Some recipes just make you feel like you’re sitting in the warmth of a golden afternoon, and this vegan strawberry cheesecake is absolutely one of them. Whether it’s the silky-smooth filling, the fresh berry topping, or that perfect crumbly base, this dessert brings all the nostalgic charm of summer picnics and family gatherings into one beautiful, no-bake slice.

I remember the first time I made a strawberry cheesecake from scratch—it was a warm spring day, and the scent of strawberries had just started to fill the farmer’s market. I wanted something refreshing but indulgent, a dessert that looked impressive but didn’t keep me in the kitchen all day. That’s where this cheesecake came in. It’s got that “wow” factor when you slice into it, but it’s surprisingly simple to make.

And the best part? It’s completely dairy-free and egg-free, but you’d never guess by the taste. The creamy filling is made from wholesome plant-based ingredients, and the sweet strawberry topping tastes like a jar of sunshine. Whether you’re vegan or just looking for a lighter dessert option, this is one recipe you’ll come back to again and again.

Why You’ll Love This Recipe:

• No-bake and fuss-free – No oven needed, which makes it perfect for warm weather days.
• Naturally vegan and dairy-free – All the creamy texture, none of the animal products.
• Seasonally versatile – Use fresh strawberries in summer or frozen ones year-round.
• Perfect for celebrations – From birthdays to brunches, it’s always a hit.
• Make-ahead friendly – It actually tastes better the next day!

INGREDIENTS YOU’LL NEED:

For the Base:

• 1 ½ cups rolled oats
• ½ cup desiccated coconut
• ½ cup almond meal
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• Pinch of salt

For the Filling:

• 2 ½ cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup canned coconut cream (thick part only)
• ¾ cup maple syrup
• ½ cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup coconut oil, melted

For the Strawberry Topping:

• 1 ½ cups fresh or frozen strawberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch or arrowroot powder

HOW TO MAKE VEGAN STRAWBERRY CHEESECAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the base

Start by lining a springform pan (8-inch works great) with parchment paper. In a food processor, combine the oats, coconut, almond meal, and a pinch of salt. Pulse until it’s a fine, crumbly texture. Then drizzle in the maple syrup and melted coconut oil. Blend until everything sticks together when pressed between your fingers.

Tip: If the mixture feels too dry, add a teaspoon of water at a time until it binds.

Press the mixture evenly into the bottom of your prepared pan. Use the back of a spoon or a flat-bottomed glass to make it nice and compact. Pop it in the freezer while you work on the filling.

Step 2: Blend the creamy filling

Drain your soaked cashews and toss them into a high-speed blender or food processor along with the coconut cream, maple syrup, lemon juice and zest, vanilla extract, and melted coconut oil. Blend on high until silky smooth—this may take a couple of minutes, depending on your blender.

Personal tip: Taste the filling and adjust as needed. A bit more lemon juice if you want it tangier, or an extra spoon of maple syrup for more sweetness.

Once it’s creamy and dreamy, pour the filling over your chilled base. Tap the pan gently on the counter to remove air bubbles. Then, slide it back into the freezer for at least 4–6 hours, or until it’s firm to the touch.

Step 3: Make the strawberry topping

In a small saucepan, combine the strawberries, maple syrup, and lemon juice. Heat over medium, stirring occasionally until the strawberries start to break down. Mash them gently with a fork for a rustic texture.

In a tiny bowl, mix the cornstarch with a splash of water to create a slurry. Stir this into your bubbling strawberry mixture and cook for another minute or two until it thickens slightly.

Let it cool completely before spreading over your cheesecake.

Step 4: Assemble and serve

Once the cheesecake is fully set, remove it from the freezer and let it sit at room temperature for about 10–15 minutes. Then, gently release it from the springform pan.

Spoon the cooled strawberry topping over the top, letting some of it drip down the sides if you’re feeling a bit dramatic (in the best way).

Slice and serve chilled!

HELPFUL TIPS:

• Soaking cashews: If you forgot to soak your cashews overnight, a quick method is to soak them in hot water for 1 hour.
• Make it ahead: This cheesecake can be made 1–2 days in advance and stored in the fridge. It actually tastes better the next day!
• Strawberries not in season? Frozen strawberries work beautifully here—just simmer them a little longer to remove excess moisture.

DETAILS:

• Prep Time: 25 minutes (plus chilling)
• Cook Time: 10 minutes
• Total Time: 6 hours 35 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: No-bake
• Cuisine: Vegan, Dairy-Free
• Diet: Vegan, Gluten-Free (if using certified GF oats)

NOTES:

• Feel free to swap strawberries for raspberries or blueberries if that’s what you have on hand.
• For a nut-free version, try sunflower seed butter or silken tofu in place of the cashews, though it will alter the flavor slightly.
• Store leftovers in the fridge for up to 5 days, or freeze slices individually for a ready-to-go treat.

NUTRITIONAL INFORMATION: (per slice, based on 12 slices)

Estimated values only

• Calories: 390
• Protein: 6g
• Fat: 26g
• Saturated Fat: 12g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 18g

FREQUENTLY ASKED QUESTIONS:

Can I freeze the whole cheesecake?
Yes! Just wrap it well and store in an airtight container. Thaw in the fridge overnight before serving.

Can I use a different nut instead of cashews?
Cashews are best for that creamy texture, but macadamia nuts or blanched almonds can work in a pinch—though the taste may vary.

How long does it take to thaw from frozen?
Leave it in the fridge for about 4–6 hours or let it sit at room temperature for 30–60 minutes before serving.

STORAGE INSTRUCTIONS:

Keep the cheesecake stored in the fridge for up to 5 days in an airtight container. If freezing, slice it first and place parchment paper between slices to avoid sticking. It’ll keep well for up to a month in the freezer.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Healthy Mini Turtle Cheesecakes
• Peanut Butter Cup Dump Cake
• Vegan Strawberry Cheesecake
• There’s Something Magical About These Breakfast Fruit Tarts

CONCLUSION

This vegan strawberry cheesecake is the kind of dessert that makes any moment feel like a celebration. It’s luscious, simple, and totally plant-based, proving that you don’t need dairy or an oven to enjoy something truly special. Whether you’re making it for a party, a date night, or just because you have strawberries begging to be used, this cheesecake is a guaranteed crowd-pleaser.

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