If there’s one dessert that truly sings with the arrival of fresh strawberries, it’s the Gluten-Free & Vegan Strawberry Cheesecake. This creamy, dreamy cheesecake boasts a nutty oat crust and a luscious filling of cashews and strawberries—all without a hint of dairy, gluten, or refined sugar. It’s the kind of cake that makes everyone at the table do a double-take when you tell them it’s plant-based and gluten-free, yet tastes absolutely decadent. Whether you need a show-stopping dessert for your next gathering or just want to treat yourself to something refreshingly sweet and wholesome, this recipe delivers pure berry bliss, bite after bite.
Ingredients You’ll Need
This dessert is built on the magic of simple, fresh ingredients—each carefully chosen for taste, texture, and vibrant color. Every item here plays a starring role in making your Gluten-Free & Vegan Strawberry Cheesecake outstandingly delicious, from the toasty crust to the velvety filling.
- Gluten-free rolled oats: Offer a sturdy, wholesome base for the crust without wheat or gluten—toast them lightly for extra flavor!
- Almonds or walnuts: Bring rich, buttery notes and satisfying texture to the crust; use whichever you prefer.
- Maple syrup: Naturally sweetens both the crust and filling, balancing tart berries with caramel undertones.
- Coconut oil (melted): Helps bind the crust together and adds a subtle tropical flavor.
- Pinch of salt: Just enough to enhance all the individual flavors and cut sweetness.
- Raw cashews (soaked): The secret to a creamy, silky-smooth cheesecake filling with zero dairy.
- Canned coconut cream: Lends body, richness, and a slight coconut essence to the filling.
- Fresh lemon juice: Brightens the flavor and adds just the right touch of tanginess, essential for an authentic cheesecake taste.
- Vanilla extract: Rounds out the filling with warmth and classic cheesecake aroma.
- Fresh strawberries (plus more for garnish): Give the entire cake its dazzling hue and fruity, summery flavor.
How to Make Gluten-Free & Vegan Strawberry Cheesecake
Step 1: Prepare the Pan
Start by lining the base of a 6-inch or 7-inch springform pan with parchment paper. This simple step ensures that your cake slips out easily after freezing, keeping the crust perfectly intact. No need to grease the sides—the parchment base is all you’ll need for a fuss-free release.
Step 2: Make the Oat-Nut Crust
Grab your food processor and pulse the gluten-free rolled oats and almonds (or walnuts) until the mixture becomes a coarse meal. Add the maple syrup, melted coconut oil, and a pinch of salt. Blitz again until the ingredients start to clump and stick. Pour the mixture into the pan and press down firmly, making sure the crust is even and well-packed. Set it aside while you whip up your filling.
Step 3: Blend the Dreamy Cashew Filling
Drain and rinse the soaked cashews, then tip them into your high-speed blender. Add the coconut cream, maple syrup, fresh lemon juice, vanilla extract, and chopped strawberries. Blend on high for 2–3 minutes (scraping down the sides as needed) until ultra-smooth, thick, and creamy. Taste and tweak the lemon or syrup if you crave more tang or sweetness.
Step 4: Assemble and Freeze
Pour the strawberry filling over the oat-nut crust and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles hiding inside. Cover your cheesecake and slide it into the freezer to set solid—this usually takes about 4 to 6 hours (perfect for making ahead!).
Step 5: Thaw and Garnish
About 15–20 minutes before serving, let your cheesecake thaw at room temperature. This relaxes the filling to a creamy, sliceable texture while keeping that refreshing chill you expect from a no-bake cake. For the grand finale, add a generous scattering of sliced strawberries on top or create a strawberry swirl for extra flair.
How to Serve Gluten-Free & Vegan Strawberry Cheesecake
Garnishes
When it comes to garnishing, fresh is best! Sliced strawberries look stunning atop the blush-pink filling, but you can amplify the wow-factor with a handful of blueberries, a sprinkle of lemon zest, or even a drizzle of extra maple syrup. For a special touch, try edible flowers or a few mint leaves—they lend vibrant color and a little hint of fresh aroma that won’t go unnoticed.
Side Dishes
This Gluten-Free & Vegan Strawberry Cheesecake makes a statement all on its own, but it also pairs beautifully with a variety of sides. Light, crisp salads with citrus dressing, a cool glass of berry-infused sparkling water, or a dollop of non-dairy whipped cream can round out your dessert table. For a brunch vibe, serve with a spread of fresh fruit and almond biscotti.
Creative Ways to Present
Take your presentation game up a notch by making mini cheesecakes in muffin tins or individual jars—perfect for parties or picnics. You can also swirl a homemade strawberry puree through the top before freezing for a dramatic marbled look. If you really want to impress, top each slice with a chocolate-dipped strawberry or pipe a pretty ring of coconut whipped cream around the edges!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them fabulous by storing slices in an airtight container in the freezer. The Gluten-Free & Vegan Strawberry Cheesecake keeps beautifully for up to one month, maintaining its creamy texture and bright flavor. Just let it sit at room temperature for 10–15 minutes before enjoying another piece.
Freezing
This recipe is perfectly suited to freezing, whether you’re prepping days ahead for a party or stashing a slice for late-night cravings. Simply freeze the whole cheesecake or individual slices tightly wrapped in parchment and stored in a sealed container. Thaw slightly before serving for the best consistency—creamy, never icy!
Reheating
There’s no need to reheat, but if you want your cake extra soft and mousse-like, let it stand at room temp for about 30 minutes. Avoid microwaving, as this can alter both flavor and texture. A gentle thaw on the counter is all it needs to be irresistibly creamy once more.
FAQs
Can I make the Gluten-Free & Vegan Strawberry Cheesecake nut-free?
Yes! Swap soaked cashews for silken tofu in the filling, and use sunflower seeds in place of nuts for the crust. The result is still creamy and completely allergy-friendly.
How do I get the filling ultra-smooth?
Be sure to soak your cashews thoroughly (either 1 hour in hot water or overnight in cool water) and use a high-speed blender. Patience is key—blend for a good few minutes, stopping to scrape down the sides for a silky-smooth finish.
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain frozen strawberries before blending to prevent excess moisture from making the cheesecake runny. The flavor will remain bright and sweet.
What size pan should I use?
This recipe works best in a 6-inch or 7-inch springform pan, which gives a classic tall cheesecake shape. For mini cakes, muffin tins or small tart pans work great too, just reduce the freezing time.
Can I make this dessert ahead for a party?
Definitely! The Gluten-Free & Vegan Strawberry Cheesecake is ideal for making ahead, as it sets up in the freezer and can be sliced the day before. Garnish just before serving for the freshest look.
Final Thoughts
If you’re searching for a show-stopping, feel-good dessert that everyone can enjoy, this Gluten-Free & Vegan Strawberry Cheesecake truly delivers. It’s a celebration of fresh berries, rich creaminess, and pure joy in every bite. Give it a try—you might just find it’s your new go-to favorite, too!
Print
Gluten-Free & Vegan Strawberry Cheesecake Recipe
- Total Time: 20 minutes (plus freezing)
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegan
Description
Indulge in the creamy, dreamy goodness of this Gluten-Free & Vegan Strawberry Cheesecake. Made with wholesome ingredients and bursting with fruity flavor, it’s a delightful treat for anyone with dietary restrictions or a love for plant-based desserts.
Ingredients
Crust:
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almonds or walnuts
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- pinch of salt
Filling:
- 1 1/2 cups raw cashews (soaked)
- 1/2 cup canned coconut cream
- 1/3 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries (chopped)
Topping:
- 1/2 cup sliced strawberries for garnish (optional)
Instructions
- Prepare the Crust: Line pan, blend oats and nuts, add syrup, oil, salt, pulse, press into pan.
- Make the Filling: Blend soaked cashews, coconut cream, syrup, lemon juice, vanilla, strawberries until smooth. Pour over crust.
- Freeze: Chill for 4-6 hours until firm. Thaw before serving. Garnish with sliced strawberries.
Notes
- Store leftovers in the freezer for up to 1 month.
- For a nut-free version, replace cashews with silken tofu and crust nuts with sunflower seeds.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 13g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
