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
Scale
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
