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No-Bake Chocolate Strawberry Cheesecake

My Chocolate Covered Strawberry Cheesecake is made with a buttery Oreo crust, fresh strawberry filled cheesecake filling, covered in chocolate ganache, swirls of pink whipped cream and topped with chocolate covered strawberries. The most amazing chocolate covered strawberries cheesecake EVER! Vegan, No-Egg, No-Dairy, No-Bake and Easy to make.

This cheesecake 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.)

Slice of strawberry cheesecake on a plate with a chocolate drizzle and a chocolate covered strawberry on top.

No-Bake Chocolate Strawberry Cheesecake

Hey bakers! I am very excited to share my latest creation – the CHOCOLATE COVERED STRAWBERRY CHEESECAKE. This ultra creamy and fruity cheesecake tastes absolutely delicious is completely no-bake! It’s so easy to make entirely in a food processor & blender, and my simple steps will ensure you get the creamiest and perfectly fruity vegan strawberry cheesecake ever! Vegans and non-vegans will love it!

Looking for more cheesecake recipes? Check out my:

Bite taken out of a slice of chocolate strawberry cheesecake on a side plate with a gold spoon on the side.

What is a No-Bake cheesecake?

A no-bake cheesecake is a cheesecake dessert which doesn’t need to be baked, simply chilled. It has a thick and creamy mousse-like filling containing ingredients such as dairy-free cream cheese and cashew nuts for stability. The filling is typically spread on a cookie base / crust, and the cheesecake is put in the refrigerator or freezer to chill and firm up. It can be served as is, or topped with delicious toppings like whipping cream, fresh fruits, chocolate / caramel drizzles… the variations are endless. For my strawberry cheesecake, I opted for a simple 2 ingredient chocolate ganache with added chocolate fudge, whipped cream swirls and some gorgeous chocolate covered strawberries.

Close up of a slice of chocolate strawberry cheesecake with a chocolate drip, whipped cream swirl and a chocolate covered strawberry on top.

Why you’ll love this no-bake chocolate strawberry cheesecake :

Here’s why you’ll love your no-bake chocolate-covered strawberry cheesecake:

  • Easy, no-bake preparation: No oven required for this dessert, perfect for quick assembly and hot days.
  • Vegan friendly: This recipe is 100% vegan and free from any animal derived ingredients. Always make sure to check your ingredients before using to ensure they’re vegan!
  • Rich and creamy: The cream cheese and cashew based cheesecake filling is indulgently smooth, creamy and melts in your mouth.
  • Chocolate-covered strawberry bliss: Combines two decadent flavours – chocolate and strawberries for a perfect Valentines inspired slice of indulgence!
  • Allergen-friendly: Easily made gluten-free by using vegan cookies / biscuits for the base.
  • Beautiful presentation: The addition of the chocolate covered strawberries with the white chocolate drizzle make it a stunning dessert centrepiece for any gathering.
  • Perfect pink colour: What makes this cheesecake visually glorious is the stunning pink. It contains a natural pink shade from the fresh homemade strawberry compote, but optional to add in a drop of pink food gel. You could even opt for a natural food colour / beet powder to give it a pretty colour.
  • Customisable: Easy to tweak with additional toppings like nuts, coconut flakes, or even a berry compote. You could even swap out the strawberries for raspberries.
  • Make-ahead friendly: Prepare the cheesecake in advance, chill until ready to serve, saving you time on the day!
Slice of pink strawberry cheesecake on it's side with a spoon.

Ingredients you’ll need (with allergen friendly alternatives)

  • Oreo cookies – Use the whole Oreo, including the cream. You can use gluten-free Oreos or any gluten-free cookie / biscuit for the base.
  • Dairy-free butter / margarine – My go-to vegan butters are Flora Plant Butter and Naturli Vegan Block. Use whichever if you favourite / available to you.
  • Fresh / frozen strawberries – Alternatively you can use raspberries.
  • Caster sugar – Use a fine, white sugar.
  • Cornstarch / cornflour – This helps to thicken up the homemade compote.
  • Cashew nuts – Make sure they’re soaked in water and drained fully before using, this helps to soften them making them easier to blend smooth.
  • Dairy-free / vegan cream cheese – My go-to vegan cream cheese is Violife. If you’re in the US Miyoko’s is great!
  • Natures Charm Oat Whipping Cream – This is used as a replacement for coconut cream. It’s super thick, creamy and has the most delicious flavour.
  • Icing / powdered sugar – Be sure to sieve it before using to remove any lumps.
  • Pink food gel – Make sure it’s vegan. I use THIS one!
  • Fresh strawberries.
  • Lemon: Fresh squeeze of lemon juice is added into the compote to help with sweetness and add a little acidity. Alternatively you can simply use water.
  • Dairy-free dark chocolate – I prefer to use a 60% or above dark chocolate as it compliment the sweetness of the compote and overall dessert. You can use a dairy-free milk chocolate if preferred.
  • Dairy-free white chocolate – I use the Sainsburys Own Free From White Chocolate. I really enjoy supermarket own branded free from white chocolate. Brands like IChoc Vanilla and Enjoy Life White Baking drops are amazing!
  • Natures Charm Chocolate Fudge Sauce – Stirred into the ganache, it adds a sweetness aswell as gooeyness making for the ultimate topping for this cheesecake but it is optional.

How to make a chocolate coveted strawberry cheesecake

This cheesecake contains 4 simple layers – the base, filling, ganache and toppings. Below is a quick overview of the steps. Find the full written method and ingredients list in the recipe card at the bottom of this page.

  1. Make the crust / base

    Melt the butter and blitz up the Oreo cookies. Combine and press into a 8” loose base / spring form pan lined with grease proof paper. Compact and set aside.

  2. Make the compote

    In a medium sized saucepan add in all the compote ingredients and begin to heat, stirring with a heatproof spatula. It’ll thicken, then turn off the heat and allow it to come to room temperature.

  3. Cheesecake filling

    Add all of the cheesecake filling ingredients into a high speed blender and blend until smooth. You may need to stop the mixer and scrape the sides down a few times to ensure everything gets incorporated. Pour the cheesecake mixer over the crust. Sprinkle with freeze dried strawberries (optional), then chill in the fridge overnight to set.

  4. Decorate

    Melt the chocolate and stir in with the coconut and fudge sauce or simply just the coconut cream to form a simply ganache. Allow to cool then pour over the cheesecake, using the back of a spoon to spread it out. Whip up cream in a stand mixer with a drop of pink food gel, pipe swirls on top of the cheesecake. Finish off with some fresh chocolate covered strawberries and sprinkle of freeze dried strawberries.

Over the top view of a no-bake chocolate covered strawberry cheesecake with a chocolate ganache, pink whipped cream and chocolate covered strawberries.

Tools you’ll need to make this no-bake chocolate strawberry cheesecake.

I’ve linked some key tools you’ll need in order to make this cheesecake. Some tools you may already have in your kitchen, if not, I have linked them below for you!

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!

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Single slice of a strawberry cheesecake on a white side plate with a chocolate drizzle, pink whipped cream and a chocolate strawberry on top. Served with a gold spoon on the side of the plate.

No-Bake Chocolate Strawberry Cheesecake


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Description

How to make the creamiest and most luscious cheesecake, perfect for your loved ones this Valentines day – A rich chocolate strawberry cheesecake, made with homemade strawberry compote, topped with chocolate ganache, whipped cream and chocolate covered strawberries! 


Ingredients

Scale

Ingredients for the base

  • 300g of Oreo cookies (you can use gluten-free)
  • 80g of dairy-free butter / margarine

Ingredients for the strawberry compote

  • 100g of fresh / frozen strawberries 
  • 50g of caster sugar
  • 1 tablespoon of cornstarch / cornflour
  • 1 tablespoon of lemon juice (or water)

Ingredients for the cheesecake

  • 200g of cashew nuts (See step 1 for details)
  • 500g of dairy-free / vegan cream cheese
  • 3 tablespoons of strawberry compote
  • 60g of Coconut cream ( I use Natures Charm Oat Whipping Cream)
  • 100g of icing / powdered sugar
  • Pink food gel (optional)
  • Freeze dried strawberries (for sprinkling)

Ingredients for the chocolate covered strawberries

  • Fresh whole strawberries (washed and dried)
  • 80g of dairy-free dark chocolate
  • 25g of dairy-free white chocolate

Ingredients for the chocolate ganache

  • 100g of dairy-free dark chocolate
  • 50g of coconut cream (thick white cream from a can of coconut milk only – see notes below the recipe for more details)
  • 1 tablespoon of Natures Charm Chocolate Fudge Sauce

Instructions

Method (base)

  1. Line the base of a loose base, deep 8” cake tin with grease proof paper. Add the dairy-free butter 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.
  2. Add the Oreo cookies to a blender / food processor and blend until fine. Pour the cookie 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 and should hold its shape. Press the mixture in the lined  tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the cookie base up the sides of the tin, this will help hold in the cheesecake filling. Place in the fridge while you make the compote. 

Method (strawberry compote)

  1. Add all of the strawberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a low / medium heat and bring to the simmer. This will take around 5 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 allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.
  2. Allow the compote to cool, if you add this to the cheesecake when its hot, it will melt the cheesecake filling and become messy. Make sure it’s cool to the touch. It can be stored in the fridge, or simply leave out at room temperature covered until you make the cheesecake filling (same day).

Method (Cheesecake filling)

  1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
  2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, 3 tablespoons of the homemade strawberry compote, coconut cream and icing sugar. Optional: Add in a tiny drop of pink food colour to give it a vibrant pink colour. You could even use beet powder or a natural food powder. 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.
  3. Pour the mixture on top of the Oreo base in the tin. Tap the cheesecake onto the worktop to remove any air bubbles. Optional: Sprinkle over some freeze dried strawberries. 
  4. Place into the fridge overnight to set.
  5. Once set, remove from the fridge, use a knife to score around the top edge of the cheesecake to loosen and push out the cheesecake (as the base is loose bottomed, it should come out easily).
  6. Place the cheesecake on a serving plate, cake stand or whatever you plan on serving the cheesecake on.

Method (chocolate covered strawberries) 

  1. Wash the strawberries and then dry them very well with some kitchen paper. It’s important the strawberries are dry because if not, the chocolate wont stick!
  2. Line a baking tray with grease proof paper.
  3. Fill a small saucepan 1/3 full with water, place on the hob and heat. Place the chocolate in a heat proof bowl and place the bowl on top of the saucepan (this creates a bain-marie), melt until smooth. Alternatively melt the chocolate for 30 second intervals in the microwave, removing and stirring at each 30 second interval. Make sure to stir, making sure the chocolate doesn’t burn. 
  4. Holding a strawberry by the stem, dip into the melted chocolate, lift and twist, letting any excess chocolate fall back into the bowl. Carefully place the strawberry on the lined tray. Repeat with the rest of the strawberries. I used approximately 8 strawberries to decorate my cheesecake, you can add more or less depending on how you want your dessert.
  5. Melt the white chocolate in the same method until smooth. You can either drizzle the white chocolate on the strawberries using a spoon and simply drizzle it over, or add into a piping bag, snip off the tip and drizzle that way.
  6. Chill the strawberries in the fridge until the chocolate sets, about 15 minutes. 

Method (ganache)

  1. Add the chocolate, coconut cream and fudge sauce into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy.
  2. Once melted, allow to cool for a few minutes then pour over the cheesecake and level out until smooth.
  3. Place into the fridge to chill before piping on the cream, as the heat from the hot ganache will melt the cream.
  4. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk whip up the cream along with a drop of pink food colour (optional), until it holds a peak.
  5. Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
  6. Pipe swirls of cream around the top edge of the cheesecake.
  7. Place a chocolate covered strawberry on each cream swirl.
  8. Finish with a sprinkle of some freeze dried strawberries.
  9. Slice, serve and enjoy! 

Notes

To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.

Best enjoyed within 3-5 days of making. 

Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender. 

Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream. 

  • Prep Time: Overnight
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American
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1 Comment

  1. Erika
    January 19, 2025 / 9:32 pm

    What would be a good subject for the cashews? Could more vegan cream cheese work? For folks with cashew allergies. Thanks so much 🍓💜

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