Layered Vegan Strawberry Cheesecake

Layered Vegan Strawberry Cheesecake

A plant based version of a popular classic, this cheesecake is lusciously creamy, beautifully light and bursting with the flavour of fresh strawberries. This cake boasts a layer of crunchy, vegan shortbread, followed by a decadent layer of cashew ‘cheesecake’, then is topped with a layer of fresh, fragrant strawberry puree. This recipe requires very little skill, all you need is a high power blender and a little patience, as it needs to be frozen overnight. It is the perfect summer dessert as it lives in the freezer and is served ice cold, a bit like an ice cream cake, plus naturally free from refined and processed sugars, sweetened only with maple syrup and a few dates.

I love the magic that happens when cashews are soaked and blended, the opportunities are endless. Ideally they should be soaked overnight, but if you are short on time you can simmer them in water for 20 minutes prior to using.

You can serve this cheesecake simply as it comes, or do as I have done and top with even more fresh strawberries and a vegan hazelnut crumble. It will look stunning on your table and keep for months – you can’t go wrong with this one. Just make sure to allow it to sit for 15-20 minutes before serving from the freezer.

Layered Vegan Strawberry Cheesecake

This cake boasts a layer of crunchy, vegan shortbread, followed by a decadent layer of cashew 'cheesecake', then is topped with a layer of fresh, fragrant strawberry puree.


Cheesecake Layer

  • 200 g cashews soaked overnight in water
  • 1/3 cup coconut oil melted
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • 2 tbs fresh lemon juice
  • 1/4 cup maple syrup

Strawberry Layer

  • 500 g ripe strawberries
  • 100 g dates

Shortbread Base

  • 150 g plain flour
  • 1/4 cup coconut oil
  • 2 tbs maple syrup
  • pinch of salt


  • Preheat the oven to 175 degrees celsius on fan mode. In a mixing bowl, combine all the shortbread ingredients. Mix well using your hands or a spoon. 
  • Prepare a 19cm cake tin by lining with greaseproof paper. Using your fingertips, press the shortbread mixture into the base of the tin until an even layer is formed. Gently prick all over with a fork and bake for 10-15 minutes or until golden brown.
  • Whilst the base is baking, prepare the cheesecake. Blend all of the ingredients together in a high powered food processor or blender. You will need to blend these ingredients for quite some time, you want it to be as smooth as possible so that barely any cashew bits remain. The smoother the mix, the smoother your cheesecake. Once blended, set aside. 
  • Once baked, allow the base to cool until no longer hot to touch. Pour the cheesecake mixture over the shortbread in an even layer, smoothing out with a spatula if needed. Freeze for 4-6 hours or until the cheesecake layer is firm to touch.
  • When you are almost ready to remove the cheesecake from the freezer, start preparing the strawberry layer. Fill a saucepan with freshly boiled water and leave the dates to soak in this for 10 minutes. Then drain and blend with the strawberries until smooth. Pour the strawberry mixture over the firmed up cheesecake. Return to the freezer overnight.
  • Store in the freezer and serve whenever you fancy - but don't forget to allow it to sit at room temperature for 15-20 minutes before slicing. Enjoy!

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