Vegan Strawberry Swirl Cheesecake (no bake)

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.

If you're craving something rich, creamy, and indulgent—but still 100% plant-based—this Vegan Strawberry Swirl Cheesecake will be your new favorite dessert.

It's made with a luscious cashew filling and a naturally sweet, nutty crust. Best of all, this cheesecake is entirely no-bake and freezer-friendly, making it a perfect make-ahead dessert for warm-weather gatherings, birthdays, or just because you deserve a sweet treat.

How to Make Vegan Cheesecake

This dairy-free cheesecake is a no-bake recipe, easily made without any oven time.

To make the crust

1. In a food processor, pulse the walnuts and almonds until finely chopped.
2. Add the remaining crust ingredients to the food processor. Blend until it begins to stick together.
3. Transfer the crust to your pan and gently and evenly press it into the pan. Set aside.

Make the cheesecake

1. Rinse and dry your processor. Add the cheesecake ingredients (except the coconut cream) to the processor. Blend until smooth and creamy.
2. Add the coconut cream and blend a few more seconds to incorporate.
3. Remove the crust from the freezer and pour in the cheesecake filling. Place the pan back in the freezer.

Make the strawberry swirl

1. Rinse and dry your processor one more time. Add the strawberries and maple syrup to the processor and blend until smooth. Taste and adjust sweetness if needed.
2. Add 6-7 dollops of strawberry swirl to the top of the cheesecake. Use a chopstick or a bamboo stick to swirl in the dollops.
3. Chill in the freezer for 2-3 hours before serving.

Why You'll Love This Cheesecake

• Completely dairy-free – The creamy filling is made with soaked cashews, creating a smooth texture without cream cheese.
• Naturally sweetened – Maple syrup adds sweetness without refined sugar.
• No baking required – Perfect for warm weather or when you just don't want to turn on the oven.
• Simple ingredients – Every component is made with whole, plant-based ingredients.
• Showstopper look – That strawberry swirl gives it bakery-worthy flair with minimal effort.

Recipe

Vegan Strawberry Swirl Cheesecake (no bake)

prep time: 20 minutes minutes

chill time: 2 hours hours

total time: 2 hours hours 20 minutes minutes

servings: 6 slices

This vegan Strawberry Swirl Cheesecake has an authentic cheesecake taste without the dairy. It's a rich and creamy dessert that is easy to whip up. It only takes 10 ingredients and includes a fresh strawberry swirl top with extra for drizzling!  

4.70 stars (10 reviews)

Print Pin SaveSaved!

Ingredients

1x2x3x

Crust

• ▢ ⅓ cup almonds
• ▢ ⅓ cup walnuts
• ▢ 2 Tablespoons oat flour
• ▢ 2 Tablespoons maple syrup
• ▢ 1 teaspoons vanilla extract
• ▢ ¼ scant teaspoon ground cinnamon

Cheesecake

• ▢ 1 cup coconut cream, see note
• ▢ 1 cup raw cashews, soaked
• ▢ 4 Tablespoons maple syrup
• ▢ ¼ cup lemon juice, ~1-2 lemons
• ▢ 1 teaspoon vanilla extract

Strawberry Swirl

• ▢ 1 cup fresh strawberries, greens cut off
• ▢ 1 Tablespoon maple syrup

Cook ModePrevent your screen from going dark

Instructions

To Begin

• Soak the cashews. 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)

For The Crust

• 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.

For The Cheesecake

• 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.

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!

Notes

• 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. Keep the can upright, open, and scoop the cream on top. The coconut cream can also be replaced with ¾ 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: I opted for a 6” springform pan for this recipe, but it can easily be doubled if you want to fill a 9” pan. 
• Almonds: I use slivered almonds because the hull has been removed, but feel free to use whole almonds.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 118mg | Fiber: 3g | Sugar: 13g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

course: Desserts

cuisine: American

author: Marlena Luna

Did you make this recipe?Please consider Leaving a Review!

Vegan Desserts

Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.