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

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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