Vegan Strawberry Cream Cheese Cake

Total time4 hr 40 min

Prep time35 min

Cook time5 min

5.0

(16)

This showstopping no-bake dessert proves that skipping dairy doesn't mean skipping indulgence — not even a little. The crust comes together from almonds, soaked cashews, and Medjool dates blended into a naturally sweet, press-in base that tastes like something far more complicated than it actually is. The filling is where the magic really happens: soaked cashews blended with vegan cream cheese, full-fat coconut cream, maple syrup, and a bright hit of fresh lemon juice create a texture so thick and silky it's genuinely hard to believe there's no butter or eggs involved. On top, fresh strawberries are cooked down with maple syrup, cornstarch, and lemon juice into a glossy, jam-like sauce that sets beautifully over the chilled filling. The whole thing slices cleanly into 10 generous portions, making it an ideal centerpiece for a dinner party, birthday, or any occasion where you want to quietly impress everyone at the table. Patience is the only real skill required — the fridge does most of the work — so even beginner bakers can pull this off with confidence.

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Ingredients

10 servings

For the crust

1 ½ cups raw cashews, soaked
1 cup pitted medjool dates
1 cup raw almonds
¼ tsp fine salt

For the filling

2 cups raw cashews, soaked
8 oz vegan cream cheese, softened
½ cup full-fat coconut cream
⅓ cup maple syrup
3 tbsp fresh lemon juice
1 tsp vanilla extract
¼ tsp fine salt

For the strawberry topping

1 lb fresh strawberries, hulled and halved
3 tbsp maple syrup
1 tbsp cornstarch
1 tbsp fresh lemon juice

Instructions

1
Place the 1 1/2 cups crust cashews and the 2 cups filling cashews in separate bowls. Cover each with cold water and soak for at least 4 hours or overnight, then drain and rinse well.
2
Line the bottom of a 9-inch springform pan with a round of parchment paper and lightly grease the sides.

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