Delicious Vegan Strawberry Cheesecake Recipe

Introduction

Vegan strawberry cheesecake is a delightful twist on the classic dessert that brings together the rich, creamy texture of traditional cheesecake with the vibrant flavor of fresh strawberries. This recipe is not only plant-based but also incredibly easy to make, ensuring that you can impress your guests without spending hours in the kitchen.

The key to achieving that luscious cheesecake consistency lies in using soaked cashews and coconut cream, which blend beautifully to create a silky filling. Combined with a simple yet flavorful crust made from vegan graham crackers, this cheesecake is sure to satisfy your sweet tooth while keeping it wholesome.

Whether you're celebrating a special occasion or simply treating yourself, this vegan strawberry cheesecake will become a favorite. Let’s dive into the ingredients and create a dessert that is both indulgent and guilt-free.

Ingredients

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup coconut oil, melted
• 2 cups raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 tablespoon chia seeds (optional, for thickening topping)

Directions & Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted coconut oil until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let it cool.
3. While the crust is cooling, drain the soaked cashews and add them to a blender. Add coconut cream, maple syrup, lemon juice, and a pinch of salt. Blend until completely smooth and creamy.
4. Pour the cashew mixture over the cooled crust, spreading it evenly. Place the cheesecake in the fridge to set for at least 4 hours, or overnight for best results.
5. Once the cheesecake has set, prepare the strawberry topping. Blend the sliced strawberries in a blender until smooth. If using, mix in chia seeds to thicken the sauce slightly.
6. Spread the strawberry mixture over the top of the cheesecake, smoothing it out with a spatula.
7. Return the cheesecake to the refrigerator for another hour to allow the topping to set before serving. Once ready, slice and enjoy your delightful vegan strawberry cheesecake.

FAQs

What can I use instead of graham crackers for the crust?

You can use crushed nuts or oats as an alternative for a gluten-free option.

Why is my cheesecake too runny?

It may need more time to set in the fridge. Ensure you soak the cashews long enough and blend until smooth.

Can I use frozen strawberries for the topping?

Yes, but thaw them first and drain any excess liquid to avoid a watery topping.

What can I do if my cashew mixture is too thick?

Add a little more coconut cream or almond milk to achieve your desired consistency.

How can I make this cheesecake sweeter?

Feel free to add more maple syrup to the filling or topping to enhance the sweetness.

Can I add other fruits to the topping?

Absolutely! Raspberries or blueberries can complement the strawberries beautifully.

How do I ensure my cheesecake is smooth?

Blend the cashews long enough to achieve a creamy consistency without lumps.

Conclusion

This vegan strawberry cheesecake is not only a visual delight but a refreshing treat that brings joy with every bite. Its creamy texture paired with the sweet-tart strawberry topping creates a perfect balance, making it suitable for any occasion.

As you share this dessert with friends and family, you’ll be proud to present a dessert that is wholesome and free from animal products. Enjoy the process of making it, and don’t hesitate to experiment with flavors and toppings to make it your own!

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Delicious Vegan Strawberry Cheesecake Recipe

Vegan Strawberry Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup coconut oil melted
• 2 cups raw cashews soaked overnight
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh strawberries hulled and sliced
• 1 tablespoon chia seeds optional, for thickening topping

Instructions

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the graham cracker crumbs and melted coconut oil until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let it cool.
• While the crust is cooling, drain the soaked cashews and add them to a blender. Add coconut cream, maple syrup, lemon juice, and a pinch of salt. Blend until completely smooth and creamy.
• Pour the cashew mixture over the cooled crust, spreading it evenly. Place the cheesecake in the fridge to set for at least 4 hours, or overnight for best results.
• Once the cheesecake has set, prepare the strawberry topping. Blend the sliced strawberries in a blender until smooth. If using, mix in chia seeds to thicken the sauce slightly.
• Spread the strawberry mixture over the top of the cheesecake, smoothing it out with a spatula.
• Return the cheesecake to the refrigerator for another hour to allow the topping to set before serving. Once ready, slice and enjoy your delightful vegan strawberry cheesecake.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.