This No-Bake Strawberry Cheesecake is the easiest and creamiest no-bake dessert ever! The crust and filling take only 15 minutes to prepare, then it's just 30-40 minutes in the fridge to set.
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Why This Recipe Stands Out
We're all about easy, no-bake desserts, and this No-Bake Strawberry Cheesecake tops the list. It's the perfect recipe for a special occasion or just a sweet treat. Here's why we love it:
- Simple Ingredients: You probably have most of these ingredients in your pantry already.
- Easy to Make: This recipe is straightforward and doesn't require any baking expertise. Just follow the steps and you'll end up with a beautiful, delicious cheesecake.
- Strawberry Flavor: The combination of fresh strawberries and vegan yogurt gives this cheesecake a light, refreshing flavor.
- Healthy-ish: We're using a few healthy swaps to make this dessert a little lighter, but we promise you won't miss the extra calories!
- Make-Ahead: This cheesecake needs to chill for a few hours, making it the perfect make-ahead dessert for your next gathering.
Key Ingredients
- Chocolate Cookies – We'll be using these to make our delicious crust. Their crispy texture and rich chocolate flavor are perfect for our cheesecake.
- Cashews – These need to be soaked overnight or for at least 3-4 hours. They provide the creaminess and richness that is characteristic of a cheesecake.
- Coconut Milk – We'll be using half a can at room temperature. This adds a subtle coconut flavor and helps to achieve the perfect creamy texture.
- Vegan Yogurt Strawberry Flavor – This is the star of our filling, adding a delicious strawberry flavor and a creamy consistency.
- Strawberries – We'll be using fresh strawberries for both the filling and garnish, adding a beautiful color and a fresh, fruity flavor to our cheesecake.
Substitutions and Variations
Here are some of our favorite variations and substitution ideas:
- Crust: The crust of this cheesecake is made with crispy chocolate cookies, lemon juice, maple syrup, and coconut oil. You can easily switch up the flavor by using graham crackers or a different type of cookie for the crust. If you’re not a fan of chocolate, you can use vanilla waffers.
- Filling: The filling is what gives this cheesecake its creamy, dreamy texture. Instead of cashews, you can use macadamia nuts or almonds. If you want to make this cheesecake vegan, you can also replace the gelatin with agar-agar.
- Flavors: This cheesecake is all about the strawberry flavor. You can use any other fruit you like in place of strawberries to make different flavored cheesecakes. Blueberries, raspberries, or even a mix of your favorite berries would work beautifully in this recipe.
How to Make No-Bake Strawberry Cheesecake
Step 1: Pulse cookies in a food processor and add coconut oil, lemon juice, and maple syrup. Press the mixture into a springform pan and freeze.
Step 2: Sprinkle gelatin over the coconut milk, bloom it, then heat the gelatin is completely dissolved. Cool the mixture.
Step 3: In a food processor, blend cashews, vanilla extract, maple syrup, and vegan yogurt until smooth. Whisk in the dissolved gelatin and mix well.
Step 4: Line the sides of the springform pan with plastic wrap and place halved strawberries along the edges.
Step 5: Arrange whole strawberries in the middle. Pour the cashew cream filling over the strawberries and refrigerate for 30 minutes or until set.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
Yes, you can use regular yogurt if you don't have any dietary restrictions. However, for this specific recipe, we recommend using the Silk Dairy-Free Yogurt Alternative Strawberry Flavor to maintain the dairy-free and vegan nature of the cheesecake.
After adding the gelatin to the warm coconut milk and stirring constantly, you'll notice that the mixture becomes clear. This indicates that the gelatin is completely dissolved. Make sure to cool the mixture to room temperature before adding it to the filling.
This no-bake strawberry cheesecake can be kept in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or store it in an airtight container to maintain its freshness.
More Recipes You'll Enjoy
- No-Bake Vegan Marshmallow Brownies - These healthy No-Bake Vegan Brownies feature rich and fudgy dried fruit layer covered with easy homemade marshmallows and topped with chocolate ganache.
- Vegan Buckwheat Crepes - These Gluten-Free and Vegan Buckwheat Crepes are crispy on the outside with a mild nutty flavor. Healthy and delicious breakfast or dessert.
- Vanilla Sour Cream Cake - Soft, moist and healthy, this Vanilla Sour Cream Cake brings back the childhood memories.
- The Best Posset Recipe - This Posset recipe will give you the tastiest one you’ve ever had, with the perfect balance of creamy coconut cream and zesty lime.
Recipe
No-Bake Strawberry Cheesecake
Ingredients
For the crust
- 150 grams (5.5 ounces) chocolate cookies
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil melted
For the filling
- ½ can full fat coconut milk at a room temperature
- 2 tablespoons gelatin
- 1 cup cashews soaked overnight or at least 3-4 hours
- 5.3 ounces vegan strawberry yogurt at a room temperature, I used Silk yogurt
- 6 tablespoon maple syrup at a room temperature
- 1 teaspoon vanilla extract
- 7-8 strawberries hulled and halved plus 7-8 whole strawberries, hulled
- 4-5 whole strawberries for garnish
For decorations
- 4 tablespoons shaved chocolate
- 5 strawberries
Instructions
For the crust
- Pulse cookies in a bowl of food processor until finely ground. Add coconut oil, lemon juice and maple syrup and pulse again until well combined.
- Press cookie mixture firmly into the parchment lined bottom of a 6" springform pan.
- Place in a freezer to set while you prepare a filling.
For the filling
- Add 4 tablespoons of coconut milk to a small saucepan and sprinkle gelatin over the top. Wait until the gelatin "blooms", about 10 minutes. Place the saucepan on a stove and heat until the gelatin is completely dissolved. Do not boil. Turn off the heat and remove from the oven. Cool the mixture until room temperature.
- In a bowl of food processor, add drained cashews, remaining coconut milk, vanilla extract, maple syrup and vegan yogurt. Process until mixture is very smooth and creamy. Transfer it into a large bowl and slowly whisk in coconut milk and gelatin mixture.
- Remove cookie crust from the freezer and line the boarders of a springform pan with plastic wrap. Place halved strawberries along the boarders of a pan. Place the remaining 7 or 8 whole strawberries in the centre of the pan until it's covered with strawberries.
- Carefully pour the cashew cream filling over the strawberries and even out the top. Refrigerate for 30 minuets or until set.
- Once set, carefully remove cheesecake from springform pan and remove plastic wrap.
- Garnish cheesecake with shaved chocolate and more strawberries.
- Enjoy!
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Sasha @ Eat Love Eat says
This cheesecake looks so delicious!
Celeste | The Whole Serving says
Beautiful! I love that it's dairy-free and perfect for the holiday weekend. Thanks for sharing with our Pretty Pintastic Party.
Iryna says
Thank you Celeste!
Christine says
What a beautiful dessert! Just in time for strawberry season!
Ashley @ Big Flavors from a Tiny Kitchen says
This looks so perfect for the warmer weather! Love the strawberries with this cheesecake - YUM!
Nicoletta @sugarlovespices says
This cheesecake looks lovely! Love the chocolate cookie bottom and that is also dairy free.
Iryna says
Thank you so much!