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
- In a food processor, pulse the walnuts and almonds until finely chopped.
- Add the remaining crust ingredients to the food processor. Blend until it begins to stick together.
- Transfer the crust to your pan and gently and evenly press it into the pan. Set aside.
Make the cheesecake
- Rinse and dry your processor. Add the cheesecake ingredients (except the coconut cream) to the processor. Blend until smooth and creamy.
- Add the coconut cream and blend a few more seconds to incorporate.
- Remove the crust from the freezer and pour in the cheesecake filling. Place the pan back in the freezer.
Make the strawberry swirl
- 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.
- 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.
- 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.
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Recipe
Vegan Strawberry Swirl Cheesecake (no bake)
Ingredients
Crust
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
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
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Vegan Desserts
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Nicole
Can I use a regular Graham cracker crum crust with this?
Where you get your protein
Absolutely, enjoy! :)
Kae
Hello. I've got all the ingredients EXCEPT for walnuts. Will the crust fare well if I just used almonds and no walnuts?
Where you get your protein
Almonds will work perfectly as a replacement. The crust will just have a slightly different taste. Enjoy, Kae!
Sara
This looks amazing! I will be putting coconut milk in the fridge and soaking some cashews tonight. I cannot wait to try this recipe!
Where you get your protein!
Thanks so much, Sara! I hope you enjoy the cheesecake. It's one of my families favorite desserts. :)
Lora Baker
This does look and sound amazing! However I am not a fan of the taste of coconut. This may be a silly question however will it have a taste of coconut using the coconut cream, and if so is there an alternative that may be used? Thanks so much!
Marlena Luna
I find the tang of the lemon juice and the addition of the strawberry swirl are enough to mask the coconut flavor. Enjoy, Lora!