Easy Vegan No Bake Strawberry Crunch Cheesecake Recipe 🍓✨

Introduction

What if you could enjoy a creamy, dreamy cheesecake—without dairy, without baking, and with a nostalgic strawberry crunch topping? That’s exactly what you’ll get with this Easy Vegan No Bake Strawberry Crunch Cheesecake Recipe.

This no-bake dessert combines a buttery cookie crust, silky vegan cheesecake filling, and a strawberry shortcake-inspired crunchy topping. According to food trend reports, searches for no-bake vegan desserts have grown by over 60% in the past three years, showing the rise in plant-based and convenience-driven sweets. Whether you’re hosting a party, celebrating a birthday, or simply craving a refreshing treat, this recipe delivers indulgence with wholesome, plant-based ingredients.

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Ingredients List

For the Crust

• 2 cups vegan graham cracker crumbs (or digestive biscuits)
• 1/2 cup melted coconut oil or vegan butter
• 2 tablespoons maple syrup

For the Cheesecake Filling

• 2 cups raw cashews, soaked for 4–6 hours
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup coconut cream (thick part from chilled can)
• 1/3 cup maple syrup (or agave nectar)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Strawberry Crunch Topping

• 1 1/2 cups freeze-dried strawberries
• 1 cup vegan vanilla sandwich cookies (like Oreos or similar)
• 1/4 cup melted coconut oil

Substitution Tips:

• Swap cashews with silken tofu for a lighter filling.
• Use almond flour crust for a gluten-free option.
• Replace maple syrup with dates blended into the filling for natural sweetness.

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Timing

• Preparation Time: 25 minutes
• Soaking Time: 4–6 hours (for cashews)
• Chilling Time: 6 hours or overnight
• Total Time: 6 hours 30 minutes (mostly inactive)

Insight: Unlike traditional baked cheesecakes, this no-bake version eliminates oven time, reducing active cooking by 50% while retaining that rich, indulgent texture.

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Step-by-Step Instructions

Step 1: Make the Crust

• Mix graham cracker crumbs, melted coconut oil, and maple syrup until crumbly and sticky.
• Press firmly into the bottom of a springform pan. Place in the fridge to set while preparing filling.

Step 2: Blend the Cheesecake Filling

• Drain soaked cashews.
• Blend cashews, coconut milk, coconut cream, maple syrup, lemon juice, and vanilla extract in a high-speed blender until smooth and creamy.

Step 3: Pour and Chill

• Pour filling over the prepared crust. Smooth the top with a spatula.
• Refrigerate for at least 6 hours or overnight until firm.

Step 4: Prepare Strawberry Crunch Topping

• Pulse freeze-dried strawberries and vegan cookies in a food processor until crumbly.
• Mix with melted coconut oil until combined.

Step 5: Garnish and Serve

• Once cheesecake is set, sprinkle strawberry crunch mixture evenly over the top.
• Slice, serve chilled, and enjoy!

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Nutritional Information (Per Slice, 12 Servings)

• Calories: 310 kcal
• Protein: 5g
• Fat: 21g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 16g

Insight: This dessert is nutrient-rich thanks to cashews (healthy fats, plant protein, magnesium) and strawberries (antioxidants, vitamin C)—making it indulgent yet nourishing.

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Healthier Alternatives for the Recipe

• Swap cookies in the topping with oats and almonds for a cleaner crunch.
• Use reduced-fat coconut milk to cut calories.
• Replace maple syrup with monk fruit or stevia for a lower-sugar version.
• Add chia seeds to the filling for an omega-3 boost.

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Serving Suggestions

• Serve with extra fresh strawberries and mint leaves for a refreshing garnish.
• Drizzle with vegan white chocolate for added decadence.
• Pair with iced matcha latte or cold brew coffee for a café-style dessert.
• Slice into bars instead of wedges for an easy grab-and-go option.

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Common Mistakes to Avoid

• Not soaking cashews long enough: Leads to grainy filling; soak at least 4 hours.
• Overblending topping: Keep it slightly crumbly for texture.
• Skipping chill time: Cheesecake won’t set properly—overnight chilling is best.
• Using low-fat coconut milk: Reduces creaminess of the filling.

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Storing Tips for the Recipe

• Store in the fridge in an airtight container for up to 5 days.
• Freeze individual slices wrapped in parchment for up to 2 months.
• For best texture, thaw frozen cheesecake in the fridge overnight.
• Prepare crust and filling a day ahead; add topping just before serving.

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Conclusion

This Easy Vegan No Bake Strawberry Crunch Cheesecake Recipe is the ultimate plant-based dessert—creamy, crunchy, and bursting with strawberry flavor. With no baking required and simple ingredients, it’s perfect for entertaining or guilt-free indulgence. Try it today, share your feedback in the comments, and don’t forget to subscribe for more vegan dessert recipes!

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FAQs

Q1: Can I make this cheesecake nut-free?
A1: Yes, swap cashews with silken tofu or sunflower seed butter for a nut-free alternative.

Q2: Do I have to use freeze-dried strawberries?
A2: They give the crunch topping its classic flavor and texture, but you can use dried strawberries or strawberry powder as substitutes.

Q3: How long does this cheesecake need to chill?
A3: At least 6 hours, but overnight is best for a firm set.

Q4: Can I make mini cheesecakes instead?
A4: Absolutely! Use muffin tins lined with cupcake liners for perfect portion sizes.

Q5: Is this cheesecake gluten-free?
A5: Yes, if you use gluten-free cookies or oats in the crust and topping.