Simple to make, with no baking required, these vegan strawberry cheesecake parfaits are a cool and creamy addition to any spring or summer meal.
Every year around this time I start to look forward to berries, especially strawberries. Strawberries are a spring and summer favorite at my house, finding their way into both sweet and savory dishes.
It also means that I often find myself with more than I can reasonably eat by myself before they go bad and need an easy way to use them up. That’s when I make these no-bake vegan strawberry cheesecake parfaits.
While traditional baked cheesecake is certainly tasty, it’s also time consuming and heavy on the dairy and sugar. These cheesecake parfaits are a lighter and easier version that don’t require you to turn on the oven and are entirely dairy-free, egg-free and refined sugar-free. They make for an elegant dessert or special breakfast treat and can be made ahead of time and kept in the fridge until you are ready to serve them.
How to make no-bake vegan strawberry cheesecake parfaits:
The parfaits are comprised of three layers: a graham cracker crust, cheesecake middle and fresh fruit topping.
The crust is made from almond flour, coconut sugar and a pinch of cinnamon mixed together with a bit of coconut oil until crumbly. The mixture is then spooned into the bottom of a dessert glass and topped with the cheesecake filling.
The filling is a combination of vegan cream cheese and coconut yogurt blended with a hint of sweetener, lemon juice and vanilla to create a rich and tangy cream that’s then layered over the crust and chilled. The coconut yogurt adds a bit of tanginess that compliments the sweetness of the graham cracker crust and fresh strawberries nicely.
Once chilled and ready to serve you simply chop up some strawberries and spoon them over the cheesecake cream filling before serving. You can also swap the strawberries out for whatever fresh berries you have on hand or use a fruit sauce instead if you prefer.
Simple and elegant, these strawberry parfaits are the perfect ending to any spring brunch, lunch or any time you feel like a treat.
For the graham cracker crust:
- ½ cup/56g almond flour
- 2 Tablespoons/24g coconut sugar
- 1 Tablespoon/15ml coconut oil, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of fine sea salt
For the cheesecake filling:
- ¼ cup + 2Tablespoons/99g vegan almond or cashew based cream cheese
- ¾ cup/166g dairy-free plain coconut yogurt
- 1 Tablespoon/15ml fresh lemon juice
- 2 Tablespoons/30ml maple syrup
- 2 Tablespoons/30ml filtered water
- ¼ teaspoon of agar powder
For the parfaits:
- 6oz/55g of fresh strawberries, chopped
Make the graham cracker crust:
- In a medium bowl combine almond flour and coconut sugar, add
melted coconut oil, vanilla cinnamon and a pinch of sea salt and mix together
until mixture is crumbly. Set aside.
Make the cheesecake filling:
- In a medium bowl whisk together cream cheese, yogurt, lemon
juice and maple syrup. Set aside.
- In a small saucepan heat 2 Tablespoons of water until
simmering and whisk in agar powder.
Continue to simmer while whisking until powder is dissolved and mixture
starts to thicken (about 1-2 minutes).
- Remove from heat and whisk into cream cheese and yogurt mixture until
Assemble the parfaits:
- Spoon graham cracker crust into
the bottom of 4 dessert glasses, pour cheesecake filling over crust and chill
until set or overnight.
- When ready to serve top with chopped strawberries and serve.
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Amount Per Serving: Calories: 289Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 5mgSodium: 139mgCarbohydrates: 29gFiber: 3gSugar: 23gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.