Description
This Vegan Strawberry Swirl Cheesecake is smooth, rich, and completely dairy-free, with a cashew or tofu-based filling and a vibrant homemade strawberry swirl. Nestled in a nutty or cookie crust, it’s a no-bake or lightly baked dessert that’s perfect for impressing guests or treating yourself—without the guilt!
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups almond flour or crushed vegan graham crackers
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup or agave
- For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- For the Cheesecake Filling:
- 1 1/2 cups raw cashews (soaked for 4-6 hours or boiled for 10 minutes)
- 1/2 cup full-fat coconut milk or plant-based cream
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Crust:
- Mix almond flour, coconut oil, and maple syrup. Press into the bottom of a lined 8-inch springform pan. Chill while making the filling.
- Make Strawberry Swirl:
- Simmer strawberries, maple syrup, and lemon juice until soft. Blend until smooth and cool completely.
- Blend Cheesecake Filling:
- In a high-speed blender, blend soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, and salt until ultra-smooth.
- Assemble Cheesecake:
- Pour filling over crust. Spoon strawberry purée over the top and swirl gently with a knife or skewer.
- Set:
- Freeze for 4–6 hours or until firm. Let sit at room temp for 10–15 minutes before slicing.
Notes
- Use silken tofu instead of cashews for a nut-free version.
- Store leftovers in the freezer for up to 2 weeks.
- Add fresh strawberries on top before serving for extra flair.
Nutrition
- Calories: 310 kcal
- Sugar: 12g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
