No Bake Strawberry Crunch Cheesecake (Dairy-Free)

This No-Bake Strawberry Crunch Cheesecake is the perfect easy dessert that is sure to impress! This show-stopping dessert will have the whole family raving!

I don't know about you, but I love cheesecake. It is one of my favorite desserts. I remember growing up and my grandma always making cheesecake for events and it was my absolute favorite thing ever. This cheesecake is a fun recipe because it is a twist on your two favorite desserts, cheesecake, and strawberry crunch ice cream bars. Do you know the ones that you used to get at the ice cream truck? So many nostalgic memories, you will love this!

For some other great desserts, check out these Homemade Lime Popsicles, this Peach Cobbler Pound Cake, these Strawberry Cheesecake Cookies, this Vegan and Gluten-Free Pound Cake or this Banana Pudding Lasagna!

Jump to:

• What Makes this Recipe So Great?
• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Other Great Desserts You'll Love!
• No-Bake Strawberry Crunch Cheesecake (Dairy-Free)
• Food safety

What Makes this Recipe So Great?

• Dairy-Free and Vegan- This cheesecake is dairy-free and vegan but you wouldn't know it! It is perfect for those with allergies that still want a delicious dessert!
• Perfect Summer Dessert- This is the perfect summer dessert because it is cold, refreshing and fun! Great for when it is hot outside and you want something chilled.
• Perfect Shareable Dessert- This is the perfect shareable dessert to bring to any event! Just slice it up and serve it and everyone can enjoy it!

Ingredient Notes

• Golden Oreos- The golden Oreos help to make the strawberry crunch topping. Did you know that Oreos are vegan? It is one of my favorite fun vegan trivia facts to tell people. Make sure to use the golden brand as we are not making a chocolate topping.
• Freeze Dried Strawberries-The freeze-dried strawberries will give the delicious strawberry flavor without watering down the topping. Since everything is going into the food processor to get a crunchy topping, you don't want to water it down.
• Graham Crackers- The crust of this recipe is a graham cracker crust. Most graham crackers do contain honey making them non-vegan, but there are a lot of honey-free vegan options out there.
• Vegan Cream Cheese- Vegan Cream Cheese will be the base of the cheesecake. I love the Kite Hill brand of cream cheese but you can use your favorite brand.

See the recipe card for the full ingredient list and quantities.

Instructions

• Line a springform pan with parchment paper.
• Add the graham crackers, ½ cup vegan butter and brown sugar to a food processor and process until a fine crumb forms.
• Pour the graham cracker topping into a springform pan and using a glass or other heavy object, press the crust into the topping until it is packed tightly into the pan.
• Using a hand mixer or a stand mixer, whip the cold coconut cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

• Using a hand mixer or a stand mixer, beat the vegan cream cheese and white sugar together on medium speed until creamy and smooth.
• Scrape down the sides and up the bottom of the bowl with a spatula as needed. Add the powdered sugar, vegan sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Pour the batter into the springform pan. 
• Add the freeze-dried strawberries, golden Oreos and ¼ cup melted vegan butter to a food processor and process until a fine crumble forms. Sprinkle the crumb on top of the cheesecake batter.
• Refrigerate for at least 6-8 hours and up to 2 days. For best results, overnight is best. The longer refrigerated, the nicer the cheesecake will set up.

Hint: It is very important is to use cold coconut cream or else it will not beat into stiff peaks and be watery.

Substitutions

• Vegan Cream Cheese - You can swap the vegan cream cheese with cashews. Make sure to soak the cashews overnight and then you will need to process in a blender with the rest of the ingredients.
• Coconut Cream - You can swap the coconut cream for vegan heavy whipping cream.
• Graham Crackers - You can swap out the graham cracker crust for a crust made from dates and walnuts processed finely.

Variations

• Mini Cheesecakes - You can turn this into mini cheesecakes by making them in a muffin pan!
• Swap out the Toppings - You can swap out the toppings and top with fresh fruit!
• Salted Caramel - Take this to the next level by drizzling salted caramel on top!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• 9 inch springform pan
• Stand Mixer
• Rubber Spatula
• Food Processor
• Parchment Paper

Storage

Cover and store leftover cheesecake in the refrigerator for up to 5 days. This cheesecake can be made 1-2 days in advance. It can be refrigerated for up to 2 days before serving.

This cheesecake can be frozen for up to 3 months. I would recommend leaving the Strawberry Crunch topping off if you choose to freeze it and then add the topping right before serving.

Try these Heart-Shaped Chocolate Chip Cookies for another fun recipe!

Other Great Desserts You'll Love!

• Fruit Salad with Whipped Cream
• Almond Flour Peanut Butter Cookies
• Vegan Lemon Cookies
• Vegan Lemon Bars with Graham Cracker Crust
• Blackberry Lemon Bread
• Strawberry Crunch Cookies

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.