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Creamy Vegan Strawberry Cheesecake

A rich, dairy-free strawberry cheesecake with a silky cashew-based filling and crumbly crust.
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 5 hours
Total Time 5 hours 40 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups vegan graham cracker crumbs
  • 6 tbsp vegan butter melted
  • 2 tbsp maple syrup
  • 1 pinch salt
Filling
  • 2 cups raw cashews soaked
  • 1 cup coconut cream
  • 1 cup fresh strawberries
  • 0.5 cup maple syrup
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil melted
Topping
  • 1 cup strawberries chopped
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Springform pan
  • Blender
  • Spatula

Method
 

  1. Mix crust ingredients and press into lined springform pan. Chill to set.
  2. Blend filling ingredients until smooth and creamy.
  3. Pour filling over crust and freeze until firm.
  4. Cook topping ingredients until thickened and cool.
  5. Top cheesecake, slice, and serve.

Notes

For best texture, allow cheesecake to sit at room temperature 20 minutes before serving.