Dairy-Free Classic Strawberry Cheesecake
Indulge in the creamy decadence of this Dairy-Free Classic Strawberry Cheesecake—an irresistible plant-based twist on a dessert favorite. Made with a luscious cashew and coconut milk filling, sweetened naturally with maple syrup and brightened by a hint of lemon juice, this cheesecake delivers all the creamy, tangy flavors you love without the dairy. The no-bake graham cracker and date crust is easy to prepare and gluten-free-friendly, while the vibrant strawberry topping, featuring fresh, juicy strawberries, adds a beautiful and flavorful finishing touch. Perfect for vegans or anyone seeking a crowd-pleasing dessert, this cheesecake requires no baking, making it as simple as it is stunning. Whether it’s for a special occasion or a weekend treat, this dairy-free dessert will leave everyone asking for seconds!
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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
Directions
Step 1
Begin by soaking the raw cashews in hot water for at least 1 hour. This will soften them for blending.
Step 2
To make the crust, in a food processor, combine the graham crackers and pitted dates. Blend until the mixture resembles a coarse sand texture.
Step 3
Add 50 grams of melted coconut oil to the crust mixture and blend again until fully combined and sticky.
Step 4
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.
Step 5
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.
Step 6
Blend the filling ingredients on high until they become a smooth and creamy mixture.
Step 7
Pour the creamy cashew mixture over the prepared crust in the springform pan and spread evenly with a spatula.
Step 8
Place the cheesecake in the freezer to set for at least 4 hours, or until firm.
Step 9
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.
Step 10
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.
Step 11
Spread the strawberry puree over the top of the cheesecake and arrange sliced strawberries on top as desired.
Step 12
Slice the cheesecake into servings and enjoy! Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1525.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3921.3 |
| Total Fat 208.4g | 0% |
| Saturated Fat 101.9g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2315.5mg | 0% |
| Total Carbohydrate 492.9g | 0% |
| Dietary Fiber 25.8g | 0% |
| Total Sugars 308.6g | |
| Protein 54.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 278.3mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 3133.1mg | 0% |
Source of Calories