This is an easy cheesecake that was inspired by the tradition of snacking on strawberries and cream at the Wimbledon. The nutty crust is topped with a simple, but elegant cheesecake and finished with fresh strawberries. This is the perfect dessert to finish a nice meal with.


Wimbledon Cheesecake With Strawberries [Vegan, Gluten-Free]


For the Base:

  • 1 1/2 cups gluten-free oats
  • 1 1/2 cups ground roasted hazelnuts
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 4 tablespoons agave syrup

For the Filling:

  • 1 1/2 cups cashew nuts
  • 2 1/4 cups coconut cream
  • 4 tablespoons lemon juice
  • 5 tablespoons icing sugar
  • 1 tablespoons ground arrowroot


  1. Preheat the oven to 400°F.
  2. Take half of the oats and ground them in a blender into a flour.
  3. Repeat the process with the other half.
  4. Add them to a large bowl and add all other ingredients.
  5. Mix this well to make a dough. You might have to add a bit more coconut oil to make it stick together.
  6. Line the bottom of a springform tin with baking paper and then add the base.
  7. Make sure you push it down to create an even surface.
  8. Put it into the oven and bake for 15 minutes.
  9. When done take it out, let it cool down a bit and turn the oven down to 350°F.
  10. Add the cashews, lemon juice, and half of the coconut cream into a blender. Only use the thick coconut paste, drain the excess coconut liquid into a glass.
  11. Blend this until smooth. If it doesn't blend well add a bit of the coconut liquid.
  12. Now add the paste to a bowl and add all other filling ingredients including the rest of the coconut cream (drain the excess liquid again) and mix it together well.
  13. Pour the filling on top of the base in the springform and put it into the oven again for 25 -30 minutes at 350°F.
  14. The top layer of creme cheese will tan a bit, but that has no impact on taste.
  15. Cool it in the refrigerator before serving.