Introduction

Desserts can be a challenge for those following a vegan lifestyle, but this creamy vegan strawberry cheesecake proves that indulgence is still possible without dairy. Combining the richness of cashews with the natural sweetness of strawberries, this cheesecake is both satisfying and refreshing.

This recipe is perfect for special occasions, family gatherings, or simply when you're craving something sweet but want to keep it plant-based. It’s surprisingly simple to make and requires no baking, making it an ideal choice for home cooks of all skill levels.

The vibrant flavor of fresh strawberries shines through, complemented by the smooth, creamy texture that will have everyone asking for seconds. Let’s dive into the ingredients and preparation so you can create this delightful dessert in your own kitchen.

Ingredients

1 1/2 cups graham cracker crumbs (vegan)
1/4 cup coconut oil, melted
2 cups raw cashews, soaked overnight
1/2 cup coconut cream
1/3 cup maple syrup
1 1/2 cups fresh strawberries, hulled and sliced
1 tablespoon chia seeds (for thickening topping, optional)

Directions & Preparation

Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Mix until the crumbs are evenly coated and hold together when pressed.
Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup or your fingers to firmly pack it down. Place the crust in the refrigerator to set while preparing the filling.
Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, coconut cream, maple syrup, and a pinch of salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Once the filling is smooth, fold in the sliced strawberries, reserving a few for garnish. Pour the filling over the prepared crust, spreading it evenly with a spatula.
For a thicker topping, blend additional strawberries with chia seeds until smooth. Spread this mixture over the cheesecake filling for added flavor and decoration, if desired.
Cover the cheesecake with plastic wrap and place it in the freezer for at least 4 hours, or until it is firm. If you're short on time, a minimum of 2 hours will also work, but the texture will be softer.
Once set, remove the cheesecake from the freezer and let it sit at room temperature for about 10 minutes before serving. Carefully remove the sides of the springform pan.
Garnish with the reserved strawberry slices and serve chilled. Enjoy your creamy vegan strawberry cheesecake!

Creamy Vegan Strawberry Cheesecake Recipe step photo

FAQs

What can I use instead of graham cracker crumbs?

You can use crushed nuts or oats mixed with a bit of coconut oil as a gluten-free alternative.

What if my cheesecake filling is too thick?

You can add a splash of almond milk or coconut milk to the filling while blending to achieve your desired consistency.

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the cheesecake.

How can I make this cheesecake more fruity?

You can blend additional strawberries into the filling or create a fruit topping with a mix of your favorite berries.

What if the cheesecake doesn’t set properly?

Ensure you’ve allowed enough time for it to freeze, as insufficient freezing time can result in a soft texture.

Can I substitute cashews with another nut?

Almonds or macadamia nuts can work, but they may alter the flavor and texture slightly.

Conclusion

This creamy vegan strawberry cheesecake is not only a delightful treat but also a testament to how delicious plant-based desserts can be. With its rich, creamy filling and vibrant strawberry flavor, it caters to both vegans and non-vegans alike.

Whether you're celebrating a special occasion or just treating yourself, this cheesecake is sure to impress. Enjoy the satisfaction of creating a delicious dessert that's both healthy and indulgent!

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