If you think cheesecake requires cream cheese and heavy dairy ingredients to achieve that rich, velvety texture, think again. This Creamy Vegan Strawberry Cheesecake proves that plant-based desserts can be just as indulgent, satisfying, and elegant as traditional versions — sometimes even more so. With a smooth, silky filling bursting with fresh strawberry flavor and a perfectly crumbly crust, this dessert is guaranteed to impress vegans and non-vegans alike.

Whether you’re preparing a show-stopping centerpiece for a celebration, a refreshing summer treat, or simply craving something sweet yet wholesome, this recipe delivers on flavor, texture, and visual appeal. Best of all, it’s made with nourishing ingredients like cashews and natural sweeteners, making it a dessert you can feel good about enjoying.

In this guide, you’ll learn how to create the ultimate vegan strawberry cheesecake from scratch, along with expert tips, variations, and serving ideas to customize it to your taste.

Why You’ll Love This Vegan Strawberry Cheesecake

There are countless reasons to fall in love with this recipe:

Completely dairy-free and egg-free
Ultra creamy texture without cream cheese
Naturally sweetened with wholesome ingredients
Perfect balance of tangy and sweet flavors
No baking required for the filling
Stunning presentation for special occasions

The secret to achieving the creamy consistency lies in soaked cashews blended with coconut cream and strawberries. This combination creates a luxurious texture that rivals classic cheesecake while keeping the recipe entirely plant-based.

Ingredients

Crust

2 cups vegan graham cracker crumbs
6 tablespoons melted vegan butter or coconut oil
2 tablespoons maple syrup
Pinch of salt

Strawberry Cheesecake Filling

2 cups raw cashews (soaked 4–6 hours or overnight)
1 cup coconut cream (thick portion from chilled can)
1 cup fresh strawberries (hulled)
½ cup maple syrup or agave syrup
3 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons melted coconut oil

Strawberry Topping (Optional but Recommended)

1 cup chopped strawberries
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Step 1: Prepare the Crust

In a bowl, combine graham cracker crumbs, melted vegan butter, maple syrup, and salt.
Mix until the texture resembles damp sand.
Press the mixture firmly into the bottom of a springform pan lined with parchment paper.
Place in the freezer for 20–30 minutes to set while preparing the filling.

Step 2: Make the Cheesecake Filling

Drain and rinse the soaked cashews thoroughly.
Add cashews, coconut cream, strawberries, maple syrup, lemon juice, lemon zest, vanilla, salt, and melted coconut oil to a high-speed blender.
Blend until completely smooth and creamy, scraping down sides as needed. This may take 2–4 minutes depending on your blender.

Step 3: Assemble the Cheesecake

Pour the filling over the chilled crust and smooth the top with a spatula.
Tap the pan gently on the counter to remove air bubbles.
Freeze for at least 4–6 hours, or until firm.

Step 4: Prepare Strawberry Topping

In a small saucepan over medium heat, combine strawberries, maple syrup, and lemon juice.
Cook until strawberries soften and release juices.
Stir in cornstarch slurry and cook until thickened.
Cool completely before adding to cheesecake.

Step 5: Serve

Remove cheesecake from freezer about 20–30 minutes before serving for best texture.
Top with strawberry sauce and fresh berries.
Slice with a warm knife for clean edges.

Tips for the Creamiest Texture

Soak Cashews Properly
This step is crucial. Softened cashews blend more easily and create a silky consistency. If you’re short on time, soak them in hot water for 1 hour instead.

Use Full-Fat Coconut Cream
Low-fat versions won’t provide the same richness or structure.

Blend Thoroughly
A high-speed blender ensures a smooth filling without graininess.

Freeze, Don’t Refrigerate First
Freezing helps the cheesecake firm up properly before serving.

Flavor Variations

One of the best things about this vegan cheesecake is how adaptable it is. Try these delicious variations:

Chocolate Strawberry Cheesecake
Add ¼ cup melted dark chocolate to the filling.

Mixed Berry Cheesecake
Replace strawberries with raspberries, blueberries, or a combination.

Lemon Strawberry Cheesecake
Increase lemon zest and juice for a bright citrus flavor.

Vanilla Bean Cheesecake
Add seeds from one vanilla bean for gourmet flavor.

Serving Suggestions

This cheesecake is beautiful on its own, but you can elevate it further with:

Fresh strawberry slices
Coconut whipped cream
Crushed freeze-dried strawberries
Mint leaves for garnish
Dark chocolate drizzle

It pairs wonderfully with herbal tea, coffee, or sparkling beverages for a refreshing dessert experience.

Storage Instructions

Refrigerator: Store up to 5 days in an airtight container.
Freezer: Freeze slices individually for up to 2 months.
Serving Tip: Let thaw 20 minutes before eating for ideal texture.

Health Benefits of Vegan Cheesecake

Unlike traditional cheesecake loaded with cream cheese and heavy sugar, this plant-based version offers some nutritional perks:

Cashews provide healthy fats and minerals
Strawberries add antioxidants and vitamin C
Natural sweeteners reduce refined sugar intake
Dairy-free option for lactose intolerance

While still a dessert, it’s a more wholesome indulgence compared to conventional recipes.

Common Mistakes to Avoid

Grainy Texture
Usually caused by insufficient blending or unsoaked cashews.

Too Soft Cheesecake
May result from too much liquid or not enough freezing time.

Crust Falling Apart
Press firmly and chill thoroughly before adding filling.

Perfect Occasions for This Dessert

This Creamy Vegan Strawberry Cheesecake is ideal for:

Birthdays
Summer gatherings
Valentine’s Day
Dinner parties
Holidays
Mother’s Day brunch

Its vibrant color and elegant presentation make it a centerpiece-worthy dessert.

Fun Fact About Cheesecake Origins

Cheesecake dates back thousands of years to ancient Greece, where athletes reportedly ate early versions during the Olympic Games. Today, modern plant-based variations allow people worldwide to enjoy this beloved dessert regardless of dietary preferences.

Final Thoughts

This Creamy Vegan Strawberry Cheesecake is proof that plant-based desserts can be luxurious, satisfying, and absolutely irresistible. With its silky filling, fresh berry flavor, and perfectly balanced sweetness, it’s a recipe you’ll want to make again and again.

Whether you’re vegan, dairy-free, or simply exploring new dessert options, this cheesecake offers everything you love about traditional cheesecake — without the dairy.

Once you try it, you may never go back to the classic version.

Creamy Vegan Strawberry Cheesecake

A rich, dairy-free strawberry cheesecake with a silky cashew-based filling and crumbly crust.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Freezing Time 5

Total Time 5 40

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320

Ingredients Equipment Method Notes