Dairy-Free Classic Strawberry Cheesecake
Indulge in the creamy decadence of a Dairy-Free Classic Strawberry Cheesecake—a delightful, plant-based twist on the timeless dessert! This no-bake recipe features a luscious filling made from blended raw cashews, rich coconut milk, and a splash of zesty lemon juice, delivering a smooth texture and tangy flavor without a hint of dairy. A naturally sweetened crust crafted from crunchy graham crackers and pitted dates ensures every bite is perfectly balanced. Topped with a vibrant strawberry puree and fresh berry slices, this vegan cheesecake is as visually stunning as it is delicious. Prep is quick, taking just 30 minutes, and the freezer handles the rest, making it an effortless yet elegant dessert for any occasion. Perfect for gluten-sensitive guests when using gluten-free graham crackers, this dairy-free masterpiece is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 200 grams Raw cashews
- 400 ml Coconut milk
- 150 ml Maple syrup
- 100 grams Coconut oil
- 1 tablespoon Vanilla extract
- 60 ml Lemon juice
- 300 grams Strawberries, fresh and hulled
- 200 grams Graham crackers (gluten-free if needed)
- 100 grams Pitted dates
- 0.5 teaspoon Salt
Instructions
Begin by soaking the raw cashews in hot water for at least 1 hour. This will soften them for blending.
To make the crust, in a food processor, combine the graham crackers and pitted dates. Blend until the mixture resembles a coarse sand texture.
Add 50 grams of melted coconut oil to the crust mixture and blend again until fully combined and sticky.
Press the crust mixture into the bottom of a 9-inch springform pan evenly, using your fingers or a flat-bottomed cup to pack it down firmly. Set aside.
In a high-speed blender, combine soaked and drained cashews, coconut milk, 100 ml of maple syrup, remaining coconut oil, vanilla extract, lemon juice, and salt.
Blend the filling ingredients on high until they become a smooth and creamy mixture.
Pour the creamy cashew mixture over the prepared crust in the springform pan and spread evenly with a spatula.
Place the cheesecake in the freezer to set for at least 4 hours, or until firm.
Meanwhile, prepare the strawberry topping by blending half of the strawberries with 50 ml of maple syrup until smooth. Slice the remaining strawberries to garnish the top.
Once the cheesecake is set, remove it from the freezer and let it thaw slightly at room temperature for about 10 minutes before removing the springform pan.
Spread the strawberry puree over the top of the cheesecake and arrange sliced strawberries on top as desired.
Slice the cheesecake into servings and enjoy! Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 492.9 g | 179% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 308.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3133 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
