Description
These No Bake Mini Strawberry Crunch Cheesecakes for Two are a delightful vegan dessert featuring a crunchy cookie crust, creamy vanilla cheesecake filling, and a fresh strawberry layer topped with a crispy strawberry crumble. Perfectly sized for two, they require no baking and are chilled to set, making them an easy and elegant treat.
Ingredients
Crust and Topping
- 15 cookies (60 g) of vegan Nilla wafers
- 2 tbsp vegan butter, melted
- 1 12-gram package freeze dried strawberries
Cheesecake Filling
- 10 ounces (283 g) vegan cream cheese, room temperature
- 1/3 cup (87 mL) heavy dairy free vegan cream, cold
- 1/2 cup (120 g) organic granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (120 g) hulled strawberries, pureed
Instructions
- Prep: Line two 4-inch springform pans or 4-inch ramekins with parchment paper, including along the walls, to prepare for assembling the cheesecakes.
- Make the strawberry crunch topping: In a food processor, blend together the freeze dried strawberries, cookies, and melted vegan butter until the mixture resembles a wet crumb. Pour this mixture into a bowl and set aside for later use.
- Make the crust: Pulse the cookies and melted vegan butter again in the food processor until a wet crumb forms. Press these crumbs firmly into the bottoms (and optionally partway up the walls) of the lined pans. Place the crusts into the freezer to chill while preparing the filling.
- Make the vanilla cheesecake filling base: Blend or whisk the vegan cream cheese until smooth. Add the cold heavy dairy free vegan cream and whisk again. Then incorporate the sugar, vanilla extract, and sea salt, continuing to whisk or blend until the mixture is silky and smooth. Scrape down the sides of the bowl or processor as needed.
- Pour half of the filling into the crust: Remove the crust from the freezer and spread half of the vanilla cheesecake batter evenly over the crusts, reaching the edges. Set aside for layering.
- Make the strawberry cheesecake filling: Add the hulled pureed strawberries and freeze dried strawberries to the remaining vanilla cheesecake batter and blend or whisk until smooth and well incorporated.
- Finish assembling the cheesecake: Carefully pour the strawberry cheesecake batter on top of the vanilla batter layer in each pan, spreading evenly to the edges. Sprinkle the reserved strawberry crunch topping evenly over the surface of each cheesecake.
- Chill: Place the assembled mini cheesecakes in the freezer for 4-6 hours to set, or refrigerate overnight until firm.
- Serve: When ready to serve, carefully remove the cheesecakes from the pans. Optionally, top with sliced fresh strawberries and vegan whipped cream. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
- For best results, ensure vegan cream cheese and vegan butter are at room temperature or melted respectively for smooth blending.
- If you don’t have springform pans, 4-inch ramekins or any small individual mold can be used.
- You can customize the topping by adding more freeze dried strawberries for extra crunch and flavor.
- These cheesecakes must be chilled well to set since they are no-bake.
- Use fresh strawberries to garnish before serving for a fresh touch.
- Store in airtight containers to maintain freshness and prevent freezer burn.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
