no eggs—just creamy goodness you can feel good about!

Ingredients

Here’s what you’ll need to make this dreamy cheesecake:

Raw Cashews:

The secret to that creamy filling! Cashews blend into a smooth, silky texture that gives the cheesecake its decadent, rich feel. They create that perfect, melt-in-your-mouth experience.

Coconut Milk:

This provides the luscious creaminess to the filling while adding a subtle coconut flavor. It’s rich and creamy, without being too overwhelming. You can also use full-fat coconut milk for extra indulgence!

Lemon Juice:

A splash of lemon juice adds brightness and balances out the sweetness, making the filling light and refreshing.

Maple Syrup:

A natural sweetener that adds just the right amount of sweetness without overpowering the other flavors. Plus, it gives the cheesecake that gorgeous golden color.

Vanilla Extract:

A touch of vanilla rounds out the flavors, giving the cheesecake a warm, comforting depth.

Almond Meal (or Crushed Nuts):

This forms the base of the crust, giving it a slightly nutty flavor and a satisfying crunch.

Medjool Dates:

These are the key to a naturally sweetened, sticky, and binding crust. Dates give the crust that caramel-like sweetness without any refined sugar.

Coconut Oil:

A little coconut oil in the crust helps bind everything together, creating that perfectly crispy, yet buttery crust that’s just irresistible.

Fresh Strawberries:

The star of the show—juicy, sweet strawberries add a burst of flavor and color to the top of your cheesecake. You’ll blend them into a smooth sauce, and the result is pure strawberry magic.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive in and make this dreamy dessert:

Prepare the Crust:

Start by processing the almond meal and dates in a food processor until they come together into a sticky mixture. Add in the coconut oil and pulse a few more times until everything is combined. Press this mixture into the bottom of a springform pan, creating a compact, even layer. Pop it in the fridge while you work on the filling.

Make the Filling:

In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy, stopping to scrape down the sides as needed. You should have a rich, silky filling that’s thick but pourable.

Assemble the Cheesecake:

Pour the cashew mixture over the chilled crust, spreading it evenly with a spatula. Smooth out the top as best as you can. Now, cover it and let it chill in the fridge for at least 4 hours, or overnight if you can. The longer it chills, the firmer it gets, and the flavors meld together beautifully.

Make the Strawberry Sauce:

While the cheesecake is chilling, make the strawberry sauce. In a blender or food processor, blend the fresh strawberries until smooth. If you want a thicker sauce, you can cook it down on the stove for a few minutes to reduce it.

Serve and Enjoy:

Once the cheesecake has set, drizzle the fresh strawberry sauce over the top. Slice it up, serve, and watch everyone’s faces light up with joy!

Nutrition Facts

Servings: 10
Calories per serving: 330

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes (Chill Time: 4+ hours)
Total Time: 4 hours 15 minutes

How to Serve Vegan Strawberry Cheesecake

This cheesecake is fabulous on its own, but here are a few ideas to take it to the next level:

Top with Fresh Berries:

Add some extra fresh strawberries or even raspberries on top for added color, texture, and flavor.

Pair with a Hot Beverage:

Serve this cheesecake with a hot cup of coffee or herbal tea to balance out the sweetness. It’s a match made in dessert heaven!

For Extra Indulgence:

Top with a dollop of coconut whipped cream or a drizzle of melted vegan chocolate for a little extra indulgence.

As a Party Treat:

This cheesecake is perfect for any occasion. Serve it at a dinner party, birthday bash, or a casual get-together—it’s sure to impress!

Additional Tips

Here are a few extra tips to make your cheesecake even more amazing:

• Soak the Cashews: Soaking your cashews for at least 4 hours (or overnight) ensures they blend into a silky smooth consistency. If you’re in a rush, you can soak them in hot water for about 1 hour.
• Make it Ahead: This cheesecake is actually better when made a day ahead of time. Let it chill overnight for the best texture and flavor.
• Customize the Topping: If strawberries aren’t your thing, feel free to swap in other berries, like blueberries, raspberries, or blackberries. You could even drizzle with a bit of caramel or chocolate sauce for a twist.
• Storage Tips: Store leftovers in the fridge for up to 5 days. It also freezes well for up to 1 month—just thaw it in the fridge before serving.

FAQ Section

Q1: Can I make this cheesecake without the dates?
A1: You can! If you don’t have dates, you can substitute with another sweetener like maple syrup or agave. Just be sure to use something that can help bind the crust together.

Q2: Can I use a different nut for the crust?
A2: Absolutely! You can use walnuts, pecans, or hazelnuts instead of almonds for a different flavor.

Q3: How do I know when the cheesecake is set?
A3: The cheesecake will be firm to the touch but still slightly soft in the center when it’s fully set. You’ll know it’s ready when you can easily slice through it.

Q4: Can I make this without a food processor?
A4: You can use a blender instead of a food processor, but it’s best to use a high-speed blender for the smoothest results, especially for the filling.

Q5: Can I freeze this cheesecake?
A5: Yes! You can freeze the cheesecake for up to a month. Just make sure to cover it well to prevent freezer burn, and let it thaw in the fridge before serving.

Q6: Can I use store-bought strawberry jam instead of fresh strawberries for the topping?
A6: Yes, you can! Just warm the jam slightly to make it pourable, and drizzle it over the cheesecake for a quick topping.

Q7: Can I make this cheesecake nut-free?
A7: You can try using silken tofu instead of cashews for the filling, but keep in mind the texture and flavor will be a bit different. A graham cracker crust would also be a great nut-free option.

Q8: How do I store leftovers?
A8: Store leftover cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze it for up to a month.

Q9: Can I double this recipe for a larger crowd?
A9: Absolutely! Just double all the ingredients and use a larger pan (you may need to adjust the chilling time slightly).

Q10: Can I make this without coconut milk?
A10: If you’re not a fan of coconut, you can substitute with other non-dairy milks like almond or cashew milk. Just be sure to use a full-fat version for that creamy texture.

Conclusion

This Vegan Strawberry Cheesecake is the kind of dessert that’s both a treat and a celebration. It’s creamy, dreamy, and bursting with fresh strawberry flavor—all while being completely plant-based! Whether you’re making it for a special occasion, or just because you’re craving something sweet and guilt-free, this cheesecake is sure to become a favorite. So, grab your ingredients, get ready to blend up some deliciousness, and enjoy every bite of this vegan delight!

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