Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

This Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) is a delightful dessert that everyone can enjoy! It’s rich, creamy, and topped with a luscious strawberry sauce that adds the perfect touch of sweetness. Perfect for gatherings, celebrations, or simply indulging yourself, this cheesecake is no-bake and easy to whip up. Whether you’re vegan, gluten-free, or just looking for a delicious treat, this recipe will leave you wanting more!

Why You’ll Love This Recipe

  • No-Bake Delight: This cheesecake requires no baking, making it a breeze to prepare.
  • Creamy Texture: The use of cashews creates a rich and creamy filling that rivals traditional cheesecakes.
  • Fresh Flavors: Topped with homemade strawberry sauce, this dessert bursts with fresh fruit flavor.
  • Versatile Serve: Great for parties, picnics, or as a special family dessert. Everyone loves it!
  • Diet-Friendly: Completely gluten-free and vegan, it’s suitable for various dietary preferences.
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Tools and Preparation

Preparing this cheesecake is simple with the right tools. Gather your equipment before you start to ensure a smooth process.

Essential Tools and Equipment

  • Food processor
  • Springform pan (6 or 7)
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Measuring cups and spoons

Importance of Each Tool

  • Food Processor: Essential for blending the cashews and creating a smooth filling.
  • Springform Pan: Allows for easy removal of the cheesecake once set without breaking it.
  • Baking Sheet: Used for toasting the oats and nuts for the crust to enhance their flavor.

Ingredients

For the Crust

  • 2/3 cup pecans
  • 1/3 cup walnuts
  • 8-10 Medjool dates (see notes)
  • 1/4 cup unsweetened coconut flakes
  • 1/4 teaspoon kosher salt

For the Filling

  • 1 1/2 cups raw cashews (soaked in boiling water for 1 1/2 hours)
  • 1/3 cup pure maple syrup
  • 1/2 cup oat milk (see notes)
  • 3 tablespoons coconut oil (at room temperature)
  • 2 tablespoons freshly squeezed lemon juice

For the Strawberry Sauce

  • 2 heaping cups fresh strawberries (hulled)
  • 1/4 cup filtered water
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice

For Additional Texture

  • 1 1/2 cups rolled oats
  • 1 cup pecans
  • 1/4 cup coconut sugar
  • 1/4 cup plus 2 tablespoons coconut oil (melted)
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt

How to Make Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Step 1: Preheat the Oven

Set the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position. Line a baking sheet with parchment paper to prepare for baking.

Step 2: Soak Cashews

Place cashews in a bowl and cover them with boiling hot water. Let them soak uncovered for 1 1/2 hours. After soaking, rinse and drain thoroughly.

Step 3: Bake Crust Ingredients

In a large bowl, combine all crust ingredients together. Pour this mixture onto your prepared baking sheet. Bake for 15–20 minutes until golden brown throughout. Remove from the oven and set aside.

Step 4: Prepare Springform Pan

While the crust ingredients bake, line the bottom of your springform pan with parchment paper (cut into a circle). Lightly oil the sides to make removal easier after setting.

Step 5: Make Crust Mixture

In a food processor, combine all nuts. Pulse until you achieve a coarse mixture. Add remaining crust ingredients and pulse several times until clumping occurs.

Step 6: Pack Crust in Pan

Transfer the crust mixture into your prepared springform pan. Press down firmly with your fingers to create an even base. If sticky, wet your fingers lightly with warm water. Set aside.

Step 7: Blend Filling Ingredients

In your food processor or high-speed blender, add drained cashews along with all filling ingredients. Process until smooth and creamy, scraping down sides as needed. Taste and adjust sweetness or acidity as desired.

Step 8: Assemble Cheesecake

Pour filling over your prepared crust in the pan. Tap gently on the counter to release air bubbles. Cover lightly with plastic wrap and seal top with aluminum foil. Freeze for about 4–6 hours until set.

Step 9: Prepare Strawberry Sauce

In a medium saucepan, combine all strawberry sauce ingredients over low heat. Simmer for about 15–20 minutes until soft throughout. Use an immersion blender or potato masher to break down strawberries while leaving some chunks intact. Cool before refrigerating until completely cold.

Step 10: Serve

When ready to serve, remove cheesecake from freezer and allow it to sit at room temperature for about 10–15 minutes before slicing. Top each slice with strawberry sauce and additional oat milk if desired!

How to Serve Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Serving your gluten free and vegan strawberry cheesecake can elevate the dining experience. Here are some delightful ways to present this creamy dessert that everyone will love.

Classic Style

  • Serve slices of the cheesecake chilled with a generous drizzle of strawberry sauce on top for a fresh, fruity flavor.

With Fresh Berries

  • Garnish each slice with additional fresh strawberries or mixed berries for added color and texture. This enhances the visual appeal.

Coconut Whipped Cream

  • Top your cheesecake with a dollop of coconut whipped cream for a rich and creamy contrast. This adds a luxurious touch to every bite.

Chocolate Drizzle

  • Drizzle melted dark chocolate over the cheesecake before serving. The combination of chocolate and strawberries is always a crowd-pleaser.

Crushed Nuts

  • Sprinkle crushed pecans or walnuts on top for an added crunch. This not only enhances flavor but also adds nutrition.

Layered Parfaits

  • Consider layering pieces of cheesecake in a glass with strawberry sauce and fresh fruits as a fun twist. This makes for a beautiful presentation at gatherings.

How to Perfect Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Creating the perfect gluten free and vegan strawberry cheesecake requires attention to detail. Here are some tips to make your dessert even better.

  • Soak cashews properly: Ensure you soak the cashews in boiling water for at least 1 1/2 hours. This helps achieve a creamy texture in your filling.

  • Adjust sweetness: Taste your filling before pouring it into the crust. If it’s too sweet, add more lemon juice; if not sweet enough, increase the maple syrup slightly.

  • Use high-quality ingredients: Opt for pure maple syrup and fresh strawberries for the best flavor. Quality ingredients enhance the overall taste of your cheesecake.

  • Cover while freezing: Cover the cheesecake with plastic wrap and aluminum foil while it sets in the freezer. This prevents ice crystals from forming on top.

  • Let it soften before serving: Allow the cheesecake to sit at room temperature for about 10-15 minutes before slicing. This makes cutting easier and improves texture.

  • Experiment with flavors: Feel free to add other flavors like almond extract or different fruits in place of strawberries for variety in future recipes.

Best Side Dishes for Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Pairing side dishes with your gluten free and vegan strawberry cheesecake can create an unforgettable meal. Here are some excellent options to consider.

  1. Fruit Salad: A refreshing mix of seasonal fruits complements the rich flavors of cheesecake while adding brightness to your plate.

  2. Vegan Ice Cream: Serve alongside coconut or almond milk-based ice cream for a delightful contrast in temperature and texture.

  3. Chia Seed Pudding: Light yet satisfying, chia pudding made with almond milk offers a nutty flavor that pairs well with strawberry cheesecake.

  4. Green Salad: A light salad with mixed greens, nuts, and citrus dressing provides a refreshing balance before indulging in dessert.

  5. Chocolate Covered Almonds: These crunchy treats add a sweet, nutty complement that works beautifully alongside the creamy cheesecake.

  6. Herb-Infused Tea: A warm cup of herbal tea such as chamomile or mint can cleanse the palate and enhance your dessert experience.

  7. Granola Bars: Homemade nutty granola bars offer a chewy texture that contrasts nicely with the smoothness of the cheesecake.

  8. Savory Scones: Cheese-less scones made with herbs can serve as a unique savory counterpart to this sweet dessert, creating an interesting flavor profile.

Common Mistakes to Avoid

Making this Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) can be simple, but avoid these common pitfalls for the best results.

  • Skipping the soaking step – Not soaking cashews can lead to a gritty texture. Always soak them in boiling water for at least 1.5 hours for a creamy filling.
  • Not measuring ingredients accurately – Accurate measurements are crucial in baking. Use a kitchen scale or measuring cups to ensure you have the right amounts.
  • Overbaking the crust – Baking the crust too long can make it hard and dry. Keep an eye on it and remove it once it’s golden brown.
  • Forgetting to chill – Not allowing enough time for chilling can affect the cheesecake’s texture. Make sure to freeze for 4-6 hours to let it set properly.
  • Ignoring taste adjustments – Everyone’s palate is different. Taste your filling before pouring it into the crust and adjust sweetness with maple syrup or tartness with lemon juice as needed.
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Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container.
  • Consume within 3-5 days for optimal freshness.

Freezing Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

  • Wrap tightly in plastic wrap and then place in a freezer-safe container.
  • Can be frozen for up to 2 months.

Reheating Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

  • Oven – Preheat to 350°F; cover with foil and warm for about 15 minutes.
  • Microwave – Heat slices on medium power for 20-30 seconds until just warmed through.
  • Stovetop – Place in a pan over low heat, cover, and warm gently for a few minutes.

Frequently Asked Questions

If you have questions about this recipe, you’re not alone! Here are some common inquiries:

Can I use other types of milk instead of oat milk?

Yes, you can substitute almond milk or coconut milk if desired, but keep an eye on flavors.

How do I make a gluten free crust?

This recipe uses nuts and oats for the crust, making it naturally gluten-free without needing special flours.

What other fruit can I use instead of strawberries?

You can use blueberries or raspberries as delicious alternatives while keeping the cheesecake vegan and gluten-free.

Is Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) suitable for kids?

Absolutely! This cheesecake is not only kid-friendly but also healthy with wholesome ingredients.

How do I serve this cheesecake?

Serve chilled with strawberry sauce drizzled on top for added flavor. It makes a great dessert for gatherings!

Final Thoughts

This Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) is a delightful treat that combines creaminess with fruity freshness. Its no-bake nature makes it easy to prepare, while its versatility allows for various fruit toppings or flavor adjustments. Try making this dessert today—it’s sure to impress everyone at your table!

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Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

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Indulge in our Gluten Free & Vegan Strawberry Cheesecake made with Oat Milk, a creamy and refreshing dessert that everyone can enjoy! This delightful no-bake cheesecake features a rich, cashew-based filling paired perfectly with a luscious homemade strawberry sauce. It’s ideal for any occasion—be it a family gathering or a casual treat for yourself. With its wholesome ingredients, this cheesecake is not only vegan and gluten-free but also an easy-to-make dessert that will impress your guests.

  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Serves approximately 8 slices 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan

Ingredients

Scale
  • 1 ½ cups raw cashews
  • 2/3 cup pecans
  • 810 Medjool dates
  • ½ cup oat milk
  • 3 tbsp coconut oil
  • Fresh strawberries

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Soak the cashews in boiling water for 1.5 hours, then drain.
  3. Mix crust ingredients in a bowl, spread on the baking sheet, and bake for 15-20 minutes.
  4. In a food processor, blend soaked cashews with filling ingredients until smooth.
  5. Press the crust mixture into a springform pan and pour the filling on top.
  6. Freeze for 4-6 hours until set.
  7. Prepare strawberry sauce by simmering strawberries with water and sweeteners until soft.
  8. Serve chilled with strawberry sauce drizzled on top.

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 50mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

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