Description
This Vegan No Bake Strawberry Cheesecake is a creamy, luscious dessert that requires no oven. Made with a golden Oreo crust, soaked cashews, vegan cream cheese, and fresh strawberries, this cheesecake is set in the fridge and topped with a light oat cream and fresh strawberry sauce. Perfect for those seeking a plant-based, dairy-free treat that’s both simple and elegant.
Ingredients
Scale
Crust
- 16 golden Oreos (or other vegan cookies)
- 10 g freeze-dried strawberries or powder
- 50 g vegan butter
Filling
- 200 g cashews (soaked for at least 4 hours)
- 400 g vegan cream cheese
- 200 g oat whipping cream
- 150 g sweetened condensed oat milk
- 100 g vegan Greek-style yogurt (plain or strawberry)
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 30 g freeze-dried strawberries
- 100 g fresh strawberries (washed and hulled)
- 30 g coconut oil (optional)
Toppings
- 400 ml oat whipping cream
- 170 g sweetened condensed oat milk
- 20 g fresh strawberries (washed and hulled)
- 5 g freeze-dried strawberries
Instructions
- Prepare cashews: Soak the cashews in water for 4 hours, then rinse and drain thoroughly. Alternatively, quick-soak by placing them in boiling water for 1 hour to soften.
- Make the crust: Line the bottom of a 7.5 or 8-inch cake tin with removable base using parchment paper to prevent sticking. Add the golden Oreos and freeze-dried strawberries to a food processor and blitz for about 30 seconds until finely ground.
- Combine crust ingredients: Add vegan butter to the ground cookie mixture and blend again until well combined and the mixture sticks together when pressed between your fingers.
- Press crust: Firmly press the cookie mixture into the base of the prepared cake tin, smoothing out with the back of a spoon to form an even, compact crust. Refrigerate while preparing the filling.
- Make the filling: Add soaked cashews, vegan cream cheese, oat whipping cream, sweetened condensed oat milk, vegan Greek-style yogurt, vanilla extract, lemon juice, freeze-dried strawberries, fresh strawberries, and optional coconut oil to a high-speed blender. Blend for several minutes until the mixture is completely smooth and creamy with no lumps.
- Assemble cheesecake: Pour the filling over the chilled crust in the cake tin and return to the fridge. Allow it to set for a minimum of 6 hours or overnight for best results.
- Remove cheesecake: Once set, carefully remove the cheesecake from the cake tin by lifting from the removable base to avoid damaging the delicate structure.
- Whip topping cream: In a large bowl, whip the oat whipping cream until light and fluffy using a whisk or electric beater. Then, use a spatula or spoon to spread the whipped cream on top of the cheesecake evenly as a decorative and creamy layer.
- Make strawberry sauce: In a food processor or blender, combine condensed oat milk, fresh strawberries, and freeze-dried strawberries. Blend until smooth, then pass the sauce through a fine mesh sieve to remove strawberry seeds for a silky texture.
- Decorate and serve: Drizzle the strawberry sauce over the whipped cream topping and sprinkle additional freeze-dried strawberries on top just before serving for a fresh and vibrant finish.
- Storage: Store the cheesecake in a sealed container or cover with plastic wrap in the refrigerator for up to 5 days. It can be frozen whole or in slices for 2-3 months; thaw in the fridge overnight, and add fresh strawberry topping after thawing.
Notes
- Golden Oreos or similar vegan cookies are essential for keeping the recipe fully vegan.
- Soaking cashews softens them for blending into a creamy filling. For convenience, quick-soak by using boiling water for 1 hour.
- Using vegan butter helps bind the crust together; coconut oil can be added optionally to the filling for added richness.
- Ensure all vegan dairy substitutes are well chilled to assist in achieving the right texture.
- Use a cake tin with a removable base for easy cheesecake removal without damage.
- Pass strawberry sauce through a sieve to avoid seeds and ensure a smooth finish.
- Whip oat cream thoroughly until fluffy for best topping texture.
- Freezing is good for longer storage but add fresh toppings after defrosting for best appearance and flavor.
