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Plant-Based Strawberry Cheesecake Recipe

I love cheesecake! This plant-based strawberry cheesecake blends fresh strawberries, dates, tofu, and maple syrup for a creamy, no-bake dessert that’s dairy-free, oil-free, and bursting with bright, sweet summer flavor.
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Prep Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup oats
  • 1 cup walnuts
  • 1 cup dates
  • 1 tsp cinnamon optional
  • Pinch salt
Filling
  • 3 cups chopped strawberries
  • 8 soaked dates
  • 2 cups soaked cashews
  • 1/3 cup soy milk
  • 1 Tbsp lemon juice
  • 1 1/2 tsp vanilla
  • 1/2 cup firm silken tofu
  • 1/2 cup maple syrup

Method
 

Crust
  1. Pulse in food processor until fully mixed, then press into pie plate
Filling
  1. Mix all ingredients in food processor, then pour into pie crust.
  2. Freeze at least 2 hours. Overnight is best.
  3. Eat right out of freezer or for softer version, let sit 20-30 minutes until desired consistency.

Notes

For the creamiest version, take out of freezer and let sit out for about 20 minutes before eating.