No Bake Mini Strawberry Crunch Cheesecakes for Two
This post contains affiliate links. By clicking on a product link and making a purchase, I may receive a commission at no extra cost to you. Thank you for supporting The Banana Diaries!
This recipe makes two perfect single serve no bake strawberry crunch cheesecakes inspired by the iconic ice cream truck treat!! With a simple 2 ingredient vanilla cookie crust and layers of no bake vanilla and strawberry cheesecake batter that gives a fresh punch with real strawberries, these no bake mini cheesecakes serve just two people for a quick and easy indulgent treat! Naturally dairy free and vegan!
Why you’ll love this no bake cheesecake for two:
I’ve been on a run with no bake single serve cheesecakes for a bit here (see my no bake mini biscoff cheesecakes for two and my no bake mini oreo cheesecakes for two!). But I have to say, the strawberry crunch cheesecake just really lends itself to the no bake single serve life!
Inspired by the iconic ice cream truck treat (the strawberry crunch ice cream bar of course!), a single serve version just really feels like you’re getting that individual ice cream treat in the summer (and no sharing required!).
This recipe makes just two adorable 4″ strawberry crunch cheesecakes, but you can definitely make just half of the recipe if you only wanted one! And I’ll waste no time in telling you that, like all recipes on here, these no bake single serve cheesecakes are VEGAN!
Absolutely no dairy involved (nor tofu nor cashews, so don’t worry, it’s familiar ingredients if you’re not vegan!), and you’d absolutely never know. Just a nostalgic childhood ice cream in its finest rendition 🙂
Strawberry Crunch Cheesecake Layers:
Now, like the ice cream bar, we have some components to these mini cheesecakes, but don’t worry- the entire recipe can be made in just 10 minutes and popped in the fridge to set!
- Vanilla wafer crust: Just 2 ingredients here: vanilla wafers and melted vegan butter!
- Vanilla bean cheesecake batter: My absolute favorite cheesecake batter ever, even from before I was vegan! You only need a bowl and a whisk, along with vegan cream cheese (my recommendations down in the recipe card), cold vegan heavy cream, sugar, and vanilla bean extract. It’s almost criminal how easy it is to make.
- Strawberry cheesecake batter: I honestly could eat entire bowl of this strawberry cheesecake batter alone!! We’re REALLY punching up the strawberry flavor using the vanilla cheesecake base and adding in both pureed fresh strawberries and freeze dried strawberries. I recommend sticking with the fresh over frozen strawberries for that portion, as the puree may be too icy and watery (which will throw off the cheesecake texture!).
- Strawberry vanilla cookie crumble: Arguably the most iconic part of these mini cheesecakes, we’re using more freeze dried strawberries and vanilla wafer cookies blended together with a little melted vegan butter! This will help the crumble harden a bit, like on the ice cream, to create that crunchy coating. It’s truly incredible.
Pro tips:
- Chill in the fridge overnight: I prefer the fridge chill over the freezer method for a few reasons. You don’t have to thaw it for a few minutes before diving in (you can just go right in!). Plus, there’s no worry for an icy or inconsistent textures in the cheesecake batter that can sometimes happen with chilling no bake cheesecakes in the freezer!
- …But if you REALLY want it now: As long as your vegan heavy cream is COLD when you’re working with the batter, 30 minutes to 1 hour in the freezer will be good enough for you to dive into the cheesecake (but it won’t be super sturdy/cheesecake-like in fluffy texture!).
- Don’t skip the freeze dried strawberries!! I know freeze dried strawberries are more of a specialty ingredient, but it’s what REALLY punches up the strawberry flavor. So worth it!
- If you can’t find vegan vanilla wafer cookies: It’s a bit frustrating that only one brand really exists. I so get that. So what you can do instead is if you have a vegan vanilla shortbread cookie available to you (some places do!) OR oddly enough animal crackers are also vegan! You can also use Biscoff cookies or graham crackers, but it will alter the flavor a bit since there’s spice in them.
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
No Bake Mini Strawberry Crunch Cheesecakes for Two
- Prep Time: 10
- Chilling time: 240
- Total Time: 4 hours 10 minutes
- Yield: 2 1x
- Category: Cheescake
- Method: No Bake
- Cuisine: American
- Diet: Dairy-Free, Vegan
Description
This recipe makes two perfect single serve no bake strawberry crunch cheesecakes inspired by the iconic ice cream truck treat!! With a simple 2 ingredient vanilla cookie crust and layers of no bake vanilla and strawberry cheesecake batter that gives a fresh punch with real strawberries, these no bake mini cheesecakes serve just two people for a quick and easy indulgent treat! Naturally dairy free and vegan!
Ingredients
Strawberry Crunch Topping:
1 12-gram package freeze dried strawberries
10 cookies (72 g) Whole Foods 365 Nilla wafers
1 tbsp vegan butter, melted
Vanilla Crust:
- 15 cookies (60 g) of vegan Nilla wafers
- 2 tbsp vegan butter, melted
Strawberry Crunch Cheesecake:
- 10 ounces (283 g) vegan cream cheese , room temperature
- 1/3 cup (87 mL) heavy dairy free vegan cream, cold
- 1/2 cup (120 g) organic granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (120 g) hulled strawberries, pureed
- 1 12-gram package freeze dried strawberries
Instructions
- Prep: Line two 4″ springform pans or 4″ ramekins with parchment paper, including along the walls.
- Make the strawberry crunch topping: In a food processor, blend together the freeze dried strawberries from the topping section, cookies, and melted vegan butter until they resemble a wet crumb. Pour into a bowl and set aside.
- Make the crust: Next, make the crust in a food processor as well. Pulse the cookies and melted vegan butter in the food processor again until they resemble a wet crumb again. This time, pour the crumbs into the springform pan, and press the crust firmly into the base of the pan. You can also work part of the crust up the walls of the cheesecake pan or just leave it as one even layer. Place the crust into the freezer to chill while you make the filling.
- Make the vanilla cheesecake filling base: In a food processor or in a bowl with a whisk, blend or whisk the vegan cream cheese until smooth. Then add in the heavy cream, and whisk again. Finally, add in the sugar and vanilla extract together until you reach a silky consistency. You can pause the food processor to scrape down the sides as needed, or scrape the bottom of the bowl with a silicone spatula.
- Pour half of the filling into the crust: Remove the crust from the freezer and pour half of the vanilla cheesecake batter into the base of the crust. Spread the cheesecake to the edges of the crust, and set aside while you make the strawberry cheesecake layer.
- Make the strawberry cheesecake filling: To the food processor or a bowl with a whisk with the remaining vanilla cheesecake batter, add in the hulled strawberries and freeze dried from the cheesecake batter section. Blend until smooth.
- Finish assembling the cheesecake: Pour the strawberry cheesecake batter on top of the vanilla cheesecake batter for each, and spread the batter to the edges of the pan. Sprinkle the strawberry crunch topping on top evenly.
- Chill: Chill the cheesecake in the freezer for 4-6 hours, or refrigerate overnight.
- When ready to serve: Carefully remove the cheesecakes from the springform pans. Top with sliced strawberries and vegan whipped cream if desired. Enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
Vegan cream cheese: A firmer vegan cream cheese is better- I recommend Tofutti or my homemade version over Kite Hill (Violife isn’t recommended, as it’s coconut oil- based so it won’t be as creamy).
Vegan Nilla Wafers: I use Whole Foods 365 Foods because they’re vegan, but you can use any vegan vanilla cookie that you find!
