This luscious and decadent cheesecake is completely dairy-free, easy to make, and requires no baking! Sound too good to be true? I promise you’re going to love it, and so will everyone you share it with! This No-Bake Strawberry Cheesecake is Paleo and Vegan, but no one has to know.
Guess who made herself a cake that did not involve chocolate? This girl! And guess who absolutely loved it? This girl! Well, me and everyone else I gave a slice to.
This healthy Strawberry Cheesecake absolutely hit the spot with it’s refreshing, light, and perfectly textured taste! After enjoying our first night eating out on the deck this year, this was the perfect ending. My fruit pie obsessed children and husband were super excited that I catered to their tastebuds in the dessert area.
And let me just tell you guys, you’re going to absolutely love this one!
Not only gorgeous, but this cheesecake is full of healthy fats, delicious, and super easy to make! Requires no oven, making this an obvious choice for a dessert in those hot months.
How to make No-Bake Strawberry Cheesecake
Obviously a dairy-free cheesecake sounds like an oxymoron, but believe me when I tell you, you can make it happen and it’s amazing!
To start off we need to soak some raw cashews. You can do this for as little as 15 minutes in boiling water, or as long as overnight. While the cashews are soaking, we’ll make the crust! The crust is a combo of medjool dates, pecans, cinnamon, and a pinch of salt. This creates a thick, sweet, slightly sticky, and nutty crust. Press this firmly into a springform pan. I also let it go up the sides a bit.
Drain the water, then toss the cashews in the blender (or food processor). We’ll add coconut cream, maple syrup, a little lemon juice, coconut oil, vanilla extract, and fresh strawberries. You will need to blend for several minutes until really smooth. Spread it around the crust, and pop the pan into the freezer.
Freeze until set! This will take at least 3 hours. You will want to bring to room temperature for at least an hour before cutting into. You can store in the freezer or the fridge!
DIG IN!!! I think you’re all going to love this one!
No-Bake Strawberry Cheesecake
For the Cheesecake:
- 2 1/4 cups raw cashews
- 2/3 cup coconut cream*
- 1/2 cup maple syrup
- 3 tbsp coconut oil, melted
- 2 tbsp lemon juice
- 1/2 tsp sea salt
- 1.5 cups diced strawberries + more for garnish
For the Crust:
- 1 1/4 cup medjool dates, pitted
- 2 cups raw pecans
- 1 tsp cinnamon
- 1/4 tsp sea salt
Begin by soaking your cashews. You can soak in boiling water for at least 15 minutes, or overnight.
While cashews are soaking, make the crust. Combine dates, pecans, cinnamon, and sea salt into a food processor. Pulse until the mixture forms a sticky dough. Take the dough and press into the bottom and a little up the sides of an 8 - 10 inch springform pan.
Now continue to make the cheesecake. Drain the water from the cashews. Place inside a blender or food processor with coconut cream, syrup, coconut oil, lemon juice, sea salt, and strawberries. Blend until completely smooth, this could take up to 5 minutes.
Pour mixture on top of the crust. Transfer pan to the freezer. Freeze for at least 2 hours, or until cheesecake is set.
To serve, sit out to soften for at least 1 hour from the freezer. Top with additional strawberries.