No-Bake Strawberry Cheesecake
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.
Servings: 8
Ingredients
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
Instructions
- 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.