If you’ve been searching for a luscious dessert that is both kind to your diet and wildly delicious, this Gluten-Free Vegan Strawberry Cheesecake Recipe is an absolute game changer. It captures the creamy richness of traditional cheesecake without any dairy or gluten, using wholesome ingredients like soaked cashews, almond flour, and fresh strawberries. Each bite offers a perfect harmony of nutty crust, velvety filling, and tangy-sweet strawberry topping that will delight your taste buds and impress guests. Trust me, this cheesecake is one you’ll want to make again and again!
Ingredients You’ll Need
These ingredients might sound simple, but they’re the magic behind the rich texture, natural sweetness, and vibrant color of this cheesecake. Each item is thoughtfully chosen to create a dessert that’s as nourishing as it is indulgent.
- Almond flour: Creates a nutty, gluten-free base that’s perfect for the crust’s crunch and flavor.
- Shredded coconut: Adds texture and a subtle tropical note to the crust.
- Maple syrup: Provides natural sweetness that complements all the flavors beautifully.
- Coconut oil (melted): Binds the crust ingredients and keeps everything moist and rich.
- Vanilla extract: Enhances the overall aroma and depth of both crust and filling.
- Raw cashews (soaked and drained): The star ingredient for that creamy, silky cheesecake filling.
- Coconut cream: Adds lusciousness and smooth texture to the filling.
- Lemon juice: Brightens the filling with a slight tang that balances the sweetness.
- Salt: Just a pinch to elevate all the other flavors.
- Fresh strawberries: For a naturally sweet, colorful topping that’s vibrant and fresh.
How to Make Gluten-Free Vegan Strawberry Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Begin by heating your oven to 350°F (175°C). To make sure your cheesecake comes out perfectly, line the bottom of a 9-inch springform pan with parchment paper. This simple step will save you from any sticking mishaps and make serving easier.
Step 2: Mix and Bake the Crust
In a bowl, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract. Stir everything thoroughly until the mixture feels like damp sand. Press this mixture evenly into the bottom of your prepared pan. Bake it for about 10 to 12 minutes, just until it turns a lovely golden brown. Let it cool completely so it firms up nicely before the next layer.
Step 3: Blend the Creamy Cheesecake Filling
This part is pure magic. Take your soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil and blend them in a high-speed blender. Aim for an ultra-smooth, creamy texture—scrape the sides as you go so no cashew bits sneak through. This filling is what gives this Gluten-Free Vegan Strawberry Cheesecake Recipe its signature lusciousness without a hint of dairy.
Step 4: Assemble and Freeze
Pour your silky filling over the cooled crust and smooth out the top with a spatula. Pop the entire pan into the freezer and let it set for at least 4 hours. This step is crucial because it allows the flavors to meld and the cheesecake to achieve its signature firm, sliceable texture.
Step 5: Cook the Strawberry Topping
While the cheesecake sets, whip up the irresistible strawberry topping. Combine the chopped fresh strawberries, maple syrup, and lemon juice in a small saucepan over medium heat. Let it gently simmer for 5 to 7 minutes, until the strawberries break down and the sauce thickens slightly. Once cooled, this vibrant topping offers a fresh burst that perfectly complements the creamy base.
Step 6: Top and Serve
When your cheesecake is fully set, spread the cooled strawberry topping evenly over the top. This final flourish not only makes it look irresistible but also adds that fresh fruity layer that turns this into a truly memorable dessert experience. Serve chilled and prepare for the compliments to roll in!
How to Serve Gluten-Free Vegan Strawberry Cheesecake Recipe
Garnishes
A sprinkle of toasted almond slices or a few fresh mint leaves makes a beautiful garnish. Lightly dusting with powdered coconut sugar also adds a delicate sweetness and a snowy touch, elevating the presentation to something truly special.
Side Dishes
This cheesecake pairs wonderfully with a cup of hot herbal tea or a fresh berry salad. The balance of warm and fresh sides enhances the dessert’s refreshing strawberry flavors without overpowering it.
Creative Ways to Present
For a stunning look, serve individual slices on pretty plates with an extra drizzle of strawberry sauce alongside a dollop of coconut whipped cream. Alternatively, try layering mini versions in small serving glasses for a charming parfait-style treat that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator for up to 4 days. Because it’s vegan and gluten-free, it stays fresh longer than dairy-based versions but still tastes best enjoyed sooner rather than later!
Freezing
This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil, or transfer to an airtight container. Freeze for up to 2 months. When ready to eat, thaw it overnight in the refrigerator for the best texture.
Reheating
No reheating required here! This dessert is designed to be served chilled or at room temperature. Simply let the cheesecake sit on the counter for 10 to 15 minutes if it’s straight from the fridge or freezer to soften slightly before slicing.
FAQs
Can I use other nuts besides cashews for the filling?
Cashews are preferred for their creamy texture, but soaked macadamia nuts or blanched almonds can be used if you have nut allergies. Just note that the flavor and texture might vary slightly.
Is this recipe suitable for people with nut allergies?
This recipe is nut-based, so it’s not safe for those with nut allergies. However, experimenting with sunflower seeds or silken tofu as a substitute might work, but the cheesecake texture could be different.
How long should I soak the cashews?
Soaking the cashews overnight (at least 8 hours) is best for achieving a completely smooth and creamy filling. If you’re short on time, soaking in hot water for a couple of hours can work but won’t be quite as smooth.
Can I make this cheesecake without an oven?
Yes, you can skip baking the crust and simply press it firmly into the pan and freeze. Baking adds extra flavor and helps the crust hold together better, but no oven is required for a delicious no-bake version.
What if I don’t have fresh strawberries? Can I use frozen?
Frozen strawberries can be used for the topping, but thaw and drain them first to avoid excess water making the topping too runny. Cook them gently to help thicken the sauce as well.
Final Thoughts
This Gluten-Free Vegan Strawberry Cheesecake Recipe has truly stolen my heart with its creamy texture, natural sweetness, and fresh strawberry brightness. It’s a perfect dessert that welcomes everyone to the table—whether you’re vegan, gluten-free, or just a fan of delicious treats. Give it a try, and I promise you’ll soon be sharing this favorite recipe with all your friends too!
Print
Gluten-Free Vegan Strawberry Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten-Free & Vegan Strawberry Cheesecake is a delightful and healthy dessert that combines a nutty almond flour crust with a creamy cashew-based filling and a fresh strawberry topping. Perfectly sweetened with maple syrup and free from dairy and gluten, this cheesecake is a guilt-free treat that caters to vegan and gluten-sensitive diets.
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 2 cups raw cashews, soaked overnight and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
For the Strawberry Topping:
- 1 cup fresh strawberries, chopped
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: In a bowl, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract. Stir everything together until the mixture is well combined and holds together.
- Bake the Crust: Press the crust mixture evenly into the bottom of the prepared springform pan. Bake it in the oven for 10-12 minutes or until it turns golden brown. Once baked, remove the crust from the oven and allow it to cool completely.
- Prepare the Cheesecake Filling: In a high-speed blender, add the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
- Assemble and Freeze: Pour the blended cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even layer. Place the entire cheesecake in the freezer for at least 4 hours, or until fully set.
- Make the Strawberry Topping: While the cheesecake is setting, combine the chopped strawberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and let it cool to room temperature.
- Add the Topping: Once the cheesecake is fully set, remove it from the freezer and spread the cooled strawberry topping evenly over the surface.
- Serve: Slice the cheesecake and serve chilled. Enjoy this delicious and healthy gluten-free and vegan strawberry cheesecake!
Notes
- Be sure to soak the cashews overnight or for at least 4 hours for the creamiest cheesecake filling.
- If you don’t have a springform pan, you can use any round pan but line it well with parchment paper for easy removal.
- For a firmer crust, you can chill it in the fridge before baking.
- The strawberry topping can be made ahead and stored in the refrigerator for up to 3 days.
- This cheesecake is best served fresh but can be stored in the freezer for up to a week.
