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Perfect Vegan Strawberry Crunch Cheesecake

vegan strawberry crunch cheesecake - featured image
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A creamy, light vegan cheesecake topped with a crunchy toasted oat layer and fresh strawberry topping, perfect for any occasion and made with simple pantry staples.

Ingredients

Scale
  • 1 ½ cups rolled oats (gluten-free if needed), toasted lightly
  • ½ cup raw almonds or walnuts, roughly chopped
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • Pinch of sea salt
  • 2 cups raw cashews, soaked overnight and drained
  • 1 cup full-fat coconut cream
  • ½ cup maple syrup or agave nectar
  • ⅓ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons maple syrup or sweetener of choice
  • 1 teaspoon lemon zest
  • 1 teaspoon cornstarch or arrowroot powder
  • ½ cup rolled oats
  • 2 tablespoons coconut sugar or brown sugar
  • 1 tablespoon coconut oil, melted
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, pulse toasted oats and chopped nuts until coarse crumbs form. Mix with melted coconut oil, maple syrup, and sea salt. Press firmly into bottom of 9-inch springform pan. Bake 10 minutes until golden. Cool completely.
  2. Drain soaked cashews. Blend cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt on high for 2-3 minutes until ultra-smooth. Pour over cooled crust and smooth top. Refrigerate while preparing strawberry topping.
  3. In a saucepan, combine sliced strawberries, maple syrup, lemon zest, and cornstarch. Cook over medium heat, stirring frequently, until thick and glossy (5-7 minutes). Cool to room temperature.
  4. Mix rolled oats, coconut sugar, melted coconut oil, and cinnamon in a bowl. Spread on parchment-lined baking sheet and toast at 350°F (175°C) for 10-12 minutes until golden and crisp, stirring halfway.
  5. Spoon cooled strawberry topping evenly over cheesecake filling. Sprinkle crunchy oat mixture on top. Cover and refrigerate at least 4 hours or overnight to set.
  6. Carefully release springform pan sides. Slice with a sharp knife dipped in hot water, wiping between cuts. Serve chilled, optionally garnished with fresh strawberry slices or mint.

Notes

Soak cashews overnight for best texture or soak in hot water for 1 hour if short on time. Toast oats and nuts for better flavor. Chill cheesecake at least 4 hours or overnight for best slicing. Use fresh or thawed strawberries. Adjust sweetness to taste. For nut-free, substitute cashews and nuts with seeds.

Nutrition

Keywords: vegan cheesecake, strawberry cheesecake, vegan dessert, gluten-free dessert, dairy-free cheesecake, healthy dessert, no-bake cheesecake

Find it online: https://emacrave.com/perfect-vegan-strawberry-crunch-cheesecake-recipe-easy-homemade-dessert-for-every-occasion/