Vegan Strawberry Crunch Cheesecake Cones

Vegan Strawberry Crunch Cheesecake Cones

Embark on a culinary journey that seamlessly combines luscious flavors and ethical choices with our Vegan Strawberry Crunch Cheesecake Cones. Elevating the dessert experience to new heights, these cones are a symphony of velvety cashew-based cheesecake, vibrant strawberry sauce, and a tantalizingly crunchy topping. This guilt-free delight not only satisfies your sweet tooth but also aligns with ethical dietary preferences.

Cheesecake Filling Masterpiece: Our cheesecake filling is a testament to the fusion of health-conscious choices and indulgent taste. Raw cashews, soaked to perfection, are blended with coconut cream, melted coconut oil, maple syrup, lemon juice, and vanilla extract until a luxuriously smooth consistency is achieved. The resulting filling is a harmonious balance of richness and subtlety that forms the decadent base of our cones.

Strawberry Sauce Extravaganza: The heart of these cones lies in the delectable strawberry sauce, crafted with fresh strawberries, maple syrup, and chia seeds. The strawberries, tender and sweet, meld into a delightful sauce that bursts with fruity goodness. The addition of chia seeds not only enhances the texture but also infuses a nutritional boost, making every bite a journey through layers of flavor and wellness.

Crunchy Topping Sensation: To crown our creation, we introduce a crunchy topping that adds a satisfying contrast to the creamy cheesecake and fruity sauce. A mixture of vegan graham cracker crumbs, melted vegan butter, and a touch of sugar forms a delectable crumble that enrobes each cone, providing a symphony of textures that delight the senses.

Assembling the Masterpiece: The assembly process is an art form, as each layer is meticulously added to the ice cream cones. Beginning with the velvety cheesecake filling, followed by a generous spoonful of the strawberry sauce, and finally adorned with the crunchy topping, the cones transform into elegant desserts that are as visually stunning as they are delicious.

Chill and Savor: Allow the Vegan Strawberry Crunch Cheesecake Cones to rest in the refrigerator for a minimum of 2-4 hours, allowing the cheesecake filling to set and flavors to meld. This patiently awaited moment culminates in a dessert experience that transcends expectations, inviting you to savor the fruits of your culinary adventure.

In conclusion, these Vegan Strawberry Crunch Cheesecake Cones redefine the boundaries of plant-based indulgence, offering a dessert that is both ethically conscious and irresistibly decadent. Whether you’re a dedicated vegan or simply seeking a moment of guilt-free indulgence, these cones are a celebration of flavor, texture, and culinary artistry.


Vegan Strawberry Crunch Cheesecake Cones


For the Cheesecake Filling:

  • 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
  • 1/2 cup coconut cream
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract

For the Strawberry Sauce:

  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons maple syrup
  • 1 tablespoon chia seeds

For the Crunchy Topping:

  • 1 cup vegan graham cracker crumbs
  • 1/4 cup melted vegan butter
  • 2 tablespoons sugar

For Assembly:

  • Vegan ice cream cones


  1. Prepare the Cheesecake Filling:
    • Drain and rinse the soaked cashews.
    • In a blender, combine the cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, and vanilla extract.
    • Blend until smooth and creamy. If needed, add a bit of water to reach the desired consistency.
  2. Make the Strawberry Sauce:
    • In a saucepan, combine the sliced strawberries and maple syrup.
    • Cook over medium heat until the strawberries soften and release their juices.
    • Mash the strawberries with a fork or potato masher.
    • Stir in chia seeds and continue to cook until the mixture thickens. Remove from heat and let it cool.
  3. Prepare the Crunchy Topping:
    • In a bowl, combine the graham cracker crumbs, melted vegan butter, and sugar. Mix until well combined.
  4. Assemble the Cheesecake Cones:
    • Spoon a layer of the cheesecake filling into each ice cream cone, filling about halfway.
    • Add a spoonful of the strawberry sauce on top of the cheesecake layer.
    • Sprinkle the crunchy topping over the strawberry layer.
    • Repeat the layers until the cone is filled, finishing with a layer of the crunchy topping.
    • Repeat the process for each cone.
  5. Chill and Serve:
    • Place the filled cones in the refrigerator and let them chill for at least 2-4 hours, or until the cheesecake filling sets.
    • Once chilled, serve the Vegan Strawberry Crunch Cheesecake Cones and enjoy!

Total Nutritional Value (per serving):

  • Calories: 410
  • Total Fat: 27.5g
    • Saturated Fat: 13g
    • Monounsaturated Fat: 9g
    • Polyunsaturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 110mg
  • Total Carbohydrates: 41g
    • Dietary Fiber: 5g
    • Sugars: 20g
  • Protein: 7g