vegan strawberry cheesecake recipe

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Foodies of the internet,

I bring to you the most delicious oven baked vegan strawberry cheesecake ever.



And please be advised this is not your traditional vegan cheesecake - there will be no use of cashews, no blended tofu, no store bought faux vegan cream cheeses, and most importantly, no need to freeze before enjoying.

So what ingredients *are* we using: 

To make the chewy + crumbly crust we're going traditional - almonds, dates, a pinch of salt and cinnamon. Blend it all up using a food processor until you have a sticky dough formed that can be pressed into a crust.


vegan strawberry cheesecake


The filling is where the magic happens. The following ingredients join together to form a magical, creamy, slightly acidic but still sweet filling that resembles very closely the cheesecakes of my childhood.

  • coconut flour
  • light coconut milk from a can
  • tapioca or cornstarch to help bind the filling
  • agave or maple syrup for sweetness
  • lemon juice and apple cider vinegar for that classic slightly acidic cheesecake flavor.


vegan strawberry cheesecake recipe oil free


The top strawberry layer is simply, almost literally, the cherry on top. Of course there is room to be creative here - do not feel forced to stick with strawberries (I've tried it with blueberries and it is also delicious), but to me a 'classic cheesecake' has to have strawberries on top... and this does not disappoint.

Equipment Needed to make this vegan strawberry cheesecake:

  • food processor - I use this cuisinart that I got off of Amazon.
  • a 9'' spring form pan like this one - allows for easy removal of pie.
  • a mixing bowl


vegan strawberry cheesecake recipe

reasons why I am loving this vegan strawberry cheesecake:

  • refined oil free and refined sugar free
  • minimal ingredients
  • sooo easy to make
  • amazing taste

If you're into Valentine's Day (or even if you're not), this cheesecake will be a winner - i promise!



Want to see more vegan valentine's day recipes?


with love + gratitude,

Jen ♥


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Vegan Baked Strawberry Cheesecake Pie Recipe (oil free)

vegan strawberry cheesecake recipe

My favorite dessert yet! Baked strawberry cheesecake that tastes almost as good as the real thing. Made without cashews, without oil, and without refined sugar!

  • Author: Jen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 - 10 slices 1x



  • 1 cup almonds (150g)
  • 5 soft medjool dates (98g)
  • 1 teaspoon of cinnamon (3g) – optional
  • 1/8 teaspoon salt

White cheesecake filling:

  • 1 cup coconut flour (91g)
  • 1 can of light coconut milk 
  • 1 tablespoon of tapioca or cornstarch (10g)
  • 3 tablespoons agave syrup or maple syrup (4g)
  • 2 tablespoons of lemon juice (24g)
  • 1 tablespoon of apple cider vinegar (13g)
  • 1 teaspoon of vanilla extract or flavoring (4g)

for strawberry jam on top:

  • 16oz of fresh strawberries or around 3 cups frozen
  • 2 tablespoons of agave syrup or maple syrup
  • 1 teaspoon vanilla extract


  1. Add crust ingredients (almonds, cinnamon, dates, and salt) to a food processor and process until a sticky crumbly dough forms (usually takes a good minute*). Press this almond-date mix into a baking dish or pan (I use this one – affiliate link), to form a crust. I line my pan with parchment paper to avoid the crust from sticking to the pan.
  2. Preheat oven to 350F. 
  3. To form the vegan cheesecake filling: Add dry ingredients (coconut flour and tapioca starch or cornstarch) to a mixing bowl and combine. Combine wet ingredients (coconut milk, agave, lemon juice, apple cider vinegar, vanilla flavoring) in a separate bowl and then add to the dry ingredients. Gently combine and transfer this mixture to the baking dish/pan and spread it on top of the crust. The mix should be wet but not pour-able – you’ll have to use a spoon to transfer it. (see pictures)
  4. Bake in the oven at 350F for 55 minutes or until the top of the cheesecake begins to turn golden brown. If cheesecake stills seems too watery allow to bake for an extra 10 minutes.
  5. Prepare the strawberry jam. Add strawberries, vanilla flavoring, and agave to a saucepan over low/medium heat and cook until strawberries release their juices and are soft. Use a fork to press down on the strawberries to speed up the process. Takes around 10 minutes.
  6. Remove cheesecake from oven, let cool and then add strawberry jam on top with extra sliced strawberries on top. For best taste – let sit and chill in the fridge for a few hours before serving. This will allow cheesecake to firm up even further.


  • The strawberry cheesecake tastes even better the next day when aged in the fridge.
  • You want to make sure to process the almond and date mixture enough so that a sticky dough forms – but make sure not to over process or else you’ll end up with almond butter! The dough should stick together and form a crust easily. Soaking your dates will help. 
  • If you don’t have a spring form pan, like the one I mention in this post, then I recommend you line your baking dish with parchment paper so that you can lift the pie out of the baking dish once it’s ready to be served.

Keywords: dessert, valentines, valentines day, cheesecake, vegan, oil free, sugar free, healthy,

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About Jen

Cardiac RN turned holistic yoga teacher and health + wellness advocate. I share my homemade healthy recipes and inspirational content to feed your mind, body, and soul. <3


  1. Natalia on July 3, 2019 at 9:43 pm

    This looks so delicious! I’m looking for a vegan cheesecake recipe to make for my husband’s birthday, but he doesn’t like coconut. I’d love to make this one, but I wonder if the taste of coconut comes through?

    • Jen on July 5, 2019 at 1:17 pm

      Hi Natalia! I personally do not think that the coconut flavor comes through at all mostly because coconut flour is pretty tasteless, and when mixed with the other flavors (strawberries, lemon, acv) it picks up those flavors instead.. however, one thing to note is that usually when someone doesn’t like a specific flavor they may notice it more distinctively.. What you can do is swap out the coconut milk for a different type of milk, say almond or oat milk to eliminate some of the coconut, although I have not tried this myself but in theory it should work.. Anyway, if you do choose to make the cheesecake let me know if your husband enjoys it!! 🙂 Have a great day.

  2. Elle on July 14, 2019 at 3:30 pm

    Hi! I only have regular coconut milk at the moment. Will that work or should I go out and get some light?
    Looks fabulous—thanks!

    • Jen on July 15, 2019 at 6:31 pm

      Hi Elle – regular coconut milk from a can will also work. 🙂 Let me know how it turns out!!!

  3. TammyJo on August 27, 2019 at 9:46 am

    Honestly, the texture was just way off. So was the taste. We ended up throwing it out. To say we did not care for this is an understatement.

    • Jen on August 27, 2019 at 3:53 pm

      Oh no! Sorry to hear this was your experience. I’ve made this recipe more times than I can count and have always had guests, family and friends enjoy it. Thanks for your feedback anyhow. Have a lovely rest of your week.

    • Justen on October 1, 2019 at 9:12 pm

      So tempting to try this! Looks amazing but haven’t seen a positive review from a reader that has made it.

      • Jen on October 3, 2019 at 1:46 pm

        Hi Justen. Yea, unfortunately, two recent reviewers have mentioned that they have had no luck with this recipe. All I can say is that I’ve made this specific recipe many times and have always had a positive result – even family and friends who are not vegan have loved it (unless of course they’re lying to me). I’ll be re-trying this recipe soon and will update recipe/notes if needed. It’s one of my favorite recipes ever so it is a shame that the results are not consistent throughout. If you do brave it out and give it a try make sure to come back here and update me with your results… it helps me make things better around here. Thanks.

  4. Nicky on October 3, 2019 at 6:06 am

    This recipe is just off on so many levels! I tried it with so much expectation and joy only to be disappointed having planned to serve this as dessert for game night! The texture was watery, the taste was just off. I’m sorry I can’t write anything good about the recipe despite having followed it as written!

    • Jen on October 3, 2019 at 1:41 pm

      Hi Nicky. So sorry to hear your expectations were not met. Hope it didn’t ruin game night! I really don’t know what went wrong as I’ve made this several times myself and it is never watery (as you can tell by the pictures, it should have a nice firm texture). You mention you followed as written but just to make sure, you didn’t use any substitutions correct? I’m just trying to get to the bottom of why it isn’t turning out for some of you. I just double-checked my notes on paper and everything is written correctly and I myself have made this recipe more times than I can count and always had success with it. Was the filling very watery when you transferred it to the baking pan from the mixing bowl? As mentioned in the notes, the coconut flour should absorb most of the liquid and it should not be watery from the get-go.. it should not be ‘pourable’ at all. Perhaps the recipe is not very consistent when using different types of coconut flour – However, I have made this recipe using Bob Red Mill’s coconut flour, Whole Foods brand, and also another brand from a local natural food store and it always turns out. I’ll be re-trying this recipe soon and will update as needed. As far as the taste goes – that’s something that is very subjective. This is not traditional cheesecake, as there is literally no cheese and no cream… but this is a healthier, refined sugar-free and refined oil-free, and cashew-free recipe for those who need this very specific type of diet. I hope you find a better recipe that suits your needs elsewhere. Thanks for the feedback!

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