Strawberry Coconut Vegan Cheesecake

Hi everyone! It’s Tori here (Jillian’s cousin!) from Fraiche Nutrition and I’m sharing a delish recipe with you today! Father’s Day is right around the corner and this pretty pink VEGAN cheesecake is the perfect treat for any Father figure in your life. It’s sweet, delicious, and light enough that you don’t need to feel guilty after eating it.

This vegan cheesecake has zero compromises in the flavour department and is super creamy and rich tasting. Soaked cashews help make this vegan cheesecake silky smooth, and the addition of strawberries gives it the prettiest hue and most delicious fresh flavour. Cashews contain plenty of healthy fats, fibre, and plant-based fibre and are high in minerals like zinc… giving you a perfect excuse to eat a second slice of this cheesecake. Right!?

Ps. If you don’t have time to soak the cashews overnight, you can soak them in boiling water for a half hour instead.

Jillian Harris Coconut Strawberry Vegan Cheesecake
Vegan dessert, Cheesecake decorated with strawberries and small white flowers.
Jillian Harris Vegan Coconut Strawberry Cheesecake on marble cutting board with cut up strawberries.

Strawberry Coconut Vegan Cheesecake

Recipe by From the Kitchen of Jillian Harris


  • Coconut Crust
  • 1 cup unsweetened shredded coconut

  • 1 cup pecans

  • 1 tablespoon maple syrup

  • 2 tablespoons coconut oil

  • Strawberry Filling
  • 2 cups raw cashews

  • 1 cup fresh or frozen strawberries

  • ½ cup coconut milk

  • ½ cup maple syrup

  • ¼ cup lemon juice

  • 2 teaspoons vanilla

  • 1 teaspoon lemon zest

  • Garnish
  • Coconut whip topping

  • Fresh strawberries


  • Make the coconut crust. Line a 7” springform pan with parchment paper and preheat oven to 350 degrees.
  • Pulse the crust ingredients in a food processor until ingredients begin to come together and mixture can be pressed firmly together.
  • Transfer the crust mixture to prepared pan and press evenly into pan, using a glass with a flat bottom if needed to ensure an even and packed base. Place the crust in the pre-heated oven for 12-15 minutes or until the crust is golden brown. Once golden brown remove the crust from the oven and set aside to cool.
  • Make the strawberry filling. Soak the cashews in water to cover overnight (in the fridge) or in boiling water for 30 minutes. Drain and set aside.
  • In a high-powered blender, combine all the filling ingredients (including the drained soaked cashews) and blend until smooth, approximately 2 minutes.
  • Pour the strawberry filling into a springform tart pan over the coconut crust. Freeze the cheesecake for 6-8 hours or overnight.
  • Remove from freezer 20 minutes before serving and top with coconut whipped cream and strawberries to garnish!
Berry Cheesecake garnished with strawberries.

Make sure to let us know if you end up making this for Father’s Day! We would LOVE to hear what you think of it!!



Leave a Reply

  1. Sounds delicious, however the instructions say to preheat oven to 350 but nowhere else in the instructions tell you when to put the cheesecake in or for how long.

    1. You will need to bake the crust for 12-15 minutes (or until golden brown) … and you only need enough water to cover the cashews! xo

  2. Recipe says to heat oven to 350, but doesn’t say at which stage to put the cake in or for how long. Can you clarify please?

  3. You indicate that the oven should be preheated but do not give instructions to bake. Is just the crust baked or the whole cheesecake? And for how long?

    1. Hi Jane!! Just the crust! Bake in the oven for 12-15 minutes or until the crust is golden brown! XO

  4. Hello, I’m in the process of making this now, how long does the crust bake for?


  5. You mentioned heating oven but do. not provide instructions for how long to back the pecan crust? Please advise… thanks much!

  6. I think a step might be missing. Step 1 calls for turning on the oven but there are no further instructions about baking anything. Does the base require any baking time? Thanks.

    1. Yes!! Place the crust in the pre-heated oven for 12-15 minutes or until the crust is golden brown. XO

  7. Hi There,

    I tried the recipe out for Mother’s Day and it was awesome! I just was a bit confused when making it as it mentions pre-heating the oven to 350, but then doesn’t mention the oven again? Are you supposed to bake the crust? Just curious if I missed a step.


    1. Thank you for pointing that out! It’s been added! You need to place the crust in the pre-heated oven for 12-15 minutes or until the crust is golden brown. XO

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