Easy Vegan Strawberry Cheesecake
A delightful no-bake dessert combining creamy, rich flavors with fresh strawberries, perfect for any occasion.
Ingredients
For the crust
- 1 cup almond flour Use gluten-free if needed.
- ¼ cup dates, pitted Use soft, medjool dates for best results.
- a pinch salt
For the cheesecake filling
- 1.5 cups cashews, soaked Soak for at least 4 hours or overnight.
- 1 cup coconut cream
- ½ cup maple syrup Adjust sweetness to taste.
- ¼ cup lemon juice Freshly squeezed is best.
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted Helps with the texture.
- 1 cup fresh strawberries, hulled and sliced Reserve some for garnish.
Instructions
Preparation
- Soak the cashews in water for at least 4 hours or overnight for best results.
- Prepare the crust by combining almond flour, dates, and a pinch of salt in a food processor and pulse until it resembles coarse crumbs.
- Press the mixture into the bottom of a springform pan evenly and compactly, then place it in the freezer.
Cheesecake Filling
- Drain the soaked cashews and place them in a blender with coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil.
- Blend until completely smooth and creamy, scraping down the sides as necessary.
- Add sliced strawberries and pulse a few times to combine, leaving some chunks for texture.
- Pour the cheesecake filling over the crust and smooth the top.
Setting
- Freeze the cheesecake for at least 4 hours or until firm.
- Let it thaw in the refrigerator for about 30 minutes before slicing.
- Run a knife around the edge of the pan before removing the sides of the springform.
- Slice and enjoy with garnishes as desired.
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Notes
For best texture, let the cheesecake rest in the refrigerator after freezing. You can also create variations using different fruits or add cocoa powder for a chocolate version.