Perfect for those warm summer days or whenever you’re craving something sweet without the guilt, this vegan strawberry cheesecake is a no-bake wonder that’ll have everyone asking for seconds. Packed with fresh strawberries and a creamy cashew base, it’s a dessert that’s as kind to your body as it is delicious.
Why This Recipe Works
- Uses cashews for a creamy, dairy-free base that rivals traditional cheesecake in texture and taste.
- Fresh strawberries add a natural sweetness and vibrant color, making it as beautiful as it is tasty.
- No-bake means it’s foolproof and perfect for beginner bakers or those short on time.
- Healthy fats from the cashews and coconut oil make this dessert satisfying and nutritious.
- Completely customizable with your favorite toppings or fruit variations.
Ingredients
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup fresh strawberries, plus more for topping
- 1 1/2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 tsp salt
Equipment Needed
- Food processor
- 9-inch springform pan
- Measuring cups and spoons
- Rubber spatula
Instructions
Prepare the Crust
Start by blending the almond flour, coconut sugar, and salt in your food processor until finely ground. Add 1/4 cup of melted coconut oil and pulse until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan, using the back of a spoon to smooth it out. Chill in the freezer while you prepare the filling.
Make the Filling
Drain your soaked cashews and add them to the food processor along with the remaining coconut oil, maple syrup, and vanilla extract. Blend on high until the mixture is completely smooth, scraping down the sides as needed. This could take up to 5 minutes, so be patient. Add the strawberries and blend again until fully incorporated and the filling is a lovely pink color.
Assemble the Cheesecake
Pour the filling over your prepared crust, smoothing the top with a rubber spatula. Tap the pan gently on the counter to remove any air bubbles. Slice a few strawberries and arrange them on top for decoration.
Chill to Set
Place the cheesecake in the freezer for at least 4 hours, or until completely firm. For best results, let it chill overnight.
Serve and Enjoy
When ready to serve, remove the cheesecake from the freezer and let it sit at room temperature for about 10 minutes before slicing. This makes it easier to cut. Serve with additional fresh strawberries if desired.
Tips and Tricks
For an even smoother filling, soak your cashews in hot water for at least an hour if you’re short on time. This softens them enough to blend smoothly without the overnight soak. If your cheesecake cracks when cutting, dip your knife in hot water and wipe it dry between slices for clean cuts. For a nut-free version, try using sunflower seeds instead of cashews, though the flavor will be slightly different.
Recipe Variations
- Swap strawberries for raspberries or blueberries for a different berry flavor.
- Add a layer of chocolate ganache on top for a decadent twist.
- Mix in some lemon zest to the filling for a citrusy kick.
- Use a graham cracker crust instead of almond flour for a more traditional base.
- Top with coconut whipped cream for extra indulgence.
Frequently Asked Questions
Can I make this recipe without a food processor?
While a food processor is ideal for achieving the smoothest filling, a high-powered blender can work in a pinch. You may need to stop and scrape down the sides more frequently to ensure everything blends evenly.
How long does the cheesecake last in the freezer?
This cheesecake can be stored in the freezer for up to 2 weeks. Just make sure it’s tightly covered to prevent freezer burn. Thaw at room temperature for about 10 minutes before serving.
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used, but thaw and drain them well to avoid adding extra moisture to the filling. This could affect the texture and setting ability of the cheesecake.
Summary
This vegan strawberry cheesecake is a no-bake, dairy-free dessert that’s perfect for any occasion. With a creamy cashew base and fresh strawberry flavor, it’s a healthy yet indulgent treat that’s sure to impress.
