Go Back
–+ servings

Vegan No-Bake Strawberry Crunch Cheesecake

A deliciously creamy and refreshing vegan cheesecake made with fresh strawberries and a crunchy base, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1/4 teaspoon salt
Filling
  • 2 cups raw cashews soaked in water for 4 hours
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries sliced
Topping
  • 1/2 cup fresh strawberries sliced
  • 1 tablespoon coconut flakes optional

Method
 

Prepare the crust
  1. In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, and salt. Mix until well combined.
  2. Press the mixture into the bottom of a springform pan to form the crust.
Make the filling
  1. In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
  2. Fold in the sliced strawberries gently into the filling mixture.
Assemble the cheesecake
  1. Pour the filling over the crust in the springform pan and smooth the top with a spatula.
  2. Refrigerate for at least 4 hours or until set.
Serve
  1. Top with additional sliced strawberries and coconut flakes if desired. Slice and serve chilled.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 50mgPotassium: 300mgFiber: 4gSugar: 12gVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best results, soak cashews overnight. This cheesecake can be stored in the refrigerator for up to 5 days.

Tried this recipe?

Let us know how it was!