I made the creamiest no-bake, no-cashew Vegan Cheesecake topped with glossy strawberries for Spring, and the secret comes from one unexpected plant-based ingredient.

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I can’t stop thinking about this No Bake Vegan Strawberry Cheesecake. As a Patisserie Vegan obsessed with textures, I wanted a filling that felt impossibly creamy using plain vegan cream cheese and a bright layer of fresh strawberries.

It’s weirdly indulgent without any baking, and when I slice it the jammy strawberries still shine. I promise it’s not one of those stiff plant desserts, it wobbles just enough.

If you like simple showstopper desserts you’ll want to make this for spring, and yes I call it my little Vegan Cheesecake secret, try it once and you wont look back.

Ingredients

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Crunchy base, mostly carbs and fiber, gives sweet, toasty flavor, holds crust together
Adds richness and sets crust, high in saturated fat, gives slight coconut note
Creamy texture, primarily fats and plant proteins, makes filling smooth and tangy
Thick, silky coconut fat that stabilizes filling, adds richness and mild sweetness
Fresh strawberries give bright acidity, vitamins, fiber and natural berry sweetness, vibrant color
Liquid sweetener, adds caramel notes, more nutrients than refined sugar but still sugar
Helps thicken the strawberry sauce, mostly carbs so doesn’t add protein or fiber

Ingredient Quantities

1 1/2 cups (150 g) vegan graham cracker crumbs or crushed digestive biscuits

1/3 cup (75 g) melted coconut oil or melted vegan buter

2 tablespoons granulated sugar (optional)

16 oz (450 g) plain vegan cream cheese, softened

1 cup (240 ml) full fat coconut cream chilled solid part only

3/4 cup (90 g) powdered sugar sifted

1/4 cup (60 ml) maple syrup or agave syrup

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons melted coconut oil extra

pinch salt

1 1/2 cups (225 g) fresh strawberries hulled and sliced

3 tablespoons granulated sugar or maple syrup

1 teaspoon fresh lemon juice

1 tablespoon cornstarch

2 tablespoons cold water

extra strawberries for topping

small mint leaves for garnish (optional)

How to Make this

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1. Chill a can of full fat coconut cream in the fridge overnight or at least 6 hours so the solid part separates; when cold scoop out only the solid cream and chill the bowl and beaters for easier whipping later.

2. Make the crust: mix 1 1/2 cups (150 g) graham crumbs or crushed digestives with 1/3 cup (75 g) melted coconut oil or melted vegan butter and 2 tablespoons granulated sugar if you want it sweeter. Press firmly into the base of an 8 or 9 inch springform pan lined with parchment. Put the crust in the fridge while you make the filling so it firms up.

3. Soften the 16 oz (450 g) vegan cream cheese at room temp for 20 to 30 minutes so it blends smooth. In a large bowl beat the softened cream cheese until creamy, then add 3/4 cup (90 g) sifted powdered sugar, 1/4 cup (60 ml) maple or agave syrup, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 2 tablespoons melted coconut oil and a pinch of salt. Beat until very smooth and no lumps remain.

4. Whip the chilled solid coconut cream until soft peaks form, then gently fold about two thirds of it into the cream cheese mixture to lighten it. Save the remaining whipped coconut cream to pipe or dollop on top later if you like.

5. Optional trick: if you want a swirled pink filling, fold a few tablespoons of the cooled strawberry compote (step 7) into parts of the filling to make a marbled effect, otherwise keep the filling plain and top with sauce.

6. Make the strawberry compote: in a small saucepan combine 1 1/2 cups (225 g) hulled and sliced strawberries, 3 tablespoons granulated sugar or maple syrup, and 1 teaspoon fresh lemon juice. Cook over medium heat until the berries release juices and soften, about 4 to 6 minutes.

7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir that slurry into the simmering strawberries and cook 1 to 2 more minutes until the sauce thickens. Remove from heat and let cool completely before using. Taste and add a little extra sugar or lemon if needed.

8. Pour the cheesecake filling onto the chilled crust and smooth the top. Spoon the cooled strawberry compote over the filling and gently swirl with a knife if you want a marbled look, or spread it evenly for a glossy top.

9. Chill the cheesecake in the fridge for at least 4 to 6 hours or overnight until fully set. For a quicker set you can put it in the freezer for 1 to 2 hours but dont forget to move it to the fridge before serving so it softens a bit.

10. When ready to serve, top with extra fresh strawberries and small mint leaves if using. Run a hot knife around the pan edge for a cleaner release and slice. Enjoy the creamiest no bake vegan strawberry cheesecake, no cashews needed.

Equipment Needed

1. 8 or 9 inch springform pan (lined with parchment paper)
2. Large mixing bowl plus a medium bowl
3. Electric hand mixer or stand mixer (chilled bowl and beaters help)
4. Measuring cups and spoons and a kitchen scale (for grams)
5. Rubber spatula and silicone scraper for folding and smoothing
6. Small saucepan and wooden spoon for the strawberry compote
7. Fine mesh sieve or sifter for powdered sugar
8. Small bowl and whisk for the cornstarch slurry
9. Offset spatula or knife and a piping bag or spoon for topping and serving

FAQ

Can I make this faster so it sets sooner? Yes. Chill in the fridge at least 4 hours but overnight is best for a firm slice. If you are rushed pop it in the freezer for 30 to 60 minutes to speed things up but dont forget it there or the crust will get rock hard.

Can I use frozen strawberries for the topping or compote? Yes you can, just thaw and drain them well. Frozen berries release more juice so cook the compote a bit longer and add another 1/2 teaspoon cornstarch if it seems too runny.

My filling is runny, what went wrong? Most likely the coconut cream wasnt chilled or you used the full liquid from the can. Use only the solid chilled part, make sure vegan cream cheese is softened not warm, and chill the bowl before whipping. If it stays soft add 1 to 2 tbsp melted coconut oil, mix and refrigerate until firm.

Can I swap the vegan cream cheese with something else? You can, but texture will change. Silken tofu pureed with 1/2 cup coconut cream can work as a substitute but it will be less rich. For best results stick with a firm plant based cream cheese.

How long will leftovers keep and can I freeze it? Store covered in the fridge for 4 to 5 days. You can freeze slices up to 1 month; thaw in the fridge overnight and add fresh strawberries after thawing for best flavor.

Want it less sweet or more tart? Reduce the powdered sugar or maple syrup in the filling, or add a little extra lemon juice. A tiny pinch of salt also brings out the strawberry flavor without extra sugar.

No Bake Vegan Strawberry Cheesecake Recipe Substitutions and Variations

Vegan graham cracker crumbs or crushed digestive biscuits: crushed plain digestive biscuits, blitzed rolled oats pressed with a bit of maple syrup and a splash of melted coconut oil, or almond flour mixed with 1 to 2 tablespoons maple syrup to help it hold together
Melted coconut oil or melted vegan buter: melted vegan butter, refined avocado oil or sunflower oil for a neutral taste, or melted light olive oil if you dont mind a tiny savory note
Plain vegan cream cheese: store bought non dairy cream cheese, homemade cashew cream cheese (soaked cashews blended with lemon juice maple syrup and a pinch of salt), or silken tofu blended with lemon juice vanilla and a little maple to smooth it out
Cornstarch: arrowroot powder, tapioca starch, or potato starch all work to thicken the strawberry topping

Pro Tips

1) Get everything cold for better texture. Chill the solid coconut cream and even the bowl and beaters so it whips light and fluffy, otherwise it stays soft and kind of soupy. If you forget to chill overnight, 15 to 20 minutes in the freezer helps, and don’t toss the leftover coconut water — it’s great in smoothies.

2) Smooth filling, no lumps. Let the vegan cream cheese soften until it’s just pliable not warm, then beat it really well and add the melted oil slowly so it doesn’t separate. If you still see tiny lumps, press the batter through a fine mesh or keep beating on medium; patience beats shortcuts here.

3) Press the crust like you mean it. Use the flat bottom of a measuring cup or jar to compact the crumbs firmly and evenly, that way slices won’t crumble. If you want extra-firm crust you can pop it in a 8 to 10 minute bake first, but if you keep it raw don’t overdo the oil or the crust gets greasy.

4) Fold carefully to keep it airy. Whipped coconut cream deflates fast so fold it in gently and in two batches, saving a little to pipe on top if you want. Don’t overwhip the coconut cream or it gets grainy; a pinch of powdered sugar or a tiny bit of cream of tartar helps stabilize it if you need it to hold shape.

5) Make the compote work for you. Cook the berries just until they thicken and then cool completely before adding to the filling or swirling, otherwise it’ll sink. For a glossy smooth top strain out seeds, and if you need the cheesecake to set faster use the freezer briefly but always move it back to the fridge so it slices cleanly.

No Bake Vegan Strawberry Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made the creamiest no-bake, no-cashew Vegan Cheesecake topped with glossy strawberries for Spring, and the secret comes from one unexpected plant-based ingredient.

Servings

servings

Calories

619

kcal

Equipment: 1. 8 or 9 inch springform pan (lined with parchment paper)
2. Large mixing bowl plus a medium bowl
3. Electric hand mixer or stand mixer (chilled bowl and beaters help)
4. Measuring cups and spoons and a kitchen scale (for grams)
5. Rubber spatula and silicone scraper for folding and smoothing
6. Small saucepan and wooden spoon for the strawberry compote
7. Fine mesh sieve or sifter for powdered sugar
8. Small bowl and whisk for the cornstarch slurry
9. Offset spatula or knife and a piping bag or spoon for topping and serving

Ingredients

1 1/2 cups (150 g) vegan graham cracker crumbs or crushed digestive biscuits
1/3 cup (75 g) melted coconut oil or melted vegan buter
2 tablespoons granulated sugar (optional)
16 oz (450 g) plain vegan cream cheese, softened
1 cup (240 ml) full fat coconut cream chilled solid part only
3/4 cup (90 g) powdered sugar sifted
1/4 cup (60 ml) maple syrup or agave syrup
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil extra
pinch salt
1 1/2 cups (225 g) fresh strawberries hulled and sliced
3 tablespoons granulated sugar or maple syrup
1 teaspoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons cold water
extra strawberries for topping
small mint leaves for garnish (optional)

Directions

Chill a can of full fat coconut cream in the fridge overnight or at least 6 hours so the solid part separates; when cold scoop out only the solid cream and chill the bowl and beaters for easier whipping later.
Make the crust: mix 1 1/2 cups (150 g) graham crumbs or crushed digestives with 1/3 cup (75 g) melted coconut oil or melted vegan butter and 2 tablespoons granulated sugar if you want it sweeter. Press firmly into the base of an 8 or 9 inch springform pan lined with parchment. Put the crust in the fridge while you make the filling so it firms up.
Soften the 16 oz (450 g) vegan cream cheese at room temp for 20 to 30 minutes so it blends smooth. In a large bowl beat the softened cream cheese until creamy, then add 3/4 cup (90 g) sifted powdered sugar, 1/4 cup (60 ml) maple or agave syrup, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 2 tablespoons melted coconut oil and a pinch of salt. Beat until very smooth and no lumps remain.
Whip the chilled solid coconut cream until soft peaks form, then gently fold about two thirds of it into the cream cheese mixture to lighten it. Save the remaining whipped coconut cream to pipe or dollop on top later if you like.
Optional trick: if you want a swirled pink filling, fold a few tablespoons of the cooled strawberry compote (step 7) into parts of the filling to make a marbled effect, otherwise keep the filling plain and top with sauce.
Make the strawberry compote: in a small saucepan combine 1 1/2 cups (225 g) hulled and sliced strawberries, 3 tablespoons granulated sugar or maple syrup, and 1 teaspoon fresh lemon juice. Cook over medium heat until the berries release juices and soften, about 4 to 6 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir that slurry into the simmering strawberries and cook 1 to 2 more minutes until the sauce thickens. Remove from heat and let cool completely before using. Taste and add a little extra sugar or lemon if needed.
Pour the cheesecake filling onto the chilled crust and smooth the top. Spoon the cooled strawberry compote over the filling and gently swirl with a knife if you want a marbled look, or spread it evenly for a glossy top.
Chill the cheesecake in the fridge for at least 4 to 6 hours or overnight until fully set. For a quicker set you can put it in the freezer for 1 to 2 hours but dont forget to move it to the fridge before serving so it softens a bit.
When ready to serve, top with extra fresh strawberries and small mint leaves if using. Run a hot knife around the pan edge for a cleaner release and slice. Enjoy the creamiest no bake vegan strawberry cheesecake, no cashews needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.