Vegan & No-Bake Strawberry Cheesecakes, with coconut whipped cream and a chocolate dunked strawberry.
Ingredients for the strawberry curd
- 200g of strawberries
- 10ml of water
- 80g of caster sugar
- 1 tablespoon of cornflour
- 3 tablespoons of cornflour + 2 tablespoons of water (cornflour paste)
- 100g of dairy-free block butter*
- 100g of caster sugar
- 100g of vegan condensed milk
Ingredients for the base
- 100g of biscuits
- 50g of dairy-free butter / margarine
Ingredients for the cheesecake filling
- 125g of cashew nuts*
- 250g of vegan cream cheese*
- 75g of icing sugar
- 50g of coconut cream*
- Fresh strawberries
- 100g of dairy-free dark chocolate
Method (strawberry compote)
- Add the strawberries, water, sugar and cornflour into a saucepan.
- Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and blend using a blender or food processor.
- In a small bowl, add in the cornflour and water. Stir together into thick paste.
- Add the cornflour paste, dairy-free butter, sugar, condensed milk and the strawberry mixture into a medium sized saucepan.
- Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the strawberry curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
- Pour curd into a heat-proof jar or bowl, cover and place aside to cool down.
- You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes* for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar and 2 heaped tablespoons of strawberry curd. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed.I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Place slices of fresh strawberries around the edges of the tins. Watch the tutorial here.
- Pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed).
- Place on a serving place and serve immediately or add on some extra decorations.
- I whipped up some coconut whipping cream, and melted some dairy-free dark chocolate and dunked some strawberries in. Place on-top of the cream.
To store: Sore in the fridge. Best eaten within 2-3 days of making.
Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.
Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!
Coconut cream: Coconut cream- Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
- Prep Time: Overnight
- Category: Cheesecakes
- Method: No-Bake
- Cuisine: American
Keywords: vegan strawberry cheesecakes, no bake strawberry cheesecake, mini cheesecake