Vegan No Bake Strawberry Cheesecake Recipe

If you’ve been searching for a delightful dessert that feels indulgent yet aligns perfectly with a plant-based lifestyle, this Vegan No Bake Strawberry Cheesecake Recipe is about to become your new favorite treat. Combining luscious strawberries, creamy cashews, and a crunchy cookie crust, this cheesecake bursts with vibrant color and flavor while being refreshingly easy to prepare. Whether you’re serving it at a summer gathering or craving a bright, dairy-free dessert any night of the week, this recipe promises to satisfy your sweet tooth with wholesome ingredients and no oven required.

Ingredients You’ll Need

These ingredients are wonderfully simple but essential, each bringing its own magic to the Vegan No Bake Strawberry Cheesecake Recipe—whether it’s the buttery crust texture, the velvety filling, or the fresh strawberry punch on top.

• 16 golden Oreos: A perfect vegan cookie base that adds a subtle sweetness and structure to the crust; feel free to substitute with other vegan cookies you love.
• 10 g freeze-dried strawberries or powder: Adds intense strawberry flavor right into the crust for a fruity twist.
• 50 g vegan butter: Binds the crust ingredients together and adds richness.
• 200 g cashews (soaked): The secret to that creamy, dreamy filling texture—soaking softens them so they blend up perfectly smooth.
• 400 g vegan cream cheese: Provides tang and creaminess that mimics traditional cheesecake beautifully.
• 200 g oat whipping cream: Whips up light and airy, balancing the dense filling with fluffiness.
• 150 g sweetened condensed oat milk: Naturally sweet and creamy, it enhances the overall sweetness without overpowering.
• 100 g vegan Greek-style yogurt (plain or strawberry): Adds a luscious texture and a subtle tang to brighten the filling.
• 1 teaspoon vanilla extract: Deepens the flavor and rounds out the sweetness.
• 1 tablespoon fresh lemon juice: Gives a refreshing zing that cuts through the richness.
• 30 g freeze-dried strawberries: For vivid strawberry flavor scattered throughout the filling.
• 100 g fresh strawberries: Freshness and natural juiciness to balance the creamy filling.
• 30 g coconut oil (optional): Adds extra silkiness to the filling, perfect if you want an ultra-smooth texture.
• 400 ml oat whipping cream (for topping): Whipped on top to add lightness and creaminess before serving.
• 170 g sweetened condensed oat milk (for sauce): Sweetens the strawberry sauce perfectly.
• 20 g fresh strawberries (for sauce): Boosts the fresh strawberry flavor of the sauce.
• 5 g freeze-dried strawberries (for sauce): Intensifies the sauce with concentrated berry notes.

How to Make Vegan No Bake Strawberry Cheesecake Recipe

Step 1: Soak the Cashews

Begin by soaking your cashews in water for at least 4 hours; this step is crucial because it softens the nuts, which allows for that wonderfully creamy texture in the filling. If you’re short on time, quick-soak by pouring boiling water over the cashews and letting them sit for an hour. Either way, rinsing and draining afterward ensures they’re ready to blend into perfection.

Step 2: Prepare the Crust

Next, line the base of a 7.5 or 8-inch cake tin with parchment paper, which will make removing the cheesecake a breeze later on. This small step saves a lot of frustration when it’s time to serve your creation.

Step 3: Blitz the Cookie and Strawberry Mixture

Pop the golden Oreos and freeze-dried strawberries into your food processor, blitzing for about 30 seconds until finely ground. Adding the vegan butter next and blending again helps the mixture come together, so it holds firmly when pressed—this is the foundation of your crust, so getting the consistency right is key.

Step 4: Press the Crust

Firmly press the cookie mixture into the base of your prepared cake tin using the back of a spoon. Packing it tightly creates that satisfying crunch you want with every bite. Once done, pop the crust into the fridge so it can chill while you focus on the decadent filling.

Step 5: Blend the Filling

Into a high-speed blender, add your soaked cashews, vegan cream cheese, oat whipping cream, sweetened condensed oat milk, vegan Greek-style yogurt, vanilla extract, lemon juice, freeze-dried strawberries, fresh strawberries, and coconut oil if you’re using it. Blend for several minutes until smooth and creamy—this silky filling is what makes the Vegan No Bake Strawberry Cheesecake Recipe so incredibly luscious.

Step 6: Set the Cheesecake

Pour your velvety filling over the chilled crust in the cake tin. Carefully smooth the top and return it to the fridge to set for at least 6 hours, though overnight is even better if you can wait. Patience here rewards you with a perfectly firm yet creamy cheesecake.

Step 7: Whip the Topping

Once your cheesecake has set, whip the remaining oat whipping cream in a large bowl until light and fluffy. This airy topping adds a beautiful finish and delicate texture contrast when spread over the cheesecake.

Step 8: Make the Strawberry Sauce

Blend together your extra sweetened condensed oat milk, fresh strawberries, and freeze-dried strawberries until smooth. Passing this mixture through a fine mesh sieve removes any strawberry seeds, resulting in a velvety sauce that makes the cheesecake sing.

Step 9: Assemble the Final Touches

Spread or drizzle the strawberry sauce on top of your cheesecake, and scatter a few more freeze-dried strawberries for an elegant, fruity crunch. These finishing touches will wow anyone lucky enough to try a slice.

Step 10: Storage Tips

To keep your masterpiece fresh, store it in a sealed container or cover with plastic wrap, refrigerating for up to five days. This recipe freezes beautifully—either whole or in slices—lasting 2-3 months in the freezer. When ready to enjoy again, thaw overnight in the fridge. I recommend preparing the strawberry topping fresh after thawing to keep the flavors vibrant.

How to Serve Vegan No Bake Strawberry Cheesecake Recipe

Garnishes

A lightly dusted sprinkle of freeze-dried strawberry powder, a few fresh strawberry slices, or even some edible flowers can elevate the presentation. These simple garnishes add an extra burst of color and freshness, making each serving feel special and Instagram-worthy.

Side Dishes

This cheesecake pairs beautifully with a hot cup of herbal tea, a chilled glass of sparkling rosé, or a fresh fruit salad. These accompaniments balance the sweet richness and maintain a light, refreshing dessert experience.

Creative Ways to Present

For an eye-catching twist, try serving individual mini cheesecakes in clear jars or glasses layered with additional strawberry sauce and cookie crumbs. This not only adds charm but also makes portioning effortless for parties or gatherings.

Make Ahead and Storage

Storing Leftovers

Keep leftover slices covered tightly in the fridge; they’ll stay fresh and delicious for up to five days. Storing in airtight containers or wrapping with plastic wrap prevents the cheesecake from absorbing other fridge odors and keeps the texture perfect.

Freezing

Freezing the whole cheesecake or individual slices works wonderfully. Make sure to wrap tightly with plastic wrap and then foil or place in airtight containers to protect against freezer burn. To enjoy, transfer to the fridge and allow to thaw overnight for the best texture.

Reheating

Since this is a no-bake cheesecake, reheating is not necessary and not recommended. The dessert is best enjoyed chilled, allowing the creamy filling and fresh berry flavors to shine.

FAQs

Can I use other nuts instead of cashews?

Cashews are preferred for their creamy texture once soaked and blended, but you could experiment with soaked almonds or macadamia nuts. Keep in mind the flavor and creaminess might differ slightly.

Is freeze-dried strawberry powder necessary?

It enhances the strawberry flavor and adds vibrancy without extra moisture, but if you don’t have it, finely chopped freeze-dried strawberries or extra fresh strawberries can be used as alternatives.

Can I make this recipe gluten-free?

Absolutely! Just ensure you substitute the golden Oreos with gluten-free vegan cookies to keep the crust gluten-free while maintaining taste and texture.

How long does it take for the cheesecake to set?

At least 6 hours in the fridge is necessary to let it firm up, but overnight yields the best, clean slices and texture.

Can I prepare this cheesecake without a food processor?

A high-speed blender works just as well, especially for the filling. For the crust, you might need to crush the cookies manually with a rolling pin if you don’t own a food processor, though the finer the crumb, the better the crust holds.

Final Thoughts

There’s something so joyful about making and sharing a Vegan No Bake Strawberry Cheesecake Recipe that feels indulgent yet wholesome, colorful yet simple. I encourage you to experiment with this recipe, embrace its fresh flavors, and most importantly, savor every creamy, fruity bite surrounded by friends or family. Once you try it, I’m confident it will secure a special place in your dessert repertoire!

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