Vegan Strawberries 'N' Cream and Raspberry No-Bake Cheesecake

This vegan no-bake cheesecake is a berry delight! It uses our Strawberries ‘N’ Cream Bliss Slice Mix as the base and the indulgent filling is made from a creamy and delicious combo of cashews, coconut and raspberries. A healthier and vegan alternative to classic cheesecake, it's easy to make and a great activity for the kids, the result of which the whole family can enjoy!

Prep Time: 40 Minutes
Setting Time: 1.5 Hours
Servings: 12-15 slices

The Base


  • 1 packet Funch Strawberries 'N' Cream Bliss Slice Mix 180g
  • 1/4 cup rice malt syrup
  • 1/4 cup coconut oil, melted
  • Juice of lemon


  1. Combine rice malt syrup, coconut oil and lemon juice, microwave in 30 second blasts, until the coconut oil has melted.
  2. Add bliss slice mix and mix thoroughly
  3. Spread mixture evenly into a 16x16cm baking tin and place in freezer for 30 minutes to set

Filling 1


  • 2 cups cashews, soaked in water for 2 hours then washed and drained.
  • 1/4 cup coconut oil, melted
  • 2 tbsp rice malt syrup (can use Maple Syrup or honey)
  • 1/2 cup coconut milk
    1. Place all the ingredients in a food processor or blender and blend until smooth
    2. Pour half the mixture in the tin over the base, making sure the base in evenly covered, and set the other half of the mixture aside to be used for filling 2
    3. Place the tin in freezer again for 30 minutes to set

    Filling 2


    • 1/2 filling 1 mixture
    • 1 cup raspberries or berry of choice


    1. Add filling mixture and berries to food processor and blend until combined and smooth
    2. Remove cheesecake from freezer and spread filling 2 on top
    3. Freeze until set

    Once set, the cheesecake can be cut into small pieces. Allow the cheesecake to sit at room temp for about 15 minutes before serving.

    Recipe Notes

    Serve sprinkle with cacao nibs on top, for extra crunch, or extra berries.

    To store: Keep the cheesecake in the freezer.

    vegan no back cheesecake

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