• Email
  • Facebook
  • Instagram
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Greens, Eggs, and Yams

Healthy Vegan and Gluten Free Recipes

  • HOME
  • RECIPES
  • ABOUT
  • SHOP

Mini No-Bake Vegan Strawberry Cheesecake

February 11, 2020 by Robin 5 Comments

no bake vegan cheesecake
Jump to Recipe Print Recipe

The perfect Valentine’s Day Dessert are these Mini Vegan Strawberry Cheesecakes. This raw vegan cheesecake is perfectly sweet, creamy, mouthwatering and mini! Although I made this vegan cheesecake with Valentine’s Day in mind, but this pretty pink dessert would be great at any point in the year. These mini cheesecakes are simple to make, naturally sweetened and nutty! This dessert is light and the most delicious make-ahead-dessert.

vegan strawberry cheesecake
gluten free strawberry cheesecake

Why You’ll Love This Raw Vegan Cheesecake:

  • No need to turn the oven on for this recipe. This is a raw vegan cheesecake, meaning that oven stays OFF. With no oven to turn on, this vegan cheesecake makes for the BEST summer dessert.
  • This vegan strawberry cheesecake is the perfect dessert to make ahead of time. Keep it stored in the freezer until 20 minutes before serving. Then let it thaw for that 20 minutes and it will be ready to enjoy.
  • This vegan cheesecake crust is naturally sweetened from the gooey dates and the filling is sweetened with maple syrup. The dates in the base add a chewy, caramel flavour to the cheesecake. The base isn’t overwhelming in flavour or sweetness because the star of the show in in this raw vegan cheesecake is the filing!
  • If there is any leftover chia jam- SAVE IT. It’s so good to add to yogurt, toast or a smoothie bowl. I usually make chia jam monthly because I love adding it to so many snacks!

What You Need To Make Vegan Strawberry Cheesecake

  • Strawberry Chia Jam. The strawberry chia jam swirl in this vegan strawberry cheesecake is amazing. I even left a few spoonfuls out of the cheesecake to have on my toast the next morning for breakfast. The chia jam is super easy to make and only requires 3 ingredients.The strawberry swirls in this raw vegan cheesecake are mouthwatering and compliment the nutty base and creamy coconutty filling beautifully. 
  • Springform Pans. Springform pans create a minimal mess and are so functional when you are a baker. I’ve reused mine over and over again. This vegan strawberry cheesecake was made with 4-4″1/2 springform pans. With the pans, the cheesecakes can be removed with no stress and the pans are easy to clean. This vegan strawberry cheesecake was not tested in an 8″ but I feel confident that the 8″ would produce a beautiful large cheesecake, using the same measurements that are down below in the recipe.
  • Gooey Dates. It might seem silly that I add gooey dates to this list but old stiff dates won’t do the job in this recipe. This vegan strawberry cheesecake needs the gooeyiest of dates for the base to stick and hold together. The softer the dates, the more they breakdown, which means, there won’t be weird chunks in the crust and it will hold everything together.
chia jam
dairy free cheesecake
no bake vegan cheesecake

For More Vegan Desserts, Try These:

  • Gluten Free Chocolate Cupcakes
  • Mini Key Lime Pie
  • Blueberry Cheesecake Bars
vegan desserts
no bake vegan cheesecake
gluten free strawberry cheesecake

The beauty of making a raw vegan cheesecake is that it lasts way longer than a classic baked cheesecake. If you store this vegan strawberry cheesecake in the freezer in a sealed container (to avoid freezer burn) it can last about a week and it is still amazing each time you pull it out of the freezer. It could probably last even longer than a week. It’s so nice to open the freezer and see you have a little treat waiting for you. The creamy texture, sweet strawberry swirl and nutty base are all beautifully balanced to create the most delicious vegan strawberry cheesecake. This dessert isn’t heavy, it’s a nice light and not overly sweet treat that is perfect for celebrating self-love or for the love of a partner. Happy Valentine’s Day friends- whatever that looks like to you.

dairy free cheesecake
Print

Vegan Strawberry Cheesecake

This Vegan Strawberry Cheesecake is creamy, decadent, and the perfect dessert to share with your loved ones.
Course Dessert
Prep Time 50 minutes
Passive Time 6 hours 20 minutes
Total Time 7 hours 10 minutes
Servings 3 mini cheesecakes

Ingredients

Strawberry Chia Jam

  • 2 tbsp chia seeds
  • 2 tbsp maple syrup
  • 2 cups frozen strawberries

Filling

  • 1 cup raw cashews (soaked overnight or for 30 minutes in boiling hot water)
  • 3/4 cup coconut cream (thick cream from a can of coconut milk)
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1/2 lemon (juiced)

Base

  • 1 cup pecans
  • 1 cup raw almonds
  • 1 cup dates (pits removed- roughly 12 dates)
  • pinch of sea salt

optional toppings

  • 1/4 cup pistachios (chopped finely)
  • 1/4 cup coconut

Instructions

  • Soak the cashews for the filling overnight, or for 30 minutes in boiling, hot water.
  • Prepare the Strawberry Chia Jam. Add the frozen strawberries and maple syrup to a saucepan and over medium-low temperature bring them to a simmer, until they are soft. Add them to a food processor and blend until smooth. Stream in the chia seeds. Add to a glass container and place in the fridge to set for at least 20 minutes.
  • Prepare the base. Add the almonds, pecans, dates (pits removed) and sea salt to a clean food processor and pulse/blend until the mixture sticks together finely. Note: make sure your dates are soft as they will be stickier then hard dates.
  • Divide the base mixture evenly over three 4 1/2″ springform pans. Roughly 1/2 cup (plus a few tablespoons) per springform. Press the mixture down using your fingers. Place in the freezer while you prepare the filling.
  • Prepare the filling. Drain the water from the cashews, then add the cashews, coconut cream, maple syrup, lemon juice and vanilla to a high-speed blender. Blend until smooth.
  • Take the cheesecake base out of the freezer and the jam out of the fridge. How you incorporate the jam is up to you. I ended up adding a bit of the filing then 2 tablespoons of the jam (to each base) and using a spoon, swirl the jam throughout the coconut filling. Then add more filling and 2 more tablespoons of chia jam and do the same thing. Use roughly 1 cup of filling per springform.
  • When you are happy with the appearance of the swirling, add the cheesecakes into the freezer for at least 6 hours to set. Option to top with pistachios and coconut.
  • When ready to enjoy, leave the cheesecakes to sit out for 20 minutes to thaw so they are extra creamy!
  • Store in the freezer, in a sealed container.

Notes

  • I have not tested this recipe as 1 large cheesecake (using an 8″ springform pan). I would imagine it would work out just fine re the measurements etc. But I have not tested it that way.
  • If there is any extra chia jam, it is delicious on toast in the morning.

like this post? pin it!

vegan strawberry cheesecake

Filed Under: Dairy-Free, Gluten Free, Holiday, Picky Husband Approved, Snacks, Sweets, Vegan Tagged With: cheesecake, chia jam, dairy free desserts, gluten free cheesecake, gluten free desserts, picky husband approved, raw cheesecake, strawberry cheesecake, valentine's day, vegan desserts

About Robin

Robin is the creator/author behind Greens, Eggs and Yams. Her love language is food and being in the kitchen provides a certain meditation to her. She loves creating and eating healthy foods that don't compromise on taste, which is reflected in her recipes.
It's time to get messy in the kitchen!

Previous Post: « Hummus With Roasted Garlic
Next Post: 30 Minute Dairy Free Pesto Pasta »

Reader Interactions

Comments

  1. Alison

    February 20, 2020 at 5:30 pm

    This dessert… looks SO delicious and the flavours and texture are perfect! Mmm… Absolute perfection for Valentine’s Day … or any day, to be honest!

    Reply
  2. Ghulam Mohyudin

    March 26, 2020 at 5:06 pm

    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    Reply
    • Robin

      March 26, 2020 at 11:20 pm

      great to hear!

      Reply
  3. Alice

    February 1, 2021 at 6:19 pm

    5 stars
    This looks so incredible!! Perfect for Valentine’s Day

    Reply
    • Robin

      February 3, 2021 at 12:10 am

      Thanks Alice!! Means the world 🙂 They are so creamy and yummy! xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

oh hello!

subscribe + receive a bonus recipe!

Subscribe

* indicates required



Copyright © 2023 · Foodie Pro & The Genesis Framework

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
Cookie SettingsAccept All
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
SAVE & ACCEPT
subscribe for new recipes
sign up to receive a sweet little bonus recipe...
CRISPY CAULIFLOWER TACOS
If you like good food, you NEED these in your life.
We respect your privacy and won't share your information.