There’s something undeniably magical about strawberry cheesecake. It’s a dessert that feels like a celebration — whether it’s a sunny spring afternoon, a romantic picnic, or just a treat-yourself kind of day. For many of us, strawberry cheesecake brings back memories of summer birthdays, garden parties, or simply standing in the kitchen licking the spoon while it chills in the fridge.
This vegan version of strawberry cheesecake is just as rich, creamy, and indulgent as the classic, but made entirely with plant-based ingredients. No baking required, which means it’s perfect for warm weather or for those moments when you want something special without heating up the whole kitchen.
I’ve made this cheesecake countless times for friends and family, and it’s always met with the same reaction: wide eyes, an immediate “wow,” and usually a second slice. What I love most about it is the way it balances the natural sweetness of strawberries with the richness of the creamy filling and the crunch of the nutty crust. It’s light but luscious, and it never feels heavy.
Whether you’re vegan, dairy-free, or just looking for a stunning dessert to impress, this one checks all the boxes. Let’s dive into this no-fuss, all-flavor recipe that might just become your new favorite.
Why You’ll Love This Recipe:
- No baking required – perfect for summer or lazy weekends
- Vibrant strawberry flavor – thanks to both fresh and freeze-dried strawberries
- Creamy, smooth texture – with no dairy in sight
- A showstopper dessert – perfect for birthdays, holidays, or anytime you want to impress
- Make-ahead friendly – ideal for planning ahead and keeping your oven free
INGREDIENTS YOU’LL NEED:
For the crust:
- 1 ½ cups raw almonds
- 1 cup desiccated coconut
- 1 ½ cups medjool dates, pitted
- Pinch of salt
For the filling:
- 3 cups cashews (soaked)
- ⅔ cup canned coconut cream (thick part only)
- ½ cup maple syrup
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, hulled
- ¼ cup freeze-dried strawberries (optional, for extra flavor and color)
For topping (optional but beautiful):
- Extra fresh strawberries, halved or sliced
- Freeze-dried strawberry powder (optional for dusting)
- Edible flowers or mint leaves for garnish
HOW TO MAKE VEGAN STRAWBERRY CHEESECAKE:
STEP-BY-STEP INSTRUCTIONS:
1. Prepare the crust:
Start by lining the bottom of a springform pan with parchment paper. This makes the cheesecake super easy to remove later. I like to use a 7- or 8-inch pan for a taller cake, but anything similar works!
In a food processor, pulse the almonds and coconut until they form a coarse meal. Then add the medjool dates and a pinch of salt, and process again until the mixture starts to clump together. You want it to be sticky enough to hold its shape when pressed between your fingers.
Press the crust mixture evenly into the base of your pan. Use the bottom of a glass to really pack it down firmly — this helps it hold together when sliced. Pop it into the freezer while you prep the filling.
2. Make the filling:
Drain your soaked cashews and add them to a high-speed blender along with the coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy — this might take a minute or two, depending on your blender.
Now toss in your fresh strawberries and (if using) freeze-dried strawberries. Blend again until fully incorporated and you’re left with a silky, beautifully pink filling that smells like summer.
3. Assemble and chill:
Pour the filling over your prepared crust and smooth out the top with a spatula. Gently tap the pan on the counter a few times to remove any air bubbles.
Place the cheesecake in the freezer to set for at least 4 hours, or until firm. If you’re making it a day ahead, just let it thaw in the fridge for about an hour before serving.
4. Decorate and serve:
This is the fun part! Once the cheesecake is set, release it from the springform pan and decorate to your heart’s content. I love to top mine with fresh sliced strawberries, a dusting of freeze-dried strawberry powder, and a few mint leaves for a pop of green.
Slice with a sharp knife (run it under warm water for extra clean cuts) and serve chilled. It’s pure bliss.
HELPFUL TIPS:
- Soak those cashews: If you’re short on time, soak them in hot water for 1 hour instead of overnight.
- Chill time matters: Let it fully set in the freezer — rushing this step will give you a soft filling that won’t hold its shape.
- Use a high-speed blender: To get that ultra-smooth texture, a good blender is key. If your mixture feels too thick to blend, add a tiny splash of coconut cream.
- Make it ahead: This cheesecake freezes beautifully. You can make it a few days in advance and just thaw in the fridge before serving.
DETAILS:
- Prep Time: 25 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 25 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan, Modern
- Diet: Vegan, Dairy-free, Gluten-free (if using gluten-free oats)
NOTES:
- For a nut-free crust, swap almonds with sunflower seeds or oats.
- Want more strawberry flavor? Add a touch of natural strawberry extract to the filling.
- If your dates are a little dry, soak them in warm water for 10 minutes before blending.
NUTRITIONAL INFORMATION (Approx. per slice):
Calories: 320
Fat: 22g
Carbohydrates: 28g
Protein: 6g
Sugar: 17g
Fiber: 3g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well first to avoid adding too much moisture to the filling.
How long does this cheesecake last?
It’ll keep for up to 5 days in the fridge or 1 month in the freezer (just slice and store in airtight containers).
Can I make this without coconut cream?
Coconut cream adds richness, but you can sub it with a thick non-dairy yogurt or extra cashews — just adjust for sweetness and tang.
Is this gluten-free?
Yes! Just make sure all your ingredients (especially oats if substituting in the crust) are certified gluten-free.
STORAGE INSTRUCTIONS:
Store leftover cheesecake in the fridge for up to 5 days in an airtight container. For longer storage, freeze individual slices and thaw them in the fridge before serving. This makes it a great dessert to prep ahead or keep on hand for surprise guests.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other creamy, dreamy delights:
- There’s Something Magical About These Breakfast Fruit Tarts
- No-Bake Mini Blackberry Cheesecakes
- Classic French Vanilla Mousse
- Heavenly Black Forest Cheesecake Delight
CONCLUSION
This Vegan Strawberry Cheesecake is more than just a dessert — it’s an experience. It’s the kind of treat that feels indulgent, yet nourishing. The kind of thing you’ll want to bring to every gathering or keep in your freezer for that perfect “just because” moment. It’s easy enough for beginners, impressive enough for guests, and delicious enough that no one will believe it’s entirely plant-based.
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Vegan Strawberry Cheesecake
Description
There’s something undeniably magical about strawberry cheesecake. It’s a dessert that feels like a celebration — whether it’s a sunny spring afternoon, a romantic picnic, or just a treat-yourself kind of day. For many of us, strawberry cheesecake brings back memories of summer birthdays, garden parties, or simply standing in the kitchen licking the spoon while it chills in the fridge.
This vegan version of strawberry cheesecake is just as rich, creamy, and indulgent as the classic, but made entirely with plant-based ingredients. No baking required, which means it’s perfect for warm weather or for those moments when you want something special without heating up the whole kitchen.
I’ve made this cheesecake countless times for friends and family, and it’s always met with the same reaction: wide eyes, an immediate “wow,” and usually a second slice. What I love most about it is the way it balances the natural sweetness of strawberries with the richness of the creamy filling and the crunch of the nutty crust. It’s light but luscious, and it never feels heavy.
Whether you’re vegan, dairy-free, or just looking for a stunning dessert to impress, this one checks all the boxes. Let’s dive into this no-fuss, all-flavor recipe that might just become your new favorite.
Ingredients
For the crust:
1 ½ cups raw almonds
1 cup desiccated coconut
1 ½ cups medjool dates, pitted
Pinch of salt
For the filling:
3 cups cashews (soaked)
⅔ cup canned coconut cream (thick part only)
½ cup maple syrup
¼ cup lemon juice
2 teaspoons vanilla extract
1 cup fresh strawberries, hulled
¼ cup freeze-dried strawberries (optional, for extra flavor and color)
For topping (optional but beautiful):
Extra fresh strawberries, halved or sliced
Freeze-dried strawberry powder (optional for dusting)
Edible flowers or mint leaves for garnish
Instructions
1. Prepare the crust:
Start by lining the bottom of a springform pan with parchment paper. This makes the cheesecake super easy to remove later. I like to use a 7- or 8-inch pan for a taller cake, but anything similar works!
In a food processor, pulse the almonds and coconut until they form a coarse meal. Then add the medjool dates and a pinch of salt, and process again until the mixture starts to clump together. You want it to be sticky enough to hold its shape when pressed between your fingers.
Press the crust mixture evenly into the base of your pan. Use the bottom of a glass to really pack it down firmly — this helps it hold together when sliced. Pop it into the freezer while you prep the filling.
2. Make the filling:
Drain your soaked cashews and add them to a high-speed blender along with the coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy — this might take a minute or two, depending on your blender.
Now toss in your fresh strawberries and (if using) freeze-dried strawberries. Blend again until fully incorporated and you’re left with a silky, beautifully pink filling that smells like summer.
3. Assemble and chill:
Pour the filling over your prepared crust and smooth out the top with a spatula. Gently tap the pan on the counter a few times to remove any air bubbles.
Place the cheesecake in the freezer to set for at least 4 hours, or until firm. If you’re making it a day ahead, just let it thaw in the fridge for about an hour before serving.
4. Decorate and serve:
This is the fun part! Once the cheesecake is set, release it from the springform pan and decorate to your heart’s content. I love to top mine with fresh sliced strawberries, a dusting of freeze-dried strawberry powder, and a few mint leaves for a pop of green.
Slice with a sharp knife (run it under warm water for extra clean cuts) and serve chilled. It’s pure bliss.
Notes
-
For a nut-free crust, swap almonds with sunflower seeds or oats.
-
Want more strawberry flavor? Add a touch of natural strawberry extract to the filling.
-
If your dates are a little dry, soak them in warm water for 10 minutes before blending.