Get ready to fall in love, because today, we’re diving into a dessert that’s pure magic: a Gluten Free & Vegan Strawberry Cheesecake made with creamy oat milk. It’s luscious, it’s refreshing, it’s sweet without being too sweet—and it’s the kind of treat that feels like a hug for your soul.
Imagine biting into a silky, melt-in-your-mouth cheesecake that’s bursting with fresh strawberry goodness…and it just happens to be totally dairy-free, egg-free, and gluten-free. Dreamy, right?
Trust me, you’re going to want to keep this one in your back pocket for special occasions—or, honestly, just because you deserve a little everyday luxury.
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Why You’ll Love Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for celebrations or just a mid-week pick-me-up. Picture a slice of this cheesecake on a sunny afternoon, paired with a cup of coffee or a tall glass of oat milk.
Budget-Friendly: Uses easy-to-find, affordable ingredients. No fancy vegan cheeses or complicated gluten-free mixes here—just simple, wholesome goodness.
Quick and Easy: Foolproof steps that even beginner bakers will breeze through. You don’t need any fancy equipment, just a love for good food.
Customizable: Play around with toppings like fresh berries, coconut whipped cream, or even a drizzle of vegan chocolate sauce.
Crowd-Pleasing: Everyone—vegan, gluten-free, or not—will adore this cheesecake. It’s rich, creamy, and satisfying for everybody.
Ingredients in Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)
Here’s the magic of this cheesecake—it’s made with simple, wholesome ingredients that come together beautifully. Let’s break it down:
Gluten-Free Graham Crackers: Crushed into buttery crumbs for that perfect, slightly crunchy base.
Vegan Butter: Holds the crust together with rich, savory goodness.
Raw Cashews: The secret weapon for a creamy, dreamy filling. Soaked cashews blend into a silky texture that’s almost unbelievable.
Oat Milk: Adds a touch of natural sweetness and a luxuriously smooth texture to the filling.
Maple Syrup: Naturally sweetens the cheesecake without overpowering it.
Coconut Oil: Helps firm up the filling so each slice cuts beautifully.
Fresh Strawberries: Bursting with juicy flavor, they add that irresistible fruity twist.
Lemon Juice: Brightens the flavor and brings out the natural sweetness of the strawberries.
Vanilla Extract: Adds warmth and depth, rounding out the flavors perfectly.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by lining a springform pan with parchment paper. No need to preheat the oven—this beauty is no-bake!
Prepare the Crust: In a food processor, blend the gluten-free graham crackers and melted vegan butter until crumbly. Press the mixture firmly into the bottom of your pan. Chill in the fridge while you make the filling.
Soak the Cashews: If you haven’t already soaked your cashews overnight, do a quick soak by covering them in hot water for 30 minutes, then draining thoroughly.
Blend the Filling: In a high-speed blender, combine soaked cashews, oat milk, maple syrup, coconut oil, lemon juice, vanilla extract, and a handful of fresh strawberries. Blend until completely smooth and silky.
Assemble the Cheesecake: Pour the filling over the chilled crust, smoothing out the top with a spatula.
Chill to Set: Cover and refrigerate for at least 4–6 hours, or until the cheesecake is firm enough to slice. For best results, chill overnight.
Finishing Touches: Once set, top with more fresh strawberries, a sprinkle of crushed graham crackers, or a drizzle of strawberry puree.
Serve and Enjoy: Slice, serve, and watch it disappear! This cheesecake is pure joy on a plate.
Nutrition Facts
Servings: 10
Calories per serving: 320
Preparation Time
Prep Time: 20 minutes
Cook Time: 0 minutes (no-bake!)
Total Time: 4–6 hours chilling time
How to Serve Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)
This cheesecake is an absolute stunner all on its own, but if you want to take it to the next level, here are a few ideas:
Fresh Berries: Top each slice with a generous handful of blueberries, raspberries, or extra strawberries for a colorful, vibrant look.
Vegan Whipped Cream: A dollop of coconut whipped cream is the perfect finishing touch.
Mint Leaves: Add a pop of green and a refreshing aroma with a few sprigs of fresh mint.
Chocolate Drizzle: Melt some vegan dark chocolate and drizzle it over the top for a decadent twist.
Individual Jars: Serve in cute mini jars for an adorable, portable option at parties!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can make the crust and filling a day or two in advance. Just assemble and chill when ready.
Spice It Up: Add a pinch of cinnamon or nutmeg to the crust for a cozy, spiced flavor.
Dietary Adjustments: If you’re nut-free, try substituting the cashews with silken tofu for a different (but still creamy) vibe.
Storage Tips: Store leftover cheesecake covered in the fridge for up to 5 days. You can also freeze it for longer storage—just let it thaw for about 20 minutes before serving.
Double the Batch: Making this for a crowd? Double the ingredients and use a larger pan!
FAQ Section
Q1: Can I substitute oat milk with another plant-based milk?
A1: Absolutely! Almond milk, soy milk, or coconut milk would all work beautifully.
Q2: Do I have to soak the cashews?
A2: Yes, soaking softens them, making the filling ultra-creamy. Quick soak or overnight—both methods are great!
Q3: Can I make this cheesecake without coconut oil?
A3: You can try using extra coconut cream or a thickened plant-based yogurt, but it may not set as firmly.
Q4: How do I store leftovers?
A4: Keep them in an airtight container in the fridge for up to 5 days, or freeze slices for up to 2 months.
Q5: Can I add other fruits besides strawberries?
A5: Definitely! Blueberries, raspberries, or even mango chunks would be delicious.
Q6: What if I don’t have a springform pan?
A6: You can use a regular pie dish—just line it well with parchment paper for easy removal.
Q7: Is it okay to use store-bought vegan cream cheese instead of cashews?
A7: Sure! About 2 cups of vegan cream cheese can replace the cashew base if you prefer.
Q8: Can I make this cheesecake sugar-free?
A8: You can use a sugar-free maple syrup alternative or a stevia-based syrup if you’d like.
Q9: Will the cheesecake taste strongly of coconut?
A9: Not really—the strawberries and vanilla shine through, with just a slight tropical hint!
Q10: How long should I let it thaw if frozen?
A10: Let it sit at room temperature for about 20–30 minutes before serving for the best texture.
Conclusion
This Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) is truly a showstopper—creamy, fruity, and irresistibly good, all while being completely plant-based and gluten-free. Whether you’re treating yourself or sharing it with friends and family, this recipe is pure happiness in every bite.
Give it a try—trust me, your taste buds will thank you!
Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)
- Prep Time: 25 minutes
- Cook Time: undefined
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake, Freezing
- Cuisine: American
Description
This gluten free and vegan strawberry cheesecake is a dream come true! With a delicious strawberry sauce and oat crumble topping, it’s easy to make, no-bake, and absolutely delightful.
Ingredients
- 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
- Cashew Cheese:
- 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)
- 1/4 teaspoon kosher salt
- 3 tablespoons coconut oil, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 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
- Oat Crumble (optional):
- 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
Instructions
- Set the oven to 350°F and adjust the rack to the middle position. Line a baking sheet with parchment paper.
- Add cashews to a bowl, cover with boiling water, and let set for 1 ½ hours. Drain and rinse thoroughly.
- Combine oat crumble ingredients in a large bowl, then spread the mixture on the prepared baking sheet. Bake for 15-20 minutes until golden brown. Set aside.
- While the crumble is baking, line the bottom of a 6″ or 7″ springform pan with parchment paper and lightly oil the sides.
- In a food processor, combine the nuts for the crust and pulse until coarse. Add the remaining crust ingredients and pulse until it clumps together.
- Press the crust mixture evenly into the bottom of the pan. If sticky, wet your fingers with warm water. Set aside.
- In the food processor or blender, combine soaked cashews and other filling ingredients. Blend until smooth and creamy. Taste and adjust sweetness or lemon juice as desired.
- Pour the filling over the crust, tapping the pan to release any air bubbles. Cover lightly with plastic wrap and seal with aluminum foil. Freeze for 4-6 hours to set.
- For the strawberry sauce, combine all ingredients in a saucepan and simmer over low heat for 15-20 minutes until soft. Use an immersion blender or potato masher to break down the strawberries, leaving some chunks. Let cool before refrigerating.
Notes
- The oat crumble is optional but adds a nice texture to the cheesecake.
- Feel free to adjust the sweetness and lemon juice in the cashew cheese to your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 30g
- Sodium: 120mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg