Name: Velvet Strawberry Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups raw almonds or walnuts; 1 cup pitted Medjool dates; 1/4 tsp salt; 2 cups raw cashews (soaked 6+ hours or overnight, then drained); 1/2 cup full-fat coconut milk; 1/3 cup maple syrup; 1/4 cup melted coconut oil; 1 tbsp lemon juice; 2 tsp vanilla extract; 1 cup fresh strawberries, hulled; 1/2 cup strawberries (for glaze); 1 tbsp maple syrup (for glaze); 1 tsp lemon juice (for glaze); 1 tsp arrowroot starch (or cornstarch) dissolved in 1 tbsp water (for glaze)

Creamy, dreamy, and beautifully fresh, this velvet strawberry cheesecake is a no-bake delight made with a smooth cashew-based filling, a naturally sweetened nut-and-date crust, and a glossy homemade strawberry glaze. I love that it’s vegan, dairy-free, and refined sugar-free, yet it still feels like an indulgent treat. It’s the perfect dessert for summer gatherings, Valentine’s Day, or any time I want to wow my guests—or treat myself to something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups raw almonds or walnuts

1 cup pitted Medjool dates

1/4 tsp salt

For the filling:

2 cups raw cashews (soaked 6+ hours or overnight, then drained)

1/2 cup full-fat coconut milk

1/3 cup maple syrup

1/4 cup melted coconut oil

1 tbsp lemon juice

2 tsp vanilla extract

1 cup fresh strawberries, hulled

For the strawberry glaze:

1/2 cup strawberries

1 tbsp maple syrup

1 tsp lemon juice

1 tsp arrowroot starch (or cornstarch) dissolved in 1 tbsp water

Directions

I start by lining the bottom of a 7-inch or 8-inch springform pan with parchment paper.

In a food processor, I blend the almonds and salt until finely ground. Then I add the dates and process until the mixture sticks together. I press it evenly into the prepared pan and set it aside.

For the filling, I combine the soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, and strawberries in a high-speed blender. I blend until completely smooth and creamy.

I pour the filling over the crust and smooth the top. Then it goes into the freezer for 4 to 6 hours, or until it’s firm.

While the cheesecake sets, I prepare the glaze. I simmer strawberries and maple syrup in a small saucepan for about 5 minutes, mashing the berries as they cook. Then I stir in lemon juice and the dissolved arrowroot mixture, cooking for another 1–2 minutes until thickened. I let it cool slightly.

Once the cheesecake is set, I remove it from the freezer and let it sit for 10–15 minutes before taking it out of the pan. I spoon the glaze over the top and spread it gently.

Then I slice and serve—or save it for later. It’s that simple!

Servings and Timing

Servings: 10 slices

Prep Time: 20 minutes (plus soaking & freezing)

Cook Time: 10 minutes

Total Time: Approximately 6 hours 30 minutes (mostly chill time)

Calories: Around 320 kcal per slice

Variations

I sometimes swap strawberries for raspberries or blueberries for a different fruity twist.

For a nut-free version, I use sunflower seeds instead of cashews and pumpkin seeds in the crust.

If I’m not strictly avoiding refined sugar, I’ve also tried it with a chocolate ganache topping—so decadent!

For mini versions, I divide the crust and filling into muffin tins lined with parchment or silicone cups.

Storage/Reheating

I store leftovers in the refrigerator for up to 5 days. It holds its texture really well and stays creamy. If I want to keep it longer, I freeze individual slices and thaw them in the fridge or on the counter for about 30 minutes before serving. No reheating necessary, which is part of what makes this dessert so easy.

FAQs

What if I forgot to soak the cashews?

I do a quick soak by pouring boiling water over the cashews and letting them sit for at least 1 hour. It won’t be quite as smooth, but it works in a pinch.

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries both in the filling and the glaze. I just thaw them first and drain any excess liquid to avoid a watery consistency.

How do I know when the cheesecake is set?

I check that the center feels firm and doesn’t jiggle. After at least 4–6 hours in the freezer, it should be ready to slice after a short thaw.

Can I make this ahead?

Definitely. I often make it a day or two ahead and keep it in the freezer. I just add the glaze the day I plan to serve it so it stays fresh and glossy.

Is this cheesecake suitable for people with allergies?

It’s naturally dairy-free and gluten-free (as long as the oats or nuts used haven’t been cross-contaminated), but it does contain nuts. I always check with guests for food sensitivities before serving.

Conclusion

This velvet strawberry cheesecake is one of those desserts that makes me feel like I’m indulging, without any of the heaviness of traditional cheesecake. It’s rich, creamy, fruity, and wholesome—all while being vegan and no-bake. Whether I’m sharing it with friends or enjoying a quiet slice at home, it always feels like a treat worth savoring.

Recipe: