Strawberry Cheesecake Parfaits: A Healthier but Decadent Dairy-Free Treat

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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.

Dairy-Free Strawberry Cheesecake Parfaits Recipe - healthy, creamy, indulgent, gluten-free, vegan, and easy!

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.

Dairy-Free Strawberry Cheesecake Parfaits Recipe - healthy, creamy, indulgent, gluten-free, vegan, and easy!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:ย 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.

5.0 from 1 reviews
Dairy-Free Strawberry Cheesecake Parfaits
 
Prep time
Total time
 
The Prep time does not including chilling. Plan ahead to allow the cheesecake-like mousse time to fully set up. It is very rich, so large servings aren't needed. I use 4 small glasses or dishes. For a lighter dessert, use the cheesecake mousse as a topping on fresh cut fruit, and optionally sprinkle with crushed graham crackers or dairy-free cookies. This will extend it to 8 servings.
Author:
Serves: 4 to 8 servings
Ingredients
  • 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
Instructions
  1. Place the cashews in a spice grinder, food processor, or high power blender and process until powdered and beginning to clump, about 1 minute.
  2. 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.
  3. Add the lemon juice and vanilla and blend until combined.
  4. Pour the mixture into one bowl, or divide between single serve dishes, and cover. Refrigerate overnight.
  5. Top with, or layer with (it can be piped), diced strawberries to serve.
  6. Store leftover mousse in the refrigerator for up to 5 days, or freeze to enjoy later.

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Dairy-Free Strawberry Cheesecake Parfaits Recipe - healthy, creamy, indulgent, gluten-free, vegan, and easy!

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

35 Comments

  1. Madison Haycock on

    These are so beautiful! I think the texture looks just perfect! Definitely a must have for Valentine’s Day and summer time!

  2. 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!

  3. 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…

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