This no bake vegan chocolate strawberry cheesecake is creamy and smooth and the Oreo cookie crust really takes the…cheesecake.
I love a good cheesecake. I make a lot of cakes, but cheesecakes may be my very favorite. I especially love the no-bake variety because they are just so darn easy compared to the multi-layered cakes with homemade buttercream I’m usually making.
Why You'll Love This Recipe
- This vegan chocolate strawberry cheesecake is delicious without being heavy and rich.
- You can make it ahead of time and freeze it so that you can have it whenever you have a get-together that calls for dessert or whenever the craving hits.
- None of the ingredients are super obscure. You can find them in most grocery stores.
- It doesn’t require any baking.
- Can I freeze this cheesecake? You can! This is a great make-ahead recipe. To freeze, you simply place in the freezer instead of the fridge during that step of the instructions. Just thaw in the fridge when you want to have it. Don’t put your toppings on before freezing because they may not thaw well. Just add them when you intend to serve.
- Is the buttercream necessary? I love the unexpected touch you get from adding buttercream to cheesecake, but if that seems odd to you or you simply don’t want to make it, you can skip it. The strawberry flavor won’t be as strong without this though, so you can either add more strawberries on top or add powdered freeze-dried strawberries to your cheesecake during the blending step.
Looking for More Frostings and Cakes?
Vegan Chocolate Strawberry Cheesecake
- 25 Oreos or other similar vegan cookie (not double stuf)
- 4 tbsp vegan butter melted
- 1 1/4 cup cashews soaked with boiling water for 1 hour
- 1 tbsp lemon juice
- 2 tbsp coconut oil melted
- 2 tbsp tahini
- 1/4 cup maple syrup
- 13.5 oz coconut milk full fat, from a can and not a carton
- 1 cup vegan dark chocolate chips
- strawberry swiss meringue buttercream
- chocolate syrup
- In a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter and pulse again until it is well incorporated. Place into a 9 inch pie pan or springform pan. Press into an even, flat layer and place in the fridge while you prepare the cheesecake layer.
- Rinse your food processor and then add your drained cashews, lemon juice, coconut oil, tahinia, maple syrup, and coconut milk. Process until smooth and creamy.
- In a microwave-safe bowl, melt the chocolate chips in the microwave in 30 second increments.
- Add the melted chocolate to the food processor and blend again until the chocolate is incorporated.
- Pour the cheesecake mixture over the crust and refrigerate for at least 1 hour.
- Top with strawberry buttercream (as much as desired), chopped strawberries, and chocolate syrup.