No-Bake Chocolate Strawberry Cheesecake
Recipe: https://recipestripper.com/recipes/4398ed34-5b6c-49e9-bb2b-17b3d2aa88cd
Original source: https://www.thelittleblogofvegan.com/2025/01/no-bake-chocolate-strawberry-cheesecake.html
Recipe image: https://i0.wp.com/www.thelittleblogofvegan.com/wp-content/uploads/2025/01/No-Bake-Chocolate-Covered-Strawberries-Cheesecake.jpg?fit=150%2C225&ssl=1

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!
Yield: 8
Prep time: PT-498158H11M1S
Total time: PT-498158H11M1S

Ingredients
- 300g of Oreo cookies (you can use gluten-free)
- 80g of dairy-free butter / margarine
- 100g of fresh / frozen strawberries
- 50g of caster sugar
- 1 tablespoon of cornstarch / cornflour
- 1 tablespoon of lemon juice (or water)
- 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)
- Fresh whole strawberries (washed and dried)
- 80g of dairy-free dark chocolate
- 25g of dairy-free white chocolate
- 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
1. [Method (base)] 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. [Method (base)] 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.
3. [Method (strawberry compote)] 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.
4. [Method (strawberry compote)] 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).
5. [Method (Cheesecake filling)] The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
6. [Method (Cheesecake filling)] 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.
7. [Method (Cheesecake filling)] 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.
8. [Method (Cheesecake filling)] Place into the fridge overnight to set.
9. [Method (Cheesecake filling)] 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).
10. [Method (Cheesecake filling)] Place the cheesecake on a serving plate, cake stand or whatever you plan on serving the cheesecake on.
11. [Method (Cheesecake filling)] 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!
12. [Method (Cheesecake filling)] Line a baking tray with grease proof paper.
13. [Method (Cheesecake filling)] 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.
14. [Method (Cheesecake filling)] 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.
15. [Method (Cheesecake filling)] 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.
16. [Method (Cheesecake filling)] Chill the strawberries in the fridge until the chocolate sets, about 15 minutes.
17. [Method (Cheesecake filling)] 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.
18. [Method (Cheesecake filling)] Once melted, allow to cool for a few minutes then pour over the cheesecake and level out until smooth.
19. [Method (Cheesecake filling)] Place into the fridge to chill before piping on the cream, as the heat from the hot ganache will melt the cream.
20. [Method (Cheesecake filling)] 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.
21. [Method (Cheesecake filling)] Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
22. [Method (Cheesecake filling)] Pipe swirls of cream around the top edge of the cheesecake.
23. [Method (Cheesecake filling)] Place a chocolate covered strawberry on each cream swirl.
24. [Method (Cheesecake filling)] Finish with a sprinkle of some freeze dried strawberries.
25. [Method (Cheesecake filling)] Slice, serve and enjoy!