Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

This Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) is a delightful treat that combines the rich flavors of cashews and strawberries, creating a dessert that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting friends, or simply treating yourself, this cheesecake is sure to impress. With its creamy texture and no-bake preparation, it’s both easy to make and absolutely delicious.

Why You’ll Love This Recipe

• No Bake Delight – This cheesecake requires no baking, making it a hassle-free dessert option.
• Plant-Based Goodness – It’s entirely vegan and gluten-free, perfect for those with dietary restrictions.
• Rich & Creamy Texture – The combination of soaked cashews and oat milk creates a smooth filling that’s irresistible.
• Fresh Strawberry Sauce – Topping it with homemade strawberry sauce elevates the flavor and adds a beautiful presentation.
• Versatile Dessert – Great for birthdays, special occasions, or just as a sweet treat after dinner.

Tools and Preparation

Before you start making your cheesecake, gather your essential tools. Having the right kitchen equipment can make the process easier and more enjoyable.

Essential Tools and Equipment

• Food processor
• Springform pan (6 or 7)
• Parchment paper
• Measuring cups
• Mixing bowls

Importance of Each Tool

• Food processor – Essential for blending the cashews into a creamy consistency and mixing crust ingredients thoroughly.
• Springform pan – Allows easy removal of the cheesecake once set, ensuring a beautiful presentation.
• Parchment paper – Prevents sticking to the base of the springform pan, making it easy to lift the cheesecake out.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

To create this delightful Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk), you’ll need the following ingredients:

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)
• 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 Extra Flavor

• 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: Prepare Cashews

Add cashews to a bowl and cover them with boiling hot water. Let them soak uncovered for about 1 1/2 hours. After soaking, rinse and drain thoroughly.

Step 3: Make the Crust Mixture

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

Step 4: Prepare Springform Pan

While the crust is baking, line the bottom of your springform pan with parchment paper cut into a circle. Lightly oil the sides of the pan to make it easier to remove once set.

Step 5: Process Nuts for Crust

Combine pecans and walnuts in a food processor. Pulse until they reach a coarse mixture. Add remaining crust ingredients and pulse several times until it starts clumping together.

Step 6: Form Crust in Pan

Transfer crust mixture into your prepared springform pan. Press it down evenly with your fingers. If it becomes sticky, lightly wet your fingers with warm water. Set aside.

Step 7: Blend Filling Ingredients

In your food processor or high-speed blender, add drained cashews along with all filling ingredients. Process until creamy and smooth, scraping down sides as needed. Taste and adjust flavors if necessary by adding more lemon juice or maple syrup.

Step 8: Combine Filling with Crust

Pour filling over crust in the springform pan. Tap on counter to release air bubbles that may have formed. Cover lightly with plastic wrap; seal top with aluminum foil. Freeze for about 4-6 hours until firm.

Step 9: Make Strawberry Sauce

In a medium saucepan, combine all strawberry sauce ingredients. Simmer over low heat for about 15-20 minutes until strawberries are very soft. Use an immersion blender or potato masher to break down strawberries while leaving some chunks intact. Let cool then refrigerate until fully chilled.

Step 10: Serve Your Cheesecake

When ready to serve, take out cheesecake from freezer and let sit at room temperature for about 10-15 minutes before slicing. Top off each slice with strawberry sauce before serving.

Enjoy this refreshing Gluten Free & Vegan Strawberry Cheesecake as a delightful end to any meal!

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

Serving your Gluten Free & Vegan Strawberry Cheesecake is as delightful as making it. This cheesecake pairs beautifully with various accompaniments that enhance its flavors and presentation.

Fresh Fruit

• Strawberries: Fresh strawberries on top add a burst of flavor and brightness.
• Blueberries: These small berries offer a sweet contrast to the creamy cheesecake.

Whipped Coconut Cream

• Light and fluffy coconut cream provides a rich texture that complements the cheesecake perfectly.

Crushed Nuts

• Pecans or walnuts sprinkled on top add a crunchy element, enhancing both flavor and texture.

Mint Leaves

• A few fresh mint leaves can elevate presentation while adding a refreshing touch.

Chocolate Drizzle

• A drizzle of melted dark chocolate can make for an indulgent addition, perfect for chocolate lovers.

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

Perfecting your Gluten Free & Vegan Strawberry Cheesecake involves a few key techniques that ensure a creamy texture and vibrant flavor. Here are some helpful tips:

• Soak Cashews Well: Properly soaking cashews in boiling water for at least 1.5 hours ensures they blend smoothly, creating a creamy filling.
• Use High-Quality Ingredients: Opt for pure maple syrup and fresh strawberries for the best taste and natural sweetness.
• Adjust Sweetness: Always taste the filling before pouring it into the crust; adjust sweetness by adding more maple syrup or lemon juice as needed.
• Freeze Properly: Allow the cheesecake to set in the freezer for at least 4-6 hours, ensuring it holds its shape when sliced.
• Serve at Room Temperature: Letting the cheesecake sit out for 10-15 minutes before serving enhances its creamy texture and flavor.

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

Pairing side dishes with your dessert can create a well-rounded meal experience. Here are some excellent side dish options:

1. Mixed Green Salad: A light salad with lemon vinaigrette balances the sweetness of the cheesecake.
2. Fruit Salad: A colorful fruit salad made with seasonal fruits adds freshness and complements the dessert.
3. Chia Pudding: This healthy pudding can provide additional texture and is easy to prepare in advance.
4. Granola: A scoop of nutty granola offers crunch and can be served alongside or atop the cheesecake.
5. Dairy-Free Ice Cream: A scoop of dairy-free vanilla ice cream pairs deliciously with the strawberry flavors.
6. Smoothie Bowl: A berry smoothie bowl topped with nuts or seeds makes for a nutritious, refreshing side.

Common Mistakes to Avoid

Making a gluten free and vegan strawberry cheesecake can be easy, but there are common mistakes that can affect the final result. Here are some to keep in mind:

• Ignoring soaking time: Failing to soak cashews can lead to a grainy texture in the filling. Always soak them for at least 1 1/2 hours in boiling water.

• Not measuring ingredients accurately: Precise measurements are crucial for achieving the right balance of flavors and textures. Use measuring cups and spoons for accuracy.

• Overbaking the crust: Baking the crust too long can make it hard and dry instead of crispy and chewy. Keep an eye on it and remove it once golden brown.

• Skipping taste tests: Not tasting the filling before setting can result in an overly sweet or bland cheesecake. Adjust sweetness with maple syrup or lemon juice as needed.

• Neglecting cooling time: Rushing to serve the cheesecake before it has set properly can lead to a messy slice. Allow it to freeze for 4-6 hours for the best texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cheesecake in an airtight container.
• It will keep well for up to 5 days in the refrigerator.

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

• Wrap slices individually in plastic wrap and place them in a freezer-safe container.
• The cheesecake can be frozen for up to 3 months without losing flavor or texture.

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

• Oven: Preheat your oven to 350°F (175°C) and warm slices covered with foil for about 10 minutes.
• Microwave: Heat individual slices for about 15-20 seconds, checking frequently.
• Stovetop: Use a skillet over low heat, covering with a lid, to gently warm slices without drying them out.

Frequently Asked Questions

Here are some commonly asked questions about making this gluten free & vegan strawberry cheesecake:

Can I use other nuts instead of pecans or walnuts?

Yes! You can substitute any nuts you prefer or have on hand, such as almonds or hazelnuts, although this may slightly alter the flavor.

How do I know when my cheesecake is set?

The cheesecake should feel firm to touch but have a slight give. Allow it to set in the freezer for at least 4-6 hours for best results.

Can I make this gluten free & vegan strawberry cheesecake ahead of time?

Absolutely! This dessert stores well in both the refrigerator and freezer, making it perfect for meal prep or special occasions.

What if I don’t have oat milk?

You can substitute oat milk with any non-dairy milk such as almond milk or coconut milk, keeping in mind that it may change the flavor slightly.

Is there a way to customize this recipe?

Yes! Feel free to mix different fruits into your sauce or even add cocoa powder to the filling for a chocolate twist!

Final Thoughts

This gluten free & vegan strawberry cheesecake is not only delicious but also versatile. You can customize it with different toppings or fillings as per your taste preferences. Give this delightful dessert a try; it’s sure to impress friends and family alike!