Strawberry Basil Vegan Cheesecake (grain-free) Recipe

If you are on the lookout for a show-stopping dessert that feels both indulgent and refreshingly light, let me introduce you to the Strawberry Basil Vegan Cheesecake (grain-free). This beauty brings together the bright sweetness of ripe strawberries, the aromatic freshness of basil, and the creamy richness of cashew-based layers, all hugging a nutty, luscious crust. It’s a wholesome, grain-free slice of heaven that’s perfect for summer get-togethers, or whenever you want a guilt-free treat that tastes absolutely divine.

Ingredients You’ll Need

With just a handful of simple, whole-food ingredients, this cheesecake comes alive with vibrant flavors and wonderful textures. Each ingredient is carefully chosen to provide a perfect balance: nuts and seeds form a satisfying crust, while ripe strawberries and fresh basil paint the filling with bright hues and aromatic notes.

• Almonds (1/2 cup): Adds a crunchy, slightly sweet base that holds the crust together beautifully.
• Sunflower seeds (1/2 cup): Offers subtle earthiness and boosts the crust’s nutrient profile.
• Dried figs (1/2 cup): Naturally sweet and sticky, perfect for gently binding the crust.
• Lemon zest (from 1/4 lemon): Injects a hint of bright citrus aroma into the crust.
• Pink salt (pinch): Balances sweetness and enhances all the flavors.
• Maple syrup (1 teaspoon + 1/4 cup for layers): A natural sweetener that adds warmth and depth throughout.
• Strawberries (2 cups): Fresh and juicy, creating the cheesecake’s stunning and fruity layer.
• Cashews (2 cups, soaked overnight): The base of the creamy filling, lending a smooth, rich texture.
• Lemon zest and juice (from 1 lemon total): Brightens each filling layer with fresh acidity.
• Vanilla extract (2 teaspoons): Adds depth and sweet floral notes to the fillings.
• Coconut butter (1/2 cup): Provides a luscious, silky mouthfeel to the strawberry layer.
• Coconut oil (6 tablespoons): Helps set the cheesecake and adds subtle tropical richness.
• Fresh basil (1 cup): The star herb, blending beautifully with the cashew cream for the basil layer.
• Full fat coconut milk (1 can, refrigerated overnight): Ensures a creamy, dairy-free texture in the basil layer.

How to Make Strawberry Basil Vegan Cheesecake (grain-free)

Step 1: Prepare the Crust

Start by pulsing almonds and sunflower seeds in a food processor until you reach a coarse grind. Then, toss in dried figs, lemon zest, and a pinch of pink salt. Blend until the mixture sticks together well, adding a teaspoon of maple syrup to help bind it firmly. Press this sticky, nutty mixture evenly into the base of a 6″ round cake tin with a removable base, then pop it into the fridge to chill while you prepare the fillings.

Step 2: Make the Strawberry Layer

Gently melt coconut butter with coconut oil using a double boiler, then set aside to cool. Rinse your soaked cashews and blend them with fresh strawberries, lemon zest and juice, maple syrup, and vanilla extract until completely smooth. Slowly blend in the melted coconut butter mixture, making sure it’s cool enough to maintain a creamy texture. Spread this luscious strawberry cream on top of the chilled crust, smoothing the surface gently. Freeze this layer for about 2 hours or until firm enough to hold the next layer.

Step 3: Create the Basil Layer

For the fresh basil cream, start by blanching the basil leaves in boiling water for 20 seconds before shocking them in ice water to keep their vibrant green. Squeeze out any excess moisture to prevent watery texture. Blend soaked cashews with blanched basil, lemon zest and juice, maple syrup, vanilla, and the thickened coconut milk from the refrigerated can until velvety and smooth. Slowly add melted coconut oil as you blend to unify the texture before carefully spreading half of this bright basil mixture on the strawberry layer. Return the cheesecake to the freezer, preferably overnight, to set solidly.

Step 4: Whip and Pipe the Frosting

The remaining basil cream serves as your heavenly frosting. Chill it in the fridge and then, if needed, firm it up by freezing for 1 to 1 1/2 hours. Once thickened, whip it vigorously with an electric mixer until light and fluffy. Transfer this airy frosting to a piping bag fitted with a star tip and decorate the top of your set cake with elegant swirls. Place the cake back in the freezer to let the frosting stabilize.

Step 5: Final Touches and Serving Prep

Carefully remove the cheesecake from the tin and place it on a pretty serving dish. Allow the cake to thaw at room temperature before serving so that each bite is decadently creamy and bursting with the fresh flavors of strawberry and basil.

How to Serve Strawberry Basil Vegan Cheesecake (grain-free)

Garnishes

Top your cheesecake with extra fresh basil leaves and halved strawberries for a gorgeous, natural finish that complements the flavors inside. A light dusting of powdered coconut sugar can add that delicate shimmer, making every slice a feast for the eyes as well as the palate.

Side Dishes

This cheesecake pairs wonderfully with a simple mixed berry salad or a refreshing cucumber mint water, balancing sweetness with light, clean accompaniments. For a celebratory spread, add vegan whipped cream or a scoop of dairy-free sorbet to extend the fresh summer vibe.

Creative Ways to Present

Serve individual mini cheesecakes in clear jars or ramekins for a charming presentation at gatherings. Alternatively, slice it into thin wedges for a refined dessert experience, presenting each slice with a basil sprig and strawberry fan on a plate. The vibrant layers are stunning, so let them shine!

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Basil Vegan Cheesecake (grain-free) covered tightly in the fridge for up to 5 days. To avoid frostbite or drying out, cover it with a layer of baking paper and cling film, ensuring the beautiful layers stay moist and fresh.

Freezing

This cheesecake freezes beautifully, making it an excellent make-ahead dessert. Wrap it securely in plastic wrap and place it in an airtight container or freezer bag to prevent freezer burn. It will maintain its flavor and texture for up to 2 months.

Reheating

To enjoy, thaw the cheesecake in the fridge overnight. Let it sit at room temperature for 20 to 30 minutes before serving to allow the creamy layers to soften gently. Avoid microwaving, as that can alter the texture of the cashew and coconut layers.

FAQs

Can I use other nuts for the crust?

Absolutely! Walnuts or pecans work well too, as they have a rich flavor and similar texture. Just keep the ratio similar and adjust sweetness if needed.

Do I need to soak the cashews overnight?

Soaking the cashews overnight results in the creamiest texture. If you’re short on time, soak them in hot water for at least 2 hours, but longer soaking always makes a smoother filling.

Is this cheesecake suitable for people with grain allergies?

Yes, it is naturally grain-free since the crust is made from nuts and seeds instead of traditional flour or grains, making it perfect for grain-sensitive diets.

How fresh should the basil be?

Fresh, vibrant basil is key for the best flavor and color. Avoid basil that looks wilted or discolored to keep the basil layer bright and aromatic.

Can I replace strawberries with another fruit?

You can experiment with raspberries or blueberries, but strawberries offer a perfect balance of sweetness and tartness and pair beautifully with basil for this recipe’s unique flavor profile.

Final Thoughts

Making the Strawberry Basil Vegan Cheesecake (grain-free) is truly a rewarding experience that results in a decadent yet clean-eating dessert packed with fresh, natural flavors. Whether you’re vegan, gluten-free, or simply love vibrant desserts, this cheesecake is sure to become a treasured favorite. Give it a try and delight in every luscious bite with friends and family!