Strawberry Lemon Vegan Cheesecake

This no-bake layered strawberry lemon vegan cheesecake is beautiful and easy to make! Thick, creamy, and sweet with a delicious chewy crust.

Before summer is officially over, it’s time to share one last cheesecake recipe! Do you have any family members that are vegan? Because I do.

And it’s hard to find a vegan cheesecake recipe that holds its form AND that the non-vegans love too. But I found it. Because everyone loves this strawberry lemon vegan cheesecake.

It’s creamy and thick (which I need in my cheesecakes) and the crust is chewy (but not too chewy). The drizzle on top makes the whole dessert come together.

Learn how to make this amazing cheesecake recipe below!

Strawberry Lemon Vegan Cheesecake

For the Crust:

• ½ cup pecans
• ½ cup walnuts
• 1 cup almond flour
• 4 tablespoons coconut oil
• 8 ounces pitted dates
• ¼ teaspoon cinnamon
• pinch of salt

For the Cheesecake:

• 2 cups cashews (soaked in a bowl of water overnight)
• 1 cup coconut milk
• ¼ cup coconut oil
• 1 teaspoon vanilla
• ½ cup maple syrup
• zest and juice from 2 lemons
• 2 cups strawberries

For the Glaze:

• 2 cups strawberries
• 1 tablespoon lemon juice
• ½ cup water
• 3 tablespoons maple syrup
• 1 tablespoon tapioca starch

1. To make the crust, combine all the ingredients into a food processor and pulse until well combined and everything starts to mix and come together.

2. Line a round 8-inch springform pan with parchment paper. Press the crust down into the bottom and slightly up the sides.

3. For the cheesecake, place all the ingredients (except the strawberries) into a blender (I use a Blendtec).

Blend until the mixture is completely smooth. NOTE: I found that a blender worked better than my food processor for this part.

4. Pour two cups of the cheesecake mixture onto the crust. Place in the freezer.

5. Add two cups of strawberries to the remaining batter. Blend until smooth. Remove the pan from the freezer and gently pour the strawberry on top. Return to freezer for 5-6 hours or until completely frozen.

6. For the glaze, add all the ingredients to a small sauce pan and stir until the mixture thickens. Pour into a blender and blend until smooth. Allow to cool completely before drizzling on top of cheesecake.

NOTE: You can keep the glaze room temperature and drizzle it over the top at time of serving OR freeze for a third solid layer!

Have you ever seen a vegan cheesecake so beautiful? It’s filled with the flavors of summer but you can have it all year!

For more cheesecake recipes, try these:

Chocolate chip cookie dough cheesecake

Easy and delicious mini cheesecake recipe