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!