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
Scale
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
