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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Strawberry Cheesecake Parfaits: A Healthier but Decadent Dairy-Free Treat

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

    40
    By Alisa Fleming on January 26, 2018 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    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: 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
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    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: Alisa Fleming
    Serves: 4 to 8 servings
    Ingredients
    • 1½ cups raw cashews
    • ½ cup dairy-free half & half alternative, unsweetened creamer, or lite coconut milk (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.
    3.5.3229

    Pin My Dairy-Free Strawberry Cheesecake Parfaits Recipe!

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

    Want More Dairy-Free Recipes? Enjoy My Cookbook!

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    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.

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    40 Comments

    1. cheryl jarrell on October 25, 2018 1:33 pm

      Is there a substitute Ripple? I can’t get that in my area 🙁

      Reply
      • Alisa Fleming on October 25, 2018 2:18 pm

        Lite canned coconut milk – sold in the Asian section of most supermarkets – or another dairy-free liquid creamer should work well.

        Reply
    2. Pingback: 28 Drool-Worthy Vegan Dessert Recipes - Vegan Heaven

    3. Linda from Veganosity on February 11, 2018 8:20 am

      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.

      Reply
    4. Dianne on February 6, 2018 1:37 pm

      These are so pretty and so perfect for Valentine’s Day! I love how easy to make they are!

      Reply
      • Alisa Fleming on February 9, 2018 8:59 am

        I think the best recipes are the simplest!

        Reply
    5. Jereann Zann on February 1, 2018 7:27 pm

      Alisa, they look terrific! Can’t wait to try them and the new Ripple half & half.

      Reply
      • Alisa Fleming on February 9, 2018 10:05 am

        I think you’ll like it Jereann!

        Reply
    6. Madison Haycock on January 30, 2018 8:44 pm

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

      Reply
      • Alisa Fleming on January 31, 2018 7:12 am

        Thanks Madison!

        Reply
    7. Amanda on January 30, 2018 3:44 pm

      Did you hear that happy little sigh? That was me. These look heavenly!

      Reply
      • Alisa Fleming on January 31, 2018 7:13 am

        Glad I can share some joy 🙂

        Reply
    8. Kaila (The Wanderlust Celiac) on January 30, 2018 2:56 pm

      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.

      Reply
      • Alisa Fleming on January 31, 2018 7:14 am

        Yes, a little patience helps, but it’s worth it! And minutes to make!

        Reply
    9. Lindsey on January 30, 2018 2:56 pm

      Bring it on! I could eat two easy!!

      Reply
      • Alisa Fleming on January 31, 2018 7:14 am

        My husband did 🙂

        Reply
    10. Leslie on January 30, 2018 2:30 pm

      I’m a sucker for anything with cheesecake in the name. These sound delicious!

      Reply
      • Alisa Fleming on January 31, 2018 7:15 am

        Thanks Leslie!

        Reply
    11. Nicole Dawson on January 30, 2018 9:10 am

      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!

      Reply
      • Alisa Fleming on January 31, 2018 7:15 am

        Thanks for this tip Nicole! I’ll try that out next!

        Reply
    12. Kelly on January 29, 2018 1:42 pm

      Love the new product. I need to look for this and try your tasty looking recipe.

      Reply
      • Alisa Fleming on January 31, 2018 7:17 am

        It’s a fun one!

        Reply
    13. Kristina on January 29, 2018 10:42 am

      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…

      Reply
      • Alisa Fleming on January 31, 2018 7:18 am

        Haha, I love it!

        Reply
    14. Sarah at The Fit Cookie on January 29, 2018 10:20 am

      These look so amazing Alisa! I haven’t tried Ripple yet, but it looks great (especially the half and half)

      Reply
      • Alisa Fleming on January 31, 2018 7:18 am

        It’s such a unique product!

        Reply
    15. Kristina @ Love & Zest on January 28, 2018 8:48 pm

      These look so good! I have to make them as a Valentine’s Day treat!

      Reply
      • Alisa Fleming on January 29, 2018 9:39 am

        The perfect heart-healthy treat for Valentine’s Day I think 🙂

        Reply
    16. Kristy on January 27, 2018 11:38 am

      Is there a substitute that could be used for cashews? My kids are allergic to tree nuts, but is love to try this recipe!

      Reply
      • Alisa Fleming on January 27, 2018 5:08 pm

        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!

        Reply
    17. Jessica Levinson on January 27, 2018 11:29 am

      Love those gorgeous layers of deliciousness! This dessert is a must make!

      Reply
      • Alisa Fleming on January 27, 2018 5:08 pm

        Thanks Jessica!

        Reply
    18. Lorie on January 26, 2018 7:06 pm

      Cashews are one of the most amazing foods. These look to die for!

      Reply
      • Alisa Fleming on January 27, 2018 5:08 pm

        Agreed!

        Reply
    19. Sarah Hatfield on January 26, 2018 2:57 pm

      Oh, these make me long for summer! I can’t wait to try the mousse. I bet it would make a great dip, too.

      Reply
      • Alisa Fleming on January 27, 2018 5:08 pm

        Yep, it doubles as a dip or spread! Made “cheesecake” toast today 🙂

        Reply
    20. Hannah on January 26, 2018 10:56 am

      How lovely! And such a refreshing, healthy change of pace that you start with cashews rather than prepared vegan cream cheese, too.

      Reply
      • Alisa Fleming on January 26, 2018 11:52 am

        Thanks Hannah! I thought you would like this one 🙂 And you must try that Half & Half, so much fun!

        Reply
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