The Ultimate No-Bake Vegan Strawberry Crunch Cheesecake

There is something undeniably nostalgic about the combination of strawberry and vanilla “crunch.” If you grew up chasing the ice cream truck for a strawberry shortcake bar, you know exactly the flavor profile I’m talking about. As a professional food writer for ChefManiac, I’m always looking for ways to recreate those childhood memories using modern, plant-based ingredients without sacrificing that creamy, indulgent texture.

This Vegan Strawberry Crunch Cheesecake is the result of many kitchen trials. It’s thick, velvety, and features a dual-layer filling that looks as good as it tastes. Whether you are hosting a summer BBQ or a festive birthday party, this cake is guaranteed to be the star of the show.

Why I Love This Recipe

What sets this cheesecake apart is the balance of textures. You have a buttery, sandy crust, a silky vanilla and strawberry filling, and that iconic “crunch” on top made from freeze-dried strawberries and vanilla cookies.

I also love that this is a no-bake recipe. During the warmer months, the last thing I want to do is turn on the oven. Much like my Easy Ice Cream Sandwich Cake, this dessert relies on the freezer to do the heavy lifting, making it a stress-free option for busy hosts. Plus, the use of freeze-dried strawberries provides a concentrated punch of flavor and a vibrant pink hue without making the filling watery—a common pitfall in vegan baking.

Ingredients You’ll Need

Strawberry Crunch Topping

• 1 package (23g) freeze-dried strawberries: This is the secret to that intense flavor.
• 36 Nilla-style cookies (150g): Use a vegan-certified brand.
• ¼ cup (55g) vegan butter: Melted to bind the crunch together.

The Crust

• 1 package (250g) vegan Nilla-style cookies: These provide a lighter flavor than graham crackers.
• 85g vegan butter: Melted.

Vanilla & Strawberry Cheesecake Base

• 32 oz vegan cream cheese: Ensure it is at room temperature for a smooth blend.
• 1 cup vegan heavy cream or cashew cream: Adds that essential richness.
• 1 cup sugar: Fine granulated works best.
• ½ cup dairy-free yogurt: Provides a subtle tang that mimics traditional cheesecake.
• 1 tbsp vanilla extract & 2 tsp vanilla bean paste: I like using both for those beautiful vanilla specks.
• 1 cup hulled strawberries, pureed: Fresh or frozen (thawed) works.
• 1 package (23g) freeze-dried strawberries: To be blended into the pink layer.

Optional Garnishes

• Vegan whipped cream
• Fresh halved strawberries
• Extra vanilla sandwich cookies

Swaps and Notes

• The Cream Cheese: Not all vegan cream cheeses are created equal. For the best results, use a brand that is oil-based (like Violife or Miyoko’s) rather than almond-based, as they tend to set firmer.
• The “Crunch”: If you can’t find vegan Nilla wafers, golden Oreos (which are accidentally vegan) make an excellent substitute for the topping and crust. For more cookie-based inspiration, check out my No-Bake Oreo Cream Pie.
• The Sweetener: If you prefer a less refined sugar, you can use agave nectar, but keep in mind it may slightly soften the set of the cheesecake.

Step-by-Step Instructions

1. Prep the Pan: Line a 9-inch springform pan with parchment paper. I recommend lining both the bottom and the sides to ensure the cleanest removal.
2. Make the Crunch: Pulse the freeze-dried strawberries, 36 cookies, and melted vegan butter in a food processor. You want it crumbly but moist enough to hold together. Set this aside in a bowl.
3. Prepare the Crust: Clean the processor, then blend the remaining cookies with 85g of melted butter until it looks like wet sand. Press this firmly into the bottom of your pan. Place the pan in the freezer to set while you work on the filling.
4. Blend the Vanilla Layer: In a high-speed blender or large food processor, combine the vegan cream cheese, cream, sugar, yogurt, vanilla extract, and vanilla bean paste. Process until the mixture is silky smooth and no lumps remain.
5. Pour First Layer: Pour exactly half of this white vanilla filling over your chilled crust. Use an offset spatula to smooth it into an even layer.
6. Create the Strawberry Layer: Add the strawberry puree and the second package of freeze-dried strawberries to the remaining filling in the blender. Blend until bright pink and completely smooth.
7. Assemble: Carefully pour the strawberry layer over the vanilla layer. Be gentle so the colors don’t bleed into each other too much.
8. Add the “Crunch”: Sprinkle your prepared strawberry crunch topping evenly over the top. Press down verylightly so it adheres to the filling.
9. The Long Chill: Freeze the cheesecake for at least 4–6 hours, though overnight is best for the perfect texture.
10. Final Touches: Remove from the springform pan while still very cold. Top with vegan whipped cream and fresh berries before slicing.

Tips for Success

• Temperature Matters: Ensure your vegan cream cheese is truly at room temperature. If it’s cold, you will end up with tiny white lumps that are impossible to blend out.
• Firm Pressure: When pressing the crust into the pan, use the bottom of a flat measuring cup. A firmly packed crust prevents the cheesecake from falling apart when you lift the slices.
• The “Sharp Slice” Trick: For bakery-style slices, run a sharp thin knife under hot water, wipe it dry, and then slice the frozen cheesecake. Repeat the hot water rinse between every single cut.

Serving Suggestions and Pairings

This cheesecake is quite rich, so I love pairing it with something light and acidic. A tall glass of Blueberry Lemonadeprovides the perfect citrusy contrast to the creamy strawberry layers.

If you are serving this at a party, it fits right in alongside other colorful treats like Rainbow Sprinkle Cookies or even a whimsical Unicorn Poke Cake.

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Carbohydrates: 38g
• Fiber: 2g
• Sugars: 22g
• Protein: 4g

(Note: Nutritional values are estimates based on standard vegan ingredients.)

Storage and Leftover Tips

• Refrigeration: You can store leftovers in an airtight container in the fridge for up to 4 days. The crunch topping will soften slightly over time but still tastes delicious.
• Freezing: This cake actually stores beautifully in the freezer for up to 3 months. I recommend slicing it first and placing parchment paper between the slices so you can grab one piece at a time whenever the craving hits!

More Recipes You Will Love

If you enjoyed this no-bake project, you have to try these other favorites:

• How This Unicorn Poke Cake Became My Favorite Party Trick
• This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack
• These Rainbow Sprinkle Cookies are My Favorite Way to Bake Up Instant Joy

Final Thoughts

Making a vegan cheesecake that rivals the “real thing” is all about using high-quality fats and punchy flavors like vanilla bean and freeze-dried fruit. I hope this recipe brings a bit of nostalgic joy to your kitchen!

If you make this, I’d love to hear how it turned out. Leave a comment below, and don’t forget to follow ChefManiac for more plant-based comfort food.