These creamy and flavorful no-bake dairy-free strawberry cheesecake bars are pure perfection. Their smooth texture and crumbly gluten-free graham cracker crust will knock your socks off. If you’re looking for the best dairy-free cheesecake bars, you’ve come to the right place. My no-bake cheesecake is both dairy AND gluten-free. The cheesecake filling is made with vegan cream cheese, and the crust is made with gluten, soy, nut, and dairy-free graham crackers. Wow, your friends and family with this delicious no-bake cheesecake tonight!
How to make no-bake dairy-free cheesecake
Strawberry Compote Topping. Add the strawberries, lemon juice, honey, salt, and water to a saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 – 15 minutes, continually stirring until the strawberries have popped and the sauce has thickened and reduced. If the sauce is still thin, continue to cook for an additional 5 minutes until the desired consistency is reached.
Gluten-Free graham cracker crust. Place the one box of graham crackers into a food processor and pulverize until you have fine sand-like crumbs. Adding 2 tablespoons-worth of softened, vegan butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
Pat the graham cracker crust into the bottom of a 6×9 inch pan and slightly up the sides to create a 1/4 inch thick crust.
Dairy-Free cheesecake filling. Add the sweetened coconut condensed milk, vegan cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until the mixture is smooth as silk.
Pour the cheesecake filling on top of the crust, smoothing to even it out, then pour the strawberry compote over the top.
Refrigerate for at least 4 hours or overnight, then slice and serve!
What is a dairy-free substitute for cream cheese?
Although I’ve only ever used cream cheese in my recipes, I’ve read that ricotta and strained plain Greek yogurt can work. Because I’ve never personally worked with those ingredients, I can’t whole-heartedly recommend them.
Why isn’t your no-bake cheesecake firm?
It’s possible that your cheesecake isn’t firm due to the time in the refrigerator. Even though this recipe states 4 hours as the minimum setting time, I suggest allowing your cheesecake to set up overnight. Making this cheesecake in advance is a great idea and method to ensure premium firmness.
Can you freeze cheesecake?
I wouldn’t recommend freezing your cheesecake. The thawing process may affect the texture. You can most certainly free any leftover compote you may have. It goes great on pancakes and waffles!
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I HOPE YOU ENJOYED THIS NO-BAKE DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE. IF YOU MAKE THIS RECIPE TAG ME ON FACEBOOK OR INSTAGRAM. I WOULD LOVE TO SHARE YOUR CREATIONS WITH CREDIT TO YOU!
This creamy and flavorful no-bake dairy-free strawberry cheesecake is pure perfection. Its smooth texture and crumbly gluten-free graham cracker crust will knock your socks off. If you're looking for the best dairy-free cheesecake you've come to the right place. My no-bake cheesecake is both dairy AND gluten-free. The cheesecake filling is made with vegan cream cheese and the crust is made with gluten, soy, nut, and dairy-free graham crackers. Wow, your friends and family with this delicious no-bake cheesecake tonight!
In a large mixing bowl combine vegan cream cheese, lemon juice, condensed coconut milk, and vanilla extract. Mix with hand or bowl mixer until smooth.
Gluten-Free Graham Cracker Crust
In the bowl of a mini-chopper or food processor add 1 package of graham crackers.
In a small saucepan combine strawberries, honey, lemon juice, water, and salt.
Bring mixture to a boil.
Reduce heat and cover. Allow mixture to simmer for 10-15 minutes until slightly thick. Remove from heat and set aside.
Pulverize crackers until you have fine (sand-like) crumbs.
Add vegan butter to the mixture a few chunks at a time until a flaky, slightly-crumbly dough is formed.
Assembling your Dairy-Free Cheesecake
Pat the graham cracker crust into the bottom of a 6x9 inch pan and slightly up the sides to create a 1/4 inch thick crust.
Pour cheesecake mixture over the crust smoothing it out. Pour strawberry compote on top.
Tightly wrap with saran wrap (or fitted lid) and refrigerate for 4 hours (or overnight).
Dairy-Free Cheesecake Filling. I highly suggest you locate the Dairy and Soy-free cream cheese from Daiya. It really adds a creamy consistency to your cheesecake.Plant-Based Butter. This specific recipe contains MELT. It adds that Erich, buttery flavor to your gluten-free graham cracker crust.Gluten-Free Graham Crackers. These graham crackers make for the perfect crumbly crust. You won't be able to tell that these crackers are gluten, soy, nut, and dairy-free.Sweetened Condensed Coconut Milk. We always have this stuff on hand. We put sweetened condensed coconut milk in our coffee, on our baked goods, and now, our cheesecake. I've also added it as a base to several of my no-churn ice creams.
PREPARING YOUR NO-BAKE CHEESECAKE
Allowing your cheesecake to set and measuring your lemon juice are the two key points when making your cheesecake. Not allowing your cheesecake to set for at least four hours (I recommend overnight) will leave your cheesecake loose and runny. Additionally, being heavy-handed with your lemon juice will detract from the flavor of the cheesecake and make it a bit too sour.I used a 6x9 baking dish for this recipe. Lightly grease your glass dish to ensure graham cracker crust doesn't stick! This recipe will also work in a standard pie dish.