Indulge your taste buds in a delightful symphony of flavors with Vegan Strawberry Crunch Cheesecake Cones. These delectable treats offer a unique twist on the classic cheesecake experience, reimagined to suit a plant-based lifestyle.

At the heart of these heavenly cones lies a velvety smooth and dairy-free cheesecake filling, skillfully crafted from a blend of cashews, coconut cream, and a touch of agave syrup. This cruelty-free alternative not only captures the essence of traditional cheesecake but also satisfies the cravings of vegans and non-vegans alike.

The star of the show is the vibrant and luscious strawberry compote that crowns each cone. Made with fresh, ripe strawberries, this compote adds a burst of natural sweetness and a hint of tartness that perfectly complements the richness of the cheesecake filling.

But what truly elevates these cones to a realm of irresistible indulgence is the crunchy element. A golden-brown, almond-based crust encases the creamy cheesecake, offering a delightful contrast in texture with every bite. The nutty crunch adds a satisfying dimension, creating a symphony of sensations that dance on your palate.

Each bite is an adventure, as the crispy cone shatters to reveal the layers within. The combination of the smooth cheesecake, the fruity strawberry compote, and the nutty crunch takes your taste buds on a journey, leaving you with a sense of sweet satisfaction that only a perfectly balanced dessert can provide.

Whether you follow a vegan lifestyle or simply appreciate the art of plant-based culinary innovation, these Vegan Strawberry Crunch Cheesecake Cones are a testament to the fact that indulgence knows no dietary boundaries. Enjoy the pleasure of guilt-free sweetness in every cone, where compassion meets culinary creativity.


For the cheesecake filling:

  • 1 ½ cups raw cashews (soaked in water for 4-6 hours or overnight)
  • ½ cup coconut cream
  • ¼ cup maple syrup or agave nectar
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the strawberry sauce:

  • 1 cup strawberries, chopped
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon water

For the crunch topping:

  • ¼ cup almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons maple syrup or agave nectar
  • 2 tablespoons melted coconut oil

For assembly:

  • Vegan ice cream cones or homemade vegan cones (optional)
  • Sliced strawberries for garnish


For the cheesecake filling:

  1. Drain and rinse the soaked cashews.
  2. In a food processor or high-speed blender, blend the cashews, coconut cream, maple syrup (or agave nectar), melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy. Set aside.

For the strawberry sauce:

  1. In a saucepan, combine the chopped strawberries, maple syrup (or agave nectar), and water.
  2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8-10 minutes.
  3. Remove from heat and let it cool. Once cooled, blend until smooth. Set aside.

For the crunch topping:

  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, combine the almond flour, coconut flour, maple syrup (or agave nectar), and melted coconut oil. Mix until it forms a crumbly mixture.
  3. Spread the mixture onto a baking sheet lined with parchment paper.
  4. Bake for 8-10 minutes or until golden brown. Remove from the oven and let it cool.


  1. If using vegan ice cream cones, ensure they’re suitable for your dietary needs or consider making homemade vegan cones.
  2. Fill the cones with the prepared vegan cheesecake filling.
  3. Drizzle the strawberry sauce over the top of the cheesecake filling.
  4. Sprinkle the crunchy topping generously on top.
  5. Garnish with sliced strawberries.
  6. Serve immediately or chill in the refrigerator until ready to serve.