How long does strawberry cheesecake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make strawberry cheesecake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make strawberry cheesecake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is strawberry cheesecake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does strawberry cheesecake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Strawberry Cheesecake
[Vegan, Gluten-Free]

MH By: Melissa Huggins

Author Bio

Melissa Huggins, is the creator and founder of Vegan Huggs, a friendly and inspirational blog, to encourage... Read More

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Strawberry

Strawberry Cheesecake [Vegan, Gluten-Free]

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.

Ingredients You Need for Strawberry Cheesecake [Vegan, Gluten-Free]

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

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How to Prepare Strawberry Cheesecake [Vegan, Gluten-Free]

To Make the Crust:

Lightly grease each pan.
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.
Press the dough into 2 mini springform pans. (heart-shaped or round)

To Make the Filling:

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

Notes

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.