Easy Vegan Strawberry Cheesecake
Best, no bake, easy vegan strawberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh strawberry topping really makes it one of a kind. That creamy texture, too… sign me up, please!
Servings Prep Time
16 15minutes
Passive Time
3-4hours chill time
Servings Prep Time
16 15minutes
Passive Time
3-4hours chill time
Ingredients
Cashew Cheese Layers
Strawberry Topping
Instructions
  1. Prepare the filling first. After the cashews have finished soaking, rinse them in cold water and drain. Set aside. Line an 8×8″ baking dish with parchment paper and set aside as well.
  2. 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.
  3. 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.
  4. Add drained cashews and the rest of the filling ingredients (except for the freeze dried strawberries) 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!*
  5. Pour about 2/3 of the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Set into the freezer.
  6. Add freeze dried strawberries to the remaining filling and blend until creamy and smooth throughout. Add this mixture on top of the cashew cheese mixture and place back into the freezer. Rinse out the blender.
  7. Combine the strawberry topping ingredients in the blender until pulverized and smooth. Add this mixture on top of the filling.
  8. Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.
  9. 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. Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!
Recipe Notes

Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!