Name: No-Bake Chocolate Strawberry Cheesecake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: PT-490056H30M52S
Cuisine: Vegan
Ingredients: 300g Oreo cookies (gluten-free if preferred); 80g dairy-free butter or margarine; 100g fresh or frozen strawberries; 50g caster sugar; 1 tablespoon cornstarch/cornflour; 1 tablespoon lemon juice (or water); 200g cashew nuts (soaked overnight in water); 500g dairy-free / vegan cream cheese; 3 tablespoons homemade strawberry compote; 60g coconut cream (e.g., Natures Charm Oat Whipping Cream); 100g icing/powdered sugar; Pink food gel (optional); Freeze dried strawberries (for sprinkling); Fresh whole strawberries (washed and dried, about 8 for decorating); 80g dairy-free dark chocolate (for dipping); 25g dairy-free white chocolate (for drizzling); 100g dairy-free dark chocolate (for ganache); 50g thick coconut cream (from canned coconut milk, see notes); 1 tablespoon Natures Charm Chocolate Fudge Sauce

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Introduction

This no-bake chocolate strawberry cheesecake is a delightful, creamy dessert perfect for any occasion. Made with a crunchy Oreo base, a smooth vegan cream cheese filling, and topped with chocolate-dipped strawberries, it’s both indulgent and refreshing.

A slice of pink layered cake sits on a white plate with a golden spoon beside it. The cake has three visible layers: a dark chocolate crumb base, a thick smooth pink middle layer, and a lighter pink whipped topping layer. A drizzle of thick dark chocolate sauce runs down the side of the pink layers. On top, there is a swirl of bright pink frosting holding a large chocolate-coated strawberry with white drizzle. The background shows the full cake with similar chocolate strawberries on top, a white bowl filled with fresh strawberries, a glass bowl containing pink frosting, and a pale pink candle, all set on a white marbled surface scattered with small red sprinkles and white dried flowers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g Oreo cookies (gluten-free optional)
80g dairy-free butter or margarine
100g fresh or frozen strawberries
50g caster sugar
1 tablespoon cornstarch or cornflour
1 tablespoon lemon juice or water
200g cashew nuts (soaked overnight)
500g dairy-free or vegan cream cheese
3 tablespoons strawberry compote
60g coconut cream (such as Natures Charm Oat Whipping Cream)
100g icing or powdered sugar
Pink food gel (optional)
Freeze dried strawberries (for sprinkling)
Fresh whole strawberries (washed and dried)
80g dairy-free dark chocolate
25g dairy-free white chocolate
100g dairy-free dark chocolate
50g thick coconut cream (from canned coconut milk)*
1 tablespoon Natures Charm Chocolate Fudge Sauce

Instructions

Step 1: Line the base of a loose-bottom 8” cake tin with greaseproof paper. Melt the dairy-free butter in a small saucepan over low heat. Remove from heat and place in a mixing bowl.
Step 2: Blend Oreo cookies until fine crumbs form. Mix crumbs into the melted butter until it resembles wet sand. Press the mixture firmly into the lined tin, including up the sides. Refrigerate while preparing the compote.
Step 3: To make the strawberry compote, combine strawberries, caster sugar, cornstarch, and lemon juice in a saucepan. Cook over low-medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and cool.
Step 4: Drain soaked cashew nuts and blend with dairy-free cream cheese, 3 tablespoons of strawberry compote, coconut cream, and icing sugar. Add pink food gel if desired. Blend on high speed for about 5 minutes until smooth, scraping down sides as needed.
Step 5: Pour the filling onto the Oreo base, tap tin gently to remove air bubbles, and sprinkle freeze dried strawberries on top if using. Chill in the fridge overnight to set.
Step 6: When set, run a knife around the cheesecake edge to loosen and remove from the tin. Transfer to a serving plate.
Step 7: Dry fresh strawberries thoroughly. Line a tray with greaseproof paper. Melt 80g dark chocolate using a bain-marie or microwave. Dip strawberries into the chocolate, allow excess to drip off, and place on the tray.
Step 8: Melt white chocolate similarly and drizzle over the dipped strawberries. Chill until the chocolate sets, about 15 minutes.
Step 9: Heat 100g dark chocolate, 50g thick coconut cream, and fudge sauce in a saucepan over low heat, stirring until smooth. Cool slightly, then pour over the chilled cheesecake and smooth out. Refrigerate to chill.
Step 10: Whip coconut cream with optional pink food gel until it forms peaks. Transfer to a piping bag fitted with a star nozzle. Pipe swirls around the cheesecake edge.
Step 11: Place a chocolate-covered strawberry on each swirl. Sprinkle with freeze dried strawberries. Slice and serve.

Tips & Variations

Soak cashew nuts overnight to ensure a creamy filling texture.
Use a high-speed blender for the smoothest cheesecake filling.
Press the base firmly to avoid crumbling when serving.
Substitute fresh strawberries with frozen ones in the compote if out of season.
For a natural pink hue, use beetroot powder instead of food gel.

Storage

Store the cheesecake in an airtight container in the fridge for up to 3 days. Keep the chocolate-covered strawberries refrigerated separately and add just before serving to maintain freshness. Reheat is not recommended as it may melt the chocolate and affect texture.

How to Serve

A slice of three-layer dessert sits on a white plate with a gold spoon. The bottom layer is dark and crumbly, almost black in color, forming the base. The middle layer is thick and creamy, light pink with a smooth texture. The top layer is a thin pink cream, edged with a light fluffy pink swirl. Dark chocolate sauce drips from the top, covering part of the slice and spilling onto the plate. A large strawberry dipped in chocolate with white stripes stands on top, nestled in more pink cream. Small red sprinkles are scattered around the slice and plate, with a white marbled texture under the plate. In the background, blurred pink whipped cream and another dessert can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake nut-free?

This recipe relies on soaked cashew nuts for a creamy texture, so replacing them is challenging. However, you might experiment with other creamy bases like silken tofu or coconut cream, but results will vary.

Can I prepare the cheesecake without an oven?

Yes! This cheesecake is specifically designed to be no-bake, making it perfect for warm weather or anyone without access to an oven.