Strawberry Crunch Cheesecake
This Strawberry Crunch Cheesecake is a creamy, dreamy vegan dessert made with a buttery vanilla cookie crust, silky cheesecake filling, fresh strawberries, and a crunchy strawberry topping. The combination of vanilla and strawberry layers creates a beautiful dessert with plenty of fruity flavor and texture.
It’s an easy no-bake vegan cheesecake that’s perfect for summer gatherings, birthdays, holidays, special occasions, or whenever you’re craving a creamy strawberry dessert.
Why Everyone Loves Strawberry Crunch Cheesecake
- Creamy and silky: Vegan cream cheese and dairy-free cream create a smooth cheesecake filling.
- Strawberry-packed: Fresh and freeze-dried strawberries provide plenty of strawberry flavor.
- Crunchy topping: Strawberry cookies and freeze-dried strawberries create a delicious crumb topping.
- No baking required: The cheesecake sets in the freezer or refrigerator.
- Beautiful layers: Vanilla and strawberry cheesecake layers make an impressive presentation.
- Vegan-friendly: The recipe uses vegan cream cheese, vegan butter, and dairy-free cream.
Ingredients Overview
- Freeze-dried strawberries – Add concentrated strawberry flavor and vibrant color to the cheesecake and crunch topping.
- Vegan Nilla wafers – Create the buttery vanilla crust and crunchy strawberry topping.
- Vegan butter – Binds the cookie crumbs together and adds richness.
- Vegan cream cheese – Forms the creamy base of the cheesecake filling.
- Dairy-free vegan cream – Helps create a rich and silky cheesecake texture.
- Granulated sugar – Sweetens the cheesecake filling.
- Vanilla extract – Adds warm vanilla flavor to the cheesecake base.
- Sea salt – Balances the sweetness.
- Fresh strawberries – Add natural strawberry flavor to the strawberry cheesecake layer.
Variations
- Chocolate Strawberry Cheesecake – Use chocolate vegan cookies for the crust for a chocolate-and-strawberry combination.
- Berry Crunch Cheesecake – Replace some of the strawberries with raspberries or blueberries for a mixed-berry variation.
- Extra Strawberry Flavor – Add additional freeze-dried strawberries to the topping for a stronger fruity flavor.
- Mini Cheesecakes – Keep the individual 4-inch springform pans for perfectly portioned desserts.
- Strawberry Shortcake Style – Add extra vanilla cookie crumbs between the layers for more crunch.
- Fresh Strawberry Topping – Finish each cheesecake with sliced fresh strawberries before serving.
How to Make Strawberry Crunch Cheesecake
1. Prepare the Pans
Line two 4-inch springform pans or 4-inch ramekins with parchment paper, including the sides.
This will make the cheesecakes easier to remove once they’re chilled and set.
2. Make the Strawberry Crunch Topping
Add the freeze-dried strawberries, vegan Nilla wafers, and melted vegan butter to a food processor.
Pulse until the ingredients form a crumbly, slightly moist mixture.
Transfer the strawberry crunch mixture to a bowl and set aside.
3. Make the Vanilla Cookie Crust
Add the vegan Nilla wafers and melted vegan butter to the food processor.
Pulse until the cookies form a wet crumb mixture.
Divide the crumbs between the prepared pans and press them firmly into the bottoms.
You can also press some of the mixture slightly up the sides if desired.
Place the crusts in the freezer while preparing the cheesecake filling.
4. Make the Vanilla Cheesecake Filling
Add the vegan cream cheese to a food processor or mixing bowl.
Blend or whisk until smooth.
Add the cold dairy-free vegan cream and mix again.
Add the granulated sugar and vanilla extract and continue mixing until the filling becomes silky and smooth.
Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
5. Add the Vanilla Cheesecake Layer
Remove the chilled crusts from the freezer.
Pour half of the vanilla cheesecake filling into each prepared crust.
Spread the filling evenly toward the edges of each pan.
Set the pans aside while preparing the strawberry layer.
6. Make the Strawberry Cheesecake Layer
Add the hulled fresh strawberries and freeze-dried strawberries to the remaining vanilla cheesecake batter.
Blend until smooth and evenly combined.
The mixture should have a creamy strawberry flavor and a naturally pink color.
7. Finish the Cheesecake Layers
Pour the strawberry cheesecake mixture over the vanilla cheesecake layer.
Spread the strawberry layer evenly across the top.
Sprinkle the prepared strawberry crunch topping over each cheesecake.
Press the crumbs very gently into the surface if needed.
8. Chill the Cheesecake
Place the cheesecakes in the freezer for 4–6 hours, or refrigerate them overnight.
The cheesecake needs enough time to become firm before removing it from the pans.
9. Serve
Carefully remove the cheesecakes from the springform pans.
For an extra pretty finish, top with fresh sliced strawberries and vegan whipped cream if desired.
Serve chilled and enjoy.
Pro Tips and Cooking Secrets
Chill the crust properly. Freezing the cookie crust while preparing the filling helps it become firm and makes assembly easier.
Use room-temperature vegan cream cheese. Softer cream cheese blends more easily into a smooth, lump-free filling.
Keep the vegan cream cold. Cold dairy-free cream helps maintain a rich, creamy texture when incorporated into the cheesecake mixture.
Give the cheesecake enough time to set. For the firmest texture, freeze for 4–6 hours or refrigerate overnight before serving.
Serving Suggestions
- Top with fresh sliced strawberries and vegan whipped cream.
- Serve chilled with extra strawberry crunch crumbs.
- Add a few fresh berries around each cheesecake for a beautiful dessert plate.
- Serve as individual mini cheesecakes for parties and special occasions.
How to Store Strawberry Crunch Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Keep the cheesecakes chilled until you’re ready to serve them to maintain their creamy texture.
Can You Freeze Strawberry Crunch Cheesecake?
Yes. According to the provided recipe, the cheesecakes can be stored in the freezer for up to 3 months.
Thaw as needed before serving.
Make-Ahead Tips
This cheesecake is ideal for making ahead because it needs several hours to chill.
For the easiest preparation, assemble the cheesecakes and refrigerate them overnight. Add fresh strawberries and vegan whipped cream just before serving.
Strawberry Crunch Cheesecake FAQs
Is Strawberry Crunch Cheesecake vegan?
Yes. The provided recipe uses vegan cream cheese, vegan butter, vegan Nilla wafers, and dairy-free vegan cream.
Can I use a regular pie pan?
The provided recipe is designed for two 4-inch springform pans or 4-inch ramekins. A different pan may change the thickness and chilling time.
Can I make the cheesecake without fresh strawberries?
The recipe uses fresh strawberries in the strawberry cheesecake layer, so removing them will change the flavor and texture. Freeze-dried strawberries alone may produce a different result.
How long does Strawberry Crunch Cheesecake need to chill?
The recipe recommends chilling in the freezer for 4–6 hours or refrigerating overnight.
How long does it last in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Can I freeze Strawberry Crunch Cheesecake?
Yes. The provided recipe states that the cheesecake can be frozen for up to 3 months.
Strawberry Crunch Cheesecake
Equipment
- two 4-inch springform pans or ramekins
- food processor
- mixing bowl
- whisk
- silicone spatula
- parchment paper
Ingredients
- 1 12-gram package freeze dried strawberries
- 10 cookies (72 g) Whole Foods 365 Nilla wafers
- 1 tbsp vegan butter, melted
- 15 cookies (60 g) vegan Nilla wafers
- 2 tbsp vegan butter, melted
- 10 ounces (283 g) vegan cream cheese, room temperature
- 1/3 cup (87 mL) heavy dairy free vegan cream, cold
- 1/2 cup (120 g) organic granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (120 g) hulled strawberries, pureed
- 1 12-gram package freeze dried strawberries
Instructions
- Line two 4″ springform pans or 4″ ramekins with parchment paper, including along the walls.
- In a food processor, blend together the freeze dried strawberries from the topping section, cookies, and melted vegan butter until they resemble a wet crumb. Pour into a bowl and set aside.
- Next, make the crust in a food processor as well. Pulse the cookies and melted vegan butter in the food processor again until they resemble a wet crumb again. This time, pour the crumbs into the springform pan, and press the crust firmly into the base of the pan. You can also work part of the crust up the walls of the cheesecake pan or just leave it as one even layer. Place the crust into the freezer to chill while you make the filling.
- Publicité
- In a food processor or in a bowl with a whisk, blend or whisk the vegan cream cheese until smooth. Then add in the heavy cream, and whisk again. Finally, add in the sugar and vanilla extract together until you reach a silky consistency. You can pause the food processor to scrape down the sides as needed, or scrape the bottom of the bowl with a silicone spatula.
- Remove the crust from the freezer and pour half of the vanilla cheesecake batter into the base of the crust. Spread the cheesecake to the edges of the crust, and set aside while you make the strawberry cheesecake layer.
- To the food processor or a bowl with a whisk with the remaining vanilla cheesecake batter, add in the hulled strawberries and freeze dried from the cheesecake batter section. Blend until smooth.
- Publicité
- Pour the strawberry cheesecake batter on top of the vanilla cheesecake batter for each, and spread the batter to the edges of the pan. Sprinkle the strawberry crunch topping on top evenly.
- Chill the cheesecake in the freezer for 4-6 hours, or refrigerate overnight.
- Carefully remove the cheesecakes from the springform pans. Top with sliced strawberries and vegan whipped cream if desired. Enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.
