No Bake Cheesecake With Strawberries
Delicious and easy recipe for cheesecake? I have just a thing for you! Not only that, this vegan cheesecake with strawberries is also not baked and prepared very quickly with only five ingredients!
I love easy desserts that you can whip up in few minutes and those that don’t need baking. It is perfect for summer, because who wants to stand by the oven when it’s warm outside? I mean I do all the time but it does make our flat too warm so this is a perfect solution.
What ingredients do you need to make this simple cheesecake?
NON DAIRY CREAM CHEESE - you can use whichever you like - I used almond one from Nush but I also quite like the one from Violife, it doesn’t really matter.
NON DAIRY YOGHURT - I didn’t want to use just cream cheese, that way it would be too heavy. So I decided to use half cream cheese, half yoghurt. I used oat yoghurt simply because I prefer the taste of it. You can use soy one, that way it will be more nutritious!
BISCUITS - I really like to use just plain digestives but I can imagine Lotus biscuits would be nice too!
STRAWBERRIES - I believe that seasonal and local strawberries are the best. They taste so much better than imported strawberries in January.. But if you fancy this simple cheesecake when strawberries are out of season, just use whatever fruit is currently in season. You could also make blueberry sauce from frozen blueberries like I did here (it works with any kind of frozen fruit).
BASIL - I would say that this is a cherry on top of this cheesecake, haha. No honestly - it gives it something fresh and interesting and if you never tried combination of strawberries with basil, you should! That said, if you don’t have basil at home, you don’t need to run to the shops, just have it without basil.
How do you make no bake cheesecake?
Crush biscuits - either in a ziplock bag with a rolling pin or in a food processor. Mix them with coconut oil.
Whisk cream cheese and yoghurt together until there are no lumps.
Spoon crumbs evenly into glasses, follow with the mixture cream cheese and yoghurt and top with strawberries.
Tips and tricks on how to make no-bake cheesecake
How to crush biscuits? Well, the easiest way is to use a food processor. If you don’t have a food processor then put biscuits into a ziplock bag, zip it and bash it few times with a rolling pin. Helps with anger too, haha.
Why is there no sugar in the cream cheese? Because I think that there doesn’t need to be any - biscuits are already sweet and strawberries too. You can add few teaspoons of maple syrup if you would like it sweet (I wouldn’t use sugar, it wouldn’t dissolve).
One more tip - first time I made it, I didn’t use any coconut oil - the biscuit layer didn’t hold its shape that well but I didn’t care at all - it was still delicious. Even so that next time I make it, I won’t use any coconut oil.
For more vegan treats be sure to check out:
Vegan Cheesecake (baked)
If you make this strawberry cheesecake, and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes.
Makes 4 glasses
Ingredients
90 g vegan biscuits (I used digestives)
1 tbsp coconut oil - melted
300 g vegan yoghurt (I used oat)
300 g vegan cream cheese
200 g strawberries - quartered
optiona: few basil leaves
Method
Crush biscuits - either in a food processor or in a ziplock bag with rolling pin. You don’t have to crush them too well, I like to leave some bigger pieces but it is up to you. Mix with coconut oil and spoon crumbs equally into 4 glasses and press down.
In a medium bowl whisk together vegan yoghurt and vegan cream cheese until there are no lumps. Spoon evenly into the glasses on top of the biscuit crumbs.
Top with strawberries and some basil leaves. Keep in the fridge.