“`html
If you’ve been searching for a delightful dessert that’s both kind to your diet and your taste buds, this Gluten-Free Vegan Strawberry Cheesecake Recipe is exactly what you need. Imagine a creamy, luscious cheesecake made without any dairy or gluten, bursting with the fresh, vibrant flavor of strawberries. It’s a treat that’s incredibly satisfying, easy to make, and perfect for sharing with friends or savoring all by yourself. From the nutty, golden crust to the dreamy cashew-based filling, topped with a glossy homemade strawberry sauce, this recipe turns wholesome ingredients into pure magic.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, combining simplicity with pure purpose to create a cheesecake that’s luxurious yet wholesome. Here’s what you’ll need to bring this dessert to life, from the nutty foundation to the fresh berry crowning touch.
- Almond flour: Provides a naturally gluten-free, slightly sweet base with a wonderful texture for the crust.
- Shredded coconut: Adds a subtle tropical flavor and chewy bite to the crust.
- Maple syrup: Sweetens both the crust and filling with a rich, caramel-like complexity.
- Coconut oil: Melts smoothly in the crust and filling, helping bind ingredients and create creaminess.
- Vanilla extract: A little goes a long way in boosting the overall flavor profile with warm, comforting notes.
- Raw cashews: Soaked overnight to become silky smooth, they form the luscious, dairy-free cheesecake filling.
- Coconut cream: Brings extra richness and a velvety texture to the filling.
- Lemon juice: Brightens the filling and strawberry topping with a refreshing tang.
- Salt: Enhances all the natural flavors, balancing sweetness perfectly.
- Fresh strawberries: The star of the topping, bursting with vibrant color and juicy sweetness.
How to Make Gluten-Free Vegan Strawberry Cheesecake Recipe
Step 1: Prepare the crust
Begin by preheating your oven to 350°F (175°C) and lining a 9-inch springform pan with parchment paper to ensure easy removal later. Combine almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract in a bowl. Stir until all ingredients meld into a slightly sticky mixture. Press this evenly into the base of your pan, forming a firm foundation. Bake for 10 to 12 minutes until it’s a beautiful golden brown. Once out of the oven, allow the crust to cool completely—this step ensures it sets firmly and crisply under the creamy filling.
Step 2: Craft the cheesecake filling
The magic is in this creamy blend. Drain your soaked cashews and place them in a high-speed blender along with coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil. Blend until irresistibly smooth and dreamy, scraping down the sides as needed to achieve a perfectly even texture. Pour this luscious filling over the cooled crust, spreading it into an even layer with a spatula. To get that signature cheesecake firmness, freeze the pan for at least four hours until the filling is fully set and slice-ready.
Step 3: Make the strawberry topping
While the cheesecake chills, bring fresh strawberries, maple syrup, and lemon juice to a gentle simmer in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the strawberries soften and the mix thickens into a glistening, slightly jammy consistency. Allow this vibrant topping to cool—it will add a fresh, tangy finish that complements the creamy filling perfectly.
Step 4: Assemble and chill
Once your cheesecake is firm, spread the luscious strawberry topping evenly over the surface. The contrast between the cool, silky filling and the bright berry glaze creates an irresistible combination. Return the cheesecake to the freezer if needed for a little extra firming or serve immediately chilled for the best experience.
How to Serve Gluten-Free Vegan Strawberry Cheesecake Recipe
Garnishes
Visual appeal is just as important as flavor, and this cheesecake shines with the right garnishes. Consider topping your slices with a few fresh strawberry halves or a sprinkle of toasted shredded coconut. Fresh mint leaves add a pop of green and a refreshing aroma, while a dusting of powdered sugar gives a delicate, snowy finish—each a simple addition that elevates every bite.
Side Dishes
This cheesecake pairs beautifully with light, fruity accompaniments. A scoop of coconut or vanilla vegan ice cream complements the creamy texture while maintaining the dairy-free theme. Alternatively, a small bowl of fresh berry salad or a cup of herbal tea makes for a balanced, refreshing dessert experience you’ll want to savor.
Creative Ways to Present
Bring some playful elegance to your serving style by plating individual portions on pretty dessert plates and drizzling extra strawberry sauce for a dramatic effect. For parties, serve the cheesecake in mini springform pans or mason jars for individual servings that look stunning and save on cleanup. Layering crushed gluten-free cookies on top of each slice adds a surprising crunch and visual interest.
Make Ahead and Storage
Storing Leftovers
This Gluten-Free Vegan Strawberry Cheesecake Recipe keeps wonderfully in the refrigerator, covered tightly with plastic wrap or in an airtight container. It should maintain its creamy texture and fresh flavor for up to 4 days, making it a perfect make-ahead dessert for gatherings or treating yourself later.
Freezing
If you want to keep your cheesecake longer, it freezes beautifully. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn and keep it fresh for up to 2 months. Thaw it slowly in the refrigerator overnight before serving to ensure it retains its luscious texture and flavor integrity.
Reheating
Since this cheesecake is best served cold or at room temperature, reheating is not necessary and may compromise its creamy consistency. Instead, simply let it sit at room temperature for 10 to 15 minutes after removing from the fridge or freezer to soften slightly before slicing and enjoying.
FAQs
Can I use other nuts instead of cashews?
Cashews are ideal for their creamy texture and mild flavor, but if you’re allergic or prefer a substitute, blanched almonds or macadamia nuts can work. Just remember to soak them overnight to achieve that smooth, cheesecake-like consistency.
Is this cheesecake suitable for people with nut allergies?
Unfortunately, since the base and filling rely heavily on almonds and cashews, this recipe is not safe for those with nut allergies. However, you could experiment with seed-based alternatives like sunflower seeds, though the texture and flavor will differ somewhat.
How sweet is this cheesecake?
The sweetness is balanced and natural, mainly coming from pure maple syrup and fresh strawberries. It’s not overly sugary, making it an excellent choice if you prefer desserts that highlight real fruit flavors without being cloying.
Can I substitute fresh strawberries with frozen?
Yes! Frozen strawberries work well for the topping—just thaw and drain any excess juice before cooking them down. The outcome remains deliciously vibrant and flavorful.
What’s the best way to slice this cheesecake?
Use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut. This technique helps achieve clean, smooth slices that look as good as they taste.
Final Thoughts
There’s something truly special about a dessert that feels indulgent yet nourishes your body at the same time. This Gluten-Free Vegan Strawberry Cheesecake Recipe perfectly marries wholesome ingredients with decadence—making it a must-try for anyone who loves tasty treats without compromise. Give it a go, and watch it become a beloved favorite you’ll want to make again and again.
“`
Print
Gluten-Free Vegan Strawberry Cheesecake Recipe
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free & Vegan Strawberry Cheesecake features a crunchy almond flour crust, a creamy cashew-based filling, and a fresh strawberry topping cooked to perfection. It’s a healthy, dairy-free dessert perfect for any occasion that requires a luscious, plant-based treat without compromising flavor or texture.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 2 cups raw cashews, soaked overnight and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
For the strawberry topping:
- 1 cup fresh strawberries, chopped
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
Instructions
- Prepare the springform pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Make the crust mixture: In a bowl, combine almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract. Stir well until fully combined.
- Bake the crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until golden brown. Remove from oven and let it cool completely.
- Blend the cheesecake filling: In a high-speed blender, combine soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
- Assemble and freeze: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the cheesecake in the freezer for at least 4 hours or until fully set.
- Prepare the strawberry topping: While the cheesecake sets, combine chopped strawberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally until the strawberries break down and the mixture thickens slightly. Remove from heat and let cool.
- Add the topping: Once the cheesecake is fully set, spread the cooled strawberry topping evenly over the cheesecake.
- Serve: Serve chilled for the best texture and flavor. Enjoy your gluten-free and vegan strawberry cheesecake!
Notes
- Soak cashews overnight or for at least 8 hours to achieve a creamy filling.
- Use a high-speed blender for the smoothest cheesecake texture.
- If you don’t have a springform pan, a regular 9-inch cake pan lined with parchment paper can work.
- For a firmer crust, chill the crust for 15 minutes before baking.
- The cheesecake will keep well in the freezer for up to 1 week; thaw in the refrigerator before serving.
- Fresh strawberries can be replaced with frozen ones if out of season, just adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes plus 5-7 minutes for strawberry topping
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free American
