No-Bake Chocolate Strawberry Cheesecake Recipe

If you’re looking for a dessert that perfectly balances indulgence with fresh fruitiness, the no-fuss No-Bake Chocolate Strawberry Cheesecake is your new best friend. Creamy, luscious, and bursting with vibrant strawberry flavor, this cheesecake combines a crunchy Oreo base, decadent chocolate ganache, and a velvety strawberry cheesecake filling that sets overnight without ever needing an oven. It’s a dreamy, easy-to-make treat that feels super special—ideal for Valentine’s Day or anytime you want to wow your loved ones with a homemade dessert that’s as stunning as it is delicious.

Ingredients You’ll Need

Getting this No-Bake Chocolate Strawberry Cheesecake just right comes down to a handful of simple ingredients, each playing a starring role. From the crunchy Oreo cookie base setting the stage, to the creamy vegan cream cheese that makes the filling irresistibly smooth, and the fresh strawberries that add that perfect pop of color and natural sweetness—every component matters for that flawless harmony of taste and texture.

• Oreo cookies (300g): These crushed cookies form a wonderfully crunchy and chocolaty base that holds everything together.
• Dairy-free butter or margarine (80g): Melts into the cookie crumbs to create a solid crust with a buttery flavor.
• Fresh or frozen strawberries (100g): Essential for making the vibrant homemade strawberry compote that infuses the cheesecake filling.
• Caster sugar (50g): Sweetens the compote perfectly without overpowering the natural strawberry notes.
• Cornstarch (1 tablespoon): Helps thicken the compote to a luscious consistency that sets nicely in the cheesecake.
• Lemon juice (1 tablespoon): Adds a subtle tang that enhances the fresh strawberry flavor.
• Cashew nuts (200g): Soaked and blended to create a creamy, dreamy texture in the cheesecake filling.
• Vegan cream cheese (500g): The heart of the cheesecake that lends it richness and smoothness.
• Coconut cream (60g): Adds a hint of tropical creaminess, making the texture even silkier.
• Icing sugar (100g): Sweetens and smooths out the cheesecake filling beautifully.
• Pink food gel (optional): For that gorgeous pink hue that makes your cheesecake extra festive and eye-catching.
• Freeze dried strawberries: Perfect for sprinkling on top and adding a burst of fruity crunch.
• Fresh whole strawberries: For chocolate-dipping and decorating.
• Dairy-free dark chocolate (180g total): Used both for the luscious ganache and the chocolate-covered strawberries.
• Dairy-free white chocolate (25g): For drizzling over the dipped strawberries for a beautiful finishing touch.
• Natures Charm Chocolate Fudge Sauce (1 tablespoon): Adds a decadent richness to the ganache.

How to Make No-Bake Chocolate Strawberry Cheesecake

Step 1: Make the Base

Begin by crushing the Oreo cookies until they become fine crumbs, then stir them into melted dairy-free butter until the mixture feels like damp sand. Press this mixture firmly into the bottom and slightly up the sides of a lined cake tin—the more compact the base, the sturdier your cheesecake will be! Pop it into the fridge to chill and set while you prepare the next layer.

Step 2: Prepare the Strawberry Compote

Simmer fresh or frozen strawberries with caster sugar, cornstarch, and lemon juice. Keep stirring gently until the mixture thickens to a jelly-like consistency. This sweet, tangy compote is what gives the cheesecake its signature strawberry burst inside. Make sure to let it cool fully before adding it to your cheesecake filling; hot compote can melt the creaminess you’ve worked so hard to build!

Step 3: Blend the Cheesecake Filling

After soaking your cashew nuts overnight (this step is crucial for that ultra-smooth texture), drain and add them to your blender with vegan cream cheese, coconut cream, icing sugar, and a few generous spoonfuls of your cooled strawberry compote. Whizz it all up until completely smooth and creamy—if you want that pretty blush pink shade, add a drop of pink food gel or a natural beetroot powder now. Pour this delicious filling over your set Oreo base and smooth the top. A quick tap on your countertop helps release any stubborn air bubbles before the whole thing goes back into the fridge to set overnight. Patience pays off here!

Step 4: Create Chocolate Covered Strawberries

While your cheesecake sets, wash and dry your fresh strawberries thoroughly—any moisture will stop the chocolate from adhering properly! Melt dairy-free dark chocolate using a gentle bain-marie or microwave in short bursts. Dip the strawberries one by one, twist to drain excess, then lay them out on parchment paper. Melt white chocolate similarly and drizzle it artistically over the dark chocolate-coated berries. Pop them in the fridge to set while you prepare your final touches.

Step 5: Whip and Pour the Ganache

In a saucepan over low heat, combine dairy-free dark chocolate, thick coconut cream, and fudge sauce, stirring constantly until silky smooth and glossy. Let the ganache cool slightly before pouring it over the chilled cheesecake, then smooth it out evenly. This rich layer adds a luxurious finish to your dessert that pairs perfectly with the fruity filling.

Step 6: Pipe Cream and Decorate

Whip vegan cream with a hint of pink color until it holds soft peaks, then pipe pretty swirls around the cheesecake edges. Nestle a chocolate-covered strawberry atop each swirl and sprinkle freeze dried strawberries for that extra touch of crunch and color. This final step makes your cheesecake look stunning and irresistible.

How to Serve No-Bake Chocolate Strawberry Cheesecake

Garnishes

Your No-Bake Chocolate Strawberry Cheesecake is already a celebration on its own, but adding fresh strawberries dusted with cocoa powder or a few edible flowers can elevate its charm even more. Fresh mint sprigs also offer a burst of fragrant color that complements the rich chocolate perfectly.

Side Dishes

Serve this luscious cheesecake alongside a light, fruity salad or a scoop of vanilla vegan ice cream to balance the richness with a refreshing contrast. A glass of sparkling rosé or berry-infused iced tea makes for a delightful beverage pairing to complete the experience.

Creative Ways to Present

Slice your cheesecake into generous wedges and present on elegant plates with drizzle patterns of chocolate or strawberry sauce. For parties, individual mini versions in mason jars layered with crushed Oreos and compote create an adorable grab-and-go treat. Don’t be shy to add a dusting of edible glitter or powdered sugar for extra sparkle.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cheesecake fresh in an airtight container inside the fridge. It’s best to let it come to room temperature for about 20 minutes before serving so the base softens slightly and the flavors come alive. The cheesecake should stay delightful up to 3-5 days after making it.

Freezing

This No-Bake Chocolate Strawberry Cheesecake freezes well if you want to prepare in advance. Wrap it tightly with plastic wrap and aluminum foil, then freeze. When you’re ready to enjoy, thaw it overnight in the fridge and serve chilled for the best texture and flavor.

Reheating

Since this is a no-bake, chilled dessert, reheating is not recommended. Let it naturally come to room temperature before serving to get the perfect balance of creamy and firm.

FAQs

Can I make this cheesecake without cashews?

Cashews give the cheesecake its creamy texture, but you could try substituting with soaked almonds or macadamias. Keep in mind, the texture and flavor might slightly vary, but it’ll still be delicious!

Is it possible to use regular cream cheese instead of vegan cream cheese?

Yes! If you’re not following a vegan diet, regular cream cheese works well here. It will give a richer and more traditional cheesecake flavor.

What can I use if I don’t have cornstarch for the compote?

You can replace cornstarch with arrowroot powder or even a small amount of flour. Just make sure to dissolve it first in cold water before adding to avoid lumps.

How long does the cheesecake need to set in the fridge?

For best results, let your No-Bake Chocolate Strawberry Cheesecake set overnight (about 8+ hours). This ensures the filling firms up perfectly and the flavors meld beautifully.

Can I make the chocolate ganache ahead of time?

Absolutely! Ganache can be made a day or two in advance and stored in the fridge. Just warm gently before pouring over the cheesecake if it firms up too much.

Final Thoughts

This No-Bake Chocolate Strawberry Cheesecake has quickly become a beloved dessert for its effortless elegance and mouthwatering flavors. It’s a guaranteed crowd-pleaser that looks like you spent hours in the kitchen but comes together with ease. Whether for a special occasion or a sweet surprise, I can’t recommend enough giving it a try—you’ll be making it again and again!