I’ve got the best vegan strawberry cheesecake for your July 4th weekend! It’s so dang good and incredibly easy to make. The filling is absolutely dreamy and silky smooth. I think I could drink the filling on it’s own. You just throw everything into the blender and bam, you get the most amazing tasting strawberry filling ever.

The crust is made out of dates and nuts that gives texture to this strawberry cheesecake. It’s healthy, sweet, and nutty. You don’t have to bake the crust which makes this crust so fast to whip up. You can use whatever nuts or seeds you want too.

This vegan strawberry cheesecake is truly the best and you don’t have to turn on your oven to make it. It’s the perfect summer dessert that is sure to please your friends and family. It’s a healthy dessert that tastes heavenly. Not only is it vegan, it’s gluten-free, refined sugar free, and oil-free too! If you haven’t tried a vegan cheesecake before, you need to try this one!

Ingredients

Crust

1 cup medjool dates, about 12 dates, pitted
1 1/2 cup walnuts or almonds
pinch of salt

Filling

1 1/2 cup cashews, soaked for at least 4 hours, then drain
zest and juice from one lemon
1/3 cup + 2 Tbsp pure maple syrup (scant 1/2 cup)
2/3 cup thick, greek style plain coconut yogurt
3 tbsp cashew butter (or melted coconut oil if not oil-free)
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cup fresh strawberries, sliced and divided

Instructions

Line an 8 inch cake pan (or spring form pan of similar size) with parchment paper. I usually do two strips of parchment paper and place them in a criss cross pattern on the bottom of the pan for easy removal.
Make the crust by adding the pitted dates, walnuts, and salt to your food processor. Process into a meal. It should stick together when you squeeze a bit between your fingers. If it’s too dry, add a tiny bit of water (like 1/2 tsp) and blend again.
Add crust to the pan and press it along the bottom and up the sides with your fingers. Then use the bottom of a glass and press firmly down on the crust to make sure it is packed in there. Place in the freezer while you make the filling.
To make the filling, add all filling ingredients to a high speed blender (only adding 1 cup of strawberries). Blend until very creamy and smooth. Make sure to scrape down the sides every so often.
Pour filling into the chilled crust and smooth out the top. Tap pan against the counter a few times to get rid of air bubbles. Place the leftover 1/2 cup of sliced strawberries all over the top. Put cheesecake in the freezer for at least 6 hours or overnight, until firm.
Before serving, let it thaw for 20 minutes before slicing. Enjoy! Cover leftovers or place in an airtight container and place in the freezer.

Servings: 8

Author: valeria.chao

Best Vegan Strawberry Cheesecake (gluten-free, refined sugar free, oil-free)