Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)
Indulge in the creamy goodness of this Gluten Free & Vegan Strawberry Cheesecake made with oat milk. This delightful no-bake dessert features a luscious filling crafted from soaked cashews, pure maple syrup, and fresh strawberries, all resting on a nutty crust that perfectly balances sweetness and texture. Ideal for any occasion, whether you’re celebrating a birthday or simply treating yourself on a weekend, this cheesecake is sure to impress friends and family alike. With easy preparation and vibrant flavors, it’s the perfect guilt-free treat!
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 8
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Ingredients
Scale
- 2/3 cup pecans
- 1/3 cup walnuts
- 8–10 Medjool dates
- 1/4 cup unsweetened coconut flakes
- 1/4 teaspoon kosher salt
- 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
- 3 tablespoons coconut oil (at room temperature)
- 2 tablespoons freshly squeezed lemon juice
- 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
Instructions
- Soak cashews in boiling water for 1.5 hours; rinse and drain.
- Blend crust ingredients (pecans, walnuts, dates, coconut flakes, salt) in a food processor until clumpy. Press into a lined springform pan.
- Blend filling ingredients (soaked cashews, maple syrup, oat milk, coconut oil, lemon juice) until smooth; pour over the crust.
- Freeze for 4-6 hours until firm.
- For strawberry sauce, simmer strawberries with water and sweeteners; blend to desired consistency.
- Serve chilled with sauce on top.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 307
- Sugar: 18g
- Sodium: 46mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg