Super creamy and easy vegan strawberry cheesecake that perfectly tangy, sweet, and full of fresh strawberries! Absolutely no cashews nor tofu, and just 7 simple gluten free ingredients make the perfect summer dessert!

sliced vegan strawberry cheesecake

Why you’re going to love this creamy vegan strawberry cheesecake

You’re going to just love this fresh vegan strawberry cheesecake. Not only is this vegan strawberry cheesecake super creamy, lush, fluffy like mousse, and perfectly tangy, but you’ll be hard pressed to determine that this strawberry cheesecake is indeed vegan and gluten free!

With a chewy gluten free and 3 ingredient cookie crust and a no bake smooth strawberry cheesecake filling made with just 4 ingredients, this vegan strawberry cheesecake is the perfect no bake summer dessert!

Plus, this vegan cheesecake is entirely nut free, cashew free, tofu free, and incredibly easy! This strawberry cheesecake is perfect for Mother’s Day, Memorial Day and Fourth of July, summer barbecues, birthdays, graduation, and more!

slice of strawberry cheesecake

Vegan Cheesecake Ingredients

As I mentioned above, this creamy strawberry cheesecake is so minimal and easy in ingredients. The cookie crust of this vegan strawberry cheesecake is just 3 ingredients, and the strawberry filling only 4 ingredients!

  • Rolled oats: use gluten free certified oats as needed. Rolled oats are the best option here. I would not recommend using steel cut!
  • Vegan butter: I used Flora Plant Butter. This vegan butter is nut free and soy free, and it really has such a lovely flavor. Other great options include Miyoko’s, Forager Project, and Earth Balance. Keep in mind that Miyoko’s and Forager Project contain nuts.
  • Dates: I used medjool pitted dates. The lovely part about using dates here in this recipe is that you don’t need to soak them for several hours before making this cheesecake. The trick to soften dates quickly is soaking them in hot water for 10 minutes. Then they’ll be perfect for use in your vegan strawberry cheesecake.

Vegan Strawberry Cheesecake Filling Ingredients:

  • Vegan cream cheese: I highly recommend you use Violife cream cheese. It’s not only nut free and cashew free, but it is honestly the best vegan cream cheese I’ve ever tasted and will make this no bake cheesecake taste like cheesecake!
  • Fresh strawberries: no need to reduce the strawberries here for this vegan strawberry cheesecake! We’ll be pureeing the strawberries straight into the cheesecake!
  • Coconut cream: I used coconut cream from a can. We don’t need to chill the can beforehand. Simply shake the can before measuring out the amount listed in the recipe card and use in the recipe. Shaking the can combines the cream and the water again if the two have separated.
  • Maple syrup: just for a little sweetness! This will also make sure that your no bake strawberry cheesecake still tastes good even if your strawberries are a bit out of season.
sliced vegan strawberry cheesecake

Please note: I’ve included both gram measurements (weighted measurements) and cups. Using the weighted measurements will give you a more accurate vegan cheesecake (yes, even though we’re not technically baking a cheesecake here!).

How to make a nut free no bake vegan cheesecake

There’s no need for an oven here: this no bake strawberry cheesecake actually comes together in just 10 minutes!

To make this vegan strawberry cheesecake, the process can be broken down into two main steps. As always, the full recipe instructions and ingredient measurements are found down below in the recipe card at the end of this post. However, we’ll go over a brief overview of the instructions here, along with recipe photos.

Before you begin, it’s helpful to prepare your 8″ springform pan beforehand. I grease the entire springform pan, then line the bottom with parchment paper. This makes it so much easier to easily plate and serve the strawberry cheesecake once it’s ready.

The cheesecake crust is just so incredibly easy to make. There’s no need to bring the vegan butter to room temperature. Like a pie crust, we want the butter cold, so you’ll simply chop the butter into cubes, and blend it with the other ingredients.

Once the cheesecake crust forms a thick dough, you’ll press the dough into your prepared springform pan. Then place the crust into the freezer while you make the strawberry cheesecake filling.

The strawberry cheesecake filling

Once your crust is in the freezer, you’ll prepare the dairy free strawberry cheesecake filling. Essentially, you’ll just blend the strawberries until purred, then add in the remaining ingredients. Blend again until smooth.

Pour the filling into cookie crust, and chill! Once the strawberry cheesecake has set for about 3 hours, you’ll remove the cheesecake and top with your desired toppings!

Recipe tips & FAQ’s

Now that you have an overview of how to make this no bake strawberry cheesecake, I wanted to give a few more final tips and answer any questions that might come up while making this strawberry cheesecake!

  • Weigh out your ingredients before beginning. This means for both the crust and the filling. Trust me, it makes life so much easier!
  • It’s also a great idea to read through the instructions before beginning beginning to make the recipe. This just helps make sure that you know what’s coming next and that you don’t miss anything!
  • Bring the vegan cream cheese to room temperature. You’ll need about an hour for this before beginning the cheesecake. It will make creaming the ingredients together so much easier!
  • Allow the cheesecake to sit at room temperature for 15 after freezing. This will make slicing into the cheesecake so much easier!
sliced no bake strawberry cheesecake

Can I use frozen strawberries for this no bake cheesecake?

I have not tried this vegan strawberry cheesecake with frozen strawberries, but I imagine it would be a bit icier since there’s more water. I would advise using fresh strawberries, or rinsing your frozen strawberries under warm water if you go that route. But again, fresh strawberries is the best route!

Can I use coconut oil instead of vegan butter?

Yes, you can use coconut oil instead of vegan butter for the cookie crust! However, it won’t taste as rich and “graham cracker” like when using coconut oil. This is because vegan butter, while dairy free, still adds that richness to the crust. See the ingredients section above for brand recommendations if you’re looking for nut free.

Additionally, if you don’t like the taste of coconut oil, but want to still use it in place of the vegan butter, use refined coconut oil.

Can I use another dairy free milk other than coconut cream?

I’ve tried several different dairy free milks when it comes to making no bake vegan cheesecakes. I personally prefer coconut cream, and it will give you the richest tasting vegan cheesecake. Using almond milk or even oat milk just won’t be as creamy. Use coconut cream from the can, such as Edward & Son’s, for the best results!

How long will this no bake strawberry cheesecake keep?

To store leftovers of this strawberry cheesecake, simply store the slices or the remaining cheesecake covered tightly and in the freezer for up to 3 months. Additionally, the strawberry cheesecake will keep in the fridge for up to 3 days covered as well!

slice of strawberry cheesecake

I cannot wait to hear what you think about this easy strawberry cheesecake! It’s seriously so refreshing on a hot summer day and the perfect no bake dessert for Mother’s Day, Memorial Day, Fourth of July, birthdays, and more!

If you make this vegan strawberry cheesecake, please be sure to leave a comment and review ⭐️⭐️⭐️⭐️⭐️ down below the recipe card. This helps show other readers how the recipe went for them!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy no bake cheesecake making!

More vegan cheesecake recipes you’ll love:

No bake vegan blueberry cheesecake

Easy vegan raw chocolate cheesecake

Baked vegan chocolate cheesecake

New York style baked vegan cheesecake

No bake nut free vegan pumpkin cheesecake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

No Bake Vegan Strawberry Cheesecake (Nut free!)
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No Bake Vegan Strawberry Cheesecake (Nut free!)

Creamy No Bake Vegan Strawberry Cheesecake (Gluten Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 180
  • Total Time: 3 hours 10 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


Super creamy and easy vegan strawberry cheesecake that perfectly tangy, sweet, and full of fresh strawberries! Absolutely no cashews nor tofu, and just 7 simple gluten free ingredients make the perfect summer dessert!



Vegan Oat Crust:

  • 2 1/2 cups ( 225 grams) rolled oats, gluten free as needed
  • 7 medjool dates, soaked in boiling water for 10 minutes
  • 1/2 cup (113 grams) salted vegan butter, cold + cubed (I used Flora Plant Butter)

Vegan Strawberry Cheesecake Filling:

  • 16 ounces vegan cream cheese, room temperature
  • 3 cups (500 grams) sliced fresh strawberries
  • 1/2 cup coconut milk from a can
  • 1/2 cup maple syrup
  • Fresh strawberries + 1/2 cup  strawberry preserves for garnish


  1. Prepare an 8″ spring form pan. Grease the outside edges and line the bottom with parchment paper. Weight out all ingredients to start.
  2. Make the oat crust: in a large food processor, pulse the oats until they reach almost a fine flour. Then add in the dates and cubed vegan butter to the food processor and pulse again until the mixture reaches a sticky but thick dough, about 1-2 minutes. Press the dough into the pan using a spoon or clean hands, and work the dough up the sides of the dish. Place the crust into the freezer while you prepare the filling.
  3. Make the vegan strawberry cheesecake filling. In a large food processor, blend the strawberries until smooth. Then add in the vegan cream cheese, coconut milk, and maple syrup, and puree until smooth.Remove the crust from the freezer and pour the filling into the crust. Smooth the top with a spoon or rubber spatula. 
  4. Freeze the cheesecake for 2-3 hours, or until set. Remove from the freezer and allow the cheesecake to sit at room temperature for 10 minutes. Use a butter knife to run along the edges of the cheesecake in between the springform pan and carefully undo the springform pan.
  5. Plate the strawberry cheesecake and spread the strawberry preserves on top. Garnish with lime wedges and strawberries. Serve cold, and enjoy!