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Vegan Strawberry Lemon Cheesecake: Lush, creamy plant-based slice with oat crust and vibrant toppings—ideal for summer picnics. Save this idea so you can come back to it later.

Vegan No-Bake Strawberry Lemon Cheesecake - Light, Creamy, Summer Dessert

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings

Ingredients
  

  • For the almond crust: 1 1/2 cups raw almonds
  • 8–10 soft Medjool dates, pitted
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • For the cashew cream filling: 2 cups raw cashews, soaked 4–6 hours and drained
  • 1/2 cup full-fat coconut milk (well-shaken)
  • 1/3–1/2 cup maple syrup, to taste
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the strawberry topping: 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons maple syrup (or agave)
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chia seeds (optional, for light thickening)

Instructions
 

  • Prep the pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides with coconut oil.
  • Make the crust: In a food processor, pulse almonds until finely ground. Add dates, coconut oil, salt, and vanilla. Process until the mixture sticks when pressed. If dry, add 1 more date or 1 teaspoon water.
  • Press the crust: Firmly press the crust into the pan in an even layer. Smooth the surface with the back of a spoon. Chill while you make the filling.
  • Blend the filling: In a high-speed blender, add soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, coconut oil, vanilla, and salt. Blend until very smooth and silky, scraping down as needed.
  • Taste and adjust: Add more lemon for tang or more maple for sweetness. The filling should be thick but pourable.
  • Fill the pan: Pour the cashew cream over the crust. Tap the pan gently to release air bubbles. Smooth the top.
  • Chill to set: Refrigerate for at least 4–6 hours, or freeze for 1–2 hours to speed things up. The center should feel set, not jiggly.
  • Make the topping: In a bowl, toss sliced strawberries with maple syrup, lemon juice, and lemon zest. For a lightly jammy texture, stir in chia seeds and let sit 10–15 minutes.
  • Top and serve: Once the cheesecake is set, release from the springform pan. Spoon the strawberry mixture over the top. Slice with a warm, dry knife for clean edges.