Description
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.
Ingredients
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 Straberry Topping:
1 ½ cups fresh or frozen strawberries
2 tablespoons maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch or arrowroot powder
Instructions
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.
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.
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.
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!
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.