Vegan Strawberry Swirl Cheesecake

This Vegan Strawberry Swirl Cheesecake is a dairy-free, plant-based dessert that delivers all the creamy richness of traditional cheesecake with a refreshing strawberry twist. Made with wholesome ingredients like soaked cashews, coconut cream, and a naturally sweetened crust, it’s the perfect combination of indulgent and nourishing.

Why You’ll Love This Recipe

• 100% vegan and dairy-free, yet irresistibly creamy

• Naturally sweetened with no refined sugar

• Beautiful swirl of strawberry puree for both flavor and presentation

• No baking required—simple and fuss-free

• Ideal for special occasions or as a light summer dessert

• Gluten-free friendly with the right crust option

• Kid-approved and perfect for sharing

• Freezer-friendly and easy to store

• Uses simple, wholesome ingredients

• A great make-ahead dessert

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• Almond flour

• Medjool dates

• Coconut oil

• A pinch of salt

For the filling:

• Soaked cashews

• Coconut cream

• Maple syrup

• Lemon juice

• Vanilla extract

• Coconut oil

For the strawberry swirl:

• Fresh or frozen strawberries

• Maple syrup or agave nectar

• Lemon juice

directions

1. Prepare the crust: In a food processor, blend the dates, almond flour, coconut oil, and salt until the mixture holds together when pressed. Press the crust evenly into the bottom of a lined springform pan. Freeze while preparing the filling.

2. Make the strawberry puree: Combine strawberries, maple syrup, and lemon juice in a blender and blend until smooth. Set aside.

3. Make the filling: Drain the soaked cashews and blend them with coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil until completely smooth and creamy.

4. Assemble: Pour the cheesecake filling over the prepared crust. Dollop strawberry puree on top and use a toothpick or knife to swirl it gently into the surface.

5. Chill: Freeze the cheesecake for at least 4–6 hours or overnight until firm.

6. Serve: Remove from the freezer and let it sit at room temperature for about 15–20 minutes before slicing and serving.

Servings and timing

This recipe makes approximately 10–12 slices and requires about 25 minutes of active preparation time. Freezing takes around 4–6 hours or preferably overnight.

Variations

• Nut-free: Replace cashews with silken tofu or sunflower seeds for a nut-free version.

• Berry swap: Substitute strawberries with raspberries, blueberries, or a mix of berries for a different flavor.

• Chocolate crust: Add a tablespoon of cocoa powder to the crust for a chocolaty base.

• Coconut-free: Use another plant-based cream such as soy cream instead of coconut cream if desired.

• Mini cheesecakes: Use a muffin tin lined with parchment for individual servings.

storage/reheating

Store leftover cheesecake in an airtight container in the freezer for up to 2 months. Allow slices to thaw for 15–20 minutes at room temperature before serving. Avoid microwaving to thaw, as this can alter the texture.

FAQs

How do I soak cashews for this recipe?

Soak cashews in hot water for 1 hour or in room temperature water overnight to soften them for blending.

Can I use canned strawberry puree instead of fresh?

Yes, you can use canned or jarred strawberry puree, but ensure it contains no added sugars or preservatives for best results.

Is this recipe gluten-free?

Yes, if you use gluten-free certified oats or flour for the crust, the recipe is naturally gluten-free.

Can I use a different sweetener?

Absolutely. Agave nectar or coconut nectar can be used in place of maple syrup.

What type of coconut cream is best?

Use full-fat canned coconut cream for the creamiest texture. Chill it before use to separate the cream from the water if needed.

Can I use frozen strawberries?

Yes, just thaw them first and drain any excess liquid before blending.

How do I know when the cheesecake is firm enough to serve?

It should feel solid to the touch and not jiggle when gently shaken. Let it thaw slightly before slicing for clean cuts.

Can I make this cheesecake in advance?

Definitely. It’s ideal to make it a day ahead and let it firm up in the freezer overnight.

Can I use a blender instead of a food processor?

Yes, a high-speed blender works well for the filling and strawberry swirl. For the crust, a food processor is recommended.

Why is my filling grainy?

The filling can turn out grainy if the cashews aren’t soaked long enough or if the blender isn’t powerful enough. Blend longer until smooth.

Conclusion

This Vegan Strawberry Swirl Cheesecake offers a deliciously creamy, fruit-forward dessert that’s perfect for any occasion. With its no-bake simplicity, beautiful presentation, and wholesome ingredients, it’s sure to become a go-to treat whether you’re vegan or simply looking for a lighter, plant-based option. Serve it up at gatherings, celebrations, or as a weekend indulgence—you won’t miss the dairy one bit.