Name: Strawberry Vegan Cheesecake
Prep time: 45 min
Total time: 6 h 45 min
Yield: 10
Cuisine: Vegan
Ingredients: ½ cup pecans; ½ cup walnuts; 1 cup almond flour; 4 tablespoons coconut oil; 8 ounces pitted dates; ¼ teaspoon cinnamon; 1 pinch salt; 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; 2 cups strawberries; 1 tablespoon lemon juice; ½ cup water; 3 tablespoons maple syrup; 1 tablespoon tapioca starch

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This no bake layered strawberry vegan cheesecake is beautiful and easy to make! It’s 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 they love creamy, fruit desserts like this cheesecake.

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 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. Have it for spring, summer . . . even holidays like Easter. It’s a great brunch dessert!

Learn how to make this amazing cheesecake recipe below!

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

Since there are no eggs in this cheesecake (no bake), you can’t really overbeat the batter – so no need to worry about that!
I found the cheesecake ingredients easiest to blend in a blender (I have a Blendtec!). You can also use a hand mixer or stand mixer.
Depending on how you feel about lemon, you can add more or less. I recommend just a hint at least because it brings out the taste of the strawberries. If you’re not the biggest fan of lemon, then use 1/2 or 1/3 in the recipe.

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!

Get the printable recipe card below.

Yield: 10 pieces

Strawberry Vegan Cheesecake

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

Prep Time 45 minutes

Freeze Time 6 hours

Total Time 6 hours 45 minutes

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

Start by making the crust. Combine all the ingredients into a food processor and pulse until well combined and everything starts to mix and come together.
Line a round 8-inch springform pan with parchment paper.
Press the crust down into the bottom and slightly up the sides.
To make the cheesecake, place all the ingredients (except the strawberries) into a blender. Blend until the mixture is completely smooth.
Pour two cups of the cheesecake mixture onto the crust. Place in the freezer.
Add two cups of strawberries to the remaining batter. Blend until smooth in a mixer.
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.
Remove from the freezer and remove from the springform pan.
For the glaze, add all the ingredients to a small saucepan and stir until the mixture thickens. Pour into a blender and blend until smooth. Allow to cool completely.
Drizzle the glaze onto the top of the cheesecake. You can freeze for a third layer if you like.
Cut into ten pieces to serve.

Nutrition Information:

Yield:

Serving Size:

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

If you love this cheesecake, I’d love for you to check out these other recipes: