If you have a sweet tooth and love fresh, fruity desserts, you simply must try this Gluten-Free Vegan Strawberry Cheesecake Recipe. It’s a delightful no-bake treat that perfectly balances creamy, tangy, and naturally sweet flavors, all while being kind to your dietary needs. Whether you’re gluten-sensitive, vegan, or just craving something irresistibly velvety and refreshing, this cheesecake combines the richness of cashews, the freshness of strawberries, and the wholesome goodness of a coconut-almond crust into one slice of heaven. It’s easy to make, beautifully vibrant, and a crowd-pleaser that everyone will rave about!
Ingredients You’ll Need
The magic of this Gluten-Free Vegan Strawberry Cheesecake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays an essential role in the texture, flavor, and overall experience—making this dessert as nourishing as it is delicious.
- Almond flour: Provides a nutty, crunchy base that holds the crust together beautifully.
- Shredded unsweetened coconut: Adds texture and a subtle tropical aroma.
- Coconut oil (melted): Acts as the perfect binding agent while contributing a wonderful creamy richness.
- Maple syrup: Offers natural sweetness with a depth of flavor that complements the strawberries.
- Pinch of salt: Enhances all the sweet and nutty flavors in the crust.
- Raw cashews (soaked 4–6 hours and drained): The star of the filling, delivering that signature cheesecake creaminess.
- Full-fat coconut milk: Brings luscious moisture and adds to the velvety texture.
- Lemon juice: Provides a bright, tangy kick that balances sweetness perfectly.
- Vanilla extract: Infuses warmth and rounds out the flavor profile.
- Fresh strawberries (hulled and chopped): Blended into the filling for natural sweetness and pretty pink color.
- Sliced strawberries (for topping): Gives a fresh, juicy contrast and makes the presentation pop.
How to Make Gluten-Free Vegan Strawberry Cheesecake Recipe
Step 1: Prepare the crust
Start by lining a 6-inch springform pan with parchment paper to ensure your cheesecake releases easily. Mix the almond flour, shredded coconut, melted coconut oil, maple syrup, and a pinch of salt in a bowl until the mixture sticks together when pressed. This crust is not only naturally gluten-free but also adds a satisfyingly nutty crunch that perfectly complements the creamy filling. Press this crust evenly into the bottom of your pan and place it in the freezer to chill and firm up while you work on the filling.
Step 2: Make the cheesecake filling
In a high-powered blender, combine the soaked and drained cashews, full-fat coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend these ingredients until the mixture is incredibly smooth and creamy, which is key to achieving that luscious cheesecake texture. Then, add the chopped fresh strawberries and blend again until everything is fully incorporated and you have a gorgeous pink-hued filling packed with berry goodness.
Step 3: Assemble and chill
Pour your silky filling over the chilled crust, spreading it evenly with a spatula for a smooth finish. Pop the entire pan back in the freezer for 4 to 6 hours or until the cheesecake is set and firm. This no-bake method takes patience, but trust me, the result is a beautifully firm yet creamy cake that’s worth every minute of the wait. When ready to serve, let the cheesecake sit at room temperature for about 10 to 15 minutes to soften just slightly—this will make every bite delightfully melt-in-your-mouth.
How to Serve Gluten-Free Vegan Strawberry Cheesecake Recipe
Garnishes
Freshness is everything when it comes to garnishing this cheesecake, so top with a generous handful of sliced strawberries for that extra burst of juicy sweetness and a vibrant, inviting look. A light drizzle of maple syrup on top adds a glistening finish and a subtle layer of richness that truly elevates this dessert.
Side Dishes
This strawberry cheesecake pairs wonderfully with a light green salad or a refreshing berry compote for extra berry flavor. If you’re in the mood for drinks, a glass of sparkling water with lemon or an herbal tea brings a perfect balance, cleansing the palate between bites.
Creative Ways to Present
For a stunning presentation, serve your cheesecake slices on pretty dessert plates with edible flowers around the edge for a delicate touch. Or try layering thin slices of strawberry between the cake and an edible glitter dusted glaze for a bit of sparkle at your next special occasion. Mini versions served in individual jars with layered crust and filling are also adorable and practical for gatherings.
Make Ahead and Storage
Storing Leftovers
Once your Gluten-Free Vegan Strawberry Cheesecake Recipe is made, leftovers should be stored in an airtight container in the freezer to maintain its freshness and texture. Properly stored, it’ll keep beautifully for up to two weeks—perfect for prepping in advance or enjoying day after day.
Freezing
Freezing is the best way to keep this cheesecake fresh and delicious. To freeze, cover the cheesecake with plastic wrap or foil and place it in a freezer-safe container. When you’re ready to eat, thaw it in the refrigerator overnight, then let it come to room temperature slightly before serving for the best texture.
Reheating
This cheesecake is best enjoyed chilled or slightly softened at room temperature, so reheating in the traditional sense isn’t necessary. Simply remove it from the freezer and allow it to sit at room temperature for about 10 to 15 minutes before slicing and serving. This step ensures that luscious creamy texture shines through.
FAQs
Can I use a different nut instead of cashews?
Cashews are ideal for creating that rich, creamy texture since they blend so smoothly, but you could try soaked macadamia nuts or blanched almonds in a pinch. Keep in mind, the flavor and texture might differ slightly.
Is it necessary to soak the cashews for so long?
Soaking cashews softens them, which is critical for that ultra-smooth filling. If you’re short on time, you can soak them in boiling water for about an hour, but do not skip soaking completely.
Can I make this cheesecake nut-free?
Unfortunately, nuts, especially cashews, are a key ingredient for the creamy base in this recipe. Replacing them is tricky, but some try silken tofu or coconut cream alternatives—though results may vary.
How do I make sure the cheesecake doesn’t get too hard in the freezer?
Letting it sit at room temperature for 10 to 15 minutes before serving is essential to soften the texture just enough, so it’s creamy rather than frozen solid. Also, chilling rather than freezing overnight will provide a softer consistency.
Can I substitute fresh strawberries with frozen ones?
Fresh strawberries give the best flavor and texture for this recipe, but if using frozen, make sure to thaw and drain them well to avoid excess moisture that could affect the cheesecake’s texture.
Final Thoughts
There’s nothing quite like slicing into a creamy, dreamy Gluten-Free Vegan Strawberry Cheesecake Recipe that not only satisfies your sweet cravings but also fits perfectly with your lifestyle choices. It’s fresh, flavorful, and fuss-free enough to whip up on a whim for any occasion. Trust me, once you try it, this recipe will become your go-to dessert for impressing friends, family, or simply treating yourself. Grab those strawberries and let’s get blending!
Print
Gluten-Free Vegan Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegan, Dairy-Free
Description
This Gluten-Free Vegan Strawberry Cheesecake is a delicious, no-bake dessert featuring a crunchy almond and coconut crust with a creamy cashew and coconut filling blended with fresh strawberries. It’s perfect for those seeking a dairy-free, gluten-free, and vegan treat that is both refreshing and satisfying.
Ingredients
For the crust:
- 1 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons coconut oil (melted)
- 2 tablespoons maple syrup
- Pinch of salt
For the filling:
- 1 1/2 cups raw cashews (soaked 4–6 hours and drained)
- 1/2 cup full-fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil (melted)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (hulled and chopped)
For the topping:
- 1/2 cup sliced strawberries
- Optional extra drizzle of maple syrup
Instructions
- Prepare the crust: Line a 6-inch springform pan with parchment paper. In a bowl, mix almond flour, shredded coconut, melted coconut oil, maple syrup, and a pinch of salt until the mixture holds together. Press the crust mixture evenly into the bottom of the prepared pan and place in the freezer to set.
- Make the filling: In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until very smooth.
- Add strawberries to filling: Add the chopped strawberries to the blender and blend again until fully incorporated and creamy.
- Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula.
- Freeze the cheesecake: Freeze for 4–6 hours or until firm.
- Prepare to serve: Before serving, let the cheesecake sit at room temperature for 10–15 minutes to soften slightly.
- Add topping: Top with fresh sliced strawberries and a drizzle of maple syrup if desired.
Notes
- For best texture, use a high-powered blender to ensure a smooth and creamy filling.
- To speed up soaking, pour boiling water over cashews and soak for 1 hour instead of several hours.
- Store leftovers in the freezer for up to 2 weeks to maintain freshness.
