Description
This no-bake chocolate strawberry cheesecake is a luscious vegan and dairy-free dessert featuring a crunchy Oreo cookie base, a smooth cashew and vegan cream cheese filling infused with homemade strawberry compote, topped with chocolate-dipped strawberries and a glossy chocolate ganache. Perfectly creamy and fruity without any oven time, this cheesecake sets overnight for an impressive, flavorful treat ideal for special occasions or any time you crave an indulgent yet vegan-friendly dessert.
Ingredients
Scale
Base
- 300g Oreo cookies (gluten-free if preferred)
- 80g dairy-free butter or margarine
Strawberry Compote
- 100g fresh or frozen strawberries
- 50g caster sugar
- 1 tablespoon cornstarch/cornflour
- 1 tablespoon lemon juice (or water)
Cheesecake Filling
- 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)
Decorations and Ganache
- 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
Instructions
- Prepare the Base: Line the base of an 8-inch loose base cake tin with greaseproof paper. Melt the dairy-free butter in a small saucepan over low heat, then remove from heat and pour into a medium heat-proof bowl. Add Oreo cookies to a food processor and blend until finely ground. Mix crumbs into melted butter until it resembles wet sand and holds shape when pressed. Press mixture firmly into the base and up the sides of the tin. Refrigerate while preparing the compote.
- Make the Strawberry Compote: Combine strawberries, caster sugar, cornstarch, and lemon juice in a medium saucepan. Heat over low to medium heat, stirring constantly to avoid burning. Simmer for around 5 minutes until thickened and jelly-like. Remove from heat and let cool completely before use to prevent melting the cheesecake filling.
- Prepare Cashews: Soak cashew nuts in water overnight to soften them for blending (see notes).
- Make Cheesecake Filling: Drain soaked cashews and add to a food processor or high-speed blender along with dairy-free cream cheese, 3 tablespoons of cooled strawberry compote, coconut cream, and icing sugar. Add a drop of pink food gel if desired. Blend on high for about 5 minutes until completely smooth, scraping sides as needed. Add more coconut cream if mixture is too thick.
- Assemble Cheesecake: Pour filling over the Oreo base, gently tap the tin on the work surface to release air bubbles. Optionally, sprinkle freeze dried strawberries on top. Refrigerate the cheesecake overnight to set.
- Prepare Chocolate-Dipped Strawberries: Once cheesecake has set and removed from fridge, wash and thoroughly dry fresh strawberries. Line a baking tray with greaseproof paper. Melt dark chocolate using a bain-marie or microwave in 30-second intervals, stirring between. Dip strawberries by the stems into melted chocolate, twist to remove excess, and place on tray. Melt white chocolate similarly and drizzle over strawberries using a spoon or piping bag. Chill in fridge for 15 minutes to set chocolate.
- Make the Chocolate Ganache: In a saucepan over low heat, combine 100g dairy-free dark chocolate, 50g thick coconut cream, and 1 tablespoon chocolate fudge sauce. Stir continuously until melted and smooth. Allow to cool slightly before pouring evenly over the cheesecake surface. Refrigerate until ganache firms.
- Whip Coconut Cream: Using a stand mixer with balloon whisk or hand electric whisk, whip coconut cream with a drop of pink food color (optional) until it holds a peak. Transfer to a piping bag fitted with a star tip.
- Decorate Cheesecake: Pipe swirls of whipped cream around the cheesecake edge. Place a chocolate-dipped strawberry on each cream swirl. Sprinkle remaining freeze dried strawberries over the top as finishing touch.
- Serve: Slice the cheesecake carefully and enjoy the decadent, creamy vegan dessert.
Notes
- Cashew nuts must be soaked overnight in plenty of water to soften, which helps achieve the creamy texture in the filling.
- Thick coconut cream refers to the solid white cream separated from canned coconut milk, not the liquid part; refrigerate coconut milk can overnight to separate.
- Ensure strawberries for dipping are fully dry so the chocolate adheres properly.
- High-speed blenders like a Kitchenaid Powerplus or Vitamix give the smoothest filling texture.
- This cheesecake requires refrigeration overnight to set properly; plan ahead.
- Prep Time: 20 minutes (plus overnight soaking for cashews)
- Cook Time: 20 minutes (for compote and ganache preparation)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western-style
Keywords: no-bake cheesecake, vegan cheesecake, dairy-free cheesecake, strawberry cheesecake, gluten-free dessert, chocolate dipped strawberries, no bake dessert
