vegan strawberry cheesecake recipe

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Foodies of the internet,

I bring to you a delicious, yet healthy approach, to the traditional strawberry cheesecake we all adore.

 

 

And please be advised this is not your common 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...

This is a recipe for those with specific dietary needs who need to (or want to) avoid cashews and other processed ingredients like vegan cream cheese. It's also oil-free and refined sugar-free!

We are pretty picky in our household with what we consume and we're proud to say with this recipe we can finally enjoy somewhat of a cheesecake again.

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.

  • 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.

Of course, as I've already mentioned multiple times, this is not a *real* cheesecake - I repeat - this is *not* real cheesecake. We'd need cheese, and oil, and processed cream cheese for that... which would make this entirely unhealthy and would defeat the purpose of this recipe's creation.

What I can say is that the flavors are blend together to form a deliciously tasting treat that will satisfy your sweet tooth for cheesecake.

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.

Please don't skip the toppings, as I feel that without some type of sweet fruit on top you'll do this dessert no justice.

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. You can also use a smaller spring form pan - it just means you'll have a smaller cheesecake in diameter but it will be thicker. I've made it using a 7 inch spring form pan as well.
  • 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), and you are looking for a healthy alternative to traditional sweets that is allergy friendly, gut friendly, and meets your dietary restrictions... this cheesecake will be a winner!

 

CLICK TO PIN VEGAN CHEESECAKE


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
Scale

Ingredients

Crust:

  • 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 (100g)
  • 1 can of light coconut milk 
  • 1 tablespoon of tapioca or cornstarch (10g)
  • 3 tablespoons agave syrup or maple syrup (60g) – feel free to add more agave if your diet is high in sugars. We eat very low-sugar over here and with 3tbs of agave feel that it is sweet enough.
  • 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
  • 3 tablespoons of agave syrup or maple syrup
  • 1 teaspoon vanilla extract

Instructions

  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.

Notes

  • 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 springform 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

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