No-Bake Strawberry Cheesecake

9g protein · 55 min · 478 kcal

No-Bake Strawberry Cheesecake

This No-Bake Strawberry Cheesecake is the easiest and creamiest no-bake dessert ever! The crust and filling take only 15 minutes to prepare, then it's just 30-40 minutes in the fridge to set.

55 min6 servings478 kcal

Ingredients

  • 150 grams (5.5 ounces) chocolate cookies
  • 1 teaspoon lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil (melted)
  • 1/2 can full fat coconut milk (at a room temperature)
  • 2 tablespoons gelatin
  • 1 cup cashews (soaked overnight or at least 3-4 hours)
  • 5.3 ounces vegan strawberry yogurt (at a room temperature, I used Silk yogurt)
  • 6 tablespoon maple syrup (at a room temperature)
  • 1 teaspoon vanilla extract
  • 7-8 strawberries (hulled and halved plus 7-8 whole strawberries, hulled)
  • 4-5 whole strawberries for garnish
  • 4 tablespoons shaved chocolate
  • 5 strawberries

Instructions

  1. 1

    --- For the crust ---

  2. 2

    Pulse cookies in a bowl of food processor until finely ground. Add coconut oil, lemon juice and maple syrup and pulse again until well combined.

  3. 3

    Press cookie mixture firmly into the parchment lined bottom of a 6" springform pan.

  4. 4

    Place in a freezer to set while you prepare a filling.

  5. 5

    --- For the filling ---

  6. 6

    Add 4 tablespoons of coconut milk to a small saucepan and sprinkle gelatin over the top. Wait until the gelatin "blooms", about 10 minutes. Place the saucepan on a stove and heat until the gelatin is completely dissolved. Do not boil. Turn off the heat and remove from the oven. Cool the mixture until room temperature.

  7. 7

    In a bowl of food processor, add drained cashews, remaining coconut milk, vanilla extract, maple syrup and vegan yogurt. Process until mixture is very smooth and creamy. Transfer it into a large bowl and slowly whisk in coconut milk and gelatin mixture.

  8. 8

    Remove cookie crust from the freezer and line the boarders of a springform pan with plastic wrap. Place halved strawberries along the boarders of a pan. Place the remaining 7 or 8 whole strawberries in the centre of the pan until it's covered with strawberries.

  9. 9

    Carefully pour the cashew cream filling over the strawberries and even out the top. Refrigerate for 30 minuets or until set.

  10. 10

    Once set, carefully remove cheesecake from springform pan and remove plastic wrap.

  11. 11

    Garnish cheesecake with shaved chocolate and more strawberries.

  12. 12

    Enjoy!

Calori is writing the cooking notes for this recipe…

Cook it from the original

This recipe comes from lavenderandmacarons.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.

Open the recipe on lavenderandmacarons.comOpens in a new tab
Calori App Free download Install