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No-Bake Vegan Strawberry Cheesecake

The BEST No-Bake Vegan Strawberry Cheesecake is here, and it’s smooth, creamy and fruity. A buttery biscuit base is topped with a refreshing strawberry cheesecake filling, topped with a juicy strawberry jelly, strawberry shortcake cookie crumbles, whipped cream and berries. It’s made completely from scratch and free from eggs and dairy!

This recipe has been made in collaboration with St Dalfour. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

A slice of strawberry cheesecake on a white plate with gold fork.

No-Bake Strawberry Cheesecake

Summer is almost here and that means, bring on all the fruity desserts! I am very excited to share my recipe for no-bake strawberry cheesecake. This dessert contains fresh strawberries, whipped cream, cookie crumbles a luscious creamy cheesecake filling and swirls of strawberry jam. The cheesecake is free from dairy, eggs and artificial flavours & colours. It’s truly the dessert to kick off Summer.

Looking for more fruity desserts? Check out my Vegan Banoffee Cake, Vegan Mango Cheesecake, Vegan Lemon and Raspberry Cake, Vegan Chocolate Orange Brownies and Vegan Lemon Tiramisu.

Close up of no-bake strawberry cheesecake on a white plate.

Why you’ll love this cheesecake

  • Taste: This recipe is perfect for Spring / Summer with the fresh hand fruity berries bursting with flavour.
  • Texture: Thick and creamy cheesecake is complimented with a crunchy buttery biscuit base, jelly layer and whipped cream. Smooth, indulgent and delicious.
  • Ingredients: This recipe is 100% vegan, free from eggs and dairy. Easily made gluten-free by using gluten-free / wheat-free biscuits for the base and crumble.
  • Easy to make: The recipe is simple to follow, make and decorate. You simply whizz up the base, cream the filling and pile on the decoration, it’s a breeze to make!
  • Gorgeous: The pretty pink filling, the ruby-red strawberry jam… it’s absolutely beautiful and extremely tempting, you’ll be oging for a second slice, trust me!
Strawberry jam with a hand spooning out some of the jam

Ingredients you’ll need:

Base ingredients-

  • Freeze dried strawberries: Freeze dried strawberries are optional for the base!
  • Dairy-free butter: Make sure to use a vegan butter free from dairy. This is melted and added with the biscuits and freeze dried strawberries to make a tasty buttery biscuit base.
  • Digestive biscuits: You can use any plain biscuit you want, this includes graham crackers in the US. If you want the recipe gluten-free, simply switch for a gluten-free biscuit!

Filling ingredients-

  • Strawberry jam: The star of the show is definitely the strawberry flavour in the cheesecake. I used my favourite St Dalfour Strawberry Jam to blend into the cheesecake mixture as-well as adding swirls throughout the cheesecake filling.
  • Cashew nuts: Essential for making the cheesecake thick and creamy!
  • Cream cheese: Use a good quality vegan / dairy-free cream cheese. My go-to is Violife!
  • Coconut cream: The thick white cream from a can of coconut milk. Simply drain away the clear liquid and only use the thick white cream.
  • Icing sugar: Powdered sugar keeps the cheesecake filling smooth and grain free while adding sweetness.

Jelly ingredients-

  • Strawberries: Ideally use fresh strawberries for best juicy flavour!
  • Vegan gelatine: This is the main ingredient for the jelly as this is what will make the jelly jellify!! I use the brand Dr Oetker Vege-Gel.
  • Caster sugar: Fine white sugar helps to sweeten the jelly.
  • Water: Simply use regular room temperature water.
  • Lemon juice: Adds extra flavour and compliments the berries.

Ingredients for the toppings-

  • Vegan whipping cream: Use a vegan / dairy-free whipping cream which whipps up to hold a stable peak. my go-to vegan cream is The Coconut Collaborative Double Cream.
  • Golden Oreos: Oreo crumbs combined with freeze dried strawberries are sprinkled on top of the cheesecake. Again, if you want this cheesecake to be gluten-free, switch for a plain gluten-free biscuit.
  • Strawberries: Use fresh.
  • Mint leaves: Optional decoration.
Jar of strawberry jam

How to make a No-Bake Strawberry Cheesecake (from scratch)

Making this vegan strawberry cheesecake from scratch is incredibly easy. You don’t need many tools or equipment, except for a high speed blender and food processor. Other than that, you’ll simply need a few kitchen essentials!

  1. Make the base

    Start by blitzing the biscuits and freeze dried strawberries in a food processor, along with melting the butter. Combine and press into a lined 8×8 loose base cake tin. Press to compact and place in the fridge.

  2. Make the filling

    Add all of the filling ingredients in a high speed blender and blend. You may need to stop the blender and scrape down the sides a few times to make sure everything is incorporated. Pour on top of the biscuit base, swirling in strawberry jam and fresh chopped strawberries until all the cheesecake mixture is used up. Chill overnight.

  3. Jelly layer

    Add all the jelly ingredients into a saucepan and allow to simmer, stirring constantly with a whisk to prevent clumping. Oour on top of the cheesecake and level out.

  4. Decoraiton

    Blitz some golden oreos with freeze dried strawberries until ground, then sprinkle on top of the jelly. Whip up some dairy-free cream and dollop into the middle of the cheesecake, finishing off with some freshly chopped strawberries and mint leaves. Serve and enjoy!

Storing the cheesecake

The cheesecake keeps well stored in an air tight / sealed container closed container in the fridge for around 5 days. But, lets be honest… it won’t last that long as it’s so delicious. I recommend freezing without the jelly or toppings and add those close to when you’re going to serve.

It’s best to add any fruit the day of serving the cheesecake to keep it fresh!

Pinterest pin of a strawberry cheesecake

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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Slice of strawberry cheesecake on a white plate with gold fork.

Vegan Strawberry Cheesecake

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The BEST Vegan No-Bake Strawberry Cheesecake, with a buttery biscuit base, strawberry cheesecake, jelly and cream. Absolutely delicious! No-Eggs, No-Dairy, No-artificial colours or flavour. 


Units Scale

Ingredients for the base

  • 300g of digestive biscuits (you can use gluten-free)
  • 150g of dairy-free butter / margarine
  • 10g of freeze dried strawberries (optional)

Ingredients for the cheesecake filling

  • 200g of cashew nuts (See step 1 for details)
  • 500g of dairy-free / vegan cream cheese
  • 60g of coconut cream
  • 100g of icing / powdered sugar
  • 150g of St Dalfour Strawberry Jam
  • 6 fresh medium sized strawberries (chopped)

Ingredients for the strawberry jelly

  • 300g of strawberries (fresh)
  • 2 teaspoons of vegan gelatine / vege-gel
  • 60g of caster sugar
  • 50ml of water
  • 1 tablespoon of lemon juice

Ingredients for the toppings

  • 6 golden oreos
  • 1/2 tablespoon of freeze dried strawberries
  • 220ml of dairy-free whipping / double cream
  • Handful of fresh strawberries
  • Mint leaves (optional)


Method (base)

  1. Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter 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.
  2. Add the biscuits and freeze dried strawberries 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 and should hold its shape. Press the mixture in the lined  tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.

Method (cheesecake filling)

  1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
  2. 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 strawberry jam. 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.
  3. Pour the mixture into the tin in stages, with swirls strawberry jam and chopped strawberries in-between (this is completely optional), until you’ve used up all the cheesecake mixture. Tap the cheesecake onto the worktop to remove any air bubbles.
  4. Place into the fridge overnight to set.
  5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).

Method (strawberry jelly)

  1. Add the strawberries into a small food processor / blender and whizz up until smooth.
  2. Add the blended strawberries, vegan gelatine, sugar, water and lemon juice into a medium sized saucepan and place on the hob.
  3. Set the hob to a medium heat and bring up to a simmer, stirring continuously with a heat proof spatula or whisk.
  4. Allow the jelly to simmer for approximately 3-4 minutes and then turn off the heat. The jelly should have thickened and should be able to coat the back of a spoon without sliding off. Remove the pan from the heat and set aside for 5 minutes for the jelly to cool slightly.
  5. Pour the jelly over the top of the cheesecake and spread out very fast, as the jelly will set quickly.
  6. Place into the fridge to allow the jelly to fully set. This should take about 30 minutes.

Method (decoration)

  1. Add the cookies and freeze dried strawberries into a food processor / blender until crumbled. Sprinkle over the top of the berry jelly. 
  2. Add the whipping cream into a bowl of a stand mixer fitted with balloon whisk attachment (or in a bowl with electric hand whisk). Whip up the cream until its at soft peaks.
  3. When the jelly is cool to the touch, as the tin is loose base, push the cheesecake out of the tin and place on a cake stand or serving plate. Spoon the whipped cream into the middle of the cheesecake, use the back of a spoon to create a swirly effect (see photos and video for reference).
  4. Top the cheesecake with some fresh strawberries and place on some mint leaves for decoration (optional).
  5. Use a sharp knife to slice the cheesecake into slices, serve and enjoy!


To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.

Best enjoyed within 3-5 days of making. 

Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender. 

  • Prep Time: 5 minutes
  • Category: cheesecakes
  • Method: No-Bake
  • Cuisine: American


  1. Amin
    May 18, 2024 / 10:31 pm


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