🍓 Easy Vegan No-Bake Strawberry Crunch Cheesecake
🧾 Ingredients
🌰 Crust
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2 cups crushed vegan biscuits or graham crackers
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1/2 cup melted coconut oil
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2 tbsp maple syrup or sugar
🍰 Cheesecake Filling
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1 1/2 cups soaked cashews (soak 2–4 hrs, then drain)
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1 cup coconut cream (thick part from chilled coconut milk)
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1/3 cup maple syrup or agave
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1/4 cup melted coconut oil
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2 tbsp lemon juice
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1 tsp vanilla extract
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1 cup fresh strawberries
🍓 Strawberry Crunch Topping
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1 cup crushed vegan vanilla cookies
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1/2 cup freeze-dried strawberries (crushed)
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2 tbsp melted vegan butter or coconut oil
👩🍳 Instructions
1️⃣ Make the crust
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Mix crushed biscuits, coconut oil, and maple syrup.
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Press firmly into a lined pan.
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Chill in fridge for 20 minutes to firm up.
2️⃣ Blend the filling
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Add soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla, and strawberries into a blender.
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Blend until smooth and creamy.
3️⃣ Assemble
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Pour filling over the chilled crust.
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Smooth the top and refrigerate for 4–6 hours (or freeze 2–3 hrs for faster setting).
4️⃣ Make the crunch topping
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Mix crushed cookies, freeze-dried strawberries, and melted vegan butter.
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Sprinkle over cheesecake once set.
5️⃣ Serve
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Slice cold for clean pieces.
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Garnish with fresh strawberries if you like 😋
⭐ Easy Tips
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No cashews? Use thick vegan cream cheese instead.
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Want extra pink color? Add a few more strawberries.
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For mini desserts → make in small cups or jars.
If you want, I can also give you:
👉 No-bake strawberry cheesecake cups (5-minute version)
👉 Budget vegan cheesecake (few ingredients)
👉 No-blend soft cheesecake — super beginner friendly
Just say the word 🍓💗.