Strawberry Pretzel Cheesecake

5 from 1 vote

Strawberry Pretzel Cheesecake

This Vegan Strawberry Pretzel Cheesecake is perfect creamy, salty, and sweet! A dairy-free "cheesecake" filling made from coconut and cashews is swirled with bright strawberry jam and then poured into a crispy pretzel crust. Easily no-bake and gluten-free! NOTE: This recipe requires four hours of chilling time.

Prep Time10

Cook Time15

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: cheesecake, pretzel, strawberry

Servings: slices

Calories: 368kcal

Author: Emily

Ingredients

For pretzel crust:

2 cups medium ground pretzel crumbs from a few cups of whatever kinds of pretzels you have on hand, I used minis
8 TBS melted vegan butter
Maple syrup as needed to further bind the crust optional

For the cheesecake base:

1 cup cashew pieces soaked in water for 10 minutes to soften (raw or roasted, it does not make a huge difference)
1 cup coconut cream the hard substance on the top of a can of chilled coconut milk
3 TBS lemon juice from about ½ of a large lemon
2 TBS cornstarch
Pinch of salt
¼ cup strawberry jam
2 TBS maple syrup
Extra strawberry jam to swirl on top

Instructions

Preheat the oven to 350 degrees F (see note for no bake option).To make the crust, combine pretzel crumbs with melted butter until you have the consistency of wet sand. If it feels too dry, add a TBS of maple syrup. It should stick together when you press it between your fingers.
Press the crust into a 9 inch springform pan or pie plate, using the bottom of a cup to really ensure it is packed tightly in the dish. Bake for 15 minutes until golden brown. Remove and let cool slightly.
Drain cashews and add to a high speed blender with coconut cream, lemon juice, cornstarch, salt, strawberry jam, and maple syrup. Blend on high until very smooth.
Pour cheesecake filling into prepared crust. Add a few teaspoons of jam on top, swirling as desired. Chill in the fridge for at least four hours, until firm.

Notes

For a no-bake crust, press crust into dish and freeze until solid, at least 30 minutes. Pour filling into frozen crust and chill as directed in recipe.

Nutrition