Vegan No-Bake Cheesecake with Strawberry Sauce


Though this vegan no-bake cheesecake recipe doesn’t shy away from helpful dairy substitutes, it has its own unique combination of ingredients. The recipe was submitted by Keisha Dowdy as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Vegan No-Bake Cheesecake Recipe with Strawberry Sauce (dairy-free!)To qualify for the contest, this vegan no-bake cheesecake recipe uses Coconut Milk Beverage and Coconut Milk Creamer from So Delicious Dairy Free.

This vegan no-bake cheesecake has an optional strawberry sauce, made simply with fresh fruit while the rest of the recipe is chilling.

Vegan No-Bake Cheesecake Recipe with Strawberry Sauce (dairy-free!)

Special Diet Notes: Vegan No-Bake Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based (see my graham cracker note), and vegetarian.

For a soy-free vegan no-bake cheesecake, use an allergy-friendly cream cheese alternative in place of both the cream cheese alternative and the sour cream alternative. I find that Daiya brand, which is soy-free and nut-free, is notably softer than Tofutti, so it works nicely as a substitution for the combination of those two alternatives.

For a gluten-free vegan no-bake cheesecake, be sure to use gluten-free graham crackers. Note that dairy-free, gluten-free grahams are readily available, but it may be tricky to find ones without honey.

Vegan No-Bake Cheesecake with Strawberry Sauce
Prep time
Cook time
Total time
Many graham crackers do contain honey (also keep an eye out for dairy!). If strictly vegan, be sure to use grahams that are honey-free.
Recipe type: Dessert
Cuisine: American
Serves: 1 9-inch "cheesecake"
Vegan No-Bake Cheesecake
  • 2 packages (20 sheets) graham crackers, ground or crushed into crumbs
  • 2 tablespoons coconut sugar
  • 11 tablespoons dairy-free buttery spread or sticks, melted
  • 2 (8-ounce) packages dairy-free cream cheese alternative (Keisha tested with Tofutti), room temperature
  • 2 tablespoons coconut oil (soft, room temperature)
  • 2 tablespoons dairy-free sour cream (Keisha tested with Tofutti)
  • ¼ cup plain dairy-free creamer (Keisha tested with So Delicious Coconut Milk Creamer)
  • 1 cup sugar
  • 2 tablespoons dairy-free milk beverage (Keisha tested with So Delicious Coconut Milk Beverage)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Strawberry Sauce (optional, recipe follows)
  • Coconut flakes (optional)
Strawberry Sauce
  • 2 cups chopped strawberries
  • 1 cup sugar
  • ½ cup coconut water
  • 1 tablespoon dairy-free milk beverage
  • ½ cup agave nectar
  • 2 tablespoons non-GMO cornstarch
Vegan No-Bake Cheesecake
  1. Pour the graham cracker crumbs into a medium bow and stir in the coconut sugar. Add the melted butter alternative and stir until well combined.
  2. Press the crumb mixture firmly into a 9-inch spring-form pan. Chill the crust in the refrigerator while preparing the filling.
  3. Using an electric mixer set at medium-high speed, beat the cream cheese alternative in a large bowl until smooth.
  4. One at a time, beat in the coconut oil, the dairy-free sour cream, the creamer, the sugar, and finally the milk beverage, scraping the sides of the bowl as necessary. Then, beat in the lemon juice and vanilla until combined.
  5. Pour the filling into the crust and smooth the top with a rubber spatula. Cover with plastic wrap and place in the freezer for 1 hour.
  6. Unclasp sides of the string-form pan, and remove cheesecake. Place the cake on a serving platter and chill in the refrigerator for 1 hour before serving. Serve plain or drizzle with strawberry sauce and sprinkle with coconut flakes.
Strawberry Sauce
  1. Crush the strawberries in a zip-lock bag.
  2. Place the strawberries, sugar, coconut water, and milk beverage in a saucepan over high heat. Stir consistently with a wooden spoon while cooking for about 3 minutes.
  3. Stir in the agave nectar and cornstarch. Bring to a bubbling boil, stirring constantly. Reduce the heat to low and simmer 2 minutes. Remove from the heat and let cool.
  4. Strain the sauce and discard any remaining strawberry pieces.
  5. Pour in a container and refrigerate for 1 hour before using.

For More Dairy-Free Recipes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

About Author

Alisa is the founder of, 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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