Swirled vegan strawberry cheesecake with almond pulp crust

Homemade almond milk = lots of excess almond pulp. Keeping things in the “loop” over here, I’m figuring out all the best ways to repurpose that excess pulp into a higher purpose *pray hands emoji* and make the most of this versatile ingredient. My first experiment was an awesome almond pulp crust – processed with dates from the bulk bin, it created a smooth texture and held its shape well in the pan. I found some small, but sweet strawberries at the farmers market (#plasticfreeberries). This low impact alternative is pretty flexible and great for a summer treat.

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Strawb Cheescake Vegan 067
Strawberry Cheescake Vegan
Strawberry Cheescake Vegan

What other alternative crusts have you tried? Let me know if you give this a go! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Swirled vegan strawberry cheesecake with almond pulp crust   by

Sweet farmer's market strawberries swirled in with vegan cheesecake filling on top of an almond pulp and date crust make the most of your homemade almond milk leftovers!

makes: 8 servings | prep time: 20 min | chill time: 40

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strawberry vegan cheesecake with almond pulp crust


  • 1 cup almond pulp
  • 8 - 10 dates, pitted
  • 1 tbsp coconut oil


  • 1 cup cashews, soaked overnight
  • 1 - 1 1/2 cup strawberries
  • 1/4 cup coconut oil
  • juice from half a lemon
  • 1 tbsp maple syrup
  • coconut oil to grease


  1. Soak cashews overnight in cold water (approx 8 hours) or 1 – 2 hours in hot water (will not be raw.)
  2. Add almond pulp, dates, and coconut oil to food processor, pulse until a dough has formed. Make sure to scrape down the sides as needed.
  3. Grease cake pan with coconut oil and add almond pulp and date mixture to pan. Press down crust into the bottom of the pan until smooth. Place in freezer to set for 20 minutes.
  4. Pulse cashews in food processors briefly, then add coconut oil, lemon, and maple syrup. Pulse mixture until smooth. Set aside ½ cup of filling.
  5. Add strawberries to processor and pulse until combined.
  6. Remove crust from freezer and add strawberry filling to pan. Smooth out.
  7. Use reserved ½ cup cashew filling and place spoonfuls into strawberry filling. Using a chopstick or similar shaped tool, slowly swirl the cream colored filling into the pink colored filling, creating a marbled effect for all spoonfuls.
  8. Set in refrigerator approx 20 minutes, then enjoy! This will keep in the fridge about 1 week or in the freezer for up to a month. May not re-freeze as well.
Rated [awcr_rating type="averageRating"]/5 based on 4 reviews


4 thoughts on “Swirled vegan strawberry cheesecake with almond pulp crust”

    • Catherine thank you! That’s so kind, I wasn’t sure if this was hitting the mark so I super appreciate your feedback 🙂


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