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

Scale

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

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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.