Strawberry Raw Vegan Cheesecake Recipe

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This easy strawberry raw vegan cheesecake recipe with pumpkin seed crust is the perfect no-bake summer dessert! Dairy-free, gluten-free and sugar-free! 

Hey, remember me? Yep, I’m back after more than a month of blogging break. Was it planned? Nope, not at all!

Have I been too optimistic thinking that I could handle 6 weeks of back-to-back family visits while rocking my day-job as a VA and posting on my own blog on the weekend? Abso-bloody-lutely. 

But here I am back with a delicious vegan summer dessert that I’ve been dying to share with you! 

Celebrate Strawberry Season with this Sugar-free Raw Vegan Cheesecake Recipe:

I LOVE making raw vegan cheesecake because they require no baking! Guys, I live in a city that registers a daily average of 40 C right now. That’s 104 F. The oven stays off, thank you very much.

But even during moderate temperatures, vegan cheesecake recipes are my favorite desserts to make, and something I whip up several times a week.  They are just so easy and rewarding to make and look simply stunning. 

I mean, just look at those beautiful layers in this ” Pretty in Pink ” Vegan Strawberry Cheesecake!

Why you will fall hard for this No-Bake Strawberry Cheesecake: 

• This healthy raw vegan cheesecake is refined sugar-free, gluten-free and dairy-free! So pretty dang healthy, ladies and gents! 
• It’s no-bake making this the perfect easy summer dessert recipe.
• The combination of fresh ripe strawberries and toasted pepitas is out of this world delicious and screams summertime fun.
• This raw vegan strawberry cheesecake holds up in the fridge and does NOT necessarily have to be stored in the freezer like most vegan raw cheesecake recipes tell you to.
• The consistency is airy and light – somewhere between a mousse and a cheesecake. 

How to make this easy vegan cheesecake recipe: 

This Vegan Strawberry Cheesecake is made with cashews! They have a pretty neutral flavor and, once soaked and blended, a wonderfully smooth, soft texture that mimics the taste and feel of a real cheesecake pretty darn well.

Chef’s Tips for making the best raw vegan cheesecakes ever: 

• Make sure all of your ingredients for the vegan strawberry cheesecake filling have about the same temperature. 
• Do not forget the salt! It really brings out the flavors in the fillings.
• I use my Vitamix for the fillings which makes for the perfect smooth texture. A high-speed blender is definitely the way to go here.
• I decorated my vegan cheesecake with edible flower but coconut whipped cream and pumpkin seeds and sliced strawberries would look great too. 

Variations on this vegan strawberry cheesecake recipe: 

• You can use other nuts and seeds for the crust, like almonds, pistachios, pecans, almonds or walnuts. Sunflower seeds are a good choice as well. 
• For mini strawberry cheesecakes, use a cupcake pan instead – or even small Tupperware containers — just line them with strips of parchment paper first so you can remove them easily once the cake is set.
• You can use lime juice instead of lemon juice or even grapefruit juice. 

How to store this no-bake strawberry cheesecake: 

One of my favorite things about this raw vegan cheesecake is that unlike many raw cheesecakes, that have to be treated like ice-box cakes, this one can be kept in the fridge.

Thanks to the coconut oil, it has a relatively stable consistency (provided it’s not 40 C where you are). You’ll find that it slices just like an ordinary cheesecake! 

I am allergic to cashews! Can I still make this vegan cheesecake recipe? 

Yes, you can! Simply use soaked macadamia nuts instead of cashews. They are more expensive that cashew nuts but the most similar in texture. 

For more vegan cheesecake recipes, make sure to check out my:

• Vegan Pistachio Cheesecake 
• Raw Vegan Tiramisu Cheesecake 
• Poppyseed & Lemon Baked Vegan Tofu Cheesecake

★ Did you make and love this strawberry vegan raw cheesecake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!