No Bake Vegan Strawberry Cheesecake Bites
These are the kind of dessert you make when you want something that feels a little extra… without actually doing anything complicated.
These no bake vegan strawberry cheesecake bites have a creamy center, a soft Biscoff crust, and a fresh strawberry topping that cuts through the sweetness just enough. They’re chilled, smooth, and easy to portion, which makes them one of those recipes that disappears fast once people start grabbing one.
Ingredients for strawberry cheesecake bites
Each layer is simple, but they come together in a way that feels like more than it is.
Biscoff cookies
These give the base a sweet, slightly spiced flavor that works really well with the cheesecake.
Vegan butter
Helps the crust hold together once it chills.
Vegan cream cheese
This is what gives you that classic cheesecake texture.
Coconut cream
Adds richness and keeps the filling smooth once set.
Cane sugar
Sweetens the filling without overpowering the other flavors.
Lemon juice
Balances the sweetness and keeps the filling from tasting flat.
Vanilla extract
Every good dessert has vanilla.
Strawberries
Cooked down into a simple topping that adds freshness and a little texture.
How to make no bake strawberry cheesecake bites
Step 1: Make the crust
Add the Biscoff cookies and melted vegan butter to a food processor.
Pulse until it forms a fine crumb that sticks together when pressed.
Line a muffin tin with liners. Add a heaping tablespoon of the crumb mixture into each liner and use the back of a spoon to press it down firmly.
Step 2: Make the cheesecake filling
Rinse out the food processor to remove any crumbs.
Add the vegan cream cheese, coconut cream, sugar, lemon juice, and vanilla extract.
Blend until completely smooth.
Step 3: Fill and chill
Scoop about 3 tablespoons of filling into each liner over the crust.
Smooth the tops slightly if needed.
Place in the refrigerator for at least 4 hours or overnight until set.
Step 4: Make the strawberry topping
While the cheesecake is chilling, add the strawberries, sugar, and lemon juice to a saucepan.
Simmer for about 15 minutes, until the strawberries break down and the mixture thickens slightly.
Let it cool, then transfer it to the fridge until ready to use.
Step 5: Assemble
Once the cheesecake bites are fully set, scoop 1–2 teaspoons of the strawberry topping onto each one.
Serve chilled.
What actually matters with this recipe
Press the crust down firmly
This keeps everything from falling apart when you remove the liners.
Blend the filling until smooth
No lumps, take the extra few seconds.
Let the topping cool completely
Warm topping will soften the cheesecake layer.
Give it enough chill time
This is what sets the texture.
Make ahead + storage
These are perfect to make ahead.
Store in the fridge in an airtight container for up to 4 days. Keep them chilled until serving so they hold their shape.
No Bake Vegan Strawberry Cheesecake Bites
Ingredients
Biscoff Crust
- 8 oz Biscoff cookies
- ½ cup vegan butter melted
Cheesecake Filling
- 16 oz vegan cream cheese
- 1 cup coconut cream
- ⅔ cup cane sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
Strawberry Topping
- 16 oz strawberries
- ⅓ cup cane sugar
- 1 teaspoon lemon juice
Instructions
- Add Biscoff cookies and melted vegan butter to a food processor. Pulse until a crumb forms.
- Line a muffin tin with liners. Add a heaping tablespoon of crumb to each liner and press down firmly.
- Rinse the food processor, then add all cheesecake filling ingredients and blend until smooth.
- Scoop about 3 tablespoons of filling into each liner. Refrigerate for at least 4 hours or overnight.
- In a saucepan, simmer strawberries, sugar, and lemon juice for 15 minutes. Let cool, then refrigerate.
- Once cheesecake bites are set, top each with 1–2 teaspoons of strawberry topping. Serve chilled.
