Description
A no-bake vegan strawberry crunch cheesecake with a creamy dairy-free filling and a crunchy cookie crust. This dessert is easy to make and perfect for any occasion.
Ingredients
- 8 oz Dairy-Free Cream Cheese
- 1 cup Vegan Heavy Cream
- 1 cup Dairy-Free Yogurt
- 1 cup Freeze-Dried Strawberries
- 1/2 cup Dairy-Free Butter
- 1 pkg Golden Cookie Crust (Vegan Vanilla Wafers)
- 1 cup Strawberry Cookies
Instructions
- Prepare the Crust: In a food processor, blend dairy-free butter and the golden cookie crumbs together until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan.
- Make the Cheesecake Filling: Add dairy-free cream cheese, vegan heavy cream, dairy-free yogurt, and freeze-dried strawberries to the food processor. Blend until smooth and creamy.
- Assemble the Cheesecake: Spread the filling evenly over the prepared crust.
- Add the Topping: Crush strawberry cookies into crumbs and sprinkle them generously over the cheesecake filling.
- Chill: Place the cheesecake in the freezer for 5-7 hours, or overnight, to set completely.
- Serve: Remove from the freezer, let thaw for a few minutes, slice, and serve with fresh strawberries.
Notes
- For gluten-free option, use certified gluten-free cookies.
- Ensure all dairy-free ingredients are at room temperature for best results.
- Garnish with vegan whipped cream for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
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