No-Bake Dairy-Free Strawberry Peppermint Cheesecake

This no-bake dairy-free strawberry peppermint cheesecake is an absolute dream — a new and updated version! It has a gluten-free “buttery” cookie crust, topped with light, silky-smooth cheesecake layers—vanilla and strawberry peppermint. Of course, it has dairy-free whipped cream (because what’s a cheesecake without whipped cream) and fresh mint. Who wants a bite?

How Do You Make Cheesecake Dairy-Free?

With a simple swap of using dairy-free cream cheese. And Spero makes eating dairy-free so simple. Spero is the future of dairy with its sunflower cream cheese. Not to mention, it’s filled with probiotics and is allergy-friendly. Like, look at these ingredients: organic sunflower seeds, water, coconut oil, natural flavors, salt, xanthan & guar gums, and probiotic cultures. And it tastes so good!

Which Gluten-Free Cookies are Your Favorite?

One of my favorite store-bought cookies is Cybele’s Free To Eat Confetti Cookies. These gluten-free cookies are great on their own, dunked in dairy-free milk, or crumbled into a buttery cookie crust. But you can use whatever brand of cookies you would like. Graham cracker-style cookies also work very well in this recipe.

What Brand of Dairy-Free Whipped Topping is your favorite?

I usually opt for the 365 Non-Dairy Plant-Based Whipped Topping because it’s the cheapest brand on the market and tastes really good. Its main ingredients are water, expeller-pressed palm kernel oil, tapioca syrup, and cane sugar. It also contains soy. But if you are looking for a soy-free option, I suggest SoDelicious Cocowhip. The main ingredients are filtered water, organic coconut oil, organic tapioca syrup, organic cane sugar, and pea protein.

Why is Spero Cream Cheese your favorite?

There are many dairy-free cheeses on the market. They all have their time and place, but I love Spero for no-bake cheesecake. It is super smooth and creamy with a subtle tangy flavor. It also has very simple ingredients that are allergy-friendly.

The Original Cream Cheese: Sunflower seeds, water, coconut oil, natural flavors, salt, xanthan & guar gums, probiotic cultures

The Strawberry Cream Cheese: Sunflower seeds, water, agave, coconut oil, strawberry powder, natural flavors, salt, beet powder, xanthan & guar gums, probiotic cultures

Let’s Get Baking!

So, with the most popular questions answered, let’s get to the step-by-step recipe for this No-Bake Dairy-Free Strawberry Cheesecake! And if you have additional questions, feel free to reach out via the comments section or email.

Author: Sarah Danna

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No-Bake Dairy-Free Strawberry Cheesecake

Prep time: 30 MinInactive time: 3 HourTotal time: 3 H & 30 M

Ingredients

Cookie Crust Ingredients

• 1 box gluten-free confetti cookies
• 1/4 cup non-dairy butter

Strawberry Cheesecake Filling Ingredients

• 1 container of Spero Strawberry Sunflower Cream Cheese
• 2 tsp peppermint extract
• 8 oz dairy-free whipped topping

Vanilla Cheesecake Filling Ingredients

• 1 container of Spero Orginal Sunflower Cream Cheese
• 1/4 cup sugar
• 1 tsp vanilla extract
• 8 oz dairy-free whipped topping

Instructions

1. Line a cupcake pan with cupcake liners or parchment paper.
2. In a bowl, crush the cookies into crumbs. You can also use a food processor. Add the butter and combine.
3. Press the cookie crust dough into the cupcake pan.
4. In a small blender cup, blend the strawberry filling ingredients. Then, set aside while you blend the vanilla filling ingredients.
5. Layer the cheesecake fillings over the crust.
6. Place the cupcake pan in the refrigerator for at least 3 hours.
7. . Remove the mini cheesecakes from the pan and enjoy! They can be stored in an airtight container in the refrigerator for up to a week.

If you liked this recipe, check out my other sweet treat recipes like the Dairy-Free Magnolia Bakery Banana Pudding.

If you try this recipe out, tag me on Instagram @sarahandspices and hashtag it #sarahandspices so I can see your delicious re-creations! And as always, I love it when you share your reviews in the comments below. Sarah