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
Scale
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.
