If you have my cookbook, Eat Dairy Free, then you know that I’m into making “healthier” desserts. Sure, a straight up cupcake is in order for special occasions. But since Tony and I both have a daily sweet tooth, I like to whip up decadent desserts that fulfill and don’t leave us feeling flat. These dairy-free Strawberry Cheesecake Parfaits fit the bill. They’re creamy and indulgent, but also on the nutritious side.
To be fair, the rich mousse doesn’t taste just like cheesecake, but it does have a delicious cheesecake flavor vibe. And I think these vegan and gluten-free Strawberry Cheesecake Parfaits double as a wonderful, make ahead Valentine’s Day treat!
This recipe came about when I was experimenting with Ripple Half & Half. It’s the first substitute I’ve found for light cream that is naturally top allergen free and also coconut free. I’ve relied heavily on coconut milk and light coconut milk over the years, but sometimes, they do taste too much like coconut! Ripple Half & Half has that rich and creamy, but pourable consistency without dairy, eggs, gluten, soy, tree nuts, or coconut.
Ripple Half & Half works wonderfully in baked recipes that can use a little body – from quick breads to cupcakes. But more recently I’ve had fun testing it in creamier applications, like pudding and mousse. These Strawberry Cheesecake Parfaits have a rich cheesecake-like mousse that also works as a sweet, tangy topping. It’s bolder in flavor than my typical dairy-free cheesecake filing recipe, so I always pair it with fresh fruit or I use it as a sweet spread on toast or dairy-free graham crackers.
This post for Strawberry Cheesecake Parfaits is sponsored by Ripple Foods. But the recipe, photos, comments, and opinions are honest and my own.
Special Diet Notes: Strawberry Cheesecake Parfaits
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian. The recipe also includes a coconut-free option.
- 1½ cups raw cashews
- ½ cup dairy-free half & half alternative (I use Ripple Vanilla)
- ½ cup honey or agave nectar (for strictly vegan)
- ¼ cup coconut oil, melted (can sub sustainable palm oil or cocoa butter for coconut free)
- ¼ teaspoon salt
- 3 to 4 tablespoons lemon juice, to taste
- 1 teaspoon vanilla extract
- Fresh strawberries, diced
- Place the cashews in a spice grinder, food processor, or high power blender and process until powdered and beginning to clump, about 1 minute.
- Transfer the cashews to a blender (if they aren't already in one), and add the half & half alternative, honey, coconut oil, and salt. Blend until very smooth and creamy, 1 to 2 minutes.
- Add the lemon juice and vanilla and blend until combined.
- Pour the mixture into one bowl, or divide between single serve dishes, and cover. Refrigerate overnight.
- Top with, or layer with (it can be piped), diced strawberries to serve.
- Store leftover mousse in the refrigerator for up to 5 days, or freeze to enjoy later.
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36 Comments
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This is totally my kind of dessert! I love anything that’s similar to pudding. Our local supermarket just started carrying Ripple brand, I need to try it.
These are so pretty and so perfect for Valentine’s Day! I love how easy to make they are!
I think the best recipes are the simplest!
Alisa, they look terrific! Can’t wait to try them and the new Ripple half & half.
I think you’ll like it Jereann!
These are so beautiful! I think the texture looks just perfect! Definitely a must have for Valentine’s Day and summer time!
Thanks Madison!
Did you hear that happy little sigh? That was me. These look heavenly!
Glad I can share some joy 🙂
I love how quick this is to make (even though it needs time for chilling), and the layers are beautiful! I think this would be perfect for Valentine’s Day or the 4th of July.
Yes, a little patience helps, but it’s worth it! And minutes to make!
Bring it on! I could eat two easy!!
My husband did 🙂
I’m a sucker for anything with cheesecake in the name. These sound delicious!
Thanks Leslie!
Glad I’m not the only one with a daily sweet tooth! Since we can’t do cashews, I found that silken tofu works well in its place so I’ll have to give this a try. I even have Ripple in my fridge right now!
Thanks for this tip Nicole! I’ll try that out next!
Love the new product. I need to look for this and try your tasty looking recipe.
It’s a fun one!
I FINALLY got my hands on some Ripple (and my husband loves to say the name each time he opens the fridge…). these parfaits look great, and sound oh so tasty. perfect for Valentines…
Haha, I love it!
These look so amazing Alisa! I haven’t tried Ripple yet, but it looks great (especially the half and half)
It’s such a unique product!
These look so good! I have to make them as a Valentine’s Day treat!
The perfect heart-healthy treat for Valentine’s Day I think 🙂
Is there a substitute that could be used for cashews? My kids are allergic to tree nuts, but is love to try this recipe!
It’s really more of a different recipe, which I already have on this site! The recipe is here -> https://www.godairyfree.org/recipes/dairy-free-cheesecake-dip – and if using Ripple Half & Half, I would swap in 3 tablespoons half & half + 1 tablespoon coconut oil (or palm oil or cocoa butter) for the coconut cream. I think that should yield the right consistency and nice flavor!
Love those gorgeous layers of deliciousness! This dessert is a must make!
Thanks Jessica!
Cashews are one of the most amazing foods. These look to die for!
Agreed!
Oh, these make me long for summer! I can’t wait to try the mousse. I bet it would make a great dip, too.
Yep, it doubles as a dip or spread! Made “cheesecake” toast today 🙂
How lovely! And such a refreshing, healthy change of pace that you start with cashews rather than prepared vegan cream cheese, too.
Thanks Hannah! I thought you would like this one 🙂 And you must try that Half & Half, so much fun!