This Vegan Strawberry Mousse Pie with a no-bake gluten free crust is perfectly creamy, slightly tart, sweet and altogether a delicious summer dessert. You can also make these into bars for a portable option!
I always think it's funny when people are skeptical of vegan (and gluten free) desserts. We've all heard horror stories of sugar-free, gluten-free, vegan cookies that taste like cardboard and flax seeds. But when done right, they're just as delicious as desserts made with more traditional ingredients.
Frozen raspberries and strawberries are the perfect sweet complement to tangy cream cheese for the mousse here. They add plenty of natural sweetness, so we only needed to add another quarter cup of sweetener.
We use maple syrup for this strawberry tart, but you could substitute for agave nectar or honey if desired.
If you've never made vegan cheesecake, keep in mind that this version (and many others) are not baked. Instead, we freeze the filling and then thaw briefly before slicing.
Likewise, we use a no-bake crust - just be sure to press it into the pan firmly.
If you make this vegan strawberry mousse pie, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @maryyosttravel so we can see what you’ve been cooking.
1 ¼ cup raw, unsalted almonds
⅓ cup coconut flakes
¼ cup hemp seeds
4 medjool dates, pitted and halved
1 ½ tbsp almond butter
1 tbsp coconut oil
¾ tsp cinnamon
¾ tsp vanilla extract
¼ tsp salt
1 cup raw, unsalted cashews, soaked for 2-3 hours in room temp water
8 oz vegan cream cheese
¾ cup frozen raspberries
¾ cup frozen strawberries
¼ cup vegan plain yogurt
¼ cup maple syrup
2 tbsp freshly squeezed lemon juice
2 tsp lemon zest
2 tsp vanilla extract
Pinch of salt
For topping: fresh berries, coconut flakes
In a food processor, pulse almonds, coconut flakes, hemp seeds, cinnamon, and salt until crumbly.
Add dates, almond butter, coconut oil, and vanilla and pulse until crust mixture comes together when pinched between your fingers.
Press firmly in even layer into an 8-10 inch tart pan. Freeze for 15-20 minutes while you make the filling.
Drain and rinse cashews.
Add all ingredients to blender and blend until smooth and creamy. You may need to run through the blend cycle depending on your blender.
Pour filling over crust and spread into an even layer.
Freeze for at least 4 hours, until solid. Top with fresh berries and coconut.
Remove from freezer 10-15 minutes before serving, then slice and enjoy.
**We suggest lining the pan with parchment paper for easy removal.