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

Scale

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

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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.