No Bake Vegan Cheese Cake

No Bake Vegan Cheese Cake


  • Strawberry Compote
  • 2½ cups frozen strawberries
  • 2 tbsp granulated sugar
  • 2 tbsp water
  • 2 tsp lemon juice
  • No-Bake Cheesecake filling.
  • One cup non-dairy yogurt
  • 1½ cups raw cashews, soaked.
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 25g wild strawberry protein powder
  • ½ tsp salt
  • Cheesecake Crust
  • 1½ cups crushed vegan graham wafer/crumbs/biscuits.
  • 3 tbsp melted vegan butter.


  • Firstly, prepare the compote. In a small saucepan, combine the strawberries, sugar, water, and lemon juice over medium heat.
  • Stirring occasionally, bring to a boil, then reduce the heat.
  • Simmer for about 8-10 minutes or until slightly thicken. Remove from the heat.
  • Store in an airtight container in the refrigerator until chilled, and you are ready to assemble the cheesecake jars.
  • The crust is made by combining biscuits and butter in a food processor and assembled as the first layer in the jar.
  • Put all the cheesecake filling ingredients in a blender. Pour into the jar over the crust after blending until fully smooth.
  • Place the strawberry compote on top of the jar 

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