Vegan No Bake Strawberry Cheesecake Balls
These vegan strawberry cheesecake balls are smooth, creamy, and bursting with bright strawberry flavor in every bite. Made with crushed golden Oreos, dairy-free cream cheese, and freeze-dried strawberries, they have the taste and texture of a bite-sized strawberry cheesecake wrapped in a sweet white chocolate shell.
They’re completely no-bake, simple to prep ahead of time, and perfect for parties, gifting, or having a chilled treat ready whenever you’re craving something sweet.
Ingredients for vegan strawberry cheesecake balls
Golden Oreos (1 lb / about 32 cookies): These create the base of the mixture and give the cheesecake balls structure along with a sweet vanilla cookie flavor.
Vegan cream cheese (8 oz block): This is what gives the filling its creamy, tangy cheesecake taste and helps bind everything together into a dough-like texture.
Freeze-dried strawberries (1/2 cup): These add strong strawberry flavor without extra moisture, keeping the mixture thick while boosting taste and color.
Vegan white chocolate (1 bag): This creates a smooth outer coating that holds everything together and adds a sweet, creamy finish.
How to make vegan strawberry cheesecake balls
Add the Golden Oreos to a food processor and pulse until they become fine crumbs.
Transfer the crushed cookies into a large mixing bowl.
Add the freeze-dried strawberries to the food processor and blend until finely ground, then add them to the same bowl with the cookie crumbs.
Add the vegan cream cheese on top.
Mix everything together until fully combined and a thick, dough-like consistency forms. It should hold together easily when pressed.
Scoop and roll the mixture into evenly sized balls and place them on a lined baking sheet.
Freeze for about 20 minutes, or until firm enough to dip.
Melt the vegan white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or use a candy melter until smooth.
Dip each chilled cheesecake ball into the melted white chocolate, letting excess drip off, then place back onto the lined baking sheet.
While the coating is still wet, sprinkle crushed freeze-dried strawberries on top for decoration.
Allow the coating to set completely before serving.
Tips for making cheesecake balls
Make sure the mixture is fully combined so the balls hold their shape when rolling.
Freeze the balls before dipping so they don’t fall apart in the melted chocolate.
Work quickly when coating since white chocolate sets fast.
Use freeze-dried strawberries instead of fresh for best texture and flavor.
How to store cheesecake balls
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer and thaw in the fridge before serving.
Vegan No Bake Strawberry Cheesecake Balls
Equipment
- Candy melting pot
- ninja food processor
Ingredients
- 1 lb Golden Oreos about 32 cookies
- 8 oz vegan cream cheese
- 1/2 cup freeze-dried strawberries
- 1 bag vegan white chocolate melted
Instructions
- Add Golden Oreos to a food processor and pulse into fine crumbs.
- Transfer crumbs to a large mixing bowl.
- Grind freeze-dried strawberries into a fine powder and add to the bowl.
- Add vegan cream cheese and mix until fully combined into a thick dough.
- Roll mixture into balls and place on a parchment paper lined baking sheet.
- Freeze for 20 minutes until firm.
- Melt vegan white chocolate until smooth.
- Dip each ball into white chocolate and place back on baking sheet.
- Top with crushed freeze-dried strawberries before coating sets.
- Chill until fully set and store in fridge.
