Best Quick Vegan Strawberry Cheesecake Recipe to Try Today

Are you craving a luscious dessert that’s both quick and vegan-friendly? Look no further!

This best quick vegan strawberry cheesecake recipe is the perfect solution for satisfying your sweet tooth without spending hours in the kitchen. Combining creamy cashew-based filling with a crunchy nutty crust and topped with fresh, juicy strawberries, this cheesecake is a delightful treat for any occasion.

Whether you’re vegan, lactose intolerant, or simply exploring plant-based desserts, this recipe is incredibly simple, requiring no baking and just a handful of wholesome ingredients.

In under 30 minutes, you can whip up this stunning dessert that looks as good as it tastes. Plus, it’s customizable, so you can easily switch up the toppings or crust to suit your preferences.

Get ready to impress your family and friends with a creamy, dreamy cheesecake that’s bursting with strawberry goodness!

Why You’ll Love This Recipe

This vegan strawberry cheesecake recipe is a game-changer for several reasons. First, it’s incredibly quick to make, perfect for last-minute cravings or unexpected guests.

No complicated steps or baking required!

Second, it uses natural, whole food ingredients like soaked cashews and fresh strawberries, ensuring a wholesome dessert free from dairy, eggs, and refined sugars. It’s a healthier alternative without compromising on flavor or texture.

Lastly, the versatility of this recipe makes it a crowd-pleaser. You can easily substitute the strawberry topping with other fruits or add a drizzle of vegan chocolate for an extra indulgence.

It’s a recipe that suits all seasons and tastes.

Ingredients

• For the crust:
• 1 ½ cups raw almonds or walnuts
• 1 cup medjool dates, pitted
• 1 tbsp coconut oil, melted
• Pinch of salt
• For the filling:
• 2 cups raw cashews, soaked for at least 4 hours or overnight
• ⅔ cup coconut cream (thick part from a chilled can)
• ½ cup maple syrup
• ⅓ cup lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• Pinch of salt
• For the strawberry topping:
• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp maple syrup
• 1 tsp lemon juice

Equipment

• High-speed blender or food processor
• 9-inch springform pan or any round cake pan
• Spatula
• Measuring cups and spoons
• Mixing bowl
• Knife and cutting board

Instructions

1. Prepare the crust: In a food processor, pulse the almonds (or walnuts) until finely ground but not powdered.
2. Add the pitted dates, melted coconut oil, and a pinch of salt. Pulse until the mixture sticks together when pressed between your fingers.
3. Transfer the crust mixture to your springform pan. Use your fingers or the back of a spoon to press it evenly across the bottom and slightly up the sides. Place in the freezer while preparing the filling.
4. Make the filling: Drain and rinse the soaked cashews.
5. In a high-speed blender, combine the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. This may take around 2-3 minutes.
6. Pour the filling over the crust in the pan, smoothing the top with a spatula. Return to the freezer to set for at least 2 hours or until firm.
7. Prepare the strawberry topping: In a small bowl, combine the sliced strawberries, maple syrup, and lemon juice. Toss gently to coat and let sit for 10-15 minutes to macerate.
8. Once the cheesecake is firm, remove it from the freezer and carefully release it from the springform pan.
9. Top the cheesecake with the macerated strawberries just before serving to keep them fresh and juicy.

Tips & Variations

Soaking your cashews overnight is key for a perfectly smooth and creamy filling.

• Nut-free option: Substitute the crust with a blend of oats and sunflower seeds, and use pumpkin seeds instead of cashews for the filling.
• Fruit variations: Try swapping strawberries for raspberries, blueberries, or a mixed berry compote for a different flavor profile.
• Make it extra decadent: Add 2 tablespoons of melted vegan chocolate to the filling for a chocolate-strawberry twist.
• Storage: Keep leftovers covered in the fridge for up to 5 days or frozen for up to 2 months.
• Sweetness adjustment: Feel free to increase or decrease the maple syrup according to your preferred sweetness level.

Nutrition Facts

Serving Suggestions

This vegan strawberry cheesecake is a beautiful centerpiece for any celebration or casual gathering. Serve it chilled with a few extra fresh strawberries on the side for a burst of freshness.

For a brunch event, pair it with a cup of freshly brewed coffee or a refreshing iced tea. It also complements light, fruity wines such as rosé or sparkling wine if you’re hosting an evening party.

Looking to add a bit more texture? Sprinkle some toasted coconut flakes or crushed pistachios on top right before serving for a delightful crunch.

Conclusion

This quick vegan strawberry cheesecake recipe is a must-try for anyone looking to enjoy a delicious, plant-based dessert without the hassle of baking. Its creamy texture, natural sweetness, and fresh strawberry topping create a perfect harmony of flavors that will satisfy your dessert cravings while keeping things wholesome.

Not only is it simple and customizable, but it also showcases how versatile and delightful vegan desserts can be. Give it a try for your next get-together or as a special treat just for you.

And if you loved this recipe, be sure to check out other fantastic dishes like Magic Dough Recipe, Marzipan Challah Recipe, or the hearty Jamaican Minced Beef Recipes to expand your vegan culinary repertoire!

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