Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

This gluten-free and vegan strawberry cheesecake is a dreamy no-bake dessert that’s both indulgent and nourishing. It features a creamy cashew-based filling blended with fresh strawberries, a naturally sweet nut crust, and a tangy strawberry sauce topping. An optional oat crumble adds texture and crunch, making this cheesecake a stunning treat for any occasion—without dairy, gluten, or refined sugars.

Ingredients

For the Crust:

• ⅔ cup pecans

• ⅓ cup walnuts

• 8-10 Medjool dates (pitted)

• ¼ cup unsweetened coconut flakes

• ¼ teaspoon kosher salt
  
  

For the Cashew Filling:

• 1½ cups raw cashews (soaked in boiling water for 1½ hours)

• ⅓ cup pure maple syrup

• ½ cup oat milk

• ¼ teaspoon kosher salt

• 3 tablespoons coconut oil (room temperature)

• 2 tablespoons freshly squeezed lemon juice
  
  

For the Strawberry Sauce:

• 2 heaping cups fresh strawberries (hulled)

• ¼ cup filtered water

• 2 tablespoons pure maple syrup

• 2 tablespoons coconut sugar

• ½ teaspoon pure vanilla extract

• 1 teaspoon freshly squeezed lemon juice
  
  

For the Optional Oat Crumble:

• 1½ cups rolled oats

• 1 cup pecans

• ¼ cup coconut sugar

• ¼ cup + 2 tablespoons coconut oil (melted)

• ¾ teaspoon ground cardamom

• ½ teaspoon kosher salt
  
  

Instructions

1. Prep Cashews and Oven:
   
   

   • Soak raw cashews in boiling water for 1½ hours. Rinse and drain before using.

   • Preheat oven to 350°F (175°C) if making the oat crumble. Line a baking sheet with parchment paper.
     
     

2. Make the Oat Crumble (Optional):
   
   

   • In a large bowl, mix oats, pecans, coconut sugar, melted coconut oil, cardamom, and salt.

   • Spread on baking sheet and bake for 15–20 minutes until golden. Let cool.
     
     

3. Prepare the Crust:
   
   

   • Line a 6- or 7-inch springform pan with parchment paper and lightly grease the sides.

   • In a food processor, pulse pecans and walnuts. Add dates, coconut flakes, and salt. Blend until mixture holds together.

   • Press evenly into the bottom of the pan using damp fingers if needed. Set aside.
     
     

4. Make the Cashew Filling:
   
   

   • In a high-speed blender, blend soaked cashews, maple syrup, oat milk, salt, coconut oil, and lemon juice until smooth.

   • Taste and adjust with more lemon juice, syrup, or salt if desired.

   • Pour filling over crust and smooth the top. Cover and refrigerate for at least 4 hours or until set.
     
     

5. Make the Strawberry Sauce:
   
   

   • In a saucepan, combine strawberries, water, maple syrup, coconut sugar, vanilla, and lemon juice.

   • Simmer over low heat for 15–20 minutes until strawberries soften.

   • Use an immersion blender or masher to break down strawberries. Cool and refrigerate.
     
     

6. Serve:
   
   

   • Let cheesecake sit at room temperature for 10–15 minutes before slicing.

   • Serve with chilled strawberry sauce and oat crumble on top if desired.
     
     

Serving Size and Nutritional Info

• Yields: 12 servings

• Calories per serving: Approximately 427
  
  

Enjoy your slice of creamy, fruity perfection! Let me know if you’d like this formatted for Pinterest or as a printable card! 🍓