I baked this vegan strawberry cheesecake for my sister’s summer party last month. The strawberries made the cheesecake fresh, and she said it was the prettiest dessert at the party.
Delicious and Creamy Vegan Strawberry Cheesecake
This vegan strawberry cheesecake features a rich cashew-based filling blended with fresh strawberries, all set on a simple date and nut crust. The bright berry swirl adds a beautiful finish, making it an eye-catching centerpiece for any dessert table. The recipe takes about 30 minutes to prepare, plus chilling time, and serves 8 people.
Ingredients
- 1 ½ cups raw cashews, soaked for 4 hours and drained
- 1 cup fresh strawberries, hulled and sliced
- ½ cup coconut cream (from a can of full-fat coconut milk)
- ⅓ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup medjool dates, pitted
- ½ cup almonds or walnuts
- ¼ cup coconut oil, melted
Instructions
- Prepare the Crust: In a food processor, blend the medjool dates and nuts until crumbly. Press the mixture into the bottom of a springform pan to form the crust. Set aside.
- Make the Filling: In a blender, combine the soaked cashews, strawberries, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Add to Pan: Pour half of the cashew filling over the prepared crust, then add a few spoonfuls of the remaining filling and swirl with a knife to create a marbled effect. Pour the rest of the filling on top and smooth it out.
- Chill: Place the cheesecake in the refrigerator for at least 4 hours or until set. For best results, chill overnight.
- Serve: Once set, carefully remove the sides of the springform pan. Slice the cheesecake, top with additional fresh strawberries if desired, and serve cold.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 280kcal
- Fat: 18g
- Protein: 5g
- Carbohydrates: 28g
I store the cheesecake in the fridge for up to five days. The berries stay bright, and I serve slices chilled.
