Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

This Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) is a delightful dessert that everyone can enjoy. Perfect for birthdays, celebrations, or just because, this cheesecake offers a creamy texture and a burst of strawberry flavor. Made without dairy or gluten, it’s easy to whip up and sure to impress your guests. The oat milk adds a smooth richness that complements the tartness of the strawberries beautifully.

Why You’ll Love This Recipe

• No Baking Required: This cheesecake is a no-bake delight, making it super simple and quick to prepare.
• Deliciously Creamy: Thanks to the cashews and oat milk, you’ll enjoy a rich and creamy texture that rivals traditional cheesecakes.
• Naturally Sweetened: Using Medjool dates and maple syrup keeps this dessert naturally sweet without refined sugars.
• Versatile Topping Options: While strawberries are delicious, feel free to experiment with other fruits or toppings for a unique twist.
• Healthy Indulgence: Packed with wholesome ingredients, this cheesecake is not only tasty but also nutritious!

Tools and Preparation

To create this amazing gluten free and vegan strawberry cheesecake, you’ll need some essential tools. Having them ready will make your baking experience smoother.

Essential Tools and Equipment

• Food processor
• Springform pan (6 or 7)
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Importance of Each Tool

• Food processor: Essential for achieving a smooth filling and crust mixture; it makes blending easy.
• Springform pan: Allows for easy removal of the cheesecake once set, ensuring a beautiful presentation.
• Baking sheet: Provides a surface for baking the crust ingredients evenly.

Ingredients

For the 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

For the Filling

• 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)
• 3 tablespoons coconut oil (at room temperature)
• 2 tablespoons freshly squeezed lemon juice

For the 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

Additional Ingredients for Texture

• 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

How to Make Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Step 1: Preheat the Oven

Set the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line your baking sheet with parchment paper.

Step 2: Prepare Cashews

Add cashews to a bowl and cover them with boiling hot water. Let them soak uncovered for 1 1/2 hours. After soaking, rinse and drain thoroughly.

Step 3: Bake Crust Ingredients

In a large bowl, combine all crust ingredients together. Pour this mixture onto the prepared baking sheet. Bake for about 15-20 minutes until golden brown throughout. Remove from the oven and set aside.

Step 4: Prepare Springform Pan

While the crust is baking, line the bottom of your springform pan with parchment paper (cut out in a circle). Lightly oil the sides of the pan for easier removal later.

Step 5: Make Crust Mixture

Combine pecans and walnuts in a food processor. Pulse until you get a coarse mixture. Add remaining crust ingredients and pulse several times until it starts clumping together.

Step 6: Press Crust into Pan

Transfer the crust mixture into your springform pan. Press down with your fingers to pack it evenly into the bottom. If it becomes sticky, lightly wet your fingers with warm water.

Step 7: Blend Filling Ingredients

Add soaked cashews along with all filling ingredients into your food processor or high-speed blender. Process until creamy and smooth throughout, scraping down sides as needed. Taste for sweetness; adjust if necessary by adding more lemon juice or maple syrup.

Step 8: Assemble Cheesecake

Pour filling over the prepared crust. Tap on counter gently to release any air bubbles that may have formed. Cover lightly with plastic wrap followed by aluminum foil. Freeze for about 4–6 hours until set.

Step 9: Prepare Strawberry Sauce

For the sauce, combine all strawberry sauce ingredients in a medium saucepan. Simmer over low heat for about 15–20 minutes until soft throughout. Use an immersion blender or potato masher to break down strawberries while leaving some chunks intact. Cool before refrigerating until completely chilled.

Step 10: Serve

Once ready to serve, take out your cheesecake from the freezer. Let it sit at room temperature for about 10–15 minutes before slicing into pieces. Top each slice off with strawberry sauce and extra oat milk cream if desired!

How to Serve Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Serving your Gluten Free & Vegan Strawberry Cheesecake can elevate the dessert experience for you and your guests. Here are some delightful ideas to enhance your presentation and enjoyment of this creamy treat.

With Fresh Berries

• Add a mix of fresh strawberries, blueberries, and raspberries on top for a pop of color and extra flavor.

Drizzled with Chocolate Sauce

• A rich chocolate sauce drizzled over the cheesecake creates a decadent contrast that chocolate lovers will adore.

Accompanied by Coconut Whipped Cream

• Light and airy coconut whipped cream is a perfect complement, adding creaminess without dairy.

Served with a Fruit Compote

• A warm fruit compote made from seasonal fruits pairs beautifully, offering additional sweetness and texture.

Chilled with Mint Leaves

• Garnish each slice with fresh mint leaves for a refreshing touch that brightens up the dish.

On a Bed of Granola

• Serve slices on top of crunchy granola for added texture and a wholesome twist.

How to Perfect Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Creating the perfect Gluten Free & Vegan Strawberry Cheesecake requires attention to detail. Here are some tips to ensure your cheesecake turns out delicious every time.

• Use soaked cashews: Soaking cashews helps achieve a smooth texture. Be sure to soak them in boiling water for at least 1.5 hours.
• Adjust sweetness: Taste your filling before pouring it into the crust. You can balance flavors by adding more maple syrup or lemon juice as needed.
• Chill thoroughly: Allow the cheesecake to set in the freezer for 4-6 hours. This ensures it holds its shape when sliced.
• Avoid over-blending: Blend just until smooth; over-blending can make the cashew cream too thin.
• Use parchment paper: Line your springform pan with parchment paper to make it easier to remove the cheesecake after setting.
• Top creatively: Experiment with toppings like nuts, seeds, or edible flowers for an attractive presentation.

Best Side Dishes for Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

Pairing side dishes with your Gluten Free & Vegan Strawberry Cheesecake can enhance the meal experience. Here are some great options that complement this dessert perfectly.

1. Vegan Chocolate Mousse: A rich, decadent mousse that adds another layer of indulgence alongside your cheesecake.
2. Fruit Salad: A light fruit salad provides freshness and balances the richness of the cheesecake.
3. Nutty Granola Bars: Homemade granola bars offer crunch and health benefits, making them a great snack alongside dessert.
4. Coconut Yogurt Parfait: Layer coconut yogurt with granola and fruits for a creamy, tropical sensation.
5. Chia Seed Pudding: This nutritious pudding is easy to prepare and can be flavored with vanilla or fruit puree.
6. Herbal Tea Selection: Offer a variety of herbal teas like chamomile or peppermint to cleanse the palate after dessert.
7. Lemon Sorbet: A refreshing lemon sorbet lightens the meal while enhancing citrus notes found in your cheesecake.
8. Baked Apples: Warm baked apples spiced with cinnamon create a cozy comfort food vibe that pairs beautifully with cheesecake.

Common Mistakes to Avoid

When making the Gluten Free & Vegan Strawberry Cheesecake, it’s easy to make a few common mistakes. Here are some tips to help you avoid them:

• Over-soaking cashews: Soaking cashews for too long can make them too soft and affect the texture of your cheesecake. Stick to the recommended time of 1 1/2 hours for optimal creaminess.

• Not measuring ingredients accurately: Precision is key in baking. Use measuring cups and spoons to ensure you have the right amounts of each ingredient for the perfect balance of flavors.

• Skipping the crust prep: Rushing through crust preparation can lead to a crumbly base. Make sure to press it firmly into the pan for a sturdy foundation that holds together well.

• Not allowing it to set fully: Patience is important! Make sure to let your cheesecake set in the freezer for 4-6 hours. Cutting it too soon may result in a messy slice.

• Ignoring lemon juice balance: Adjusting lemon juice is crucial for flavor. If your filling is too sweet, add a bit more lemon juice for balance; if not sweet enough, add more maple syrup.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 3-5 days for optimal freshness.

Freezing Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

• Wrap tightly in plastic wrap and then place in a freezer-safe container.
• Can be frozen for up to 2 months.

Reheating Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

• Oven: Preheat oven to 350°F and warm for about 10 minutes until just soft.
• Microwave: Heat on low power in short bursts, checking frequently.
• Stovetop: Place slices in a covered skillet on low heat until warmed through.

Frequently Asked Questions

Here are some common questions regarding the Gluten Free & Vegan Strawberry Cheesecake:

Can I use other plant-based milks instead of oat milk?

You can substitute oat milk with almond milk or coconut milk based on your preference. Just ensure it’s unsweetened.

How do I make this gluten free cheesecake nut-free?

To make this cheesecake nut-free, substitute nuts in the crust with seeds like pumpkin or sunflower seeds, or use gluten-free cookies as an alternative base.

What can I use instead of maple syrup?

If you don’t have maple syrup, agave nectar or brown rice syrup are good alternatives that maintain sweetness without affecting flavor significantly.

How do I know when my cheesecake is ready?

The cheesecake should be firm around the edges and slightly jiggly in the center when you take it out. It will set further as it cools.

Final Thoughts

This Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk) is not only delicious but also versatile. You can customize it with different fruits or toppings according to your liking. Try making this delightful dessert for your next gathering or simply indulge yourself!