Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)
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.
- 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
- 8–10 Medjool dates
- ½ cup oat milk
- 3 tbsp coconut oil
- Fresh strawberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Soak the cashews in boiling water for 1.5 hours, then drain.
- Mix crust ingredients in a bowl, spread on the baking sheet, and bake for 15-20 minutes.
- In a food processor, blend soaked cashews with filling ingredients until smooth.
- Press the crust mixture into a springform pan and pour the filling on top.
- Freeze for 4-6 hours until set.
- Prepare strawberry sauce by simmering strawberries with water and sweeteners until soft.
- 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