Dairy Free Strawberry Cheesecake Recipe

This Dairy Free Strawberry Cheesecake Recipe is so creamy and delicious, no one can ever tell that it’s dairy free. YES! Every vegan’s success to trick everyone into not believing there is no dairy in their plant-based desserts.

I made this dairy free strawberry cheesecake for my sister’s birthday. It was the perfect treat to share and even more fun to make. Making food, especially desserts, is a practice to allow one’s creative energy to flow through. I found that topping this cheesecake with a homemade no sugar strawberry compote dressing it with strawberry slices and sprinkling edible flowers over the pattern work was a meditative practice. So ready to dive in and create this experience for yourself?

Ingredients needed for this Dairy Free Strawberry Cheesecake Recipe

You will need the following //

• raw cashews (soaked and drained)
• water
• fresh lemon juice
• vegan cream cheese
• vanilla extract
• granulated monkfruit
• cornstarch
• ready made gluten-free vegan graham crust
• strawberries
• chia seeds
• flax seeds
• edible flowers

Tools you’ll need…

This strawberry compote is thicken with flaxseed and chia seeds. Did you know that chia seeds are a great source of omega-3s. Check out food revolution to learn more about the health benefits of chia seeds.

Method to Make Dairy Free Strawberry Cheesecake Recipe

1. Preheat your oven to 350°F
2. In a high speed blender (Vitamix), place the soaked and drained cashews and water. Cover the processor and pulse a few times. Run the processor for about 1 minute, until the cashews are broken down. Use a spatula to scrape the sides of the processor, then continue processing for another 4 minutes. The cashews should become relative smooth and blend without effort. Keep scraping the processor sides down if needed.
3. Add the lemon juice, vegan cream cheese, granulated monkfruit, vanilla, and cornstarch to the processor. Blend for 3-4 minutes, or until you have a completely smooth mixture. Stop blender and scrape down the sides as needed. Mix until you have a smooth silky consistency.
4. Transfer the cheesecake batter to your prepared, round baking pan. Transfer to the oven. Bake for 40 minutes.
5. Remove the cheesecake from the oven carefully. Allow the cheesecake to cool in a cool place for 1 hour. Then, cover the top of the pan and transfer the cheesecake to your fridge. Chill the cheesecake overnight.
6. To make the strawberry compote, place 1 cup of roughly chopped strawberries, water and granulated monkfruit in a sauce pan until boiling. Bring heat to a low until strawberries a cooked down into a jam-like consistency. Stir in vanilla extract, flaxseed and chia seeds until thickened. Once thick, take off heat and cool completely.
7. Once the cheesecake is done chilling in the fridge, dress it up with strawberry compote, sliced strawberries and edible flowers. Enjoy!

MORE PLANT-BASED RECIPES TO TRY

• vegan chocolate covered strawberries
• gluten-free spirulina pancakes
• rose petal lavender cookies
• homemade no refined sugar twix bars

Dairy Free Strawberry Cheesecake

Divina Balazo

This dairy free strawberry cheesecake is gluten-free and using no refined sugar. A delicious and creamy plant-based dessert that tastes like classic new york cheesecake with a strawberry compote.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dessert, vegan desserts

Cuisine American

Servings 12 servings

Equipment

• Vitamix Blender

Ingredients

  

• 2 cups raw cashews (soaked and drained)
• 6 Tbsp water
• 3 Tbsp fresh lemon juice
• 2 8 oz containers vegan cream cheese
• 1 cup granulated monkfruit
• 2 tsp vanilla extract
• 1 Tbsp cornstarch or tapioca starch
• 1 ready made gluten-free graham crust

Toppings //

• 2 cups strawberries (1 cup for compote & 1 cup for sliced topping)
• 1/4 cup water
• 1/2 cup granulated monkfruit
• 1 Tbsp flax seeds
• 1 Tbsp chia seeds
• edible flowers (optional)

Instructions

 

• Preheat your oven to 350°F
• In a high speed blender (Vitamix), place the soaked and drained cashews and water. Cover the processor and pulse a few times. Run the processor for about 1 minute, until the cashews are broken down. Use a spatula to scrape the sides of the processor, then continue processing for another 4 minutes. The cashews should become relative smooth and blend without effort. Keep scraping the processor sides down if needed.
• Add the lemon juice, vegan cream cheese, granulated monkfruit, vanilla, and cornstarch to the processor. Blend for 3-4 minutes, or until you have a completely smooth mixture. Stop blender and scrape down the sides as needed. Mix until you have a smooth silky consistency.
• Transfer the cheesecake batter to your prepared, round baking pan. Transfer to the oven. Bake for 40 minutes.
• Remove the cheesecake from the oven carefully. Allow the cheesecake to cool in a cool place for 1 hour. Then, cover the top of the pan and transfer the cheesecake to your fridge. Chill the cheesecake overnight.
• To make the strawberry compote, place 1 cup of roughly chopped strawberries, water and granulated monkfruit in a sauce pan until boiling. Bring heat to a low until strawberries a cooked down into a jam-like consistency. Stir in vanilla extract, flaxseed and chia seeds until thickened. Once thick, take off heat and cool completely.
• Once the cheesecake is done chilling in the fridge, dress it up with strawberry compote, sliced strawberries and edible flowers. Enjoy!

Notes

If you make it and feel called to share you beautiful creations, make sure to tag @theplantbasedpalette on instagram. Love seeing all the shared food!

Keyword desserts, gluten-free desserts, Vegan