Easy Vegan Strawberry Cheesecake
A rich and creamy vegan cheesecake made with cashews and fresh strawberries, perfect for any occasion without any dairy or animal products.
Ingredients
For the Cheesecake Filling
- 1.5 cups raw cashews, soaked for at least 3 hours Soaked to ensure a creamy texture.
- 1 cup coconut cream Use high-quality, full-fat for creaminess.
- 0.5 cup maple syrup Adjust sweetness to taste.
- 0.25 cup lemon juice Adds brightness to the flavor.
- 1 teaspoon vanilla extract For added depth of flavor.
- 1.5 cups strawberries, fresh or frozen Enhances fruitiness; if frozen, thaw and drain.
For the Crust
- 1.5 cups graham cracker crumbs (or vegan alternative) Forms the base of the cheesecake.
- 0.5 cups coconut oil, melted Helps bind the crust together.
- a pinch salt Balances the sweetness.
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Soak raw cashews in water for at least three hours, then drain and rinse them.
- In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- In a separate bowl, combine the graham cracker crumbs with melted coconut oil until crumbs resemble wet sand.
- Press the crumb mixture into the bottom of a springform pan, creating a tightly packed base.
- Pour the cashew filling over the crust and smooth the top with a spatula.
- Blend the strawberries until smooth, then swirl into the cheesecake filling for a marbled effect.
Setting
- Place cheesecake in the freezer for at least 4-6 hours, or until firm.
- Once set, remove from the pan and let it thaw for 15-20 minutes before slicing.
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Notes
Serve with fresh strawberries, berry sauce, or nuts. For clean slices, dip knife in warm water before cutting. Store leftovers covered in the fridge for up to five days, or freeze for up to two months.