Description
This Easy Vegan No Bake Strawberry Crunch Cheesecake is a delightful dairy-free dessert featuring a crispy vegan cookie crust layered with creamy vanilla and strawberry cheesecake fillings. Topped with a crunchy strawberry crumble and fresh strawberries, this no-bake recipe is perfect for a refreshing treat that’s simple to prepare and sure to impress.
Ingredients
Strawberry Crunch Topping
- 1 package (23 g) freeze dried strawberries
- 36 cookies (150 g) Nilla wafers
- 1/4 cup (55 g) vegan butter, melted
Crust
- 1 package (250 g) vegan Nilla wafers
- 85 g vegan butter, melted
Vanilla Cheesecake Filling Base
- 32 ounces vegan cream cheese
- 1 cup (240 mL) vegan heavy cream or cashew cream
- 1 cup (200 g) sugar
- 1/2 cup (120 g) dairy-free yogurt
- 2 tsp vanilla bean paste
Strawberry Cheesecake Filling
- 1 cup (240 g) hulled strawberries, pureed
- 1 package (23 g) freeze dried strawberries
Garnish
- Vegan whipped cream
- Fresh sliced strawberries
- Vanilla sandwich cookies (optional)
Instructions
- Prep: Line a 9″ springform pan with parchment paper, covering the base and walls to ensure easy removal of the cheesecake later.
- Make the strawberry crunch topping: In a food processor, pulse together the freeze dried strawberries, the 36 Nilla wafers, and 1/4 cup of melted vegan butter until the mixture resembles a wet crumb. Transfer to a bowl and set aside.
- Make the crust: Using the food processor, pulse the 250 g vegan Nilla wafers with 85 g melted vegan butter until a wet crumb forms. Press this mixture firmly and evenly into the base (and optionally the sides) of the prepared springform pan. Place the crust in the freezer to chill while preparing the filling.
- Make the vanilla cheesecake filling base: Blend vegan cream cheese, vegan heavy cream (or cashew cream), sugar, dairy-free yogurt, and vanilla bean paste in the food processor until smooth and silky. Scrape down the sides as needed to ensure even blending.
- Pour half of the filling into the crust: Remove the chilled crust from the freezer and spread half of the vanilla cheesecake batter evenly over the crust, reaching the edges. Set aside to prepare the next layer.
- Make the strawberry cheesecake filling: To the remaining vanilla cheesecake batter in the food processor, add pureed hulled strawberries and freeze dried strawberries. Blend until smooth and fully combined.
- Finish assembling the cheesecake: Pour the strawberry cheesecake filling over the vanilla layer, spreading it evenly to the edges. Then sprinkle the prepared strawberry crunch topping evenly over the strawberry layer.
- Chill: Place the assembled cheesecake in the freezer and chill for 4 to 6 hours, or preferably overnight, to set thoroughly.
- Serve: Carefully unlatch and remove the cheesecake from the springform pan. Decorate the top with sliced fresh strawberries and vegan whipped cream as desired. Slice and enjoy immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- For best results, use a high-quality vegan cream cheese and vegan heavy cream or cashew cream to achieve a creamy texture.
- Freeze dried strawberries add a concentrated flavor and crunchy texture, enhancing both the filling and topping.
- If you prefer a firmer crust on the sides, press some crust mixture up the pan walls before freezing.
- This cheesecake is best served chilled straight from the freezer but slightly softened for easier slicing.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- Store cheesecake tightly covered to prevent freezer burn when freezing.
