These Mini No-Bake Strawberry Cheesecakes are fresh, creamy and are full of juicy strawberries! They are the perfect dessert to celebrate any occasion, and for a summer dessert!
This recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
If you love strawberries, check out my Vegan Strawberry Cream Brownies , Vegan Strawberry Doughnuts , Vegan Strawberry Flødeboller, Vegan Strawberries and Cream Cheesecake.
Mini No-Bake Strawberry Cheesecakes
It’s June, so that means summer has finally arrived and berries are in full bloom. Strawberries have always been one of my favourite fruits. I love how gorgeous they look and how juicy they are. There’s nothing better than a fresh strawberry on a summers day.
How to make Mini strawberry Cheesecakes:
These cheesecakes have 5 layers: strawberry curd, a biscuit base, cheesecake filling, cream swirl and a chocolate dunked strawberry.
Strawberry curd: Strawberry curd makes these cheesecakes taste incredible. It’s easy to make and is super sweet and creamy.
Base: A two ingredient buttery biscuit base is the perfect addition to a cheesecake.
Cheesecake filling: I made my favourite cheesecake for this dessert. Using cashew nuts, coconut cream, cream cheese and icing sugar, it’s sweet and ultra creamy. It also contains swirls of the strawberry curd inside with is truly delicious and makes these cheesecakes BURST with fruity flavour.
Toppings: I topped these cheesecakes off with a swirl of coconut whipping cream and a chocolate dunked strawberry. It’s the best topping these cheesecakes could have wished for. They don’t only taste yummy, but look absolutely gorgeous!
These mini strawberry cheesecakes are to die for! Who ever you make them for won’t he able to wait to get their hands on them! It’s one of those desserts everyone’s eying up whilst i’m finishing filming them – haha! *Get your forks at the ready* – haha!
How to make vegan Strawberry curd?
I took my popular Vegan Lemon Curd and tweaked it slightly to create this strawberry version.
You’ll need strawberries, corn flour, water, caster sugar, and vegan condensed milk. My favourite vegan condensed milk is Natures Charm Coconut Condensed Milk. It’s thick and gooey, and helps to make perfect curds and sauces. It’s truly one of the best condensed milks i’ve tried. On the plus side, it tastes that delicious on it’s own, you’ll want to eat it with a spoon right out of the tin!
Why you need to make these Mini Strawberry Cheesecakes:
- They’re vegan and no-bake
- They’re the perfect *make ahead of time* dessert
- They are incredibly easy to make
- They look gorgeous
- They taste delicious
- You’ll go back for seconds (or thirds)
- Decorations are versatile
Tips for making these mini strawberry cheesecakes:
Follow these few, simple tips and you’ll be making the best no-bake cheesecakes around!
Make sure to chill the cheesecakes until firm: These cheesecakes contain coconut cream and cream cheese, which when in the fridge will firm up. I like to leave my cheesecakes in the fridge overnight, then pop them into the freezer for 10-15 minutes before removing from the tins.
To get the best biscuit base, make sure to do the ‘finger test’: Once the biscuits and butter have blended together, to make sure it’s ready, grab some of the buttery biscuit base and press it between your fingers if it sticks together and holds it shape it’s ready, if it feels dry, add some more melted butter. It should feel like wet sand. This means it will hold its shape when out of the tin.
Keep refrigerated: There’s nothing worse then spending time on a dessert, then it melting or loosing it’s shape. As these cheesecakes contain cream cheese, they need to be kept in the fridge.
Use a push up cookie cup tin: Whenever I share any mini no bake cheesecake recipe to my Instagram, I am always asked about the tin I use. I have linked to a similar one here. Make sure they are deep and have a loose base to them.
To make these cheesecakes even more delicious, decorate them with some whipped cream. I used Natures Charm Coconut Whipping Cream. It doesn’t only taste delicious, but it whips up beautifully and is easily pipe-able.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!
Print
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
Vegan & No-Bake Strawberry Cheesecakes, with coconut whipped cream and a chocolate dunked strawberry.
Ingredients
Ingredients for the strawberry curd
- 200g of strawberries
- 10ml of water
- 80g of caster sugar
- 1 tablespoon of cornflour
- 3 tablespoons of cornflour + 2 tablespoons of water (cornflour paste)
- 100g of dairy-free block butter*
- 100g of caster sugar
- 100g of vegan condensed milk
Ingredients for the base
- 100g of biscuits
- 50g of dairy-free butter / margarine
Ingredients for the cheesecake filling
- 125g of cashew nuts*
- 250g of vegan cream cheese*
- 75g of icing sugar
- 50g of coconut cream*
+
- Fresh strawberries
- 100g of dairy-free dark chocolate
Instructions
Method (strawberry compote)
- Add the strawberries, water, sugar and cornflour into a saucepan.
- Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and blend using a blender or food processor.
- In a small bowl, add in the cornflour and water. Stir together into thick paste.
- Add the cornflour paste, dairy-free butter, sugar, condensed milk and the strawberry mixture into a medium sized saucepan.
- Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the strawberry curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
- Pour curd into a heat-proof jar or bowl, cover and place aside to cool down.
- You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.
Method (base)
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes* for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar and 2 heaped tablespoons of strawberry curd. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed.I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Place slices of fresh strawberries around the edges of the tins. Watch the tutorial here.
- Pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed).
- Place on a serving place and serve immediately or add on some extra decorations.
- I whipped up some coconut whipping cream, and melted some dairy-free dark chocolate and dunked some strawberries in. Place on-top of the cream.
Notes
To store: Sore in the fridge. Best eaten within 2-3 days of making.
Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.
Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!
Coconut cream: Coconut cream- Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
- Prep Time: Overnight
- Category: Cheesecakes
- Method: No-Bake
- Cuisine: American
