This Vegan No-Bake Strawberry Crunch Cheesecake is a refreshing and indulgent dessert that combines a crunchy almond and date crust with a creamy, fruity filling. Made with wholesome, plant-based ingredients, this cheesecake is not only delicious but also easy to prepare. Perfect for any occasion, it’s a vibrant and healthy treat for those who love both strawberries and cheesecake!
Why You’ll Love This Recipe
This vegan cheesecake is not only super simple to make, but it’s also light and refreshing with a satisfying crunchy crust and a smooth, rich filling. The natural sweetness of medjool dates, almonds, and dried strawberries makes this dessert indulgent without being overly sweet. Plus, it’s no-bake, so you don’t have to worry about turning on the oven! With a vibrant strawberry flavor and creamy texture, this cheesecake is sure to be a hit.
Ingredients
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1 cup almonds
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1 cup medjool dates, pitted
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1/2 cup dried strawberries
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1 cup cashews, soaked for 4 hours
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1/2 cup coconut cream
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a food processor, combine the almonds, medjool dates, and dried strawberries. Pulse until a sticky, crumbly dough forms.
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Press the mixture into the bottom of a springform pan to form the crust. Use the back of a spoon to evenly spread it.
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In a blender, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy.
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Pour the cashew filling over the crust and smooth the top with a spatula.
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Refrigerate the cheesecake for at least 4 hours or until fully set.
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Serve chilled and enjoy!
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 0 minutes
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Total Time: 4 hours 10 minutes
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Servings: 8 servings
Variations
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Add Toppings: Top the cheesecake with fresh strawberries, crushed nuts, or a drizzle of fruit syrup for extra flavor and texture.
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Add Lemon Zest: For a citrusy twist, add a teaspoon of lemon zest to the filling.
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Fruit Mix: Swap the dried strawberries for other dried fruits like blueberries or raspberries for a different fruity flavor.
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Use Agave Syrup: If you prefer, you can substitute the maple syrup with agave syrup or coconut nectar.
Storage/Reheating
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Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
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Freezing: This cheesecake can be frozen for up to 2 months. Slice it first for easy portioning, and wrap each slice individually before freezing.
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Reheating: No need to reheat! This cheesecake is meant to be served cold, so just let it thaw in the fridge if you’ve frozen it.
FAQs
1. Can I use a different nut for the crust?
Yes, you can substitute the almonds with walnuts, cashews, or even pecans if you prefer.
2. Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan or a silicone mold. Just make sure to line it with parchment paper for easy removal.
3. Can I use fresh strawberries instead of dried strawberries?
Yes, fresh strawberries can be used in place of dried strawberries, but the filling may be a bit more watery. You can try adding a bit more coconut cream to balance the consistency.
4. Can I make this without maple syrup?
Yes, you can substitute the maple syrup with agave nectar, coconut sugar, or another sweetener of your choice.
5. Can I add a chocolate layer to this cheesecake?
Yes! You can add a layer of melted dark chocolate on top of the crust before adding the filling for a delicious chocolate-strawberry combo.
6. Can I use a food processor for the filling?
While a blender is ideal for making the filling smooth, you can use a food processor, but you may need to scrape down the sides more frequently.
7. How can I make the filling firmer?
If you prefer a firmer filling, you can add a small amount of agar-agar or additional soaked cashews to the mixture.
8. Can I use a different nut for the filling instead of cashews?
Yes, you can try using soaked almonds, macadamia nuts, or even sunflower seeds, though cashews give the smoothest, creamiest texture.
9. Can I make this dessert ahead of time?
Yes! In fact, this cheesecake is perfect for making ahead of time. It can be made the day before and stored in the fridge until ready to serve.
10. How do I serve this cheesecake?
Serve the cheesecake chilled, and for extra flair, top it with fresh fruit, a berry compote, or a drizzle of melted chocolate.
Conclusion
This Vegan No-Bake Strawberry Crunch Cheesecake is the perfect combination of crunchy, creamy, and fruity flavors. It’s easy to make, light on the stomach, and free of any dairy or gluten. Whether you’re serving it at a party, enjoying it as a treat, or making it for a special occasion, this cheesecake is sure to impress. Refreshing, satisfying, and full of natural sweetness, it’s a dessert everyone will love!
Print
No-Bake Strawberry Crunch Cheesecake
s a refreshing, creamy, and indulgent dessert made with a crunchy almond-date crust and a smooth, plant-based filling. Made with wholesome ingredients like cashews, coconut cream, and dried strawberries, this cheesecake is the perfect treat for any occasion. It’s easy to prepare, naturally sweetened, and dairy-free, making it a healthy yet indulgent dessert for all to enjoy.
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
Ingredients
Crust:
1 cup almonds
1 cup medjool dates, pitted
1/2 cup dried strawberries
Filling:
1 cup cashews, soaked for 4 hours
1/2 cup coconut cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
Instructions
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In a food processor, combine almonds, medjool dates, and dried strawberries. Pulse until a sticky, crumbly dough forms.
-
Press the mixture into the bottom of a springform pan to form the crust. Use the back of a spoon to evenly spread it.
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In a blender, combine soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy.
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Pour the cashew filling over the crust and smooth the top with a spatula.
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Refrigerate the cheesecake for at least 4 hours or until fully set.
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Serve chilled and enjoy!
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Notes
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Add Toppings: Top the cheesecake with fresh strawberries, crushed nuts, or a drizzle of fruit syrup for extra flavor and texture.
-
Add Lemon Zest: For a citrusy twist, add a teaspoon of lemon zest to the filling.
-
Fruit Mix: Swap dried strawberries for dried blueberries or raspberries for a different fruity flavor.
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Use Agave Syrup: Substitute the maple syrup with agave syrup or coconut nectar for a different sweetener.
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- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Vegan
- Method: No-Bake
- Cuisine: Vegan, Dairy-Free
- Diet: Vegan
