Gluten-Free & Vegan Strawberry Cheesecake Recipe
When you’re craving a creamy, dreamy dessert but need to keep things plant-based and gluten-free, nothing hits the spot quite like this Gluten-Free & Vegan Strawberry Cheesecake. Imagine a luscious, berry-kissed filling nestled on a nutty, golden crust—all without turning on the oven! This cheesecake is a showstopper with its naturally vibrant color, silky-smooth texture, and bright strawberry flavor. Plus, it’s a true crowd-pleaser: Even friends who aren’t vegan or gluten-free will be begging for seconds. Whether it’s for birthdays, brunches, or just because, this is one recipe you’ll want to keep in your back pocket.
Ingredients You’ll Need
Let’s talk about the cast of characters behind this irresistible treat! Each ingredient has a starring role, from lending richness and creaminess to bringing that bold berry flavor and perfect bite. The magic really happens when these simple, wholesome ingredients come together—trust me, you’ll taste the difference in every forkful.
- Almond flour: This forms the base of the crust, adding a subtle nuttiness and gluten-free crunch.
- Coconut oil (melted): Acts as the binder for both the crust and filling, giving structure and a hint of tropical flavor.
- Maple syrup: Natural sweetness that keeps things refined sugar-free and adds a touch of caramel undertone.
- Raw cashews (soaked): The secret to that rich, creamy, cheesecake-like filling—don’t skip the soak for ultimate smoothness!
- Full-fat coconut milk: Adds luscious creaminess and helps the filling set beautifully.
- Lemon juice: A splash of brightness that balances the richness and enhances the strawberry flavor.
- Vanilla extract: For a warm, aromatic depth that rounds out the sweetness.
- Fresh strawberries: The star of the show, bringing vibrant color, juicy flavor, and natural sweetness.
- Pinch of salt: Just a bit sharpens every flavor and keeps things from tasting flat.
- Parchment paper: Not edible, but essential for easy removal of your cheesecake from the pan!
How to Make Gluten-Free & Vegan Strawberry Cheesecake
Step 1: Prepare the Pan
Start by lining the bottom of a 7-inch springform pan with parchment paper. This simple step makes it a breeze to lift out your Gluten-Free & Vegan Strawberry Cheesecake later—no sticking, no crumbling, just perfect slices!
Step 2: Make the Crust
In a mixing bowl, combine the almond flour, 2 tablespoons of melted coconut oil, and 2 tablespoons of maple syrup. Stir until the mixture is crumbly but sticks together when pressed. Press this mixture firmly and evenly into the bottom of your prepared pan to form a gorgeous, nutty crust. Pop the pan into the freezer while you whip up the filling.
Step 3: Make the Filling
Drain your soaked cashews and add them to a high-speed blender along with the coconut milk, ¼ cup melted coconut oil, ⅓ cup maple syrup, lemon juice, vanilla extract, 1 cup fresh strawberries, and a pinch of salt. Blend on high until the mixture is completely smooth and creamy—no lumps allowed! Scrape down the sides as needed to ensure everything is silky and well-combined.
Step 4: Pour and Freeze
Pour the creamy strawberry filling over your chilled crust, smoothing the top with a spatula. Place the pan in the freezer and let your Gluten-Free & Vegan Strawberry Cheesecake set for at least 4 to 6 hours, or until it’s firm to the touch. This is the hardest part—waiting!
Step 5: Thaw and Top
Before serving, let the cheesecake sit at room temperature for 15 to 20 minutes so it softens just enough for easy slicing. Top with extra fresh strawberries for an irresistible finishing touch.
How to Serve Gluten-Free & Vegan Strawberry Cheesecake
Garnishes
A crown of fresh strawberry slices always steals the show, but you can get creative! Try a sprinkle of chopped pistachios for crunch, a few mint leaves for color, or even a light dusting of powdered freeze-dried strawberries for extra wow factor. The beauty of Gluten-Free & Vegan Strawberry Cheesecake is how effortlessly it pairs with almost any garnish you love.
Side Dishes
Serve this cheesecake alongside a platter of mixed berries or a tangy raspberry coulis to complement the sweetness. For a more decadent spread, add a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream—your guests will be swooning!
Creative Ways to Present
If you want to impress, try making mini cheesecakes in muffin tins for single-serve treats, or layer bite-sized bars for a fun dessert board. For parties, cut your Gluten-Free & Vegan Strawberry Cheesecake into squares and serve on skewers with fresh fruit for a playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake? Lucky you! Store any extra slices in an airtight container in the freezer. This keeps the texture just right and the flavors fresh. Whenever you need a quick dessert fix, just let a slice thaw for 15 minutes and dig in.
Freezing
This recipe is tailor-made for freezing. Simply wrap the cheesecake (whole or sliced) tightly in plastic wrap or use a freezer-safe container. It’ll keep beautifully for up to one month. For best texture, thaw in the fridge overnight or at room temperature for about 20 minutes before enjoying.
Reheating
No reheating needed! In fact, Gluten-Free & Vegan Strawberry Cheesecake is at its best when slightly chilled but not rock-hard. If frozen solid, let it thaw gently on the counter until it’s soft enough to slice and enjoy.
FAQs
Can I use other berries instead of strawberries?
Absolutely! Raspberries, blueberries, or even blackberries work beautifully in this recipe. Just keep in mind that the color and flavor will change, but the result will still be deliciously creamy and satisfying.
Do I have to soak the cashews?
Soaking the cashews is key to achieving that ultra-smooth, creamy texture. If you’re short on time, boiling them for 10 minutes is a great shortcut that works just as well!
Can I make this cheesecake without coconut oil?
Coconut oil is important for helping the crust and filling set, but if you need to avoid it, you can try substituting with refined cocoa butter. Just note that the flavor and texture may be slightly different.
What if I don’t have a springform pan?
No worries! You can use a regular cake pan lined with plenty of parchment paper on the bottom and sides. This will help you lift out the cheesecake once it’s set—just go slow and steady.
How long does Gluten-Free & Vegan Strawberry Cheesecake last in the freezer?
Stored properly in an airtight container, this cheesecake will keep for up to one month in the freezer. It’s perfect for making ahead and enjoying whenever a craving hits!
Final Thoughts
If you’re searching for a dessert that’s every bit as luscious as it is wholesome, this Gluten-Free & Vegan Strawberry Cheesecake is about to become your new favorite. Give it a try—you’ll be amazed at how simple, beautiful, and utterly delicious plant-based baking can be!
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Gluten-Free & Vegan Strawberry Cheesecake Recipe
- Total Time: 6 hours 20 minutes (including chill time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Gluten-Free & Vegan Strawberry Cheesecake offers a creamy, dairy-free, and no-bake dessert option that is both wholesome and delicious. Featuring a crunchy almond flour crust and a luscious cashew and coconut milk-based filling blended with fresh strawberries, this cheesecake combines fruity sweetness with rich textures perfect for any occasion.
Ingredients
Crust
- 1 ½ cups almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
Filling
- 1 ½ cups raw cashews (soaked for 4–6 hours or boiled for 10 minutes)
- ½ cup full-fat coconut milk
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries
- Pinch of salt
- Extra fresh strawberries for topping (optional)
Instructions
- Prepare the crust: Line the bottom of a 7-inch springform pan with parchment paper. In a medium bowl, combine almond flour, 2 tablespoons melted coconut oil, and 2 tablespoons maple syrup. Mix until crumbly and press firmly into the base of the pan to form an even crust. Place the pan in the freezer to chill while you prepare the filling.
- Make the filling: Drain the soaked cashews and add them to a high-speed blender along with coconut milk, ¼ cup melted coconut oil, ⅓ cup maple syrup, lemon juice, vanilla extract, 1 cup fresh strawberries, and a pinch of salt. Blend until completely smooth, creamy, and free of any grittiness, scraping down the sides as needed.
- Assemble the cheesecake: Pour the blended filling over the chilled almond crust in the springform pan. Use a spatula to smooth out the top evenly.
- Freeze the cheesecake: Place the assembled cheesecake in the freezer and allow it to set for at least 4 to 6 hours or until firm to the touch.
- Serve: Remove the cheesecake from the freezer and let it thaw at room temperature for 15 to 20 minutes before slicing. Top with additional fresh sliced strawberries if desired, then serve and enjoy.
Notes
- For smoother blending and creamier texture, ensure cashews are fully soaked or properly boiled.
- You can substitute strawberries in the filling with raspberries or blueberries for a different but equally delicious flavor.
- Store leftover cheesecake in the freezer, well covered, for up to one month to maintain freshness.
- Letting the cheesecake thaw slightly before serving enhances the creamy texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake, chill time required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 11 g
- Sodium: 35 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
