This vegan strawberry coconut cheesecake is a great make-ahead dessert with its delightful coconut base and delicate strawberry flavor.
It’s peak strawberry season and I want to share this delicious, no bake, vegan strawberry coconut cheesecake before all the strawberries go into hiatus for the next eight months. My detour into dairy-free desserts started five years ago when we discovered that Aiden had a milk allergy protein. Beyond devastated, I began experimenting with dairy-free desserts so he wouldn’t miss out on ice cream, cakes, cheesecakes, and pizza. This vegan strawberry coconut cheesecake was one of the very first desserts that I made for him and a lot of people requested the recipe when I first posted it on Instagram.
This vegan strawberry coconut cheesecake is a great make-ahead dessert that only takes a few steps to put together. For the base, I used a food processor to grind the almond flour and desiccated coconut, sweetened it with date syrup, then added coconut oil to hold everything together. Cut strawberries are placed around the pan so it would have a pretty pattern but this step is completely optional. The final step involves blending everything together in a high speed blender like a Vitamix, filling the pan, and refrigerating it overnight to set. A minimum of six hours in the fridge is needed for setting but you can you can freeze it for 2 hours and it would taste just as delicious.
Although this cheesecake doesn’t have any dairy, it tastes so good your taste buds won’t be able to distinguish the difference. With its delightful coconut base and delicate, creamy strawberry filling, this cheesecake packs a lot of flavor. For those looking for the perfect non-dairy summer dessert, this vegan strawberry coconut cheesecake won’t disappoint!
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Vegan strawberry coconut cheesecake
- High speed blender
- 7-inch spring form pan
- 1 cup almond meal ground almond
- 1/2 cup desiccated, unsweetened coconut
- 1 tbsp date syrup (my favorite brand is Just Date Syrup)
- 1/4 cup coconut oil, melted
- 1 1/2 cups raw cashews
- 1 cup coconut yogurt (almond, cashew, or other nut yogurt if allergic to coconut)
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 12 ounces strawberries, hulled and sliced lengthwise
- 1 tbsp lemon rind
- extra strawberries and edible flowers for garnish
- Place cashews in a medium bowl with enough water to cover. Stand, cover for 4 hours. Drain and rinse well under cold water three times.
- Grease a 7-inch round spring-form cake pan. Line base and side of pan with parchment paper, extending paper 1 inch above pan.
- Process coconut, almond, and date until mixture resembles coarse crumbs. Add coconut oil and process until mixture starts to come together. Press mixture over base of pan and use the back of a spoon to press down firmly and level it.
- Hull then thinly slice strawberries lengthwise. Place the strawberry slices around the side of pan sticking them to the paper. Refrigerate pan until required.
- In a high speed blender, blend drained cashews, yogurt, honey, lemon rind, strawberries, and coconut oil until smooth. Pour mixture over base and refrigerate overnight until set.
- When ready to serve, remove cake from pan and place on serving platter. Garnish with strawberries and edible flowers.