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No Bake Strawberry Cheesecake
Indulge in our strawberry cheesecake, a taste sensation sure to tantalise your tastebuds. Made with our vegan whipping cream and condensed milk, it's a dream come true for anyone with a sweet craving.
See recipe card below video!
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No Bake Strawberry Cheesecake Recipe
Ingredients
16 golden oreos or other vegan cookies
10g (2 tsp) freeze-dried strawberries or powder
50g (3.5 tbsp) vegan butter
200 g (1.5 cups) cashews, soaked
400 g vegan cream cheese
200 g Nature’s Charm oat whipping cream
150 g Nature’s Charm sweetened condensed oat milk
100 g (⅖ cup) vegan Greek-style yogurt, plain or strawberry
1 teaspoon vanilla extract
1 tablespoon lemon juice, freshly squeezed
30 g (6 tsp) freeze-dried strawberries
100 g (⅔ cup) fresh strawberries, washed and weighed after stems are removed
30 g (2 tbsp) coconut oil, optional
400 ml Nature’s Charm oat whipping cream
170 g Nature’s Charm sweetened condensed oat milk
20 g (4 tsp) fresh strawberries, washed and weighed after stems are removed
5 g freeze-dried strawberries
Instructions
Soak the cashews in water for 4 hours, rinse, and drain.
Line the bottom of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
Add the cookies and freeze-dried strawberries to your food processor, and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
Make the filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps.
Pour the mixture into the cake pan and place it back in the fridge to set for a minimum of 6 hours (or overnight if preferred).
Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan.
Toppings: Add the oat whipping cream to a large bowl and whip until light and fluffy. Use an offset spatula or spoon to top the cheesecake with it.
Make the strawberry sauce: Add the remaining condensed oat milk, fresh strawberries, and freeze-dried strawberries to a food processor or blender and blitz until smooth.
Pass the mixture through a fine-mesh sieve to remove any strawberry seeds.
Top the cheesecake with strawberry sauce and more freeze-dried berries just before serving.
