Vegan Classic Strawberry Cheesecake
Indulge in the luscious, dairy-free decadence of this Vegan Classic Strawberry Cheesecake, a delightful twist on the timeless dessert favorite. Featuring a perfectly baked vegan graham cracker crust infused with coconut oil and a silky, no-bake filling made from soaked cashews, creamy coconut cream, and a hint of zesty lemon juice, this cheesecake is guaranteed to impress both vegans and non-vegans alike. To elevate its flavor profile, juicy, agave-sweetened strawberries are layered on top, adding a fresh and vibrant finishing touch. Ready in just 45 minutes of prep time and requiring no baking for the filling, this plant-based cheesecake is as easy as it is stunning to serve. Perfect for birthdays, dinner parties, or any special occasion, this vegan strawberry cheesecake is the ultimate guilt-free dessert option!
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Recipe Information
Ingredients
- 200 grams Vegan graham crackers
- 100 grams Coconut oil
- 250 grams Raw cashews
- 120 ml Almond milk
- 120 ml Maple syrup
- 60 ml Lemon juice
- 2 teaspoons Vanilla extract
- 400 ml Coconut cream
- 300 grams Strawberries
- 2 tablespoons Agave syrup
Instructions
Start by soaking the cashews in boiling water for at least 1 hour to soften them.
Preheat the oven to 180°C (350°F).
Prepare the crust by placing the vegan graham crackers in a food processor and blending them into fine crumbs.
Melt the coconut oil in a microwave or a small pot.
Combine the graham cracker crumbs and melted coconut oil in a bowl, mixing until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of an 8-inch (20 cm) springform pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden, then remove and let it cool completely.
Drain the soaked cashews and add them to a high-speed blender along with almond milk, maple syrup, lemon juice, and vanilla extract.
Blend until completely smooth and creamy, stopping to scrape the sides as necessary.
Add coconut cream to the blended cashew mixture and blend again until fully combined and creamy.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set.
Just before serving, prepare the strawberry topping by slicing the strawberries and mixing them in a bowl with agave syrup.
Arrange the strawberries on top of the set cheesecake.
Remove the cheesecake from the pan, slice, and serve.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 53.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 356 mg | 8% | |
*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.
