Description
This Vegan Strawberry Cheesecake features a crisp, golden graham cracker crust topped with a creamy, smooth cashew-based filling and fresh strawberry topping. Naturally sweetened with maple syrup and infused with coconut cream and lemon juice, this plant-based dessert is perfect for a refreshing, dairy-free treat that serves 8 to 10 people.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (use vegan-friendly graham crackers)
- 1/4 cup melted coconut oil (or vegan butter)
- 2 tbsp maple syrup or agave nectar
Cheesecake Filling
- 2 cups soaked cashews (soaked for at least 4 hours or overnight)
- 1/4 cup coconut cream (or full-fat coconut milk)
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1-2 tbsp maple syrup (or sweetener of your choice)
- 1 tbsp lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until well combined and crumbs are moistened. Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish.
- Bake the Crust: Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let it cool completely while preparing the filling.
- Prepare the Cheesecake Filling: Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor along with coconut cream, maple syrup, lemon juice, vanilla extract, and salt.
- Blend Filling: Blend the mixture until completely smooth and creamy, scraping down the sides as needed. If too thick, add a tablespoon of water at a time to ease blending.
- Assemble the Cheesecake: Pour the creamy filling over the cooled crust and smooth out evenly with a spatula.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to let it set firmly.
- Prepare Strawberry Topping: In a small bowl, toss the fresh strawberries with maple syrup and lemon juice. Let them sit for 10-15 minutes to macerate and release their juices.
- Serve: Once the cheesecake has set, top it with the strawberry mixture and their juices. Slice and serve chilled for a refreshing vegan dessert.
Notes
- Soaking cashews overnight ensures a smooth and creamy filling texture.
- If you want a firmer cheesecake, allow it to chill overnight.
- Use vegan-friendly graham crackers to keep the recipe completely plant-based.
- Feel free to substitute maple syrup with agave nectar or other liquid sweeteners.
- For a different flavor, try adding a pinch of cinnamon or nutmeg to the crust mixture.
