Get ready to wow your friends and satisfy your sweet cravings with this Vegan Strawberry Cheesecake! A perfect combination of creamy, dreamy filling and a buttery graham cracker crust, all topped with juicy fresh strawberries, makes this no-bake dessert a true show-stopper for any gathering. Whether you’re vegan, lactose-intolerant, or just love a lighter twist on classic cheesecake, this recipe brings everything you love about cheesecake—indulgent texture, bright flavor, and beautiful pink swirls—without a hint of dairy. Each bite bursts with fresh strawberry essence, and it couldn’t be easier to make!

Vegan Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The secret behind this lush vegan strawberry cheesecake? Carefully chosen plant-based ingredients! Each one has a special role, from creating a pillowy filling to locking in the perfect crunchy crust. Here’s what you’ll need and why it matters:

Vegan Graham Cracker Crumbs: Deliver that classic toasty, sweet cheesecake base with no dairy whatsoever.
Coconut Oil (melted): Acts as the “butter” and binds the crust, while lending subtle tropical notes.
Maple Syrup: Naturally sweetens both the crust and the filling, giving a warm richness that sugar can’t touch.
Raw Cashews (soaked): The star of the filling, soaked cashews blend down silky smooth and replace traditional cream cheese with plant-based richness.
Full-Fat Coconut Milk: Adds body and creaminess—don’t skimp on full-fat, it’s key for that luscious, dense texture!
Lemon Juice: A splash of tartness that mimics cheesecake’s tang and brightens up the strawberries.
Vanilla Extract: Layers in cozy, aromatic sweetness that rounds out every bite.
Fresh Strawberries (for filling and topping): Provide the natural color and fruity burst—absolutely essential for this showpiece!

How to Make Vegan Strawberry Cheesecake

Step 1: Prepare the Springform Pan

First things first—lightly grease a 9-inch springform pan to guarantee your vegan strawberry cheesecake comes out smoothly and looking pristine. A bit of coconut oil rubbed along the bottom and sides does the trick, and makes slicing (and serving) so much easier when you’re ready to share.

Step 2: Make the Crust

In a medium bowl, mix together your vegan graham cracker crumbs, melted coconut oil, and a couple of tablespoons of maple syrup. Stir until the crumbs are evenly moistened and press the mixture firmly into the bottom of the prepared pan. Use the bottom of a flat glass or your fingers to get an even, compact layer—you want every bite to have a perfect crunch. Pop the pan in the freezer while you make the filling so your crust sets up nicely.

Step 3: Blend the Filling

Add your soaked and drained cashews, full-fat coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla extract, and the chopped strawberries to a high-speed blender. Blend everything on high until you can’t spot any cashew bits and the mixture is ultra creamy. If you’d like, pause and scrape down the sides a couple of times to ensure everything gets evenly incorporated and blitzed—smooth texture is absolutely key to a dreamy vegan strawberry cheesecake!

Step 4: Pour and Freeze

Pour your luscious strawberry-cashew filling over the chilled crust, using a spatula to smooth the top. Give the pan a gentle tap on the counter to release any air bubbles that might be lurking. Transfer the cheesecake to the freezer and let it set for at least 4 to 6 hours, or until it’s nice and firm to the touch. This is when the magic happens: all the flavors meld and the texture transforms into pure creamy bliss.

Step 5: Add the Toppings and Serve

Right before you’re ready to indulge, layer on fresh sliced strawberries for that irresistible, juicy topping. If you want to amp up the wow-factor, drizzle with a little extra maple syrup for shine and extra sweetness. Let your cheesecake rest on the counter for about 10–15 minutes before slicing, so it softens enough for the perfect forkful.

How to Serve Vegan Strawberry Cheesecake

Garnishes

A simple crown of freshly sliced strawberries is always a classic, but you can also get playful—try a sprinkle of lemon zest, a handful of toasted coconut flakes, or even a few shards of vegan white chocolate for extra elegance.

Side Dishes

Pair your vegan strawberry cheesecake with a light fruit salad, a cup of berry-infused tea, or some tangy lemon sorbet to keep things refreshing. If you’re feeling fancy, serve with a tart raspberry coulis or a bubbly rosé for a sophisticated touch.

Creative Ways to Present

For parties, slice the cheesecake into dainty bars or squares for easy serving. Individual mini cheesecakes made in muffin tins are always adorable for gatherings! Don’t hesitate to add edible flowers or mint leaves to make your vegan strawberry cheesecake the showpiece on any dessert table.

Make Ahead and Storage

Storing Leftovers

Once everyone has had their fill, simply pop any leftover cheesecake slices into an airtight container and store them in the freezer. This vegan strawberry cheesecake keeps beautifully for up to two weeks, maintaining its fresh, creamy flavor with zero fuss.

Freezing

For the best texture, freeze your cheesecake whole or sliced. When you’re ready to enjoy, just transfer the portion you want to the fridge or let it rest at room temperature for about 10–15 minutes to soften ever so slightly—it’s just as delicious and creamy as the day you made it.

Reheating

This vegan strawberry cheesecake is meant to be served cold, so no reheating needed! Instead, simply let slices thaw gently in the fridge or on the counter. The filling will return to a perfectly creamy consistency—no oven required.

FAQs

Can I use frozen strawberries in the vegan strawberry cheesecake filling?

Absolutely! If you don’t have fresh strawberries on hand, thawed frozen strawberries work beautifully. Just be sure to drain any excess liquid so your filling doesn’t turn out watery or icy.

What if I forgot to soak my cashews overnight?

No worries! For a quick fix, simply boil your cashews for about 10 minutes, then let them cool before blending. They’ll soften up nicely and blend to a smooth, creamy filling.

Is there a substitute for coconut oil in this recipe?

You can swap the coconut oil with another neutral oil like refined avocado oil for a slightly different flavor, though coconut oil provides the creamiest set and the best structure for this vegan strawberry cheesecake.

How long does vegan strawberry cheesecake need to freeze before serving?

Plan for at least 4 to 6 hours in the freezer for the cheesecake to firm up properly. If you’ve got more time, even better—overnight freezing is ideal for easy slicing and best texture.

Can I make a nut-free version of this cheesecake?

While cashews are the magic behind the creamy base, you can experiment with sunflower seeds or silken tofu as a substitute. Just know the flavor and consistency may differ, but you can still create a tasty, nut-free vegan strawberry cheesecake!

Final Thoughts

If you’re craving something sweet, fresh, and impossibly creamy, you simply have to try this vegan strawberry cheesecake. It’s the kind of dessert that will wow vegans and non-vegans alike. Be prepared for every slice to disappear quickly—enjoy every bite, and don’t forget to treat yourself to an extra piece!

Vegan Strawberry Cheesecake Recipe

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4.8 from 29 reviews

Author: Emma
Total Time: 6 hours 25 minutes (includes freezing time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a creamy and luscious Vegan Strawberry Cheesecake that’s dairy-free and bursting with fruity flavors. This no-bake dessert is the perfect sweet treat for any occasion.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs (use vegan-friendly)
1/4 cup coconut oil, melted
2 tablespoons maple syrup

For the filling:

1 1/2 cups raw cashews, soaked overnight and drained
1/2 cup full-fat coconut milk
1/3 cup coconut oil, melted
1/2 cup maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and chopped

For the topping:

1/2 cup fresh strawberries, sliced
Optional drizzle of maple syrup

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Instructions

Prepare the Crust: Lightly grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until combined. Press the mixture into the pan to form a crust. Chill in the freezer.
Make the Filling: Blend soaked cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla extract, and strawberries until smooth. Pour over the crust.
Freeze: Freeze the cheesecake for 4-6 hours until firm.
Add Toppings: Before serving, top with sliced strawberries and a drizzle of maple syrup. Let sit before slicing.

Notes

To speed up soaking, boil cashews for 10 minutes and let cool.
Store leftovers in the freezer for up to 2 weeks.
Use fresh or thawed frozen strawberries, draining excess liquid before blending.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American