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
Scale
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.
