Vegan Classic Strawberry Cheesecake

Indulge in the creamy and dreamy goodness of this Vegan Classic Strawberry Cheesecake, a plant-based spin on a beloved dessert that’s both decadent and dairy-free. Featuring a buttery graham cracker crust made with vegan-friendly ingredients, this no-bake cheesecake boasts a luscious filling crafted from soaked cashews, velvety coconut cream, and a hint of zesty lemon juice for a perfect balance of flavors. Topped with fresh, sweetened strawberries glazed in agave syrup, this dessert is as stunning as it is delicious. With no cooking required beyond a quick bake for the crust and minimal prep time, this vegan cheesecake is perfect for any occasion, whether you're hosting a crowd or simply treating yourself. It's a guilt-free indulgence that's rich in flavor but free of dairy, eggs, and refined sugars—a true masterpiece for any plant-based dessert lover!

Nutriscore Rating: 46/100

Prep Time:45 mins

Cook Time:0 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Start by soaking the cashews in boiling water for at least 1 hour to soften them.

Step 2

Preheat the oven to 180°C (350°F).

Step 3

Prepare the crust by placing the vegan graham crackers in a food processor and blending them into fine crumbs.

Step 4

Melt the coconut oil in a microwave or a small pot.

Step 5

Combine the graham cracker crumbs and melted coconut oil in a bowl, mixing until the crumbs are evenly coated.

Step 6

Press the crumb mixture firmly into the bottom of an 8-inch (20 cm) springform pan to form the crust.

Step 7

Bake the crust in the preheated oven for 8-10 minutes until lightly golden, then remove and let it cool completely.

Step 8

Drain the soaked cashews and add them to a high-speed blender along with almond milk, maple syrup, lemon juice, and vanilla extract.

Step 9

Blend until completely smooth and creamy, stopping to scrape the sides as necessary.

Step 10

Add coconut cream to the blended cashew mixture and blend again until fully combined and creamy.

Step 11

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 12

Refrigerate the cheesecake for at least 4 hours, or until set.

Step 13

Just before serving, prepare the strawberry topping by slicing the strawberries and mixing them in a bowl with agave syrup.

Step 14

Arrange the strawberries on top of the set cheesecake.

Step 15

Remove the cheesecake from the pan, slice, and serve.

Nutrition Facts

Serving size	(1604.2g)

Amount per serving	% Daily Value*
Calories	5289.1

Total Fat 296.0g	0%
Saturated Fat 167.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1315.0mg	0%
Total Carbohydrate 626.0g	0%
Dietary Fiber 21.1g	0%
Total Sugars 434.6g
Protein 66.9g	0%

Vitamin D 39.6IU	0%
Calcium 411.3mg	0%
Iron 23.4mg	0%
Potassium 2721.0mg	0%

*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.

Source of Calories

Fat: 49.0%

Protein: 4.9%

Carbs: 46.1%