The sweet berry flavor comes from a combination of freeze-dried strawberries and a hint of fresh berries.
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.
📖 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.
🧾 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.
🥣 How To Make Vegan Strawberry Cheesecake
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!
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
- 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
- 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
- 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.
- 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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