This recipe yields two delightful single-serve no-bake strawberry crunch cheesecakes inspired by the classic strawberry crunch ice cream bar. A simple two-ingredient vanilla cookie crust supports layers of creamy no-bake vanilla and strawberry cheesecake made with real strawberries for a bright, fresh flavor. These mini cheesecakes are quick to assemble, naturally dairy-free and vegan, and perfect for two people or for sharing.
Why you’ll love this no-bake cheesecake for two:
If you enjoy single-serve no-bake desserts, this strawberry crunch version is especially satisfying. It captures the nostalgia of the strawberry crunch ice cream bar in an easy-to-make cheesecake form, with no oven required and no sharing necessary—each person gets an individual treat.
The recipe makes two 4-inch cheesecakes, and you can scale it down to make one if preferred. These are entirely vegan and dairy-free, but they use familiar ingredients (no tofu or cashews), so the texture and flavor will feel familiar even to non-vegans. The result is a light, creamy, and nostalgic dessert.
Strawberry Crunch Cheesecake Layers:
Although the dessert has several components, the whole assembly takes about 10 minutes; then it just needs time to chill. Here’s what goes into each mini cheesecake:
- Vanilla wafer crust: Just two ingredients—vanilla wafers and melted vegan butter—pressed into the base of the pan.
- Vanilla bean cheesecake base: A silky, no-bake filling made from smooth vegan cream cheese, cold dairy-free heavy cream, sugar, and vanilla. Whisk or pulse until creamy.
- Strawberry cheesecake layer: Builds on the vanilla base with pureed fresh strawberries and freeze-dried strawberry powder to intensify flavor without watering down the filling. Fresh strawberries are recommended over frozen for the best texture.
- Strawberry vanilla cookie crumble: The crunchy topping combines freeze-dried strawberries and vanilla wafers blended with melted vegan butter so it firms up and mimics the crunchy coating on the ice cream bar.
Pro tips:
- Chill in the fridge overnight: I recommend refrigerating overnight rather than freezing. The fridge yields a consistently creamy texture and allows you to serve immediately without thawing.
- Quick chill option: If you’re impatient, 30–60 minutes in the freezer will firm the cheesecakes enough to eat, provided the vegan heavy cream was cold when whipped. The texture will be lighter and less set than a full chill.
- Use freeze-dried strawberries: These concentrate the strawberry flavor without adding extra moisture, which is key for the filling and the crunchy topping.
- Substitutes for vegan vanilla wafers: If vanilla wafers aren’t available, vegan vanilla shortbread, animal crackers, or other neutral vegan cookies will work. Biscoff or graham crackers can be used but will change the flavor profile.
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No Bake Mini Strawberry Crunch Cheesecakes for Two
- Author: Britt Berlin
- Prep Time: 10
- Chilling time: 240
- Total Time: 4 hours 10 minutes
- Yield: 2
- Category: Cheesecake
- 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. A two-ingredient vanilla cookie crust pairs with layers of no-bake vanilla and strawberry cheesecake using real strawberries for a bright, fresh bite. These mini cheesecakes are dairy-free and vegan.
Ingredients
Strawberry Crunch Topping:
1 (12 g) package freeze-dried strawberries
10 vanilla wafers (about 72 g)
1 tbsp vegan butter, melted
Vanilla Crust:
- 15 vanilla wafers (about 60 g)
- 2 tbsp vegan butter, melted
Strawberry Crunch Cheesecake:
- 10 ounces (283 g) vegan cream cheese, room temperature
- 1/3 cup (about 87 mL) cold dairy-free heavy cream
- 1/2 cup (120 g) organic granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (about 120 g) hulled strawberries, pureed (use fresh)
- 1 (12 g) 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, pulse the freeze-dried strawberries, 10 vanilla wafers, and melted vegan butter until the mixture resembles a moist crumb. Transfer to a bowl and set aside.
- Make the crust: In the food processor, pulse 15 vanilla wafers with 2 tablespoons melted vegan butter until you have a wet crumb. Press the crumbs firmly into the base (and optionally up the sides) of each springform pan or ramekin. Chill in the freezer while preparing the filling.
- Make the vanilla cheesecake base: In a bowl or food processor, blend the vegan cream cheese until smooth. Add the cold vegan heavy cream and whisk until combined, then add sugar, vanilla extract, and salt. Whisk or process to a silky consistency, scraping the sides as needed.
- Assemble base layer: Pour half of the vanilla cheesecake batter over the prepared crusts and spread to the edges.
- Make the strawberry layer: To the remaining vanilla batter, add the pureed fresh strawberries and the freeze-dried strawberries (from the cheesecake section) and blend until smooth and evenly colored.
- Finish assembly: Spoon the strawberry cheesecake batter over the vanilla layer in each pan and spread to the edges. Evenly sprinkle the strawberry crunch topping over each cheesecake.
- Chill: Refrigerate overnight for best texture. Alternatively, freeze for 4–6 hours to set (or 30–60 minutes for a quick chill, though texture will be lighter).
- Serve: Carefully remove cheesecakes from their pans, top with sliced strawberries and vegan whipped cream if desired, and enjoy. Store leftovers in an airtight container 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 works best; brands like Tofutti or a homemade version provide a creamier texture. Coconut-oil-based brands may be softer and less ideal.
Vegan vanilla wafers: If you can’t find vegan Nilla wafers, look for a vegan vanilla shortbread or other neutral vegan cookies. Animal crackers are sometimes vegan and can be used as well. Using spiced cookies like Biscoff will change the flavor profile.