Vegan Strawberry Swirl Cheesecake (no bake)
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!
Servings: 6 slices
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: Use the thick cream (not the liquid) 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