This is a guest post from Sarah Hornaeck from Sarah Bakes Gluten-Free Treats.
Fruit desserts scream summertime to me! Pies, cheesecakes, cobblers, crisps. It’s this time of year that you can find the most gorgeous berries, peaches, cherries, and plums to make a show-stopper dessert. I mean, just look at that cheesecake. It wouldn’t be nearly as beautiful without those vibrant, juicy strawberries!
I’ve made this strawberry cheesecake countless times for my husband (who can eat dairy) and it is officially his favorite dessert. The magic ingredient…are you ready? Cashews! I was scared to use them for the first time too, but I was pleasantly surprised with their creamy texture. The depth of flavor they give is quite amazing too.
To make this gluten free vegan strawberry cheesecake, you start out with a simple oat and nut crust. It’s the only baked part of this recipe. You then pour over this silky, smooth strawberry filling and refrigerate. It’s creaminess comes from the cashews, as well as the coconut oil. The sweetness comes from the ripe strawberries and pure maple syrup. With a touch of fresh lemon juice and zest, this gluten, egg, dairy, refined-sugar free cheesecake is both refreshing and delightful.
This dessert proves that strawberries and summertime go hand-in-hand!
What is your favorite berry dessert?
An easy gluten-free, vegan cheesecake with no dairy or refined sugar.
- 1 1/4 cups certified gluten-free rolled oats
- 1/2 cup raw pecans, chopped
- 3 tablespoons coconut oil
- 3 tablespoons pure maple syrup
- 2 cups raw cashews, soaked for 30 minutes in warm water
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 2 tablespoons unsweetened coconut milk
- 1 cup fresh, sliced strawberries
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- additional sliced strawberries, sliced
- Preheat oven to 350 degrees. Prepare 8-inch springform cheesecake pan by lining the bottom with parchment paper.
- To make crust, place the oats and pecans in food processor or high-powered blender. Grind for 30 seconds. Add melted coconut oil and maple syrup. Continue to blend until combined. Press crust into bottom of prepared pan.
- Bake for 15 minutes, or until golden brown. Allow to cool completely in the pan on a cooling rack while you make the filling.
- Drain the soaked cashews. Add cashews, maple syrup, coconut oil, and coconut milk to food processor or high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy, scraping down the sides as needed.
- Add sliced strawberries, lemon juice, zest, and vanilla. Blend for an additional minute or until no pieces of strawberries remain. Pour berry mixture into the pan over the cooled crust. Place in freezer for 1-2 hour or until set.
- Transfer cheesecake to refrigerator until ready to serve. Top with additional sliced strawberries.
If you don't have an 8-inch springform pan, you can use a pie pan instead.
Hello there! I’m Sarah, the baker/blogger from Sarah Bakes Gluten Free Treats. I’ve had a love for baking for as long as I can remember and for the past 3 years, I’ve been baking 100% gluten free! My husband has celiac disease and my son and I both have a gluten allergy. A lot of my baking is also dairy and egg free. It was quite the adventure, learning how to transition over to gluten free baking. There have been highs and lows, but it has been an amazing journey. Now my passion is to share delicious gluten free recipes with others so that they can also have the confidence to bake again!