Description
This Vegan No Bake Strawberry Cheesecake is a creamy, luscious treat that combines a crunchy golden Oreo crust with a smooth, dairy-free strawberry-flavored filling. Made without any baking, this recipe is perfect for a quick and easy dessert that delivers indulgent flavor while being entirely plant-based. The cheesecake is topped with a light oat cream and a vibrant homemade strawberry sauce that adds a fresh burst of fruitiness, making it a delightful centerpiece for any occasion.
Ingredients
Scale
Crust
- 16 golden Oreos (or other vegan cookies)
- 10 g freeze-dried strawberries or powder
- 50 g vegan butter
Filling
- 200 g cashews (soaked for 4 hours or quick-soaked in boiling water for 1 hour, then rinsed and drained)
- 400 g vegan cream cheese
- 200 g oat whipping cream
- 150 g sweetened condensed oat milk
- 100 g vegan Greek-style yogurt (plain or strawberry)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 30 g freeze-dried strawberries
- 30 g coconut oil (optional)
Toppings
- 400 ml oat whipping cream
- 170 g sweetened condensed oat milk
- 100 g fresh strawberries (washed and hull removed)
- 20 g fresh strawberries (washed and hull removed)
- 5 g freeze-dried strawberries
Instructions
- Prepare Cashews: Soak the cashews in water for 4 hours, then rinse and drain thoroughly. Alternatively, quick-soak them in boiling water for 1 hour if you’re short on time.
- Line Cake Tin: Line the bottom of a 7.5 or 8-inch cake tin with a removable base using parchment paper to prevent sticking.
- Make Crust: In a food processor, blitz the golden Oreos and freeze-dried strawberries for about 30 seconds until they form a fine crumb. Add the vegan butter and process again until well combined and the mixture sticks together when pressed between your fingers.
- Press Crust: Transfer the cookie mixture into the lined cake tin and press firmly and evenly using the back of a spoon to compact the crust. Place in the fridge while preparing the filling to set.
- Prepare Filling: Add soaked cashews, vegan cream cheese, oat whipping cream, sweetened condensed oat milk, vegan Greek-style yogurt, vanilla extract, lemon juice, freeze-dried strawberries, and optional coconut oil to a high-speed blender. Blend for several minutes until completely smooth and creamy with no lumps.
- Assemble Cheesecake: Pour the filling over the chilled crust in the cake tin. Smooth the surface and refrigerate for at least 6 hours or overnight to allow the cheesecake to set firmly.
- Remove Cheesecake: Carefully lift the cheesecake from the cake tin by removing the base and peel away the parchment paper.
- Whip Oat Cream: In a large bowl, whip the oat whipping cream until it becomes light and fluffy. Spread or dollop this whipped cream evenly over the set cheesecake using an offset spatula or spoon.
- Make Strawberry Sauce: Combine the remaining sweetened condensed oat milk, fresh strawberries, and freeze-dried strawberries in a food processor or blender. Blend until smooth, then strain the mixture through a fine-mesh sieve to remove seeds, ensuring a silky sauce.
- Top and Serve: Spoon the strawberry sauce generously on top of the whipped cream layer and sprinkle with extra freeze-dried berries for garnish. Serve chilled.
- Storage: Store leftover cheesecake in a sealed container or cover with plastic wrap and refrigerate for up to 5 days. For longer storage, freeze whole or sliced portions in airtight containers for 2–3 months. Thaw overnight in the fridge and add strawberry topping after defrosting.
Notes
- Golden Oreos or similar vegan cookies are essential for the crust; regular Oreos are not vegan.
- Soaking cashews is necessary for a creamy, smooth filling; quick-soaking is suitable if pressed for time.
- Coconut oil in the filling is optional but helps achieve a firmer texture and richer flavor.
- Using parchment paper in the cake tin prevents sticking and allows for easy removal.
- Whip the oat cream just before assembling to maintain its fluffiness.
- Save the strawberry topping until serving or after thawing if freezing the cheesecake.
- Be sure to strain the strawberry sauce to avoid seeds creating a gritty texture.
