Gluten-Free Vegan Strawberry Cheesecake Recipe
If you have a soft spot for luscious, creamy desserts but want to keep things clean and wholesome, this Gluten-Free Vegan Strawberry Cheesecake Recipe is about to become your new best friend. It’s a no-bake delight that combines the rich texture of a nut-based crust with a dreamy cashew-coconut cream filling, all topped with a vibrant layer of fresh strawberries. Perfectly dairy-free, egg-free, and gluten-free, it lets you indulge guilt-free while satisfying that sweet tooth in the most refreshing way. Whether you’re entertaining guests or treating yourself on a sunny afternoon, this cheesecake brings together simplicity and a burst of natural flavors you’ll absolutely adore.
Ingredients You’ll Need
Getting started with this recipe means gathering a handful of simple, wholesome ingredients that work together like magic. Each component plays a crucial role in creating the balance between texture, taste, and that irresistible strawberry charm.
- Raw almonds or walnuts (1 cup): Provides a crunchy yet nutty base for the crust with healthy fats and texture.
- Medjool dates, pitted (1 cup): Naturally sweet and sticky, they bind the crust ingredients perfectly without any added sugar.
- Salt (¼ teaspoon): A pinch to enhance the flavors and balance the sweetness of the crust.
- Raw cashews (1 ½ cups, soaked): The creamy heart of the filling, giving the cheesecake that rich, silky mouthfeel.
- Full-fat coconut milk (½ cup): Adds subtle tropical creaminess and heightens the smooth texture of the filling.
- Maple syrup (⅓ cup + 2 tablespoons for topping): A natural sweetener that brings warmth and depth without overpowering.
- Coconut oil, melted (¼ cup): Helps the filling set while contributing a hint of coconut flavor.
- Lemon juice (2 tablespoons for filling + 1 tablespoon for topping): Brightens the taste and adds a refreshing zing to cut through the creaminess.
- Vanilla extract (1 teaspoon): Elevates the overall aroma and rounds out the flavor profile beautifully.
- Fresh strawberries (1 ½ cups, hulled): The star topping that gives this cheesecake its gorgeous color and fresh fruit goodness.
- Chia seeds (1 tablespoon, optional): A natural thickener for the topping that also adds a nice nutritional boost.
How to Make Gluten-Free Vegan Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Begin by lining your 6- or 7-inch springform pan with parchment paper to ensure easy removal later. In your food processor, blend the raw almonds or walnuts together with Medjool dates and a pinch of salt until you get a sticky, crumbly mixture. This mixture is your crust, so press it firmly and evenly into the bottom of the pan—it should hold together nicely without falling apart. Set this aside as you move on to crafting that luscious filling.
Step 2: Blend the Creamy Filling
Next up, the star of the show: the filling. Drain your soaked raw cashews and add them to a high-speed blender along with the full-fat coconut milk, maple syrup, melted coconut oil, fresh lemon juice, and vanilla extract. Blend until the texture is unbelievably smooth and creamy—think of a silky custard with a touch of tangy sweetness. Pour this heavenly filling over your prepared crust, smoothing out the top for an even finish.
Step 3: Freeze Until Firm
Pop the cheesecake base into the freezer for at least four hours. This chilling time is essential—it allows the filling to set up properly, giving you that satisfying sliceable texture without baking a thing. Patience here is key, but the results make the wait totally worthwhile.
Step 4: Create the Strawberry Topping
While your cheesecake chills, blend fresh hulled strawberries with maple syrup, lemon juice, and chia seeds if you’re using them. This topping blends into a smooth, vibrant sauce that adds freshness and a slight tart edge. Pour this luscious strawberry layer over your frozen cheesecake and spread it evenly. Return to the freezer for an additional 30 minutes to help the topping firm up just right.
Step 5: Serve and Enjoy
When you’re ready to enjoy, let your cheesecake thaw at room temperature for about 10 to 15 minutes. This short pause softens the cake just enough to slice through it with ease, revealing a velvety texture and beautiful layers that will impress everyone at the table.
How to Serve Gluten-Free Vegan Strawberry Cheesecake Recipe
Garnishes
To elevate your serving game, scatter a few freshly sliced strawberries on top right before plating. You can also sprinkle a pinch of finely chopped pistachios or some edible flower petals to add color and crunch, making each slice feel like a special treat worth savoring.
Side Dishes
This cheesecake pairs beautifully with light, fresh sides such as a bowl of mixed berries or a minty green salad to balance sweetness with a hint of herbal brightness. For a cozy touch, serve alongside herbal tea or a splash of sparkling rosé to celebrate the moment.
Creative Ways to Present
Try individual mini cheesecakes in small jars or ramekins for personal servings perfect for parties or gifting. Another fun idea is to create a layered parfait by breaking the crust into crumbs, layering with filling and strawberry topping in glasses—visually stunning and just as tasty!
Make Ahead and Storage
Storing Leftovers
Leftover slices can be stored covered in the refrigerator for 2-3 days or wrapped well in the freezer for up to two weeks. Keeping it chilled helps maintain that perfect creamy texture and fresh strawberry flavor without any sogginess.
Freezing
This dessert freezes wonderfully. After assembling and fully freezing, wrap the cheesecake tightly in plastic wrap and foil to avoid freezer burn. When you’re ready to enjoy it again, simply thaw in the fridge overnight or let it sit at room temperature for a bit.
Reheating
Since this is a no-bake, chilled dessert, reheating isn’t necessary—or recommended—as it can compromise the texture. Instead, allow it to soften slightly at room temperature before serving for the best experience.
FAQs
Can I use other nuts for the crust?
Absolutely! Walnuts and almonds both work beautifully, but pecans or cashews can also be great alternatives. Just be sure to choose raw nuts for the best texture and flavor.
Do I really need to soak the cashews?
Yes, soaking softens the cashews, making them blend smoothly into that silky filling. If you’re short on time, soaking in very hot water for 2-4 hours works well and helps achieve that creamy texture.
Can I substitute the coconut oil?
You can try softened vegan butter or another neutral oil, but coconut oil helps the cheesecake firm up nicely in the freezer and adds a subtle tropical note that complements the strawberries perfectly.
Is the chia seed topping essential?
The chia seeds are optional but highly recommended if you want a thicker, pudding-like strawberry topping. Without chia, the topping will be more like a fresh strawberry sauce, which is also delicious.
How do I slice the cheesecake cleanly?
For neat slices, run your knife under hot water and dry it well before cutting. This simple trick prevents sticking and creates smooth, beautiful slices every time.
Final Thoughts
Trying out this Gluten-Free Vegan Strawberry Cheesecake Recipe is like giving yourself permission to indulge without compromise. It’s creamy, fresh, and downright irresistible—all while being kind to your body and the environment. Whether for a special occasion or just because, this dessert promises smiles and happy taste buds. So go ahead, whip it up, share it around, and enjoy every delicious bite!
Print
Gluten-Free Vegan Strawberry Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 slices 1x
- Diet: Vegan, Gluten-Free, Dairy-Free
Description
This Gluten-Free Vegan Strawberry Cheesecake is a creamy, no-bake dessert that is completely dairy-free, egg-free, and gluten-free. Featuring a nut-based crust, a luscious cashew-coconut cream filling, and a fresh strawberry topping, it offers a guilt-free indulgence perfect for special occasions or summer treat days.
Ingredients
For the crust:
- 1 cup raw almonds or walnuts
- 1 cup Medjool dates (pitted)
- ¼ teaspoon salt
For the filling:
- 1 ½ cups raw cashews (soaked in hot water for 2–4 hours, then drained)
- ½ cup full-fat coconut milk
- ⅓ cup maple syrup
- ¼ cup coconut oil (melted)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the strawberry topping:
- 1 ½ cups fresh strawberries (hulled)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds (optional, for thickening)
Instructions
- Prepare the crust: Line a 6- or 7-inch springform pan with parchment paper. In a food processor, blend almonds, dates, and salt until a sticky mixture forms. Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.
- Make the filling: In a high-speed blender, blend the soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract until smooth and creamy. Pour the filling over the prepared crust and smooth the top with a spatula.
- Freeze the cheesecake: Place the cheesecake in the freezer for at least 4 hours or until firm to set properly.
- Prepare the strawberry topping: Blend the hulled strawberries, maple syrup, lemon juice, and chia seeds (if using) in a blender until smooth and slightly thickened.
- Add the topping and set: Pour the strawberry mixture evenly over the frozen cheesecake. Return it to the freezer for an additional 30 minutes to let the topping set firmly.
- Serve: Remove the cheesecake from the freezer and let it thaw at room temperature for 10–15 minutes before slicing. Serve chilled.
Notes
- Store leftovers in the freezer for up to 2 weeks.
- For easier slicing, run your knife under hot water before cutting.
- Add sliced fresh strawberries on top for decoration if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Gluten-Free
