Vegan Strawberry Cheesecake

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There is something beautifully nostalgic about strawberry cheesecake. It feels like the kind of dessert that belongs to sunny afternoons, garden tables, birthdays, and all those moments when you want something sweet, creamy, and a little romantic, without it feeling too heavy.

This vegan strawberry cheesecake is fresh, delicate, and beautifully creamy, made with soaked cashews, silken tofu, vegan cream, and a glossy strawberry topping. It has the richness of a classic cheesecake, but in a lighter, plant-based version that feels perfect for spring and summer.

This is also a no-bake vegan strawberry cheesecake, which means there is no oven, no water bath, and no complicated baking technique involved. The only real secret is patience: once assembled, the cheesecake needs enough time to chill so the filling becomes firm, creamy, and easy to slice.

In this recipe, you’ll learn how to make a vegan strawberry cheesecake that is creamy, fresh, and elegant, with a simple biscuit base, a smooth plant-based filling, and a chocolate  topping with fresh strawberry as decoration, that makes it beautiful enough for a special occasion but easy enough for a homemade dessert.

Ingredients for Vegan Strawberry Cheesecake

The ingredients for this vegan strawberry cheesecake are simple, but each one has a specific role in creating the right texture and flavor.

Because this isa no-bake cheesecake, the balance between creamy, fatty, fresh, and setting ingredients is especially important. The cashews give richness, the silken tofu makes the filling smoother and lighter, the vegan cream adds softness, and the strawberries bring freshness, color, and natural sweetness.

The base is made with gluten free digestive biscuits and vegan butter, while the topping is a fresh strawberry layer. Together, they create a cheesecake that is creamy, fresh, and sliceable, without eggs, dairy, or baking.

For the Biscuit Base

The base is made with gluten-free digestive biscuits and vegan butter, margarine, or coconut oil. Digestive-style biscuits work especially well because they create a crumbly, slightly rustic base that balances the creaminess of the filling. If you can find gluten-free digestive biscuits that are also refined sugar-free, that is the best option for keeping the recipe closer to the INUMAMI philosophy.

However, you can also use other types of biscuits or cookies. Any dry, crumbly cookie that can be blended into fine crumbs will work for this cheesecake base. Another lovely option is to use our homemade vegan oat cookies. They are simple to prepare, require very little time, and can make the base more wholesome and naturally flavorful. If you want to make them from scratch, you can follow our easy vegan oat cookies recipe and use them as the crust for this vegan strawberry cheesecake.

Vegan butter or margarine gives the base a more classic cheesecake flavor, while coconut oil creates a firmer crust once chilled. Both work well, so you can choose depending on the texture and flavor you prefer.

For the Vegan Cheesecake Filling

The filling is made with soaked cashews, silken tofu, vegan cream, maple syrup, lemon zest, vanilla, and optional fresh strawberries. The cashews are what give the cheesecake its rich and creamy body. Once soaked and blended, they become smooth and buttery, helping the filling feel dense and luxurious without dairy.

Silken tofu makes the texture lighter and silkier. It also helps balance the richness of the cashews, so the cheesecake feels creamy but not too heavy.

The vegan whipping cream adds softness and a mousse-like texture, while maple syrup brings a gentle sweetness. If you use a vegan whipping cream that is already sweetened, you do not need too much extra sweetener.

Lemon zest and vanilla are small ingredients, but they make a big difference. The lemon brightens the filling, while vanilla adds warmth and that classic dessert aroma. Fresh strawberries can be blended directly into the filling if you want a more fruity cheesecake. If you prefer a lighter-colored filling and a stronger contrast with the topping, you can keep most of the strawberries for decoration.

For Decoration

For the decoration, I used fresh strawberries, sliced and arranged on top of the cheesecake once the filling had set. Keeping the strawberries fresh, instead of cooking them into a topping, makes the cheesecake feel lighter, brighter, and more natural. Their sweet, slightly tangy flavor cuts through the creaminess of the filling and adds color without making the dessert too heavy.

You can arrange the strawberries neatly over the surface or place them more freely for a softer, homemade look. The important thing is to add them only after the cheesecake has chilled and become firm, so they stay beautifully on top.

For Serving

I served this vegan strawberry cheesecake with my homemade vegan chocolate sauce, prepared separately and poured over each slice just before serving.

This is not a topping that sets on the whole cheesecake, but a serving sauce. It gives each slice a glossy, rich finish and adds a deeper chocolate note that pairs beautifully with the fresh strawberries and creamy filling.

You can serve the chocolate sauce warm or at room temperature, depending on the texture you prefer. Warm chocolate sauce will feel more indulgent and dessert-like, while room-temperature sauce will be thicker and more controlled when drizzled over the slice.

How to Make The Vegan Strawberry Cheesecake

Making this vegan strawberry cheesecake is simple, but the chilling time is important. Since this is a no-bake dessert, the filling needs enough time in the fridge to become firm, creamy, and easy to slice.

Step 1: Prepare the Biscuit Base

Add the gluten-free digestive biscuits to a food processor and blend until you get fine crumbs. Pour in the melted vegan butter, margarine, or coconut oil and blend again until the mixture looks like wet sand. It should hold together when pressed between your fingers.

Transfer the biscuit mixture to a cake pan and press it firmly into the bottom. You can use the back of a spoon or the bottom of a glass to create an even, compact layer. Place the base in the refrigerator while you prepare the cheesecake filling.

Step 2: Make the Vegan Cheesecake Filling

Drain and rinse the soaked cashews, then add them to a high-speed blender with the silken tofu, maple syrup, lemon zest, and vanilla extract. Blend until completely smooth and creamy. Depending on your blender, this may take a few minutes. Stop and scrape down the sides if needed, then blend again until there are no visible pieces of cashew left.

If you want a stronger strawberry flavor in the filling, add 100–150 g of fresh strawberries and blend again until smooth.

In a separate bowl, whip the vegan whipping cream until soft and airy. You do not need very stiff peaks; the goal is simply to give the filling a lighter, mousse-like texture. Transfer the blended cashew and tofu mixture to a bowl, then gently fold in the whipped vegan cream with a spatula. Mix slowly until fully incorporated, trying not to deflate the cream too much.

Step 3: Pour the Filling Over the Base

Remove the biscuit base from the fridge and pour the cheesecake filling over it. Use a spatula to spread the filling evenly and smooth the surface. Gently tap the pan on the counter to remove any air bubbles and help the filling settle into an even layer.

For a more decorative finish, you can place halved strawberries around the inside edge of the springform pan before adding the filling as i did. This creates a beautiful strawberry border that becomes visible once the cheesecake is removed from the pan, giving the dessert a more patisserie-style look. It is a very simple detail, but it makes the cheesecake feel more special, especially if you are preparing it for a birthday, a summer lunch, or a gathering.

To do this, simply cut the strawberries in half and press them gently against the sides of the pan, with the cut side facing outward. Then pour the filling carefully into the center and smooth the surface without moving the strawberries too much.

Step 4: Chill Until Firm

Transfer the cheesecake to the refrigerator and let it chill for at least 6 hours. For the best texture, I recommend leaving it overnight. This gives the filling enough time to set properly and makes the cheesecake easier to slice. Do not rush this step: the cheesecake may look ready before it has fully firmed up, but the texture improves significantly with a longer chilling time.

If you prefer a firmer texture, you can place the cheesecake in the freezer for about 2 hours before serving. This helps the filling become more compact and easier to cut, especially on warmer days. Just make sure not to freeze it for too long if you want to keep the texture creamy rather than icy.

Step 5: Decorate with Fresh Strawberries

Once the cheesecake is firm, remove it from the fridge and carefully release it from the springform pan. Slice the fresh strawberries and arrange them on top of the cheesecake. You can also add some fresh blueberries as I did but this is totally optional: be creative!. You can create a neat pattern or keep the decoration more natural and relaxed. Add the strawberries shortly before serving so they stay fresh and juicy.

Step 6: Serve with Vegan Chocolate Sauce

Prepare the vegan chocolate sauce separately. Slice the cheesecake with a sharp knife, cleaning the blade between cuts for neater slices. Serve each slice with a drizzle of vegan chocolate sauce on top, or bring the sauce to the table and let everyone add their own. The chocolate sauce is not used as a set topping on the whole cheesecake. It is poured over each slice just before serving, adding a rich, glossy contrast to the fresh strawberries and creamy cheesecake filling.

Substitutions and Variations

This vegan strawberry cheesecake is quite flexible, and you can adjust the filling depending on the texture you prefer.

Can I Make It Without Cashews?

Yes, you can make this cheesecake without cashews. If you want to omit the cashews, simply increase the amount of tofu in the filling. The result will be lighter and slightly less rich, but still creamy and fresh.

Cashews give the cheesecake a denser, more buttery texture, while tofu creates a softer and more delicate filling. So, if you prefer a lighter vegan strawberry cheesecake, using more tofu is a good option.

Can I Use Semi-Firm Tofu?

Yes, you can use semi-firm tofu instead of silken tofu. Silken tofu gives the filling a smoother, softer, and more mousse-like texture, while semi-firm tofu creates a more structured cheesecake. This can be useful if you prefer a firmer result or want the cheesecake to hold its shape more easily when sliced.

If using semi-firm tofu, blend the filling very well to avoid a grainy texture. You may also need to stop the blender and scrape down the sides a few times until the mixture becomes as smooth as possible. The final texture will be slightly denser than with silken tofu, but still delicious.

Can I Use Frozen Strawberries?

Yes, frozen strawberries can be used for the filling. They are a practical option when fresh strawberries are not in season, and they still add a lovely fruity flavor to the cheesecake. For best results, let the frozen strawberries thaw first, then drain any excess liquid before adding them to the blender. This helps prevent the filling from becoming too watery. Fresh strawberries are still best for decorating the cheesecake, because they look brighter and keep a better texture. But for the filling, frozen strawberries work very well.

Can I Use Regular Vegan Cream Instead of Vegan Whipping Cream?

Yes, you can use regular vegan cream instead of vegan whipping cream. The texture will be slightly different: vegan whipping cream gives the filling a lighter, more mousse-like consistency, especially when whipped and folded in gently. Regular vegan cream will still make the cheesecake creamy, but the result may be softer and less airy.

If using regular vegan cream, add it directly to the blender with the cashews, tofu, maple syrup, lemon zest, and vanilla, then blend until completely smooth. For a firmer result, you can chill the cheesecake overnight or place it in the freezer for about 2 hours before serving. You can also add a small amount of agar agar to the filling if you want a more structured texture. To do this, dissolve about ½ teaspoon agar agar in 3–4 tablespoons of plant-based milk or vegan cream, then bring it to a gentle boil in a small saucepan. Simmer for 1–2 minutes, whisking constantly, so the agar agar activates properly. Let it cool slightly, then blend it into the cheesecake filling.

FAQs

Here are some useful tips and answers to help you make, store, and customize this vegan strawberry cheesecake. Because this is a no-bake dessert made with a creamy plant-based filling, fresh strawberries, and a chilled biscuit base, a few details can make a big difference: how long you let it set, when you add the fruit, how you store it, and how you adapt the topping depending on the season.