Dessert - Vegan no bake strawberry cheesecake recipes
Author: John Shutts
Super creamy and easy vegan strawberry cheesecake that perfectly tangy, sweet, and full of fresh strawberries! It’s made with an oreo cookie crust, a dreamy cream cheese filling, and homemade strawberry sauce to take every bite to the next level.
Creamy No Bake Vegan Strawberry Cheesecake (Gluten Free!)
Super creamy and easy vegan strawberry cheesecake that perfectly tangy, sweet, and full of fresh strawberries! Absolutely no cashews nor tofu, and just 7 simple gluten free ingredients make the perfect summer dessert!
Provided by: thebananadiaries
Total time: 190 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 8
Provided by: thebananadiaries
Total time: 190 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 2 1/2 cups ( 225 grams) rolled oats, gluten free as needed
- 7 medjool dates, soaked in boiling water for 10 minutes
- 1/2 cup (113 grams) salted vegan butter, cold + cubed (I used Flora Plant Butter)
- 16 ounces vegan cream cheese, room temperature
- 3 cups (500 grams) sliced fresh strawberries
- 1/2 cup coconut milk from a can
- 1/2 cup maple syrup
- Fresh strawberries + 1/2 cup strawberry preserves for garnish
How to cook:
- Prepare an 8" spring form pan
- Grease the outside edges and line the bottom with parchment paper. Weight out all ingredients to start.
- Make the oat crust
- in a large food processor, pulse the oats until they reach almost a fine flour. Then add in the dates and cubed vegan butter to the food processor and pulse again until the mixture reaches a sticky but thick dough, about 1-2 minutes. Press the dough into the pan using a spoon or clean hands, and work the dough up the sides of the dish. Place the crust into the freezer while you prepare the filling.
- Make the vegan strawberry cheesecake filling.
- In a large food processor, blend the strawberries until smooth. Then add in the vegan cream cheese, coconut milk, and maple syrup, and puree until smooth.Remove the crust from the freezer and pour the filling into the crust. Smooth the top with a spoon or rubber spatula.
- Freeze the cheesecake
- for 2-3 hours, or until set. Remove from the freezer and allow the cheesecake to sit at room temperature for 10 minutes. Use a butter knife to run along the edges of the cheesecake in between the springform pan and carefully undo the springform pan.
- Plate the strawberry cheesecake and spread the strawberry preserves on top. Garnish with lime wedges and strawberries. Serve cold, and enjoy!
Tags:
No-Bake Vegan Strawberry Cheesecake (Gluten-Free)
This No-Bake Vegan Strawberry Cheesecake is super easy to make! This “cheesecake” is not
Duration: 6:47
Best Vegan Cheesecake ~Strawberry Cheesecake
How to Make Vegan Strawberry Cheesecake · No-Bake Vegan Strawberry Cheesecake
Duration: 3:13
Vegan Strawberry Cheesecake
Creamy vegan strawberry cheesecake which is no bake and has no cashews! This is the best vegan strawberry dessert you can ask for!
Provided by: Anthea
Total time: 300 minutes
Cook time: 20 minutes
Prep time: 40 minutes
Yields: 12 servings
Cuisine: American,Vegan
Number of ingredients: 13
Provided by: Anthea
Total time: 300 minutes
Cook time: 20 minutes
Prep time: 40 minutes
Yields: 12 servings
Cuisine: American,Vegan
Number of ingredients: 13
Ingredients:
- ~2 cups (200g) plain sweet cookies (gluten free and/or refined sugar free if needed (note 1))
- 1/3 cup (75g) vegan butter, margarine or coconut oil (melted)
- ~2 cups (480g) vegan cream cheese (room temperature (2 x regular tubs))
- 1/2 cup (100g) granulated sugar (or light-coloured sweetener of choice)
- 3 tablespoons (45g) melted coconut oil or cacao butter (or 2 tsp agar powder (note 2))
- 3 tablespoons (45g) lemon juice and zest (or to taste (around 1/2 lemon))
- 1 teaspoon vanilla extract or vanilla bean powder
- 3 cups (360g) fresh or frozen strawberries
- 1 cup (240g) thick scoopable canned coconut cream ((note 3))
- 1/4 cup (30g) corn starch / corn flour
- 1 teaspoon beetroot powder (to colour if ndeed)
- 1 cup (120g) fresh strawberries (stems removed (you can even sub half with raspberries as they tend to be more vibrant))
- 1 tablespoon corn starch / corn flour
Nutrition:
- Serving Size: 1 serve
- Carbohydrate: 38 g
- Protein: 3 g
- Fat: 32 g
- Sodium: 440 mg
- Fiber: 3 g
- Sugar: 18 g
- Calories: 285 kcal
- Line a 20 cm (8 inch) spring-form or loose-bottom cake tin with baking paper.
- To make the crust:
- Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake tin. Set aside.
- To make the filling:
- Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth.
- Add the strawberries and a dash of water to a medium-size saucepan over high heat. Simmer and mash with a fork or stick blender to help the strawberries break down. Cook for 10-15 minutes or until the mixture has reduced to around 1/2 cup, heaped (~180g). It should be the texture of tomato pasta sauce.
- Add the coconut cream and corn starch/flour to the saucepan of reduced strawberries and whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens up. The mixture may seperate which is normal!
- Add the strawberry mixture to your food processor/blender with the cream cheese mixture and blend until as smooth as possible. If desired, add beetroot powder to colour. Pour the cheesecake filling into your cake tin and smooth the top. Chill the cheesecake the fridge for 4 hours or until set.
- To decorate:
- Add most of the strawberries and all the corn flour/starch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until thickened to a jam-like consistency. Sweeten if desired.
- Just before serving, top the cheesecake with the strawberry compote and reserved strawberries. Leftovers will keep in the fridge for 5 days.
Easy Vegan Strawberry Cheesecake
Best, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture!
Provided by: Paleo Gluten Free Eats Team
Total time: 10 minutes
Yields: 30 servings
Number of ingredients: 10
Provided by: Paleo Gluten Free Eats Team
Total time: 10 minutes
Yields: 30 servings
Number of ingredients: 10
Ingredients:
- 1 1/2 cup raw cashews
- 1/2 cup full fat coconut milk (Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.)
- 1/2 cup maple syrup (Room temp.)
- 2 tablespoons coconut milk (Room temp.)
- 1/4 cup coconut oil (melted)
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1/4 cup strawberry preserves
Nutrition:
- Serving Size: 1 serving
- Calories: 165 kcal
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Carbohydrate: 9 g
- Sugar: 5 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 19 mg
- In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
- Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.
- Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
- In a food processor, blend the cashews until they become a pulp.
- Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
- Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
- Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
- In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
- To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
- Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.
Vegan Strawberry Cheesecake
This Vegan Strawberry Cheesecake is a total showstopper! It’s made with an oreo cookie crust, a dreamy cream cheese filling, and homemade strawberry sauce to take every bite to the next level.
Provided by: Nora Taylor
Total time: 580 minutes
Cook time: 70 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
Provided by: Nora Taylor
Total time: 580 minutes
Cook time: 70 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 25 Oreo cookies
- 4 tablespoons vegan butter, melted
- 32 ounces (4 8-oz packages) vegan cream cheese (Tofutti brand is best, see Notes)
- 1 1/2 cups coconut cream (or plain vegan yogurt)
- 1 1/4 cups granulated sugar
- 4 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 pound fresh strawberries, half diced and half halved
- 2 tablespoons water
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
Nutrition:
- Serving Size: 1 of 12 slices
- Calories: 601 kcal
- Carbohydrate: 62 g
- Protein: 8 g
- Fat: 40 g
- Saturated Fat: 19 g
- Trans Fat: 1 g
- Sodium: 422 mg
- Fiber: 7 g
- Sugar: 44 g
- Unsaturated Fat: 6 g
- Prepare the pan and preheat oven
- Preheat the oven to 350 degrees F. Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottoms and the sides. Place a circle of parchment paper on the bottom of the pan, and spray the bottoms and sides of the pan with non-stick spray.
- Prepare the crust
- In a food processor or blender, pulse the Oreo cookies until they are fine crumbs.
- Pour the crumbs into a large bowl and stir in the melted vegan butter until well combined.
- Dump the crumbly crust into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a bit. Set aside.
- Make the cheesecake filling
- In the bowl of a stand mixer with whisk attachment, or using an electric hand mixer, beat the vegan cream cheese until smooth, about 1 minute.
- Add the rest of the cheesecake ingredients (coconut cream or yogurt, sugar, cornstarch, vanilla and lemon juice) and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
- Pour into the prepared crust and spread it evenly.
- Bake and chill
- Place in the center rack of the oven and bake for 50 minutes. Do not open the oven door during this time. After 50 minutes, turn off the oven but let it sit in the oven for another 10 minutes. It will still be jiggly and not look super done, but it firms up as it chills.
- Remove from the oven and let cool at room temperature for 15 minutes. Transfer to the refrigerator and let cool overnight, or at least 4-6 hours. It firms up considerably the longer it chills. Even after 6 hours the middle will be pretty soft, so chill overnight if at all possible.
- Make the strawberry sauce and serve
- Place the diced strawberries, 2 tablespoons water, sugar and vanilla in a small pot on the stove. Bring to a simmer over medium heat, stirring.
- Simmer gently for 10 minutes until the strawberries break down, stirring frequently.
- In a small bowl, stir the cornstarch with the other 2 tablespoons water, then stir into the strawberry mixture on the stove. The sauce will thicken slightly.
- Now add the halved strawberries and cook for 1 minute. Remove from heat and let the sauce cool for about 30 minutes.
- Spoon most of the sauce onto the cheesecake and use all of the halved strawberries. Flip them all facedown if desired. Place back in the refrigerator to chill for another hour if possible.
- Slice and serve with additional strawberry sauce for each piece, if desired. Enjoy! It will keep in the refrigerator for up to a week, and can also be frozen.
