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Vegan strawberry cheesecake decorated with berries and mint, shown from above with a soft creamy center.

Vegan Strawberry Cheesecake

A creamy no-bake vegan strawberry cheesecake made with cashews, tofu, vegan cream, and fresh strawberries. Soft, delicate, and perfect for serving with a drizzle of vegan chocolate sauce.
Servings 6 people
Prep Time 25 minutes
Cooling Time 6 hours
Total Time 6 hours 25 minutes

Equipment

Ingredients

For the Base

  • 2 cups Gluten-free digestive biscuits any type of biscuits -cookies will work
  • 6 tbsp Vegan butter

For the Filling

For Decoration

  • ⅔ to 1 cup Fresh Strawberry

For Serving

Makes: 7inch round

Instructions

Prepare the 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 and holds together when pressed.
  • Transfer the mixture to an 18 cm / 7-inch springform cake pan. Press it firmly into the bottom using the back of a spoon or the bottom of a glass. Place in the refrigerator while you prepare the filling.

Prepare the 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.
    • If you do not have organic lemons, avoid using the zest and use a little lemon juice instead. Since lemon zest comes directly from the peel, it is best to use organic lemons whenever possible. The juice will still add brightness and freshness to the filling.
  • Blend until completely smooth and creamy, stopping to scrape down the sides if needed. If you want a fruitier filling, add the strawberries and blend again until smooth.
  • Whip the vegan cream separately and fold it in
    • Before pouring in the filling, you can cut some fresh strawberries in half and place them around the inside edge of the springform pan, with the cut side facing outward. Gently pour the cheesecake filling into the center, making sure the strawberries stay in place. Once the cheesecake is set and removed from the pan, the strawberries will be visible around the outside edge.
  • Pour the filling over the chilled biscuit base and smooth the surface with a spatula. Transfer the cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, until firm and sliceable.

Decorate and Serve

  • Once set, remove the cheesecake from the springform pan and decorate with fresh sliced strawberries.
  • Slice and serve with vegan chocolate sauce poured over each slice just before serving.

Notes

Storage Note
Store the vegan strawberry cheesecake in the refrigerator, covered or in an airtight container, for up to 3–4 days. For the freshest result, add the sliced strawberries shortly before serving.
Freezing Note
You can freeze the cheesecake without the fresh strawberry decoration and without the chocolate sauce for up to 1 month. Let it thaw in the refrigerator before serving. For a firmer texture, you can also place it in the freezer for about 2 hours before serving.
Nutrition Note
The nutritional information is an estimate and may vary depending on the exact biscuits, vegan cream, tofu, sweetener, and chocolate sauce used. For the most accurate result, adjust the calculation based on the specific products and quantities you choose.
Recipe Testing Note
All recipes on this site, including this vegan strawberry cheesecake, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dessert prepared in our kitchen.
Substitutions Note
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.

Nutrition

Serving: 160gCalories: 559kcalCarbohydrates: 44gProtein: 11gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 25mgSodium: 305mgPotassium: 369mgFiber: 5gSugar: 19gVitamin A: 540IUVitamin C: 28mgCalcium: 57mgIron: 3mg
Calories: 559kcal
Cost: $9
Course: Dessert
Cuisine: American, American-Inspired, Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Birthday, Blended, Cake, Celebratory, cheesecake, Creamy, Dinner Party, Gluten Free, healthy, Impressive but Easy, Make Ahead, Naturally Sweetened, No Bake, Non-Alcoholic, Nuts, Pink, Playful, Refined Sugar Free, Rich, Romantic, Silky, spring, strawberry cake, strawberry cheesecake, Valentine’s Day