A Raw Vegan Strawberry Peppermint Cheesecake for any occasion, especially the holidays. Using whole food fresh ingredients, this cheesecake is gluten-free and oil-free and dairy-free!
Well, you guys might as well get used to it…I’m sharing another vegan cheesecake recipe with you.
I just have to thank you. In the past couple weeks, I’ve had several sites and their Facebook pages share my Raw Cinnamon Spice Cheesecake Tart and it went wild…..I had over 7,000 views just in about 24 hours. I couldn’t be more grateful for all the love and do you know what that tells me? People like vegan, raw, easy cheesecakes with FEW ingredients!!
Enter the Raw Vegan Strawberry Peppermint Cheesecake.
I love to use repeat ingredients in my crusts and the fillings to keep the ingredient list low. I know this is what is appealing and you don’t need a long list to make something taste out of this world. The feedback on that cheesecake has been so phenomenal, that my brain has turned to cheesecake.
Today’s vegan cheesecake is simply amazing…..the fruity, sweet strawberry flavor is festively complimented with just a touch of pure peppermint oil. Don’t be fooled, that 1/8 teaspoon of peppermint oil is plenty. It is very concentrated, so it just needs a tad and the cheesecake tastes just like the holidays. And what could be more festive than all this red?!
I just don’t know what else to say about it….several readers have stated they are making the Cinnamon Spice cheesecake for Christmas….but I think you need to add this one too! I don’t think there will be any complaints if you serve 2, do you? This one is a showstopper too…pink and festive and gorgeous. You don’t have to use crushed peppermint to make the recipe, I just added it for extra oomph and I like garnishing with the flavors that are inside a recipe, because visually people will instantly know what they are about to eat. We always eat with our eyes first! It’s up to you, you could just use all strawberries if you avoid candy.
I hope you all love this Raw Vegan Strawberry Peppermint Cheesecake! Be sure to leave feedback below and star rate the recipe!
Raw Vegan Strawberry Peppermint Cheesecake
Ingredients
Crust
- 3 heaping cups (310g) raw sliced almonds
- 1/4 cup pure maple syrup or agave
- 1 teaspoon vanilla extract
Filling
- 2 heaping cups (284g) heaping cups raw whole cashews
- 1/2 cup pure maple syrup or agave
- 2 heaping cups (about 10 oz) fresh strawberries, plus extra for garnish
- 1/4 cup (60g) fresh lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon pure peppermint oil (not extract (found at any craft store like Michaels) OMIT for just a strawberry flavor
- 1 cup lite coconut milk
- 1/4 teaspoon fine sea salt
Optional garnish
- Crushed candy canes 5-6 and strawberries, omit candy cane if you want it 100% raw or avoid candy
- I use this scale.
Instructions
- First prepare the crust. Add the almonds to a food processor and pulse until fine crumbs. Add the syrup and vanilla and pulse until it clumps together. It should hold when pressed between your fingers.
- Grease a springform release pan on the bottom and sides for easy release later. Add the crust to the pan and press down flat and evenly on the bottom. Alternatively, you could use an 8x8 square pan. Just make sure to line the pan with plastic wrap hanging over the sides for easy removal.
- I created a ring of crushed candy cane pieces on top of the crust, as you can see in the photo. But you don't need to and I wouldn't do it next time. It melted in the cheesecake and I found it unnecessary. You could press them up the sides if you wanted,after freezing. To crush them, I just added mine to a ziplock bag and pounded it with an ice cream scoop to break them up in small pieces, but not crumbs, for a more visual effect.
- Add all the filling ingredients to a high powered blender and process until very smooth and creamy. Be very careful when measuring the 1/8 teaspoon peppermint oil, as it is very strong, and anymore would be too much. This amount was perfect. If you don't have a high powered blender (Vitamix, Blendtec, etc.) then soak the cashews in a bowl of room temperature water for 5 hours and drain and rinse, then proceed with steps. Pour filling over the crust.
- Place in the freezer for several hours or overnight is preferred. When ready to serve, remove the cheesecake about 15-20 minutes or so before so you can release the springform pan. Don't let it sit out too long, or it will start to soften too much. It helps to gently push from underneath the pan. Garnish with thinly sliced strawberries and crushed peppermint, if desired, right before serving,
- Slice and serve. If you are using the square 8x8 pan, just pull the cheesecake out with the plastic wrap after it has sat out after the 15 minutes, slice and serve. Immediately place back in the freezer to retain it's shape, as it will soften. Cover with plastic wrap directly on top of the cheesecake to prevent ice crystals.
Notes
I hope you make this and love it as much as I do…it is truly amazingly, delicious!
Can I use soy milk!
It’s going to be more icy, so that is up to you!
Hey Brandi,
This Strawberry Cheesecake looks so tasty!
Do you use an 8inch Springform pan?
For the filling what is lite Coconut Milk?
I have full fat Canned Coconut Milk (with the thick part) or Classic Coconut Milk (liquid) for Smoothies…
Can I use only thick part or both liquid and solid?
Then, cqn I do same recipe with Pineapple instead of Strawberry?
Many thanks!
Lite has about 3 times less fat and leaves no coconut taste, so you would need to dilute the full fat a bit first with some water. Try 1 can of the milk mixed with 1 can water, blend, then measure. I think I used an 8, I can’t remember!
Hi can you suggest any substitute for maple and agave syrup if you’re going for sugar free?
Hi Rayna, I’m sorry, I don’t use sugar-free syrups or sweeteners, just natural sweeteners like maple syrup and agave, so I don’t know how they taste or compare.
This was another win! I think I’m 5 for 5 now with your recipes. This was delicious and easy to make and so refreshing for summer.
Yay!! So happy to hear that and about the other recipes too Jennifer, thank you so much for making them!
Hi Kimberly! Yes, I just used a 100% peppermint oil I found at Micheals, no artificial flavoring, just the peppermint oil.
Okay cool. Thank you for answering so quickly, Brandi. I will let you know how mine turns out. I see no way it could turn out anyway other than delicious, though. This sounds amazing. Thank you for all of the great recipes and guidance. Your blog has been more of a blessing to me than you’ll ever know.
That makes me so happy to hear my blog has helped you so much, thank you so much for sharing that Kimberly!
By peppermint oil (not extract), do you mean like peppermint essential oil?
I just made your peppermint strawberry cheese cake, it was a hit. Taste wonderfull. Looked amazing!
Thank you so much Lynn! So happy you loved it and sorry I somehow missed this comment before! Thank you for the feedback!
This looks amazing! And the styling + photography is stunning! 🙂 I’m definitely gonna try baking this one day.
Thanks for posting!
Thank you so much for your sweet words Carissa! 🙂
7,000 view!?! That is amazing!! I can see why, these raw desserts are gorgeous!
Yes, girl….it’s been blowing my mind!
These look amazing! I have yet to perfect a vegan cheesecake but it’s one of my goals for the new year!
Thank you so much Alex! Yes, it took me a few trials but these have satisfied all of my non-vegan friends and family, so it’s a winner 🙂
Okay – you have to stop making such yummy looking desserts – Can you make something that doesn’t look amazing so I don’t feel bad if I can’t eat it? Just kidding – another winner clearly! You do amaze me.
You are so sweet Cindy! Thank you very much. I can’t help myself….desserts are my favorite! 🙂
Another gorgeous cheesecake Brandi!!! I love, love the colours and the addition of the peppermint extract in this. Just perfect for the festive season 🙂 Thanks for creating such simple and beautiful recipes for us to follow (I also love the fact that this raw cheesecake doesn’t have banana in it like so many other variations on the net, I do like banana but there’s such a thing as too much at times!). Merry Christmas to you and your family, beautiful one! xxx
Thank you so much Laura and Merry Christmas to you too! Yes, I agree, most cheesecakes have banana or oil and I don’t really care for either! 🙂
Yum, I’m a huge fan of cheesecake and peppermint. This looks phenomenal! You’re amazing Brandi. 😉
Thank you so much Melanie!!
Brandi, I’m swooning over the gorgessity of this strawberry peppermint cheesecake! It looks even more delicious than the usual, full fat versions out there – so dense, creamy and rich. How do you do it? I’ve totally checked out of the blogging game in the past few months (work & moving/renos have been crazy!) but when I’m back from vacation in January, I’ll be back at it and will again be visiting your beautiful blog on the regular. I wanted to swing by and wish you and your beautiful family a very merry Christmas and a wonderful New Year! much love to ya, Nance
Thank you very much Nancy ! Yes, I’ve missed your beautiful posts and I eagerly await when you resume… I understand how crazy busy you must be girl!!! Thank you for taking a moment to stop by !! Merry Christmas. 🙂 xxx
“Get used to it’? Brandi, as long as you’re going to share cheesecake recipes this fantastic, you can post all that you want. I seriously doubt any one wold complain. This one is quite good, especially being topped with the crushed dandy canes. Well done!
Thank you very much John! Merry Christmas!
What a georgous tasty & very festive cheesecake! I love this version way better then using real cream cheese anyway,…I also love the new concept of this tasty blog, dear Brandi!
It totally rocks my taste buds! 🙂 Ha! Another must make! 🙂 I made your latest double chocolate chip muffins & my husband Peter & I loved them so much,…So thanks again! xxx 🙂
Aww thanks so much Sophie!! You rock 🙂
Brandi,
what a lovely cheesecake!! and love that it is no bake! checking out the Cinnamon Spice Cheesecake now!
Thank you so much Alice! Yes, they are so incredibly easy…no need to bother with the oven when the holidays are so busy cooking other million things!
Another great recipe. Guess its time for a raw vegan cheesecake cookbook:)
Oh, that’s a great idea Pavithra! haha 🙂
Sounds like the perfect pie for Christmas dinner.
Pie, cheesecake, whatever you want to call it works! 🙂
Another great recipe Brandi, I love that you take the same base ingredients and make something with a completely different flavor profile. Strawberries and mint are a wonderful combination. Congrats on the huge number of views, not surprised. I have always maintained that you are a real talent and will be wildly popular.Happy Holidays!
Aww you’re so sweet Suzanne! You are always so kind. I’m just really grateful. Oh, and yes, the base is so perfect and my “cheesecake” ideas are going crazy! I’m also working on a completely different cheesecake base 🙂
Genius, as always! Strawberry cheesecake sounds AMAZING. I’m definitely putting this on my list to make when summer rolls around again!
Thank you so much Erika! I’ll eat it anytime of the year, the peppermints are so holiday-ish 🙂