Looking for a dessert that’s both indulgent and effortless? This No-Bake Chocolate Strawberry Cheesecake brings together rich, creamy textures, sweet berry flavors, and a luscious chocolate finish-all without turning on your oven.
It’s 100% vegan and perfect for birthdays, celebrations, or just because you’re craving something decadent. The combination of a crunchy Oreo cookie base, a velvety strawberry cheesecake filling, and glossy ganache topping with chocolate-dipped strawberries makes this recipe feel gourmet, yet it’s surprisingly simple to make at home.
In this recipe guide, we’ll walk you through the six essential parts of preparing this delightful cheesecake-from the crust to the final decorative touches. Plus, we’ll share expert storage tips and topping ideas to make your no-bake creation truly unforgettable. Let’s dive into this creamy, dreamy masterpiece.
Contents
- 1 Preparing the Oreo Cookie Base
- 2 No-Bake Chocolate Strawberry Cheesecake Recipe (Vegan & Easy)
- 3 Making the Fresh Strawberry Compote
- 4 Blending the Creamy Strawberry Cheesecake Filling
- 5 Crafting the Chocolate-Covered Strawberries
- 6 Making and Pouring the Chocolate Ganache Topping
- 7 Whipping and Decorating with Vegan Cream
Preparing the Oreo Cookie Base
– Selecting the Right Cookies and Butter Alternative
To kick off your no-bake cheesecake, you’ll need to start with a solid foundation. The base uses crushed Oreo cookies, which can easily be swapped with a gluten-free version if necessary. Pair these with melted dairy-free butter or margarine to create a mixture that holds its shape and complements the creamy filling.
– Creating the Perfect Crust
Start by lining an 8-inch deep, loose-bottom cake tin with greaseproof paper. Melt 80g of dairy-free butter in a saucepan on low heat. Once melted, pour it into a medium-sized mixing bowl. In a food processor or blender, crush 300g of Oreo cookies until they form fine crumbs. Combine the crumbs with the melted butter and mix until the texture resembles wet sand.
When pressed between your fingers, the mixture should hold together. Transfer the crumb mixture to the cake tin and use your hands to press it firmly into the base and up the sides. This will help hold in the cheesecake layer and prevent it from leaking or crumbling later. Place the prepared base in the fridge to firm up while you move on to the next step.
– Tips for a Firm, Crisp Base
To avoid a crumbly crust, ensure the cookie crumbs are finely ground and well combined with the butter. Don’t skip pressing the crust up the sides—this detail is crucial for structural integrity once the cheesecake is sliced. Letting it chill properly before adding the filling also plays a big role in setting the base.
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No-Bake Chocolate Strawberry Cheesecake Recipe (Vegan & Easy)
- Total Time: 12 hours
- Yield: 8–10 slices
- Diet: Vegan
Description
This No-Bake Chocolate Strawberry Cheesecake is a decadent and easy vegan dessert featuring a crunchy Oreo base, creamy strawberry-infused filling, rich chocolate ganache, and chocolate-dipped strawberries. Perfect for parties, holidays, or anytime indulgence.
Ingredients
For the Base:
300g Oreo cookies (gluten-free optional)
80g dairy-free butter or margarine
For the Strawberry Compote:
100g fresh or frozen strawberries
50g caster sugar
1 tbsp cornstarch
1 tbsp lemon juice or water
For the Cheesecake Filling:
200g cashew nuts (soaked overnight)
500g vegan cream cheese
3 tbsp strawberry compote
60g coconut cream (thick part only)
100g powdered sugar
Pink food gel (optional)
Freeze-dried strawberries (for topping)
For the Chocolate Ganache:
100g dairy-free dark chocolate
50g coconut cream
1 tbsp Natures Charm Chocolate Fudge Sauce
For the Chocolate Covered Strawberries:
Fresh whole strawberries (washed and dried)
80g dairy-free dark chocolate
25g dairy-free white chocolate
Instructions
1. Line an 8” loose-base cake tin with greaseproof paper.
2. Melt dairy-free butter and combine with crushed Oreo cookies to form a crust.
3. Press the mixture firmly into the base and sides of the tin, then chill in the fridge.
4. In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice to create a compote. Simmer until thick, then cool completely.
5. Drain soaked cashews and blend with cream cheese, compote, coconut cream, and powdered sugar until smooth.
6. Pour the filling onto the chilled base. Tap to remove air bubbles and sprinkle with freeze-dried strawberries. Chill overnight.
7. Melt dark chocolate and dip strawberries. Drizzle with white chocolate and let set in fridge.
8. Prepare ganache by melting chocolate, coconut cream, and fudge sauce together. Let cool slightly, then pour over cheesecake.
9. Whip vegan cream until it holds a peak. Add pink coloring if desired.
10. Pipe swirls around the top edge and place chocolate-covered strawberries on each swirl.
11. Finish with a sprinkle of freeze-dried strawberries. Slice and serve.
Notes
Soak cashew nuts overnight and drain fully before blending.
Use only the thick white cream from chilled coconut milk for both filling and ganache.
Ensure chocolate-covered strawberries are fully dry before dipping.
Allow cheesecake to sit at room temperature 15 minutes before slicing.
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Making the Fresh Strawberry Compote
– Ingredients and Role in Flavor
The strawberry compote is the sweet, fruity heart of this No-Bake Chocolate Strawberry Cheesecake. It adds a natural burst of flavor and color to the creamy filling and plays a key role in balancing the richness of the chocolate and cream cheese. You’ll only need 100g of fresh or frozen strawberries, 50g of caster sugar, 1 tablespoon of lemon juice, and 1 tablespoon of cornstarch.
These simple ingredients cook down into a thick, jam-like sauce that not only enhances the cheesecake’s taste but also adds texture and visual appeal when swirled into the creamy layer or drizzled on top.
– Cooking and Cooling the Compote
Add the strawberries, caster sugar, cornstarch, and lemon juice into a medium saucepan. Place it over a medium heat and bring the mixture to a gentle simmer, stirring constantly. This process usually takes about five minutes. You’ll notice the sauce beginning to thicken as the cornstarch activates. Keep stirring to avoid burning or sticking.
Once the compote reaches a thick consistency, remove it from the heat and allow it to cool completely. As it cools, it becomes even thicker and more jelly-like, perfect for folding into the cheesecake filling.
– Storage and Usage Tips
You can prepare the compote ahead of time and store it in the fridge until you’re ready to use it. Just make sure it’s completely cool before incorporating it into the cheesecake mixture. Adding it while warm can melt the filling and ruin the smooth texture. Keep it in an airtight container at room temperature for same-day use, or refrigerate if storing longer.
– Optional Enhancements
Though this compote is simple and effective on its own, feel free to enhance it with a pinch of vanilla bean paste or a few crushed freeze-dried strawberries for extra flavor and a beautiful speckled appearance. This can elevate both taste and visual impact.
Blending the Creamy Strawberry Cheesecake Filling
– Prepping the Cashew Base
The key to a smooth, dairy-free cheesecake is properly soaked cashew nuts. You’ll need 200g of cashews, soaked in water overnight. This softens them and makes them easier to blend into a velvety texture. Once soaked, drain the water completely before adding the nuts to your blender.
Cashews act as a creamy, neutral base that mimics traditional cheesecake filling, offering a naturally thick consistency and subtle flavor that pairs beautifully with strawberries and coconut.
– Mixing the Perfect Filling
To make the filling, add the drained cashew nuts into a high-speed blender along with 500g of vegan cream cheese, 3 tablespoons of your homemade strawberry compote, 60g of coconut cream (only the thick white part), and 100g of icing sugar. Optionally, add a small drop of pink food gel for a more vibrant appearance.
Blend on high speed for about 5 minutes until completely smooth. You may need to stop the blender a few times to scrape down the sides. If the mixture seems too thick, add a bit more coconut cream to help it along. The final texture should be thick, creamy, and lump-free.
– Coloring and Flavor Customization
For natural color, consider using beetroot powder or freeze-dried strawberry powder instead of food coloring. These not only enhance the color but also deepen the berry flavor. Vanilla extract can be added for a subtle depth, though it’s not essential.
– Assembling the Cheesecake Layer
Pour the blended filling over your chilled Oreo base. Smooth the top using the back of a spoon or a spatula. For extra flair, you can swirl a spoonful of strawberry compote into the top of the cheesecake or sprinkle freeze-dried strawberries across the surface.
Tap the tin gently on the countertop to eliminate any air bubbles. Then, place the cheesecake in the fridge and allow it to set overnight. This slow setting process is essential for firming up the filling without the need for baking.
– Final Notes on Texture and Storage
Once set, the texture should be firm but creamy when sliced. For the best texture, serve chilled but not straight from the fridge. Let it rest at room temperature for 15–20 minutes before slicing to soften the base and allow the flavors to shine.
Crafting the Chocolate-Covered Strawberries
– Choosing and Prepping Strawberries
The visual crown of this No-Bake Chocolate Strawberry Cheesecake is a set of chocolate-dipped strawberries, placed beautifully on top of whipped cream swirls. For this, select fresh whole strawberries that are ripe but firm. Wash them thoroughly, then dry them extremely well using kitchen paper. Moisture will prevent the chocolate from sticking, so make sure the strawberries are completely dry before dipping.
– Melting the Dark and White Chocolate
You’ll need 80g of dairy-free dark chocolate and 25g of dairy-free white chocolate. The dark chocolate provides a deep, rich coating, while the white chocolate adds a contrasting drizzle for a professional finish.
Use the double boiler method: fill a small saucepan one-third with water, place on the stove, and bring to a gentle simmer. Set a heatproof bowl with the chocolate over the pan, ensuring the bowl doesn’t touch the water. Stir occasionally until fully melted and smooth. Alternatively, melt the chocolate in the microwave using 30-second intervals, stirring between each session.
– Dipping and Decorating
Hold each strawberry by the stem and dip into the dark chocolate, twisting slightly to coat all sides. Let the excess chocolate drip back into the bowl, then place the strawberry on a tray lined with greaseproof paper.
Once all strawberries are coated, melt the white chocolate in the same way. You can drizzle it over the dipped strawberries using a spoon or place it in a piping bag with a tiny snip at the tip for more controlled lines.
– Setting and Storing Chocolate Strawberries
Transfer the tray of dipped strawberries to the fridge and let them chill for about 15 minutes until the chocolate is set. These can be made ahead and stored in the fridge, but they’re best enjoyed the same day for that crisp chocolate bite.
– Optional Flavors and Textures
For extra flair, you can roll some strawberries in crushed freeze-dried berries or crushed Oreo crumbs before the chocolate sets. This adds an unexpected crunch and enhances the visual appeal.
These decorated strawberries are not only tasty, they also give your no-bake cheesecake a professional, bakery-style finish that makes it perfect for parties or special occasions.
Making and Pouring the Chocolate Ganache Topping
– Ingredients for a Glossy Ganache
No cheesecake is truly complete without a glossy, luxurious ganache topping. For this No-Bake Chocolate Strawberry Cheesecake, the ganache ties together all the elements-chocolate, creaminess, and indulgence. You’ll need 100g of dairy-free dark chocolate, 50g of coconut cream (use only the thick white cream from a chilled can of coconut milk), and 1 tablespoon of Natures Charm Chocolate Fudge Sauce.
These ingredients come together to form a smooth, rich topping that adds depth and elegance to the cheesecake. The coconut cream ensures a silky texture, while the fudge sauce introduces an extra layer of richness.
– Heating and Combining Ingredients
Add all ganache ingredients into a small saucepan. Place over low heat and stir continuously until everything is melted and completely smooth. The goal is to reach a pourable consistency that’s not too runny but still spreads easily. Once the ganache is silky and glossy, remove it from the heat.
Let the ganache cool for about 5–10 minutes. Pouring it while too hot could melt the cheesecake surface or whipped cream decorations. You want it warm enough to flow, but not so hot that it disrupts the chilled structure beneath it.
– Pouring Over the Cheesecake
Once slightly cooled, pour the ganache over the center of your set cheesecake. Use a spatula or the back of a spoon to gently spread it outwards until it reaches the edges. Let it naturally drip slightly over the sides for an effortless look, or keep it clean and level depending on your presentation preference.
Place the cheesecake back in the fridge for at least 20–30 minutes to allow the ganache to firm up slightly before adding final decorations like whipped cream or chocolate strawberries.
– Common Mistakes to Avoid
Don’t overheat the chocolate, as it can separate or become gritty. Always stir gently and keep the heat low. Also, avoid adding the ganache to a still-soft cheesecake. It must be fully set before layering on the topping.
– Optional Add-Ons
You can sprinkle freeze-dried strawberries or Oreo cookie crumbs over the ganache before it sets for a decorative touch. This adds color contrast and crunch.
Whipping and Decorating with Vegan Cream
– Preparing the Whipped Cream
To give your No-Bake Chocolate Strawberry Cheesecake a bakery-worthy finish, top it with elegant swirls of vegan whipped cream. For this, use a high-quality plant-based whipping cream like Natures Charm Oat Whipping Cream. Chill the cream beforehand so it whips faster and holds better.
In a stand mixer with a balloon whisk attachment—or using a hand whisk—whip the cream until it forms soft peaks. If you’d like a touch of color, add a drop of pink food gel or a natural alternative like beet powder. The color not only makes the cake more festive but also ties in beautifully with the strawberry elements throughout the dessert.
– Piping the Cream
Once the cream is fully whipped and holds its shape, transfer it to a piping bag fitted with a star tip nozzle. Pipe swirls of whipped cream around the outer edge of the set cheesecake. Leave space between each swirl for your chocolate-covered strawberries, which will sit perfectly in the dips.
You can also pipe a few swirls in the center or create a border, depending on your aesthetic preferences. This step not only adds structure and beauty but also gives a soft, creamy contrast to the denser texture of the cheesecake and ganache.
– Placing the Chocolate-Covered Strawberries
Carefully lift the chocolate-covered strawberries from the tray and place one on each whipped cream swirl. The cream helps secure them in place and also elevates them visually, making them the centerpiece of the cake’s decoration.
You can use 6 to 8 strawberries depending on how full you want the top to look. Remember, balance is key. You want the toppings to look generous, not crowded.
– Final Touches with Freeze-Dried Strawberries
To finish, sprinkle freeze-dried strawberries over the whipped cream and ganache. These light, crisp pieces add a pop of red, extra berry flavor, and a delicate crunch that contrasts nicely with the creamy elements.
– Presentation Tips
Place your cheesecake on a cake stand or a serving plate that complements the look you’re going for. Whether it’s rustic, elegant, or festive, the way you present it will enhance the overall experience.
Let the cheesecake sit at room temperature for about 15 minutes before slicing. This allows the base to soften slightly for a smoother cut and ensures that all the flavors bloom on the palate.
Conclusion: Serving, Storage, and Final Thoughts
Making this No-Bake Chocolate Strawberry Cheesecake may seem like a multi-step process, but every layer is simple and worth the effort. From the crunchy Oreo base to the creamy strawberry filling, rich chocolate ganache, and show-stopping chocolate-dipped strawberries on top, this dessert offers a perfect balance of flavor, texture, and elegance—all without baking.
It’s the kind of treat that impresses guests, delights at family gatherings, or adds a special touch to a quiet weekend. Whether you’re serving it for a birthday or just because strawberries and chocolate sound amazing, this cheesecake delivers every time.
– Slicing and Serving Tips
For clean slices, use a sharp knife dipped in warm water. Wipe the knife between each cut to keep the edges neat. Let the cheesecake sit out for 15–20 minutes before serving, which softens the base and allows the flavors to shine.
You’ll get 8 to 10 slices, depending on how thick you cut them. The whipped cream and chocolate strawberries make each slice look as stunning as it tastes.
– Storing the Cheesecake
Keep leftovers in an airtight container in the refrigerator. This cheesecake is best enjoyed within 3 to 5 days, although the base starts to firm up after day 2. To bring back that perfect bite, allow each slice to sit at room temperature for a few minutes before eating.
Avoid freezing, as the texture of the cream cheese and ganache may change once thawed. If needed, you can freeze individual slices for up to 2 weeks—just know the structure may soften slightly upon defrosting.
– Why You’ll Love This Recipe
- 100% no-bake, no oven required
- Vegan and dairy-free
- Gluten-free adaptable
- Great make-ahead dessert
- Perfect for parties, birthdays, or romantic dinners
- Beautiful to look at and even better to eat
With its vibrant strawberry compote, decadent chocolate topping, and creamy base, this no-bake cheesecake delivers a slice of luxury in every bite. It’s a dessert that not only satisfies a sweet tooth but also brings joy with every layer.
