Based on my popular no-bake cheesecake, however, this strawberry version tastes similar to strawberry shortcake ice cream!
The sweet berry flavor comes from a combination of freeze-dried strawberries and a hint of fresh berries.
This easy dessert makes the perfect pink cake recipe for Valentine's Day, Mother's Day, or Birthday parties!
This recipe is a paid collaboration with Natures Charm, all views are my own.
Ever since I saw this stunning Bailey's pink cheesecake on Taste, I was inspired to make a similar baby pink cheesecake.
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📖 Recipe Overview
- No Baking Or Cooking Needed - There's no risk of burning your cheesecake with this simple recipe. The food processor and blender pretty much do all the work for you!
- Ultra Creamy Consistency - The dairy-free cheesecake filling is almost like strawberry mousse, and will literally melt in your mouth.
- Easy & Quick Preparation - While making this vegan cheesecake recipe does take a few hours from start to finish, most of it is waiting time. You only need to spend about 30 minutes of active time to make it.
- Allergen-Friendly -Made without dairy, eggs, gelatin, silken tofu, agar-agar powder, or other setting agents. You can also adapt the recipe as gluten-free by using GF cookies for the base.
For more vegan strawberry desserts, check out my strawberry tiramisu, French strawberry tart, and strawberry ice cream.
🧾 Ingredients Needed
Here's everything you need to make this easy vegan no-bake cheesecake from scratch:
Ingredient notes to keep in mind:
- Strawberries - To give this cheesecake an intense strawberry flavor, the recipe calls for both fresh strawberries and freeze-dried strawberries. You can alter the amount of freeze-dried berries to your taste, however, it's important not to add more fresh berries as the water content will interfere with your cheesecake setting.
- Vegan Cookies - I use golden Oreos, however, it's important to check if they are vegan where you're based. You can also use digestives, graham crackers, or vegan shortbread cookies.
- Vegan Cream Cheese - This is essential for both the flavor and the setting of the cheesecake. I recommend VioLife or homemade vegan cream cheese.
- Cashews - These provide structure to the cheesecake, but also help give vegan cheesecakes that distinctive "cheesy" flavor.
- Vegan Condensed Milk - I use Nature's Charm sweetened condensed oat milk, but their condensed coconut milk is also perfect.
- Vegan Whipping Cream - Again, I use Nature's Charm oat whipping cream, but their coconut whipping cream will also work. This is used in both the strawberry filling and as a whipped topping.
- Vegan Greek-Style Yogurt - I use strawberry yogurt to enhance the berry flavor, but plain unsweetened soy, oat, or coconut Greek-Style yogurt will also work perfectly.
- Lemon Juice - Freshly squeezed lemon juice gives a tangy flavor which helps bring out a more authentic cheesecake flavor.
- Coconut Oil - This cheesecake sets up quite soft with a mousse-y consistency. If you need it to set up firmer (if you plan on having it out of the fridge for a couple of hours), add some coconut oil as with my other no-bake cheesecake recipes.
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🥣 How To Make Vegan Strawberry Cheesecake
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
This easy vegan strawberry cheesecake comes together in 3 simple stages, the crust, filling and topping. Here's how it's done:
Step 1: Blitz the cookies and freeze-dried strawberries in a food processor until they resemble a fine crumb consistency.
Step 2: Add the vegan butter to the dry ingredients and blitz again until the ingredients form a dough consistency.
Step 3: Press the strawberry cookie crust into a cake tin with a removable base (or a springform pan). I recommend adding a circle of parchment paper underneath to make it easier to remove the cake once set.
Step 4: Blend all of the filling ingredients in a high-speed blender. Make sure you blend until the mixture is smooth and runny - otherwise you'll risk a lumpy mixture!
Step 5: Pour the creamy strawberry filling on top of the cookie crust and refrigerate for at least 6 hours (or overnight if preferred).
Step 6: Carefully slide the cheesecake out of the cake tin once set. You may want to run a knife around the edge to help it come out clean.
Step 7: Whisk the oat cream for a couple of minutes until smooth and fluffy.
Step 8: Top the strawberry cheesecake with the whipped cream using an offset spatula or spoon.
Step 9: Blend the strawberry sauce ingredients in a blender or food processor until smooth.
Step 10: Pass the strawberry sauce through a fine mesh sieve to remove any strawberry seeds.
Step 11: Drizzle the strawberry vegan cheesecake with the berry sauce just before serving.
Step 12: Sprinkle with some more freeze-dried strawberries or strawberry powder and enjoy!
📝 Recipe Tips
Quick soak the cashews to save time when you're in a hurry. Add them to a pot of boiling water and let them sit for an hour, or simmer for 30 minutes and they will soften.
Gently tap the cheesecake on your counter before refrigerating. This will help knock out any air bubbles.
If the cheesecake is sticking to the sides of the pan, carefully run a sharp knife around the edges before lifting it out of the pan.
A hot wet sharp knife is best for slicing your cheesecake into servings. Wipe the knife with a damp clean kitchen towel or some kitchen paper between each slice to get nice clean cuts.
💬 FAQs
Yes, you can freeze the cheesecake whole in an airtight container or in individual slices. It will keep in the freezer for 2-3 months.
To defrost, simply place it in the fridge overnight. I recommend saving the strawberry topping for after it's been thawed out.
I don't recommend using frozen berries as they tend to hold onto a lot of moisture. Freeze-dried and fresh fruit is the way to go in order to get the best flavor and texture for this cheesecake.
Yes, it needs to stay chilled. I don't recommend letting it sit out for more than an hour or two, even less in warmer climates.
It will keep in a sealed container (or on a plate covered with plastic wrap) for up to 5 days.
🍰 More Vegan Cheesecake Recipes
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📖 Recipe
Vegan No Bake Strawberry Cheesecake
Ingredients
Crust
- 16 (6.77 oz) golden oreos *see notes or other vegan cookies
- 10 g (2 tsp) freeze-dried strawberries or powder
- 50 g (3.5 tbsp) vegan butter
Filling
- 200 g (1.5 cups) cashews soaked *see notes
- 400 g (14.11 oz) vegan cream cheese
- 200 g (7.05 oz) oat whipping cream or coconut whipping cream (I use Nature's Charm)
- 150 g (5.29 oz) sweetened condensed oat milk or sweetened condensed coconut milk (I use Nature's Charm)
- 100 g (⅖ cup) vegan Greek-style yogurt plain or strawberry
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice freshly squeezed
- 30 g (6 tsp) freeze-dried strawberries
- 100 g (⅔ cup) fresh strawberries washed and weighed after stems are removed
- 30 g (2 tbsp) coconut oil optional, *see notes
Toppings
- 400 ml (14.19 oz) oat whipping cream or coconut whipping cream (I use Nature's Charm)
- 170 g (6 oz) sweetened condensed oat milk or sweetened condensed coconut milk (I use Nature's Charm)
- 20 g (4 tsp) fresh strawberries washed and weighed after stems are removed
- 5 g freeze-dried strawberries
Instructions
- Prepare: Soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiling water for one hour.
- Make the crust: Line the bottom of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
- Add the cookies and freeze-dried strawberries to your food processor, and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
- Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
- Make the filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps.Pour the mixture into the cake pan and place it back in the fridge to set for a minimum of 6 hours (or overnight if preferred).
- Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan (see notes).
- Toppings: Add the oat cream to a large bowl and whip until light and fluffy. Use an offset spatula or spoon to top the cheesecake with it.
- Make the strawberry sauce: Add the remaining condensed milk, fresh strawberries, and freeze-dried strawberries to a food processor or blender and blitz until smooth.Pass the mixture through a fine-mesh sieve to remove any strawberry seeds.
- Top the cheesecake with strawberry sauce and more freeze-dried berries just before serving.
- Storage: Place the cheesecake in a sealed container (or on a plate covered with plastic wrap) and refrigerate for up to 5 days.You can freeze the cheesecake whole in an airtight container or in individual slices. It will keep in the freezer for 2-3 months. To defrost, simply place it in the fridge overnight. I recommend saving the strawberry topping for after it's been thawed out.
Notes
- Soaked cashews: Soak them in water for 4 hours, rinse and drain. You can also quickly soak them by soaking them in boiling water for one hour.
- Coconut oil: This cheesecake sets to a mousse consistency, for more set consistency, add coconut oil.
- If the cake is sticking to the sides of the pan, carefully run a sharp knife around the inside of the pan to help loosen it.
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Hi Christina,
I was looking at your recipes and they all seemed so delicious! I finally chose this one and I just had one question, what brand would you use for golden cookies and also could you use graham crackers?
Hello!
I used oreo golden cookies, you can use any vegan cookies of your choice though including grahams if you can find them 🙂
AMAZING, another beautiful cake. I made this as mini cheesecakes so they were easier to freeze, worked perfectly. Huge hit x
Ahh so happy you tired them - mini cheesecakes sound amazing!
Love your blog and would love to make this, the only issue is I can't find the oat products anywhere.
Hi Mayana,
Thank you so much! You can also use condensed coconut milk and coconut whipping cream if those are easier for you. Otherwise, if you let me know where you are based I can see if I'm able to find out if they are stocked near you 🙂
I ordered them from Walmart. Whole foods has them too.
Hey dear Christina I just see this wonderful Strawberry Cheesecake it looks awesome and plan to make it for my daughter which is a "Strawberry Girl" 🍓😍
I also would like to make your other Strawberry Cheesecake if I can!
Once again thank you so much for answering to me so quickly on every recipes pages!
I really appreciate!
#CRUST
I’know we alreaďy talk about it but can I swap the Cookies and Vegan Butter with other ingredients or other base Cheesecake Crust (Nuts, Coconut, Dates...)? But keep the freeze Dried Strawberries of course!
#FILLING
I can only have Coconut Whipping Cream Nature's Charm and Condensed Coconut Milk..so I guess it is still good...
And no need for Coconut Oil this time except if we want it firmer but Mousse texture looks amazing!
#TOPPING
No need for Electric mixer here for Coconut Whipping Cream? Just a mix in bowl..
But can I put the topping and the whole Cheesecake in freezer (once filling set of course) until the Day to celebrate?
Or need to make the Topping last minute before serving (or at least in a Glass pyrex lid container a day before, then top on the Cheesecake?)
Many thanks in advance Christina!
Henri 😉
Hi Henri,
Yes about the crust - you can mix and match as we spoke about as it isn't being baked. You don't "need" an electric mixer for the whipped cream, but it is better to use one if you can. And yes, with cream topping I would add that just before serving.
As usual you are perfect with me! 😉
Ok for Crust...I would like to do like you without changes but I dont find Cookies like you easily almost Gluten-Free..
And Vegan Butter too..
Besides I like Dates and Nuts combo mix 🤤
#TOPPING
For Topping I dont see you use Electric Batter..?Thought you made it manually..
#WHIPPING CREAM
Can I use a standard Coconut Cream Can chilled and make Whipped Cream if I dont have Nature Charm?
With Sugar or Maple Syrup?
About Coconut Milk, I struggle to find a good brand with much Solid part in the can..always more liquid so 2 cans needed for 1Cup Coconut Milk thick part!
Coconut Cream maybe better?
Or finding ones with Guar Gum if not harmful?
(I heard Guar Gum helps with homgene texture ..)
Hi Henri, My favorite coconut milk are Nature's charm (regular or whipping cream), biona coconut milk, or blue dragon. These all work perfect for toppings. Also, you can find a recipe for "vegan whipped cream" on the blog, which explains in detail how to make it at home.
Hey Christina,
For Storage you said it can go in freezer even with whipped cream and Topping?
But I guess it is for Leftovers?
Because you said Topping last moment..
But if we make everything including Topping it can be store in fridge with whipped cream on top?
The cream wont become flat if made in advance?
Thanks
Henri 😉
Hey Christina,
For Coconut Cream I only find Nature Charm Whipping Cream here but very expensive and No Organic?
Biona has both in Can but also Creamed Coconut (in powder)..what is the last one used for?
I can have a 24% one called Base Organic Food "Crème à fouetter/Whipping cream) but it is nature..had to be sweetened..
#STORAGE
For this Cake you advise to let in the fridge overnight to defrost?
Same for all Cheesecake or some may become flat while defrost?
#PINEAPPLE (Out of subject)
I found a very sweet Pineapple variety but it may be a fruit too Juicy for a Cheesecake Filling? Especially if cut in chunks mix in filling?
Maybe like frozen fruits which become very watery when defrost..
Just a tip to know from your experience..
Many thanks
Henri 🙂
What other cookies can you use?
Hi Sarah
Digestives or vegan shortbread cookies would be great.
Hola muchas gracias preciosa te acabo de descubrir y me encantan tus recetas estoy deseando prepararlas.
Veo que las tartas requieren congelador el mio es muy pequeño. Conseguiría el mismo efecto en la nevera con más tiempo?. O no tomaría firmeza el relleno.
Gracias
Hello love,
I've used google translate to read your message so I hope I'm getting this right! Yes you can use the fridge to chill the cakes, the only thing I would suggest is that you line the edges of the cake pan with some parchment paper to prevent it from sticking. And it may take a little longer to set. I hope this helps!