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
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
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
