Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

This Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) is a delightful dessert that will impress everyone at your next gathering. With its creamy texture and refreshing strawberry topping, it’s perfect for birthdays, picnics, or simply satisfying your sweet tooth. This no-bake cheesecake is easy to prepare and free from common allergens, making it a fantastic option for various dietary preferences.

Why You’ll Love This Recipe

• No-Bake Convenience: This recipe requires minimal cooking, allowing you to spend more time enjoying your creation.
• Deliciously Creamy: The cashew-based filling creates a rich, creamy texture that’s reminiscent of traditional cheesecake.
• Naturally Sweetened: Sweetened with pure maple syrup and fresh strawberries, this cheesecake offers a guilt-free indulgence.
• Perfect for Any Occasion: Whether it’s a holiday party or a casual get-together, this cheesecake is sure to please all your guests.
• Easy to Customize: Feel free to experiment with different fruit toppings or flavors to make this dessert your own.

Tools and Preparation

To create this scrumptious gluten free and vegan strawberry cheesecake, you’ll need some essential tools and equipment.

Essential Tools and Equipment

• Food processor
• Mixing bowls
• Springform pan
• Baking sheet
• Parchment paper
• Saucepan

Importance of Each Tool

• Food processor: A food processor is crucial for blending the cashews into a smooth filling and creating the crust effortlessly.
• Springform pan: Using a springform pan allows for easy removal of the cheesecake without damaging its shape.
• Saucepan: A saucepan is necessary for simmering the strawberry sauce to achieve the perfect consistency.

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Ingredients

Here are the ingredients you’ll need for this delicious Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk):

For the 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

For the Filling

• 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

For the 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

Additional Ingredients for Texture

• 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

How to Make Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Step 1: Preheat the Oven

Set the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.

Step 2: Soak Cashews

Add cashews to a bowl and cover them with boiling hot water. Let them soak uncovered for 1 1/2 hours. Rinse and drain thoroughly afterward.

Step 3: Bake Oat Mixture

In a large bowl, combine all crust ingredients together. Pour onto the prepared baking sheet and bake for about 15-20 minutes until golden brown. Remove from the oven and set aside.

Step 4: Prepare Springform Pan

While the crust mixture bakes, line the bottom of a 6 or 7 springform pan with parchment paper cut into a circle. Lightly oil the sides to help with removal later.

Step 5: Make Crust Mixture

Combine nuts in a food processor and pulse until coarse. Add remaining crust ingredients and pulse until it starts clumping together.

Step 6: Press Crust Mixture Into Pan

Transfer crust mixture into the prepared springform pan. Use your fingers to press down evenly. If sticky, wet fingers lightly with warm water. Set aside.

Step 7: Blend Filling Ingredients

Add drained cashews and all filling ingredients into your food processor or high-speed blender. Process until creamy and smooth, scraping down sides as needed. Adjust sweetness or acidity as desired.

Step 8: Assemble Cheesecake

Pour filling over crust in the springform pan. Tap on counter gently to release air bubbles. Cover lightly with plastic wrap, then seal top with aluminum foil. Freeze for about 4-6 hours until set.

Step 9: Prepare Strawberry Sauce

Add all sauce ingredients into a medium saucepan. Simmer over low heat for about 15-20 minutes until soft throughout. Mash or blend slightly but leave some chunks if desired. Cool before refrigerating completely.

Step 10: Serve

When ready to serve, remove cheesecake from freezer and let sit at room temperature for about 10-15 minutes before slicing. Top with strawberry sauce before enjoying!

How to Serve Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Serving this gluten free and vegan strawberry cheesecake is an exciting part of enjoying this delightful dessert. Here are some creative ways to enhance your serving experience.

Top with Fresh Strawberries

• Add a few fresh strawberries on top for a burst of color and extra flavor.

Drizzle with Chocolate Sauce

• A rich, dairy-free chocolate sauce can complement the cheesecake beautifully, adding a decadent touch.

Serve with Coconut Whipped Cream

• Light and fluffy coconut whipped cream makes for a perfect pairing, enhancing the cheesecake’s creaminess.

Garnish with Mint Leaves

• Fresh mint leaves not only add visual appeal but also provide a refreshing contrast to the sweetness of the cheesecake.

Pair with Vegan Ice Cream

• A scoop of your favorite vegan ice cream can create a delightful contrast in textures and temperatures.

How to Perfect Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Perfecting your gluten free and vegan strawberry cheesecake is key to achieving that dreamy texture and flavor. Here are some tips to help you along the way.

• Soak Cashews Properly: Ensure you soak the cashews in boiling water for at least 1.5 hours. This step helps achieve a creamy texture in the filling.

• Adjust Sweetness: Taste the filling before pouring it over the crust. If it’s too sweet, add more lemon juice; if not sweet enough, incorporate extra maple syrup.

• Use Fresh Ingredients: Opt for fresh strawberries rather than frozen ones for a brighter flavor in your sauce.

• Chill Before Serving: Allow the cheesecake to sit at room temperature for 10-15 minutes before slicing. This helps soften it slightly for easier cutting.

• Store Properly: Keep any leftovers covered in the refrigerator for up to a week. You can also freeze slices for longer preservation.

Best Side Dishes for Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Pairing side dishes with your gluten free and vegan strawberry cheesecake can enhance your dessert experience. Here are some delicious options to consider.

1. Fruit Salad: A colorful mix of seasonal fruits adds freshness and balances out the richness of the cheesecake.

2. Chia Seed Pudding: This light and nutritious pudding can provide a creamy texture that complements the cheesecake well.

3. Coconut Yogurt: Dairy-free coconut yogurt offers tartness that enhances the sweetness of the cheesecake while keeping it light.

4. Almond Biscotti: Crunchy almond biscotti adds a delightful crunch that contrasts nicely with the soft texture of the cheesecake.

5. Nutty Granola: A sprinkle of homemade or store-bought nutty granola provides added crunch and pairs wonderfully with fruit toppings.

6. Herbed Salad: A light salad made with mixed greens and herbs can cleanse the palate after indulging in dessert, making each bite more enjoyable.

7. Cinnamon Roasted Apples: Warm cinnamon roasted apples offer comfort alongside your chilled cheesecake, creating a lovely flavor combination.

8. Caramelized Bananas: Sweet caramelized bananas add warmth and richness, making them an enticing side dish next to your cheesecake slice.

Common Mistakes to Avoid

Making a gluten free and vegan strawberry cheesecake can be simple, but there are common pitfalls to watch out for.

• Using unsoaked cashews: Skipping the soaking process can lead to a gritty filling. Always soak cashews in boiling water for at least 1.5 hours for a creamy texture.
• Not measuring ingredients accurately: Using too much or too little of an ingredient can throw off the flavor and texture. Use measuring cups and spoons for precision.
• Overbaking the crust: Baking the crust for too long can make it hard. Bake just until golden brown, typically 15-20 minutes.
• Skipping the cooling time: If you cut into the cheesecake before it has set properly, it may fall apart. Allow it to chill in the freezer for 4-6 hours for best results.
• Ignoring taste adjustments: Failing to taste and adjust the filling can result in an overly sweet or bland dessert. Always taste as you go and tweak flavors with lemon juice or maple syrup.
• Not using parchment paper: Without lining the pan, your cheesecake may stick and break when removing it. Always use parchment paper for easy release.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The cheesecake will keep well in the fridge for up to 5 days.

Freezing Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

• Wrap individual slices tightly in plastic wrap before placing them in a freezer-safe bag.
• The cheesecake can be frozen for up to 3 months.

Reheating Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

• Oven: Preheat to 350°F (175°C) and warm slices on a baking sheet for about 10 minutes.
• Microwave: Heat on medium power for 20-30 seconds until just warm.
• Stovetop: Use a pan over low heat, covering with a lid to help retain moisture.

Frequently Asked Questions

What makes this Gluten Free & Vegan Strawberry Cheesecake unique?

This cheesecake combines creamy cashews with oat milk, creating a deliciously smooth texture while being completely dairy-free and gluten-free.

Can I use other fruits instead of strawberries?

Yes! You can substitute strawberries with blueberries, raspberries, or any fruit of your choice to create different flavor variations.

How do I know when the cheesecake is ready?

The cheesecake should be firm around the edges but slightly jiggly in the center when you take it out of the freezer. It will set more once chilled.

Is there a nut-free alternative?

For those avoiding nuts, consider using sunflower seeds or pumpkin seeds blended with coconut cream as a base instead of cashews.

How should I serve Gluten Free & Vegan Strawberry Cheesecake?

Serve chilled with fresh fruit or drizzled with additional strawberry sauce on top for an extra touch.

Final Thoughts

This gluten free and vegan strawberry cheesecake is not only delicious but also versatile. You can customize it by adding different fruit toppings or adjusting sweetness levels. Try this recipe today and enjoy a guilt-free dessert that everyone will love!