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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.

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!

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

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

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.

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

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.

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

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

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

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.

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

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.

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

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!

This no-bake layered strawberry lemon vegan cheesecake is beautiful and easy to make! Thick, creamy, and sweet with a delicious chewy crust.
Yield: 10 pieces

Vegan Cheesecake with Strawberry Lemon

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

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

Prep Time 1 hour
Total Time 1 hour

Ingredients

For the Crust

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

Instructions

  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 in a mixer. 
  6. Remove the pan from the freezer and gently pour the strawberry mixture on top. Return to freezer for 5-6 hours or until completely frozen.
  7. 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.
  8. 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!

Nutrition Information:

Yield:

10

Serving Size:

1 piece

Amount Per Serving: Calories: 599Total Fat: 41gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 213mgCarbohydrates: 56gFiber: 7gSugar: 37gProtein: 10g

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

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

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

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