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This Gluten-Free & Vegan Strawberry Cheesecake Recipe is a dream come true for anyone who craves a luscious, creamy dessert without any animal products or gluten. Imagine biting into a velvety, tangy filling nestled on a perfectly golden almond-coconut crust, all topped with a vibrant, naturally sweet strawberry glaze. It’s not just a cheesecake; it’s a celebration of fresh, wholesome ingredients coming together in one unforgettable treat. Whether you’re vegan, gluten-intolerant, or just looking to indulge guilt-free, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
Every ingredient here plays a crucial role, from bringing texture to harmony to offering a natural sweetness that shines through without overpowering. This simple lineup of pantry staples and fresh produce ensures a flawless balance of flavor, color, and mouthfeel.
- Almond flour: Provides a gluten-free, nutty base for a crisp yet tender crust.
- Shredded coconut: Adds texture and a subtle tropical note to the crust.
- Maple syrup: A natural sweetener that infuses every layer with gentle, caramel-like sweetness.
- Coconut oil: Binds the crust while adding richness and helping it set up beautifully.
- Vanilla extract: Enhances flavor complexity both in crust and filling.
- Raw cashews: The secret to a creamy, tangy filling—soaked overnight to blend into silken perfection.
- Coconut cream: Brings luscious richness and a smooth texture to the cheesecake.
- Lemon juice: Adds refreshing brightness balancing the sweetness.
- Salt: Essential to elevate all the flavors and keep sweetness in check.
- Fresh strawberries: The star topping, bursting with vibrant color and fresh fruity zing.
How to Make Gluten-Free & Vegan Strawberry Cheesecake Recipe
Step 1: Prepare the Pan and Preheat
Start by setting your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. This simple prep ensures your cheesecake releases easily and holds its shape perfectly once baked.
Step 2: Mix and Bake the Crust
Combine almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract in a bowl. Stir until the ingredients meld into a perfectly sticky mixture. Press this into the prepared pan, creating a smooth and even crust layer. Bake for 10 to 12 minutes until it turns a gentle golden brown, then let it cool completely before adding the creamy filling.
Step 3: Blend the Cheesecake Filling
Drain the soaked cashews well and blend them with coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil. Use a high-speed blender and pulse until the mixture is irresistibly smooth, creamy, and thick. Scrape down the sides as needed — patience here yields that perfect cheesecake texture everyone loves.
Step 4: Assemble and Freeze
Pour the luscious filling over your cooled crust and carefully smooth the top with a spatula for an even layer. Transfer the cheesecake to the freezer to set for at least four hours. This chilling step is crucial to achieve the ideal firm yet creamy consistency.
Step 5: Cook the Strawberry Topping
While your cheesecake chills, combine chopped strawberries, maple syrup, and lemon juice in a small saucepan over medium heat. Let the mixture simmer gently for 5 to 7 minutes until the strawberries break down and the topping thickens just right. Allow it to cool to room temperature before the next step.
Step 6: Top and Serve
Once frozen solid, generously spread the strawberry topping evenly across your cheesecake. This bright red layer is not only eye-catching but adds a fresh fruity punch that perfectly complements the creamy base. Now your Gluten-Free & Vegan Strawberry Cheesecake Recipe is ready to impress!
How to Serve Gluten-Free & Vegan Strawberry Cheesecake Recipe
Garnishes
Top your cheesecake with fresh strawberry slices, a sprinkle of toasted coconut flakes, or a few mint leaves for a touch of color and extra freshness. These simple garnishes make a striking presentation and add subtle layers of flavor and texture.
Side Dishes
Serve alongside a cup of herbal tea, a scoop of vegan vanilla ice cream, or fresh berries for a refreshing complement that keeps the dessert light and balanced. These options enhance the overall tasting experience without overshadowing the cheesecake’s delicate richness.
Creative Ways to Present
Try serving this cheesecake in mini mason jars for a fun individual dessert, or layer the filling and strawberry topping with gluten-free crumbled cookies in parfait glasses for a whimsical twist. This versatility means you can tailor the Gluten-Free & Vegan Strawberry Cheesecake Recipe for any occasion or crowd size.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake sealed tightly in the refrigerator for up to five days. Proper storage maintains its creamy texture and keeps the strawberry topping fresh and vibrant.
Freezing
The cheesecake freezes beautifully. Wrap it securely in plastic wrap and place it in an airtight container before freezing. It can be stored for up to two months, making this recipe perfect for planning ahead or saving for a special treat.
Reheating
This cheesecake is best enjoyed chilled, so avoid reheating. Instead, let frozen slices thaw in the refrigerator overnight for the best texture and flavor when serving.
FAQs
Is this Gluten-Free & Vegan Strawberry Cheesecake Recipe suitable for people with nut allergies?
This recipe uses almond flour and cashews, which are nuts, so it is not suitable for those with nut allergies. However, there are alternative recipes that use seeds and gluten-free grains if you need a nut-free version.
Can I use frozen strawberries for the topping?
Absolutely! Frozen strawberries work well, just thaw and drain any excess juice before cooking. The simmering step will still thicken the topping nicely.
How long should I soak the cashews?
For the creamiest filling, soak cashews overnight in water. If you’re short on time, a quick soak in boiling water for 1 hour can also work, but overnight yields the best texture.
Can I sweeten this cheesecake with other sweeteners?
Maple syrup offers a wonderful flavor and consistency, but you can substitute with agave nectar or coconut sugar syrup, keeping in mind it might slightly alter the taste and texture.
What can I use instead of coconut oil?
If you don’t have coconut oil, vegan butter or another mild-flavored vegetable oil can substitute. The coconut oil adds firmness and a hint of tropical flavor, but other oils will work in a pinch.
Final Thoughts
This Gluten-Free & Vegan Strawberry Cheesecake Recipe is a testament to how wholesome ingredients can create a dessert that’s both indulgent and nourishing. Every bite is a celebration of natural flavors and textures that anyone can enjoy, no matter their dietary needs. I encourage you to try this recipe and watch it become a staple in your kitchen, bringing smiles and sweet moments to your table.
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Gluten-Free & Vegan Strawberry Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, American
- Diet: Gluten Free
Description
This Gluten-Free & Vegan Strawberry Cheesecake is a delightful, creamy dessert made with a nutty almond crust, a luscious cashew-based filling, and a fresh strawberry topping. Perfect for those seeking dairy-free, gluten-free treats without compromising on flavor, this cheesecake freezes to a perfect sliceable texture and provides a sweet, fruity finish.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 2 cups raw cashews, soaked overnight and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
For the strawberry topping:
- 1 cup fresh strawberries, chopped
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
- Make the crust mixture: In a bowl, combine almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract. Stir the ingredients thoroughly until a well-combined mixture forms.
- Bake the crust: Press the crust mixture evenly into the bottom of the prepared springform pan. Bake in the oven for 10-12 minutes or until the crust turns golden brown. Remove from the oven and allow it to cool completely.
- Prepare the cheesecake filling: In a high-speed blender, combine the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil. Blend until the mixture is smooth, creamy, and free of lumps, scraping down the sides as needed to ensure even blending.
- Assemble and freeze: Pour the creamy cheesecake filling over the cooled crust and smooth the top with a spatula. Place the cheesecake in the freezer for at least 4 hours or until it is fully set and firm to the touch.
- Make strawberry topping: While the cheesecake sets, combine chopped strawberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until the strawberries break down and the topping thickens slightly. Once cooked, remove from heat and let cool to room temperature.
- Add topping and chill: After the cheesecake has set, spread the cooled strawberry topping evenly over the top of the cheesecake.
- Serve: Slice and serve the cheesecake chilled, enjoying the creamy texture and fresh strawberry flavor of this vegan, gluten-free dessert.
Notes
- Soaking the cashews overnight ensures a smooth and creamy filling, so don’t skip this step.
- If you don’t have a high-speed blender, blend the filling in batches and blend longer for a silky texture.
- The cheesecake should be kept frozen or well chilled until serving for best texture.
- You can substitute the almond flour with gluten-free oat flour for a different crust texture.
- Store leftovers covered in the freezer for up to 1 week.
