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Gluten-Free Vegan Strawberry Cheesecake

Gluten-Free Vegan Strawberry Cheesecake

Sarah Bakes
An easy gluten-free, vegan cheesecake with no dairy or refined sugar.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Servings 8


For the crust:

  • 1 1/4 cups certified gluten-free rolled oats
  • ½ cup raw pecans, chopped
  • 3 tablespoons coconut oil
  • 3 tablespoons pure maple syrup

For the cheesecake:

  • 2 cups  raw cashews, soaked for 30 minutes in warm water
  • 1/3 cup  pure maple syrup
  • 1/3 cup  coconut oil, melted
  • 2 tablespoons unsweetened coconut milk
  • 1 cup  fresh, sliced strawberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon pure vanilla extract
  • additional sliced strawberries, sliced


Make the crust:

  • Preheat oven to 350 degrees.  Prepare 8-inch springform cheesecake pan by lining the bottom with parchment paper.
  • To make crust, place the oats and pecans in food processor or high-powered blender.  Grind for 30 seconds. Add melted coconut oil and maple syrup. Continue to blend until combined. Press crust into bottom of prepared pan.
  • Bake for 15 minutes, or until golden brown. Allow to cool completely in the pan on a cooling rack while you make the filling.

Make the cheesecake:

  • Drain the soaked cashews. Add cashews, maple syrup, coconut oil, and coconut milk to food processor or high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy, scraping down the sides as needed.
  • Add sliced strawberries, lemon juice, zest, and vanilla. Blend for an additional minute or until no pieces of strawberries remain. Pour berry mixture into the pan over the cooled crust. Place in freezer for 1-2 hour or until set.
  • Transfer cheesecake to refrigerator until ready to serve. Top with additional sliced strawberries.


If you don't have an 8-inch springform pan, you can use a pie pan instead.