Vegan Dairy Free Strawberry Cheesecake Recipe

Name: Vegan Dairy Free Strawberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons cashews Soaked; 3 11/16 tablespoons coconut oil melted, or cacao butter; 3 tablespoons maple syrup; 7/8 cup strawberries + a few more for decoration; base Brownie; 4 15/16 tablespoons cashews; 3/8 ounce cacao powder; 1/2 cup medjool dates; 2 pinches salt; 4 drops vanilla extract

Servings: persons

1
Soak 100g of cashews in water for a minimum of 4 hours, ideally overnight.
2
For brownie base: Blend dry cashews in food processor until fairly fine (don't worry about a few chunky bits!)
3
Add medjool dates and 10-20g maple and process until it starts to come together in a gooey ball - if dates are a bit dry or tough soak them in hot water for 5 minutes.
4
Add 2 tbsp cacao powder, 2 pinches of salt and 3-4 drops of vanilla essence. Process until thoroughly mixed.
5
Press brownie mixture into moulds or lined tine and freeze.
6
Cheesecake: Rinse and drain cashews. Chuck all cheesecake ingredients into blender and blend until smooth - took 1 - 2 minutes in mine and it's not a snazzy blender! You might just need to give it a quick rest.
7
Pour the cheesecake mixture on top of brownie mixture.
8
Freeze for at least 1 hour. Serve and enjoy.
9
Allow to defrost for around 30 mins if you store it in the freezer for a while.

447

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 tablespoons cashews Soaked, 3 11/16 tablespoons coconut oil melted, or cacao butter, 3 tablespoons maple syrup, 7/8 cup strawberries + a few more for decoration, and more.

Yes, Vegan Dairy Free Strawberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Dairy Free Strawberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions