Description
This Easy Vegan No Bake Strawberry Crunch Cheesecake features a smooth layered vanilla and strawberry cheesecake filling on a crispy vegan Nilla wafer crust, topped with a delightful strawberry crunch and fresh garnishes. Perfectly creamy, fruity, and vegan-friendly, it requires no baking and is ideal for a refreshing dessert.
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 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
- 1 tbsp vanilla extract
- 2 tsp vanilla bean paste
Strawberry Cheesecake Layer:
- 1 cup (240 g) hulled strawberries, pureed
- 1 package (23 g) freeze dried strawberries
Toppings:
- Vegan whipped cream
- Fresh strawberries
- Vanilla sandwich cookies
Instructions
- Prep the Pan: Line a 9-inch springform pan with parchment paper, covering both the base and the sides to prevent sticking and make removal easier after chilling.
- Make the Strawberry Crunch Topping: Using a food processor, blend freeze dried strawberries, Nilla wafers, and melted vegan butter until the mixture resembles a wet crumb. Transfer to a bowl and set aside for later use.
- Prepare the Crust: In the food processor, pulse the vegan Nilla wafers and melted vegan butter until the mixture forms a wet crumb. Press this crumb firmly into the bottom of the prepared springform pan, optionally extending some up the sides for extra crust. Place the crust in the freezer to chill while making the filling.
- Create the Vanilla Cheesecake Filling Base: Blend vegan cream cheese, vegan heavy cream (or cashew cream), sugar, dairy-free yogurt, vanilla extract, and vanilla bean paste in the food processor until smooth and silky, scraping down the sides as necessary.
- Layer the Vanilla Filling: Remove the crust from the freezer and pour half of the vanilla cheesecake batter evenly over the crust, spreading it gently to the edges. Set aside.
- Make the Strawberry Cheesecake Filling: Add hulled pureed strawberries and freeze dried strawberries to the remaining vanilla cheesecake batter in the food processor. Blend until smooth and fully combined.
- Assemble the Cheesecake: Pour the strawberry cheesecake batter on top of the vanilla layer in the pan and spread it evenly to the edges. Evenly sprinkle the prepared strawberry crunch topping over the surface.
- Chill: Place the cheesecake in the freezer and chill for 4 to 6 hours or overnight until firm.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with fresh sliced strawberries and vegan whipped cream as desired. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Using freeze dried strawberries in the crunch topping adds an intense strawberry flavor without adding moisture.
- Make sure to chill the crust well to help it set firmly before adding the filling.
- The vegan cream cheese and heavy cream alternatives create a rich and smooth texture comparable to traditional cheesecake.
- Freezing the cheesecake instead of refrigerating it helps it set properly since this recipe is no-bake.
- For easier slicing, let the cheesecake sit at room temperature for 10-15 minutes before serving.
- You can find vegan Nilla wafers at specialty stores or substitute with any vegan vanilla cookies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
