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    Home ยป Diet ยป Vegan ยป Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

    Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

    Published: Jun 2, 2019 ยท Modified: Dec 21, 2021 by Monica Stevens Le ยท 26 Comments

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    strawberry cheesecake on a white cake stand with oat crumble
    a slice of vegan strawberry cheesecake on a white plate with a fork
    strawberry cheesecake on a white plate with a fork and oat crumble on top

    This gluten free and vegan strawberry cheesecake is an absolute dream with the strawberry sauce and oat crumble on top. It is no bake, easy to make, vegan and absolutely delicious.

    This post is sponsored by the wonderful folks over at Oatly!

    vegan strawberry cheesecake with slice removed on a white cake stand

    What kind of substitutions can I make in this vegan cheesecake recipe?

    What I recommend is sticking to the original recipe as close as possible. However, here are a few substitutions that would be fine to make if you don't have access to all of the ingredients.

    • You can use honey instead of maple syrup. However, that would no longer make the cheesecake vegan.
    • Feel free to use walnuts instead of pecans in the crust. You can also use almonds!
    • You can use frozen strawberries. Just be sure to let them completely thaw first.

    More vegan cheesecake recipes like this:

    No Bake Peanut Butter Cheesecake

    Easy Vegan Strawberry Cheesecake

    No Bake Easy Vegan Pumpkin Cheesecake

    Paleo Vegan Berry Cheesecake Bars

    Raw Vegan Blueberry Cheesecake

    Easy Vegan Raspberry Cheesecake

    oatly cartons on a white board with strawberries

    What about using canned coconut milk in place of oat milk?

    Here is the deal. I have made hundreds of vegan cheesecakes with canned coconut milk, and they are absolutely wonderful.

    At least I thought so until I made this one with oat milk. I know some people are particularly sensitive to the flavor of coconut, s this magical rendition is made special for you! ๐Ÿ˜‰

    Oat milk has just as creamy of a texture but a lower fat content than coconut milk, which makes it a heavenly stand-in for it in this recipe. Not to mention, the barista edition of Oatly oatmilk is a shining star.

    It is perfect in your morning cup of coffee, matcha, tea, you name it. I also love using it to scramble into my eggs or in vegan cheesecakes like this one, ha!

    Feel free to take a peek at Oatly's oat finder so you can find a local store near you that carries it. You'll thank me.

    vegan cheesecake on a cake stand with strawberry sauce on the side

    Have you gotten your hands on oat milk yet? I've been going absolutely nuts over it here.

    All of my favorite coffee shops just so happen to carry Oatly, and I basically haven't had a latte done any other way since I discovered it.

    There is something really magical about its texture, and the way that it foams up and froths compared to other non-dairy milks... or even regular milk! ๐Ÿ™‚

    When I head to a coffee shop now, I am either getting a decaf Americano with 1" of steamed heavy cream or a decaf oat milk latte. That's all.

    It's so funny how it has become insanely popular really quickly. It's the new almond milk but like, times infinity?!

    vegan strawberry cheesecake with oat crumble on top

    Can I use fruit other than strawberries inside?

    This vegan strawberry cheesecake is no joke, y'all. I made another vegan strawberry cheesecake recipe a few years back using canned coconut milk, and there was no oat crumble.

    This ones takes the prize, hands down. The oat crumble adds a phenomenal texture ad warm & nutty flavor that you just can't pass up.

    The freshly made strawberry sauce with hunks of strawberries inside? Umm, it's to die for.

    I cannot wait for you to try vegan cheesecake made with oat milk. It's going to really change your life-- for the way better.

    Feel free to switch up the fruit in this recipe. If strawberries aren't in season and you don't want to use frozen produce, feel free to grab: blueberries, peaches, mango, raspberries, etc. instead!

    vegan cheesecake on a white board with strawberries

    If you are making this strawberry cheesecake for a special occasion and need to transport it somewhere, I recommend keeping it in the freezer until you have to leave.

    Keep it in an airtight container in the freezer for up to 2-3 weeks. I recommend leaving it out for 15-20 minutes at room temperature before slicing and serving.

    Store the oat crumble and strawberry sauce separately. Layer a slice of vegan cheesecake with the sauce & crumble when it is ready to be served.

    You may have extra sauce and crumble. That's okay.

    Feel free to eat the two together as a treat. This is me warning you, it's delicious! ๐Ÿ˜‰

    slice of vegan strawberry cheesecake on a white plate

    This post was sponsored by the awesome folks at Oatly. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!

    Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

    This gluten free and vegan strawberry cheesecake is an absolute dream with the strawberry sauce and oat crumble on top. It is no bake, easy to make, vegan and absolutely delicious.
    4.76 from 33 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 12
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 427kcal
    Author: Monica Stevens Le

    Ingredients

    Crust

    • 2/3 cup pecans
    • 1/3 cup walnuts
    • 8-10 Medjool dates see notes
    • 1/4 cup unsweetened coconut flakes
    • 1/4 teaspoon kosher salt

    Cashew Cheese

    • 1 1/2 cups raw cashews soaked in boiling water for 1 1/2 hours
    • 1/3 cup pure maple syrup
    • 1/2 cup oat milk see notes
    • 1/4 teaspoon kosher salt
    • 3 tablespoons coconut oil at room temperature
    • 2 tablespoons freshly squeezed lemon juice

    Strawberry Sauce

    • 2 heaping cups fresh strawberries hulled
    • 1/4 cup filtered water
    • 2 tablespoons pure maple syrup
    • 2 tablespoons coconut sugar
    • 1/2 teaspoon pure vanilla extract
    • 1 teaspoon freshly squeezed lemon juice

    Oat Crumble (OPTIONAL!)

    • 1 1/2 cups rolled oats
    • 1 cup pecans
    • 1/4 cup coconut sugar
    • 1/4 cup plus 2 tablespoons coconut oil melted
    • 3/4 teaspoon ground cardamom
    • 1/2 teaspoon kosher salt

    Instructions

    • Set the oven to 350 degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
    • Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
    • In a large bowl, combine the oat crumble ingredients together. Pour onto the prepared baking sheet and bake for 15-20 minutes until golden brown throughout. Remove from the oven and set aside.
    • While the crumble is baking, line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
    • Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
    • Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
    • Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
    • Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.
    • Prepare the strawberry sauce by adding all of the ingredients to a medium saucepan and simmering for 15-20 minutes over low heat until very soft throughout. Using an immersion blender or a potato masher, break down the strawberries but leave some chunks. Let cool before transferring to the refrigerator to completely cool.
    • When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving. Top off with strawberry sauce and oat crumble.

    Notes

    Depending on the size of your Medjool dates, you may need more or less than 8-10. You want the texture of your crust to be sticky. You should have the ability to easily push it with your fingers into the side of the food processor bowl and have it stick together.
    Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!

    Nutrition

    Calories: 427kcal | Carbohydrates: 41g | Protein: 7g | Fat: 29g | Saturated Fat: 10g | Sodium: 214mg | Potassium: 367mg | Fiber: 5g | Sugar: 24g | Calcium: 62mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Purple Plant Ladies says

      October 07, 2022 at 3:46 pm

      This is really good and easy to make. I keep frozen berries from Costco on hand so this or a variation is quick to put together. Sometimes I skip the crust and pour it into individual silicone cupcake molds for single-serve vegan ice cream treats. They're delightful.5 stars

      Reply
    2. Taylor says

      September 27, 2021 at 5:39 pm

      This is better than regular cheesecake! Itโ€™s delicious, light, and easy to make, you canโ€™t even tell itโ€™s vegan!5 stars

      Reply
    3. Joni says

      August 12, 2021 at 6:58 am

      This looks great! Are the nuts roasted or raw?

      Reply
      • Monica Stevens Le says

        August 12, 2021 at 12:50 pm

        raw cashews only!

        Reply
    4. Skylar B says

      May 01, 2021 at 4:26 pm

      AMAZING! I cannot get over how delicious this was! Iโ€™m a breastfeeding mama and my daughter has dairy intolerance, and this just changed the whole dairy free game! Whoa!!5 stars

      Reply
    5. Temika says

      January 13, 2021 at 6:09 pm

      Hi, Iโ€™m making this a day in advance, and Iโ€™m finishing it around dinner time. Can I freeze it overnight? Or should I keep it in the fridge overnight?5 stars

      Reply
      • Monica Stevens Le says

        January 14, 2021 at 9:19 pm

        Hi there! You can absolutely keep it frozen always... just let it thaw to room temperature before serving!

        Reply
    6. lily says

      December 13, 2020 at 12:03 am

      really great!4 stars

      Reply
    7. Jennifer says

      August 10, 2020 at 4:50 pm

      Absolutely fabulous!! Easy, too. I was unsure about how this topping would go with the cheesecake but it was perfect. And the strawberry sauce....oh my! This will be a go-to dessert for me. Thanks so much for the recipe!5 stars

      Reply
      • Monica Stevens Le says

        August 12, 2020 at 10:41 am

        YAYYY this makes me so happy to hear. Oat milk cheesecake is a move! ๐Ÿ™‚

        Reply
    8. Christy says

      April 28, 2020 at 6:20 pm

      HI! I am assuming you keep this in the freezer, and let it sit out (for probably a while?) before serving ? thank you xo

      Reply
    9. Brenda says

      February 12, 2020 at 7:50 am

      I made this yesterday for dessert. My husband and I absolutely loved it!
      Thank you for an easy to follow and make recipe๐Ÿ˜5 stars

      Reply
    10. Ashley says

      December 28, 2019 at 6:37 pm

      I want to make this for a group, but one has coconut allergies. Can anything else be subbed?

      Reply
      • Monica Stevens Le says

        December 29, 2019 at 10:19 am

        Ahhhh, this makes me so sad. I actually don't know a substitute you could make for the coconut oil ๐Ÿ™

        Reply
    11. Yuliya mazurenko says

      December 21, 2019 at 1:33 pm

      so yummy you won't even believe that its GF V !

      Reply
      • Monica Stevens Le says

        December 21, 2019 at 2:34 pm

        Haha totally! ๐Ÿ™‚

        Reply
    12. Natasha says

      November 16, 2019 at 5:10 am

      Wondering if you happen to have the nutritional info for this recipe. How many carbs/sugars per slice? I also have a child with a cashew allergy, wHat would be a good replacement for the Cashews?

      Thank you!

      Reply
      • Monica Stevens Le says

        November 19, 2019 at 11:09 am

        Hi there. Unfortunately, there is no substitute for the cashews as this is the only type of nut that would make a "cheese" layer for the cake... I have other desserts without cashews though!

        Reply
        • Lillian Hill says

          March 24, 2020 at 2:06 pm

          Could you use soy curds or whey?

          Reply
          • Monica Stevens Le says

            March 24, 2020 at 2:32 pm

            Oh, I have NO idea how to do that. I don't have experience with either.

            Reply
    13. RobinHayes says

      November 09, 2019 at 11:07 am

      I was looking for recipes for a vegan friend but I see t t his is mis-labeled on Pinterest it says vegan but itโ€™s not since it has goats milk a goat is an animal so doesnโ€™t classify as vegan by her standards

      Reply
      • Monica Stevens Le says

        November 12, 2019 at 1:00 pm

        Hi there... it is vegan. I use OAT milk, not goat milk. I promise the recipe is vegan, haha.

        Reply
    14. kevin richardson says

      September 08, 2019 at 12:56 pm

      My daughter made this recipe a few weeks back, it is OVER THE TOP YUMMY! You can feed it to the carnivores in your family and not tell them it's vegan...they'll never know..
      Making it again this weekend!!

      Reply
      • Monica Stevens Le says

        September 11, 2019 at 1:29 pm

        This makes me SO HAPPY TO HEAR. I have several other cheesecake recipes on my site if you'd like to try ๐Ÿ™‚

        Reply
        • Lindsey says

          March 05, 2021 at 3:49 pm

          Hi! Just made but my โ€œcheesecakeโ€ layer is not as tall as yours. Did you double your cheesecake? Mine is half the height and followed exactly. Thanks!

          Reply
          • Monica Stevens Le says

            March 12, 2021 at 2:58 pm

            Hi there! Hmm.. did you use a 6-7" pan? or something larger?

            Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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