No Bake Strawberry Crunch Cheesecake

The Fresh Fig

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!

What you'll need: – Golden Oreos – freeze-dried strawberries – vegan butter – graham crackers – brown sugar – coconut cream  –  vegan cream cheese – sugar – vegan sour cream – lemon juice – vanilla extract –  powdered sugar

Add the crust ingredients 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, beat the vegan cream cheese and white sugar together on medium speed until creamy and smooth.

Using a hand mixer or a stand mixer, beat the vegan cream cheese and white sugar together on medium speed until creamy and smooth.

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.

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig