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Vegan Cheesecake with Strawberries

Vegan Cheesecake with Strawberries

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Indulge in a guilt-free treat with my luscious Vegan Strawberry Cheesecake! This plant-based dessert features a gluten-free nutty crust, a silky dairy-free filling, and a homemade strawberry sauce that takes it to the next level. No dairy, no refined sugar—just pure, creamy goodness! Plus, did you know? Nuts are packed with healthy fats that support heart health, making this a perfect treat for women over 50. 
This easy-to-make cheesecake is baked to perfection, then chilled for that ultra-creamy texture. It’s the ultimate dessert that is so easy to make, you can whip it up any time you're craving something sweet yet wholesome!
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Course Dessert
Servings 12
Calories 350 kcal
Prep Time 25 minutes
Cook Time 30 minutes
Cooling and Freezing Time 6 hours 25 minutes
Total Time 7 hours

Equipment

  • 9-inch springform pan
  • food processor or blender
  • large roasting pan (for water bath)
  • aluminum foil (to wrap pan)
  • Measuring cups & spoons
  • mixing bowls
  • Saucepan (for strawberry sauce)
  • Thin knife (for slicing)

Ingredients
  

Gluten-free crust

  • 1½ cups raw nuts of choice
  • 1 cup pitted dates
  • ⅛ tsp salt

Vegan cheesecake filling

  • 24 oz vegan cream cheese
  • 2 cups plain plant-based yogurt such as coconut yogurt
  • 2½ tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 4 tbsp cornstarch
  • ⅔ cup sugar, pure maple syrup, or monk fruit for a sugar-free option

Strawberry sauce

  • 2 cups sliced strawberries
  • 2 cups halved strawberries
  • ½ cup organic sugar
  • 1 tsp cornstarch
  • 2 tsp lemon juice

Instructions
 

Prepare the Gluten-Free Crust

  • If using dry dates, soak them in boiling water for 5 minutes to soften.
  • In a food processor, pulse together raw nuts, pitted dates, and salt.
    1½ cups raw nuts of choice, 1 cup pitted dates, ⅛ tsp salt
  • Blend until the mixture forms fine crumbles. If too dry, add water 1 tsp at a time until it holds together.
  • Press the crust mixture evenly into a lined 9-inch springform pan. Set aside.

Make the Cheesecake Filling

  • Preheat oven to 350°F
  • Prepare a water bath by filling a large roasting pan halfway with water and placing it on the lower oven rack.
  • Coat the springform pan with cooking spray and wrap the bottom and sides with aluminum foil to prevent leaks.
  • In a blender or food processor, blend vegan cream cheese, plant-based yogurt, vanilla extract, lemon juice, cornstarch, and your choice of sweetener until smooth. Be careful not to overmix.
    24 oz vegan cream cheese, 2 cups plain plant-based yogurt, 2½ tsp pure vanilla extract, 1 tbsp lemon juice, 4 tbsp cornstarch, ⅔ cup sugar, pure maple syrup, or monk fruit for a sugar-free option
  • Pour the filling over the prepared crust, smoothing the top with a spatula.

Bake & Cool the Cheesecake

  • Place the cheesecake pan into the water bath on the oven’s middle rack.
  • Bake for 30 minutes without opening the oven door.
  • After 30 minutes, turn off the oven but keep the door closed. Leave the cheesecake inside for 5 more minutes to set.
  • Remove from the oven—it may still look slightly underdone. Let cool for 20 minutes before transferring to the freezer.
  • Freeze for at least 6 hours or overnight.
  • Before serving, thaw for 1 hour to allow for easy slicing.

Prepare the Strawberry Sauce

  • In a blender or food processor, purée the sliced strawberries
    2 cups sliced strawberries
  • Pour the purée into a saucepan and stir in sugar, cornstarch, and lemon juice.
    ½ cup organic sugar, 1 tsp cornstarch, 2 tsp lemon juice
  • Heat over medium-high heat, stirring until the mixture begins to boil and thicken.
  • Turn off heat and adjust sweetness or acidity with additional sugar or lemon juice if needed.
  • Let cool; it will thicken as it cools. Add 1 tsp of water at a time if too thick.

Assemble the Cheesecake

  • Arrange 2 cups halved strawberries in your favorite design on top of the cheesecake.
    2 cups halved strawberries
  • Spoon the cooled strawberry sauce over the top. Save any extra sauce for serving.
  • Use a thin knife dipped in hot water (then wiped dry) to cut clean slices.
  • Serve and enjoy!

Video

More About This Recipe

Pro Tips for the Perfect Vegan Cheesecake

  • Use Soft Dates for the Crust – If your dates are hard, soak them in warm water for 10 minutes before blending for the perfect sticky consistency.
  • Room Temp Ingredients for the Creamiest Filling – Let the vegan cream cheese and yogurt sit at room temp before blending to get that ultra-smooth texture.
  • Don’t Overbake! – The cheesecake will still look slightly underdone when you turn the oven off—that’s normal! It sets as it cools.
  • Chill for At Least 6 Hours – The longer it sits, the better the texture. Overnight is best!
  • Use Fresh Strawberries for a Stunning Topping – Arrange them in your favorite design for that bakery-style presentation.

Kitchen Tools You’ll Need

  • Food Processor or Blender – To make the creamy filling & crust.
  • 9-inch Springform Pan – For easy removal and a professional look.
  • Mixing Bowls – To combine ingredients easily.
  • Baking Sheet & Parchment Paper – For mess-free crust prep.
    Roasting Pan – To create a water bath for even baking.
    Sharp Knife – For slicing clean, perfect pieces.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 22gFiber: 4gSugar: 22g
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