Vegan Strawberry Cheesecake

This vegan strawberry cheesecake is creamy, bright, and fully no bake. A smooth cashew and coconut filling sits on a crisp biscuit crust, and a glossy strawberry topping keeps every slice tasting like fresh berries instead of candy flavoring.

It asks for no oven time and no water bath. The only real work is blending the filling until it turns silky, and the refrigerator handles the rest while it sets.

Quick Recipe Overview

Prep Time: 25 minutes
Chill Time: 6 hours or overnight
Total Time: About 6 hours 25 minutes
Servings: 10 slices
Pan: 8 inch springform pan

Quick Ingredients: vegan graham cracker or digestive biscuit crumbs, coconut oil, raw cashews, vegan cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, fine salt, fresh strawberries, granulated sugar, cornstarch.

Quick Steps: Press the crumb crust into the pan and chill it. Blend the soaked cashews with the cream cheese, coconut cream, syrup, and strawberries until silky. Pour over the crust and chill until firm. Simmer the strawberry topping, cool it, and spread it over the top.

Ingredients for Vegan Strawberry Cheesecake

For the Crust

• 2 cups vegan graham cracker or digestive biscuit crumbs
• 1/3 cup coconut oil, melted, or melted vegan butter
• 1 tablespoon granulated sugar, optional
• Pinch of fine salt

For the Filling

• 2 cups raw cashews, soaked in hot water for at least 4 hours and drained
• 8 ounces vegan cream cheese, at room temperature
• 1 cup coconut cream, the thick part from a chilled can of full fat coconut milk
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2 cups fresh strawberries, hulled

For the Strawberry Topping

• 1 1/2 cups fresh strawberries, diced
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• Extra sliced strawberries, to serve

How to Make Vegan Strawberry Cheesecake

Step 1: Make the Crust

Line the bottom of an 8 inch springform pan with parchment paper. Stir the crumbs, melted coconut oil, sugar, and salt until the mixture looks like wet sand. Press it firmly and evenly into the base of the pan with the bottom of a glass. Chill the crust in the refrigerator while you make the filling.

Step 2: Blend the Filling

Add the drained cashews, vegan cream cheese, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla, and salt to a high speed blender. Blend for 1 minute, scrape down the sides, and blend again.

Add the 2 cups of strawberries and blend until the filling is completely smooth and pale pink. This takes 2 to 3 minutes in total. Stop and taste. The filling should taste slightly too sweet and slightly too sharp right now, because chilling dulls both.

Step 3: Fill and Chill

Pour the filling over the cold crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Refrigerate the vegan strawberry cheesecake for at least 6 hours, and overnight if you can. A full night gives the cleanest slices.

Step 4: Make the Strawberry Topping

Put the diced strawberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat for 4 to 5 minutes, stirring, until the berries soften and the juices turn glossy and thick. Let the topping cool completely. It thickens further as it cools.

Step 5: Top, Slice, and Serve

Run a thin knife around the edge of the pan and release the springform ring. Spread the cooled topping over the cheesecake and arrange the sliced strawberries on top. Slice with a hot, dry knife, wiping the blade between cuts.

Why This Vegan Strawberry Cheesecake Sets Properly

No bake fillings live or die on fat and temperature. The coconut oil and coconut cream turn firm in the cold, and that is what gives this vegan strawberry cheesecake a sliceable texture instead of a pudding texture. The cashews supply body, the cream cheese brings the tang, and the lemon juice keeps the strawberry flavor bright.

Skipping the soak is the most common failure. Dry cashews blend into a grainy paste that never turns silky, no matter how long the blender runs. Soak them in hot water for at least 4 hours, or boil them gently for 15 minutes when you are short on time.

Ingredient Notes

Coconut cream. Chill a can of full fat coconut milk overnight and scoop off the thick white part. You need 1 cup of that thick cream. Save the clear liquid for smoothies or our strawberry milkshake.

Vegan cream cheese. A firm block or tub style works best. It should taste pleasantly tangy on its own, because that tang is what makes this taste like cheesecake rather than a nut tart.

Strawberries. Fresh ripe berries give the best color and flavor. Frozen strawberries work for the filling if you thaw and drain them first, but use fresh berries for the topping so it stays glossy.

Biscuits for the crust. Many graham crackers and digestive biscuits are vegan, but check the label for honey or milk powder. Gluten free biscuits work in the same quantities.

Tips for a Smooth, Firm Cheesecake

• Blend longer than you think you need to. Grit disappears in the last 30 seconds of blending.
• Keep every filling ingredient at room temperature before blending so the coconut oil stays liquid and mixes in evenly.
• Do not freeze the cheesecake to speed things up unless you plan to serve it frozen. Freezing and thawing can split the surface.
• Weigh the crust down firmly. A loose crust crumbles the moment the first slice comes out.
• For a deeper pink filling, blend in 2 or 3 extra strawberries rather than reaching for food coloring.

If you like the texture of a baked filling instead, compare it with our classic New York cheesecake and see which style your table prefers.

Storage and Freezing

Cover and refrigerate the cheesecake for up to 5 days. Add the fresh strawberry garnish just before serving so it stays bright. Individual slices freeze well for up to 2 months when wrapped tightly. Thaw a slice in the refrigerator for 3 to 4 hours before eating.

Dairy free desserts still follow normal food safety rules, so keep the cheesecake chilled and do not leave it on the counter for long stretches. For general guidance, see the USDA leftovers and food safety guidelines.

Frequently Asked Questions

Can I make vegan strawberry cheesecake without cashews?

Yes. Replace the cashews with a second 8 ounce tub of vegan cream cheese and raise the coconut cream to 1 1/4 cups. The texture stays creamy, with a slightly softer set, so give it the full overnight chill.

Why is my vegan strawberry cheesecake not setting?

The usual reasons are warm coconut cream, too much liquid from undrained frozen berries, or not enough chill time. Use only the thick part of the coconut milk, drain thawed berries well, and chill for at least 6 hours.

Can I use a regular cake pan instead of a springform?

Yes. Line a regular 8 inch pan with two long strips of parchment paper in a cross shape, leaving the ends hanging over the sides. Lift the chilled cheesecake out by the parchment ends.

How far ahead can I make this cheesecake?

Make it 1 to 2 days ahead and keep it covered in the refrigerator without the fresh berry garnish. Add the topping on the day you serve it for the best color and shine.