If you have a sweet tooth and a love for fresh fruit, this Vegan Strawberry Cheesecake Recipe is your new best friend in the kitchen. It blends creamy, dreamy cashew filling with vibrant, juicy strawberries, all nestled atop a crisp, subtly sweet graham cracker crust. The result is a luscious plant-based dessert that’s perfect for any occasion, whether you’re treating yourself on a lazy weekend or impressing guests with something a little special. Best of all, it’s entirely no-bake, which means minimal effort with maximum payoff—your taste buds will thank you!
Ingredients You’ll Need
These ingredients are wonderfully simple but essential. Each one plays a critical role in creating the perfect balance of texture, flavor, and color in this Vegan Strawberry Cheesecake Recipe.
- Graham cracker crumbs: Choose vegan-friendly crumbs to add a crunchy, buttery base that holds the dessert together.
- Coconut oil: Melted to bind the crust and add subtle tropical richness throughout.
- Maple syrup: A natural sweetener that infuses both crust and filling with warmth and depth.
- Raw cashews: Soaked and blended to create a creamy, smooth cheesecake filling with a rich, nutty undertone.
- Fresh strawberries: The star ingredient, providing vibrant color and bright, natural sweetness.
- Full-fat coconut milk: Adds luscious creaminess for a velvety texture in every bite.
- Lemon juice: Adds a fresh, zesty kick that balances sweetness and enhances flavor complexity.
- Vanilla extract: Elevates the profile with warm, comforting notes.
How to Make Vegan Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by lining your 7- or 8-inch springform pan with parchment paper to prevent sticking. Combine the graham cracker crumbs, melted coconut oil, and maple syrup in a bowl, stirring until everything is evenly moistened. Then, press this mixture firmly into the bottom of the pan to form a solid crust foundation. Pop it into the freezer while you move on to the filling—it needs to chill to hold together once the creamy layer goes on top.
Step 2: Blend the Filling
In a high-speed blender, add your soaked and drained cashews, fresh strawberries, full-fat coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend everything on high until silky smooth and creamy, scraping down the sides as needed to make sure every bit is perfectly combined. This step is where the cheesecake magic happens—transforming simple ingredients into a luscious, dreamy filling.
Step 3: Assemble and Freeze
Pour the glossy filling over your chilled crust, smoothing the top with a spatula for an even finish. Place the entire springform pan in the freezer and let it set for at least 4 hours, or until firm. This step requires a bit of patience, but the result is a rich, sliceable cheesecake ready to wow.
How to Serve Vegan Strawberry Cheesecake Recipe
Garnishes
Fresh garnishes really bring this cake to life. Top with sliced strawberries that have been lightly mashed and mixed with maple syrup and lemon juice for a bright, glossy strawberry topping. It adds extra freshness and enhances both the look and taste of your cheesecake.
Side Dishes
This cheesecake pairs beautifully with simple, fresh accompaniments. Try serving with a side of mixed berries or a chilled fruity herbal tea to complement the dessert’s sweet and tangy notes without overwhelming the palate.
Creative Ways to Present
For an impressive presentation, serve slices on pretty dessert plates and add a sprig of mint or edible flowers on top. You could also layer the filling and topping in clear glass cups to create charming individual parfaits—a perfect option if you’re hosting a gathering! These ideas elevate the Vegan Strawberry Cheesecake Recipe from delightful to downright show-stopping.
Make Ahead and Storage
Storing Leftovers
Any extras can be stored in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, allowing you to enjoy this treat anytime without compromising freshness or flavor.
Freezing
This cheesecake freezes exceptionally well! Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It can stay frozen for up to 2 months. When ready to indulge again, thaw it overnight in the refrigerator for the best texture.
Reheating
No reheating needed here—just let your slice sit at room temperature for about 15 to 20 minutes before serving. This short thawing time softens the cheesecake perfectly, releasing its full flavor and creamy texture.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for the best texture and brightness, but you can use frozen strawberries if needed. Just thaw and drain them well before blending to avoid excess liquid in your filling.
What can I use if I have a nut allergy?
For a nut-free version of this Vegan Strawberry Cheesecake Recipe, silken tofu can be a good substitute for cashews. Keep in mind the texture might be slightly different, but it will still be delicious and creamy.
Is it possible to make this cheesecake soy-free?
Absolutely! This recipe is naturally soy-free, as it relies on cashews and coconut milk for creaminess instead of soy products, making it great for those avoiding soy.
How do I make sure the crust doesn’t get soggy?
Press the crust mixture firmly into the pan and chill it well before adding the filling. Freezing before adding the filling helps keep it firm and prevents sogginess once assembled.
Can I substitute other berries for the strawberries?
Definitely! Raspberries or blueberries work wonderfully in this recipe. They each bring their own unique flavor and color, so feel free to experiment with what you love or have on hand.
Final Thoughts
This Vegan Strawberry Cheesecake Recipe is a beautiful celebration of fresh flavors and creamy textures, all without a single ounce of dairy or oven heat. It’s simple enough for everyday enjoyment, yet special and stunning enough for any celebration. I can’t wait for you to try it, share it, and make it your go-to plant-based dessert whenever the craving for something sweet strikes. Happy baking—well, no-baking—and indulging!
Print
Vegan Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This Vegan Strawberry Cheesecake is a luscious, no-bake dessert made with a creamy cashew and fresh strawberry filling atop a crunchy vegan graham cracker crust. Naturally sweetened with maple syrup and rich with coconut milk and coconut oil, it offers a delightful, plant-based alternative to traditional cheesecake that’s perfect for any occasion.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (use vegan-friendly)
- ¼ cup coconut oil (melted)
- 2 tablespoons maple syrup
For the filling:
- 1½ cups raw cashews (soaked in hot water for 1 hour and drained)
- 1 cup fresh strawberries (hulled)
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the topping (optional):
- ½ cup fresh strawberries (sliced)
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Line the bottom of a 7- or 8-inch springform pan with parchment paper. In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until the mixture is evenly combined. Press this mixture firmly into the bottom of the pan to form a solid crust. Place the crust in the freezer while you prepare the filling.
- Make the filling: In a high-speed blender, combine the soaked and drained cashews, hulled fresh strawberries, full-fat coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as needed to ensure even blending.
- Assemble the cheesecake: Pour the creamy filling over the chilled crust in the springform pan, smoothing the top with a spatula. Place the assembled cheesecake in the freezer and freeze for at least 4 hours or until it is firm enough to slice.
- Prepare the topping (optional): In a small bowl, mash the sliced fresh strawberries with maple syrup and lemon juice until combined into a slightly chunky sauce. Spoon this topping over the cheesecake just before serving.
- Serve: Remove the cheesecake from the freezer and let it thaw at room temperature for 15 to 20 minutes before slicing into 10 portions. Enjoy your creamy, refreshing vegan strawberry cheesecake!
Notes
- You can substitute raspberries or blueberries for the strawberries in both the filling and topping for a different berry flavor.
- For a nut-free version, use silken tofu instead of cashews; note this will change the texture slightly, making it less creamy but still delicious.
