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Vegan Strawberry Cheesecake

Irresistible Vegan Strawberry Cheesecake That Everyone Will Love

A delightful Vegan Strawberry Cheesecake that's creamy, guilt-free, and sure to please everyone at your gathering.
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Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Pecans Consider using almonds or walnuts as a substitute.
  • 1 cup Walnuts Almonds can be used as an alternative.
  • 10 pieces Medjool Dates Adjust quantity based on size to achieve a sticky texture.
  • 1/2 cup Unsweetened Coconut Flakes Can be omitted or substituted with more nuts.
  • 1/4 teaspoon Kosher Salt Regular salt works as a substitute.
For the Cheesecake Filling
  • 1 cup Raw Cashews Soak in boiling water for smoother consistency.
  • 1/2 cup Pure Maple Syrup Agave syrup can be a good alternative.
  • 1/2 cup Oat Milk Can switch to almond or soy milk if necessary.
  • 1/4 cup Coconut Oil Substitute with vegan butter if needed.
  • 1 tablespoon Lemon Juice Lime juice can be an alternative.
For the Strawberry Sauce
  • 2 cups Fresh Strawberries Can swap for blueberries or raspberries.
  • 1/2 cup Filtered Water No need to substitute.
  • 1/4 cup Coconut Sugar Brown sugar can work well in its stead.
  • 1 teaspoon Vanilla Extract Can be omitted if unavailable.
For the Oat Crumble Topping
  • 1 cup Rolled Oats Can replace with almond flour for a gluten-free option.
  • 1/2 teaspoon Ground Cardamom Can be skipped if not available.

Equipment

  • Food processor
  • High-Speed Blender
  • Springform pan
  • Saucepan
  • baking sheet

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Soak the raw cashews in boiling water for about 1 ½ hours to soften them.
  3. In a mixing bowl, combine rolled oats, ground cardamom, and a sprinkle of salt for the oat crumble topping. Spread the mixture on the prepared baking sheet and bake for 15-20 minutes.
  4. Blend the pecans, walnuts, Medjool dates, coconut flakes, and salt in a food processor until it clumps together. Press the mixture into a springform pan.
  5. Transfer the soaked cashews, maple syrup, oat milk, coconut oil, lemon juice, and salt into a blender. Blend until smooth and creamy.
  6. Pour the creamy mixture over the crust and spread it evenly. Cover and freeze for 4-6 hours.
  7. In a saucepan, combine strawberries, water, coconut sugar, and vanilla. Cook over medium heat for 15-20 minutes until softened. Allow to cool.
  8. When ready to serve, remove the cheesecake from the freezer and let sit for 10-15 minutes before slicing. Top each slice with the strawberry sauce and oat crumble.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 5gSugar: 12gVitamin A: 5IUVitamin C: 15mgCalcium: 5mgIron: 6mg

Notes

Soak the cashews well and keep an eye on the crumble while baking. Allow the cheesecake to chill adequately for the best texture.

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