Vegan Strawberry Cheesecake

This vegan strawberry cheesecake is creamy, fruity, and totally no-bake.

It’s perfect when you want a sweet treat that feels fancy but is actually super chill to make.

The texture is smooth like classic cheesecake, but there’s no dairy or eggs, and it still sets beautifully.

The best part? You can make it ahead and let the fridge do the work.

Why I Love This Recipe

I’ve made a lot of plant-based desserts, but this one is always a win. The strawberry flavor hits just right—not too sweet, not too tart—and the crust is buttery without the butter. It’s one of those desserts that people don’t even know is vegan until you tell them.

No oven required
Super creamy without dairy
Sweet, fresh, and light
Easy to make ahead
Great for birthdays, holidays, or just because

Servings and Time

Servings: 8
Prep time: 20 minutes
Chill time: 4 hours (or overnight)
Cook time: 0 (it’s no-bake!)

What You’ll Need

For the crust

1 ½ cups graham cracker crumbs (use vegan-friendly)
⅓ cup melted coconut oil
2 tbsp maple syrup

For the filling

1 ½ cups raw cashews (soaked for 4+ hours or boiled for 10 minutes)
1 cup fresh strawberries (hulled and sliced)
½ cup full-fat coconut milk (shake the can first)
¼ cup maple syrup
2 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt

Pro Tips

Soak your cashews long enough—they blend smoother and make the filling super creamy
Taste the filling before you pour it in—add more lemon or syrup if needed
Press the crust firmly into the pan so it doesn’t crumble when slicing
Chill for at least 4 hours to let it set properly
Use parchment paper at the bottom of the pan for easier removal

Tools Required

Food processor or high-speed blender
Mixing bowls
Measuring cups + spoons
8-inch springform pan
Rubber spatula
Parchment paper (optional)

Substitutions and Variations

Swap strawberries for blueberries or raspberries
Use almonds or sunflower seeds instead of cashews (texture may vary)
Use agave instead of maple syrup
For a chocolate version, add cocoa powder to the filling and top with shaved dark chocolate

Make Ahead Tips

You can make the whole cheesecake a day in advance
Store in the fridge (covered) for up to 5 days
You can freeze it and thaw in the fridge overnight

Let’s Make It!

Step 1: Make the Crust

In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted coconut oil, and 2 tbsp maple syrup. Mix until the texture feels like wet sand.

Step 2: Press the Crust

Pour the crust mixture into an 8-inch springform pan. Press it down firmly and evenly using the back of a spoon or the bottom of a cup. Chill in the fridge while you make the filling.

Step 3: Blend the Filling

In a high-speed blender or food processor, add 1 ½ cups soaked cashews, 1 cup sliced strawberries, ½ cup full-fat coconut milk, ¼ cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla extract, and a pinch of salt. Blend until silky smooth.

Step 4: Pour the Filling

Pour the smooth strawberry filling over the chilled crust in the springform pan. Use a spatula to smooth the top.

Step 5: Chill to Set

Place the cheesecake in the fridge for at least 4 hours, or until firm to the touch.

Step 6: Slice and Serve

Remove the cheesecake from the pan. Top with fresh sliced strawberries if you want. Slice and serve cold.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 5 days
Freeze slices for up to 1 month—thaw overnight in the fridge
Keeps texture well when cold

Macros (per slice, based on 8 servings, estimated)

Calories: 320
Fat: 23g
Carbs: 24g
Protein: 6g
Fiber: 3g
Sugar: 13g

Why This Recipe Works (Quick Science)

Cashews: Soaked cashews blend into a thick, creamy base that mimics the texture of cheesecake
Coconut milk: Adds fat and richness to make the filling smooth and satisfying
Acid: Lemon juice gives that classic tang you expect in cheesecake
Strawberries: Naturally sweet and colorful, plus they help thicken the filling
Cold setting: Chilling allows the fats to firm up and set the cheesecake without baking

Common Mistakes

Not soaking the cashews long enough: This makes the filling gritty
Using low-fat coconut milk: It won’t set properly
Overfilling the pan: Leave a little space at the top so it doesn’t spill
Not blending enough: The filling should be super smooth—no chunks!
Serving too soon: Let it fully set for clean slices

What to Serve With

A glass of iced matcha or cold brew
Fresh berries or berry compote on top
Coconut whipped cream
A simple green salad if you want something light on the side

FAQ

Can I use frozen strawberries?
Yes, just thaw and drain them first or the filling might be too watery.

Can I use a different pan?
You can use a pie dish, but a springform pan makes it way easier to slice and serve.

Is this gluten-free?
It can be—just use gluten-free graham crackers.

Can I skip the coconut milk?
You can try other plant-based creams, but coconut gives the best texture.

Final Thoughts

This vegan strawberry cheesecake is one of those desserts you’ll want to make again and again. It’s easy, pretty, and seriously delicious. If you give it a try, drop a comment and let me know how it turned out—or what fun twist you added!