Vegan Valentine's Day Cheesecake Recipe

We spotted this delicious Strawberry Cheesecake recipe on Where You Get Your Protein and figured you absolutely had to give this cake a try this Valentine's for your loved one and feel free to switch up the strawberry drizzle to a dark cherry or raspberry drizzle if you like. Just swap out the fruits!





1/3 cup organic almonds

1/3 cup organic walnuts

2 Tablespoons oat flour, gluten-free

2 Tablespoons maple syrup

1 teaspoons vanilla extract

1/4 scant teaspoon cinnamon


Cheesecake Base:

1 can coconut milk, only the cream*

1 cup organic cashews, soaked

4 Tablespoons maple syrup

1/4 cup lemon juice, 1-2 lemons

1 teaspoon vanilla extract


Strawberry Swirl/Drizzle:

1 cup organic strawberries, greens cut off

1 Tablespoon maple syrup


To begin

  1. Soak cashews overnight. Or for a quick soak, boil about 1 cup of water. Turn the fire off and toss in the cashews. Allow the cashews to soak while you make the crust.

  2. Line the bottom of a 6” springform pan with parchment paper. (I cut mine to fit the bottom of the pan)


  1. Add the walnuts and almonds to your food processor.

  2. Process until finely chopped.

  3. Add the remaining crust ingredients to your food processor. Process until well combined.

  4. Add the crust mix to your springform and gently press it down in the pan until evenly spread out.

  5. Place in the freezer to set.

Cheesecake Base

  1. Drain and rinse your cashews, then pat them dry.

  2. Rinse out your food processor and add in the last 4 ingredients (leaving out the coconut cream): cashews, maple syrup, lemon juice and vanilla extract.

  3. Blend until smooth and creamy.

  4. Add in the coconut cream and blend again until the base is whipped and fully combined.

  5. Take the crust out of the freezer and pour in the cheesecake base. Using a spatula, level the top.

  6. Set aside while you make the strawberry swirl.

Strawberry Swirl

  1. Again, rinse out your food processor.

  2. Then, add the strawberries and maple syrup.

  3. Process until there are no strawberry chunks left.

  4. Taste and adjust the sweetness if needed.

  5. Spoon 6-7 dollops on the cheesecake. Using a chopstick or bamboo skewer swirl in the dollops. I used figure 8’s, zig zags, and waves to give the cheesecake an even swirl.

  6. Add a few more dollops in areas that might need more, but don’t swirl it in too much or you will end up with a pink strawberry top.

  7. The key is to really swirl in the initial 6-7 dollops. Then go back and gently swirl in a few more dollops to give your cheesecake darker areas of strawberry swirl.

  8. Place the cheesecake in the freezer for 2-3 hours before serving.

  9. Allow to thaw at least 15 min before serving.

To Store: Cheesecake is best kept covered in the freezer.


Coconut Milk Note: To harvest only the cream, place a can of full fat coconut milk in the back of your fridge overnight.  When ready to use, carefully remove it from the fridge and open the can.  The cream should be on top.  Gently scoop out the cream, leaving the liquid still in the can.  You can save the liquid for a later use, or discard it.


Pan Note: This recipe can easily be doubled if you are looking to fit a 9” pan.  I’m a penny pincer, and cashews are expensive, so I opted for the 6” spring-form pan.


Make it real pretty, and do some full fledged decorating! Perhaps even try using a heart shaped spring form pan instead of the traditional round one. Here are some ideas on how you could make your melt-in-the-mouth-delight look extra impressive!