A Vegan Strawberry Swirl Cheesecake worth hoarding! It has an authentic cheesecake tase without the dairy. This rich and creamy dessert is easy to whip-up, only 10 ingredients, and includes a fresh strawberry swirl top with extra for drizzling.
The cheesecake lover in me is upset I didn’t make this dessert years ago!!
I thought cream cheese was the only way to achieve that authentic "oh so creamy" cheesecake I desired. Since I’m not too fond of very processed foods,
store-bought vegan cream cheese was out.
And so, I was left cheesecakeless...
Until last week..
That’s when I realized, with a combination of cashews and coconut cream, I was able to pull off the rich and creamy cheesecake texture I was looking for!
Now to complete that classic cheesecake flavor, I needed to add tartness to the cheesecake base and create a no-bake crust.
Well, the tartness of the cheesecake was easy to accomplish with fresh squeezed lemon juice. And for the crust, I revised my strawberry pie's crust to be a no-bake. Double easy!!
Then, to bring this cheesecake from plain and boring to hoard-able I decided to swirl in a fresh strawberry sauce.
Pre-vegan days, I would eat any cheesecake brought my way. And if it had a strawberry swirl topping, I was scheming to eat it all!
Since my love of strawberry swirl is serious, this recipe makes extra to drizzle on top!
So, come join me in Vegan Strawberry Swirl Cheesecake bliss!
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- 1/3 cup almonds
- 1/3 cup walnuts
- 2 Tablespoons oat flour, gluten-free
- 2 Tablespoons maple syrup
- 1 teaspoons vanilla extract
- 1/4 scant teaspoon ground cinnamon
- 1 cup coconut cream (see note)
- 1 cup organic cashews, soaked
- 4 Tablespoons maple syrup
- 1/4 cup lemon juice, 1-2 lemons
- 1 teaspoon vanilla extract
- 1 cup strawberries, greens cut off
- 1 Tablespoon maple syrup
- Soak the cashews overnight. Or for a quick soak, boil about 1 cup of water. Turn off the heat and toss in the cashews. Allow the cashews to soak while you make the crust.
- Line the bottom of a 6” springform pan with parchment paper. (I cut mine to fit the bottom of the pan)
- Add the walnuts and almonds to your food processor.
- Process until finely chopped.
- Add the remaining crust ingredients to your food processor. Process until well combined.
- Add the crust mix to your springform and gently press it down in the pan until evenly spread out.
- Place in the freezer to set.
- Drain and rinse your cashews, then pat them dry.
- Rinse out your food processor and add in the last 4 ingredients (leaving out the coconut cream): cashews, maple syrup, lemon juice and vanilla extract.
- Blend until smooth and creamy.
- Add in the coconut cream and blend again until the base is whipped and fully combined.
- Take the crust out of the freezer and pour in the cheesecake base. Using a spatula, level the top.
- Set aside while you make the strawberry swirl.
- Again, rinse out your food processor.
- Then, add the strawberries and maple syrup.
- Process until there are no strawberry chunks left.
- Taste and adjust the sweetness if needed.
- Spoon 6-7 dollops on the cheesecake. Using a chopstick or bamboo skewer swirl in the dollops. I used figure 8’s, zig zags, and waves to give the cheesecake an even swirl.
- Add a few more dollops in areas that might need more, but don’t swirl it in too much or you will end up with a pink strawberry top.
- The key is to really swirl in the initial 6-7 dollops. Then go back and gently swirl in a few more dollops to give your cheesecake darker areas of strawberry swirl.
- Place the cheesecake in the freezer for 2-3 hours before serving.
- Allow it to thaw at least 15 min before joining me in cheesecake bliss!
- For the coconut cream: I like to use Whole Foods brand coconut milk. It yields enough thick cream for this recipe. But, you can use the cream from canned coconut cream or canned coconut milk.
- To harvest coconut cream: store the can in the fridge overnight. Keeping the can upright, open and scoop out the cream on top. The coconut cream can also be replaced with 3/4 cup of non-dairy yogurt. However this may slightly change the taste and texture.
- To store: Cheesecake is best kept covered in the freezer.
- Pan Size: This recipe can easily be doubled if you are looking to fit a 9” pan. I’m a penny pincher, and nuts are expensive, so I opted for a 6” springform pan.
Nutrition Information:Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 118mgCarbohydrates: 24gFiber: 3gSugar: 13gProtein: 4g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**