If you are craving a dessert that is indulgent yet completely plant-based, this Vegan Strawberry Cheesecake Recipe is an absolute game-changer. Bursting with the fresh sweetness of ripe strawberries and the creamy richness of cashew-based filling, every bite delivers a perfect balance of tang and sweetness without a hint of dairy. Whether you’re a longtime vegan or just experimenting with wholesome alternatives, this cheesecake will become a cherished favorite for its luscious texture and delightful flavor. It’s surprisingly simple to prepare, making it perfect for sharing with friends and family who will never guess it’s entirely vegan!
Ingredients You’ll Need
The beauty of this Vegan Strawberry Cheesecake Recipe lies in its straightforward, wholesome ingredients. Each component plays a crucial role in shaping the flavor, texture, or appearance of the final dessert, giving you a natural sweetness, a creamy consistency, or a perfectly crunchy crust.
- 1 1/2 cups graham cracker crumbs: Use vegan-friendly graham crackers for that traditional base texture and flavor.
- 1/4 cup melted coconut oil: Adds moisture and helps the crust bind together beautifully.
- 2 tbsp maple syrup or agave nectar: Naturally sweetens the crust without overpowering.
- 2 cups soaked cashews: The creamy heart of the cheesecake filling; soak them for a smooth finish.
- 1/4 cup coconut cream: Enhances richness and gives luscious creaminess to the filling.
- 1/2 cup maple syrup: Sweetens the filling gently while keeping it natural.
- 1/4 cup lemon juice: Adds a fresh, tangy lift that brightens the cheesecake.
- 1 tsp vanilla extract: Infuses warmth and subtle complexity into every bite.
- 1/4 tsp salt: Balances flavors and heightens the sweetness of strawberries.
- 2 cups fresh strawberries, hulled and sliced: For a vibrant, juicy topping bursting with flavor.
- 1-2 tbsp maple syrup: Sweetens the strawberry topping while enhancing their natural juiciness.
- 1 tbsp lemon juice: Brightens the strawberries and keeps them fresh-tasting.
How to Make Vegan Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs with melted coconut oil and maple syrup, stirring until every crumb is moistened. Then, firmly press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Bake for about 10 to 12 minutes until the crust turns lightly golden and fragrant. Let it cool completely before moving on to the delicious filling.
Step 2: Make the Cheesecake Filling
Next, drain and rinse your soaked cashews to prepare them for blending. Add them to a high-speed blender or food processor along with the coconut cream, maple syrup, fresh lemon juice, vanilla extract, and a pinch of salt. Blend until the mixture is luscious and completely smooth, scraping down the sides to incorporate every bit. If the texture feels a bit too thick to blend well, add a tablespoon of water at a time just to loosen it slightly without compromising creaminess.
Step 3: Assemble the Cheesecake
Once the crust has cooled, pour the creamy cashew filling over it and spread it out evenly using a spatula. Cover the pan and transfer it to your refrigerator to chill and set. Ideally, let it rest for at least 4 hours, but overnight chilling yields the best, firm yet creamy texture that makes this Vegan Strawberry Cheesecake Recipe truly shine.
Step 4: Prepare the Strawberry Topping
While your cheesecake is chilling, get the topping ready by gently tossing the fresh, hulled, and sliced strawberries with maple syrup and a splash of lemon juice in a bowl. Allow them to sit for 10 to 15 minutes, which helps the strawberries release their natural juices and become wonderfully syrupy. This vibrant topping adds a juicy, refreshing contrast that elevates every slice.
Step 5: Serve and Enjoy
Carefully remove your cheesecake from the fridge once it’s fully set. Pile the luscious strawberries and their juices on top just before slicing. This step not only looks stunning but guarantees a fresh, juicy bite with every forkful. Serve chilled and watch this Vegan Strawberry Cheesecake Recipe become your go-to dessert for any occasion.
How to Serve Vegan Strawberry Cheesecake Recipe
Garnishes
A sprinkle of freshly chopped mint leaves or a few edible flowers can add a lovely pop of color and a hint of herbal freshness that complements the strawberry topping beautifully. Toasted coconut flakes also work wonders, adding a subtle crunch and tropical flair.
Side Dishes
Pair this cheesecake with a bright, fruity salad for contrast or a warm cup of herbal tea to balance the cool creaminess. A small bowl of mixed berries or a dollop of coconut whipped cream also makes elegant accompaniment.
Creative Ways to Present
For a fun twist, serve mini individual cheesecakes in mason jars or small glass cups layered with strawberry compote for stunning visual appeal and easy portion control. Alternatively, drizzle a homemade strawberry sauce or a drizzle of dark chocolate over slices for a tempting flair that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Vegan Strawberry Cheesecake Recipe keep their flavor and texture beautifully in the fridge for up to 3-4 days stored tightly in an airtight container. This makes it perfect for planning ahead or simply enjoying a little slice of joy the next day.
Freezing
You can freeze the whole cheesecake or individual slices by wrapping them well in plastic wrap and then foil to protect against freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight when ready to enjoy, preserving that creamy texture you love.
Reheating
This cheesecake is best enjoyed cold or at room temperature, so reheating is not recommended. However, if you prefer softer slices after freezing, simply let them sit at room temperature for 15-20 minutes before serving.
FAQs
Can I use a different nut instead of cashews for this Vegan Strawberry Cheesecake Recipe?
Cashews are ideal because they blend smoothly into a creamy texture, but you could experiment with soaked macadamia nuts or blanched almonds. Keep in mind, different nuts may slightly change the flavor and consistency.
Do I have to bake the crust?
Baking the crust helps it firm up and brings out a delightful toasted flavor, but if you prefer a no-bake version, simply press the crust mixture tightly into the pan and chill it until firm before adding the filling.
How long do I need to soak the cashews?
Soaking cashews for at least 4 hours or overnight is key to achieving a perfectly smooth, creamy cheesecake filling. The longer they soak, the softer and easier to blend they become.
Can I use frozen strawberries for the topping?
Fresh strawberries are preferred for the topping to maintain a bright color and fresh texture, but if you only have frozen ones, thaw and drain them well, then toss with sweetener and lemon juice before serving.
Is there a way to make this recipe nut-free?
Cashews are the main base for creaminess here, so it’s challenging to make this recipe truly nut-free. However, experimenting with silken tofu or avocado could offer alternative bases, though the flavor and texture will vary.
Final Thoughts
There is nothing quite like the satisfaction of making your own vegan dessert that feels indulgent yet is entirely wholesome and plant-based. This Vegan Strawberry Cheesecake Recipe combines simple, carefully chosen ingredients to create a dessert that’s creamy, refreshing, and bursting with natural sweetness. It’s a recipe worth mastering, so dive in and share this crowd-pleaser with those you love—everyone deserves a slice of joy like this.
Print
Vegan Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Strawberry Cheesecake is a creamy, luscious dessert made entirely from plant-based ingredients. Featuring a crunchy graham cracker crust and a smooth cashew-based filling, it’s naturally sweetened with maple syrup and brightened with fresh lemon juice. Topped with fresh strawberries marinated in a touch of maple syrup and lemon, this cheesecake is perfect for a refreshing, dairy-free treat that appeals to vegans and dessert lovers alike.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (use vegan-friendly graham crackers)
- 1/4 cup melted coconut oil (or vegan butter)
- 2 tbsp maple syrup or agave nectar
Filling
- 2 cups soaked cashews (soak for at least 4 hours or overnight)
- 1/4 cup coconut cream (or full-fat coconut milk)
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1–2 tbsp maple syrup (or sweetener of your choice)
- 1 tbsp lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture is well combined and the crumbs are moistened. Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish. Bake for 10-12 minutes until lightly golden. Let it cool while you prepare the filling.
- Prepare the Cheesecake Filling: Drain and rinse the soaked cashews thoroughly. Place them in a high-speed blender or food processor. Add the coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add water a tablespoon at a time to facilitate blending.
- Assemble the Cheesecake: Once the crust has cooled, pour the blended cheesecake filling over it and smooth the top evenly with a spatula. Place the cheesecake in the refrigerator and let it set for at least 4 hours or preferably overnight to firm up and develop flavor.
- Prepare the Strawberry Topping: In a small bowl, toss the fresh strawberry slices with maple syrup and lemon juice. Let the mixture sit for 10-15 minutes to macerate and release natural juices, intensifying the flavor.
- Serve and Enjoy: After the cheesecake has set fully, spoon the marinated strawberries and their juices over the top. Slice carefully and serve chilled for a refreshing, creamy vegan dessert experience.
Notes
- Make sure to soak the cashews for at least 4 hours or overnight for the creamiest filling.
- You can substitute maple syrup with agave nectar or your preferred liquid sweetener.
- If you don’t have coconut cream, full-fat canned coconut milk can be used as an alternative.
- Use vegan-certified graham crackers to ensure the crust complies with vegan dietary restrictions.
- Letting the cheesecake set overnight will yield the best texture and flavor.
