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Strawberry Cheesecake [Vegan, Gluten-Free]

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These cheesecakes are creamy and delicious! The adorable and dreamy filling is two layers of strawberry with different intensities of sweet flavor. The crust is a simple combination of almonds and dates. These simple, yet sweet, tangy, and delectable desserts are perfect for springtime parties.

Strawberry Cheesecake [Vegan, Gluten-Free]

This Recipe is :

Gluten-free Recipes Vegan


For the Crust:

  • 1/2 cup almonds
  • 1/2 cup pitted dates
  • Pinch of sea salt

For the Filling:

  • 1 1/2 cups raw cashews, soaked in water for 4 hours or more
  • Juice of one large lemon
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut oil, liquified
  • 1/2 cup of canned coconut milk (use creamier part)
  • 1/4-1/3 pure maple syrup
  • 1 1/2 cups strawberries (fully thaw, if using frozen)
  • A pinch of sea salt


To Make the Crust:

  1. Lightly grease each pan.
  2. Process the almonds and dates until it forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency.
  3. Press the dough into 2 mini springform pans. (heart-shaped or round)

To Make the Filling:

  1. Combine all ingredients, except 1/2 cup strawberries, in a blender or food processor. Blend until really creamy and smooth.
  2. Pour on top of crust to the halfway mark. Pop back in freezer while you prepare the darker strawberry layer.
  3. Place the strawberries in the remaining filling and blend until creamy and smooth.
  4. Pour mixture on top of lighter strawberry filling. Make sure lighter layer is a little solid on top, before pouring darker layer.
  5. Freeze for 4-6 hours. Before serving, let the cake thaw for 15-20 minutes.


Any cake pans will work for this recipe. If you aren't using a Springform pan, just pop cake out with a butter knife, after it has set in freezer. You might have to tap it a few times to work it out.

You can use one 6" or 8" pan, instead of two mini pans.

Top with culinary roses and petals. You can also use coconut shreds, chocolate shavings or strawberries.





Melissa Huggins, is the creator and founder of Vegan Huggs, a friendly and inspirational blog, to encourage people to live a healthier and cruelty-free lifestyle. You will find recipes for deliciously nutritious food, that will nourish your body, without causing harm to animals and the planet. Melissa went vegan back in 2008 after watching the documentary, Earthlings. It completely opened her eyes and awakened her life. She also learned how to cook with consciousness and compassion.



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9 comments on “Strawberry Cheesecake [Vegan, Gluten-Free]”

Click to add comment
Christopher Gaskins
2 Years Ago

Muhammed Adams follow this website on FB

Lori McLaughlin
2 Years Ago

My husband is going to be so happy. :-)

Rebecca Gomez
2 Years Ago

Yum looks so good

Sonja Ledgard
2 Years Ago

Rebecca Gomez.

Bojan Kladnjaković
2 Years Ago

Maria mmmm

Destiny Dookram
2 Years Ago

Kristen Laura VandenHoek

Destiny Dookram
2 Years Ago

Kristen Laura VandenHoek

Heather Zeleny
2 Years Ago

Valerya Rose Baker

Marie-Josee Aspirot
2 Years Ago

Stéphanie Tremblay je prendrais plutôt celui-là versus le gâteau (un tas) de banane sans cuisson


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