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Gluten Free & Vegan Strawberry Cheesecake (with Oat Milk)

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Indulge in the creamy delight of a Gluten Free & Vegan Strawberry Cheesecake with Oat Milk, a dessert that everyone can enjoy. This no-bake cheesecake features a luscious filling made from cashews and oat milk, delivering a rich texture paired with vibrant strawberry flavor. Sweetened naturally with Medjool dates and maple syrup, it’s perfect for birthdays, celebrations, or simply as a treat to brighten your day. The crunchy pecan and walnut crust adds an irresistible contrast, making this cheesecake not only visually appealing but also nutritionally satisfying. Serve it topped with fresh strawberries or drizzled with chocolate sauce for an unforgettable dessert experience.

Ingredients

Scale
  • 2/3 cup pecans
  • 1/3 cup walnuts
  • 8–10 Medjool dates
  • 1 1/2 cups raw cashews (soaked)
  • 1/2 cup oat milk
  • 2 heaping cups fresh strawberries

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Soak the cashews in boiling water for 1.5 hours, then drain.
  3. Combine crust ingredients in a bowl, spread on the baking sheet, and bake for 15-20 minutes until golden.
  4. In a food processor, blend soaked cashews and filling ingredients until smooth.
  5. Press the crust mixture into a springform pan and pour the filling over it.
  6. Freeze for 4-6 hours until set.
  7. For the strawberry sauce, simmer strawberries with water and sweeteners until soft; blend slightly and cool.
  8. Serve cheesecake at room temperature topped with strawberry sauce.

Nutrition

Find it online: https://glutenfreecookingguide.com/gluten-free-vegan-strawberry-cheesecake-with-oat-milk/

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