No Bake Cheesecake With Strawberries

Last Updated on May 29, 2019

This no-bake vegan cheesecake with strawberries is a wonderful dessert to serve your family and guests. The crust is made with pecans and dates, a creamy and silky smooth cheesecake center, and topped with fresh strawberries. This vegan cheesecake is actually a pretty healthy dessert that feels like it should be a guilty treat. 

No Bake Vegan Cheesecake with Strawberries

We are saying goodbye to the old and hello to a new year. A year of new beginnings, success, hope and faith. We’re also saying hello to new creations from the kitchen. I love spending time creating fresh and new recipes that fit our new dietary needs in our home. This no-bake vegan cheesecake wins the gold for being one of the most creative and versatile desserts we have created. 

We’re new to allergies which are leading us more and more towards gluten-free and vegan recipes. If I’m being totally honest, I was a little nervous how the cashew cream would work in creating a cheesecake texture. But, I took a leap of faith and through trial and tribulation, I created a masterpiece in both presentation and taste. In my humble opinion. lol

The dates and pecans paired nicely in the crust for a nice crunchy yet slightly sweet texture. The filling is light and fluffy just the way it should be when you think of cheesecake. The addition of strawberries completed this tasty treat. However, if strawberries aren’t your thing, try topping with raspberries or blueberries if you prefer. Both are excellent options! 

The Best No Bake Vegan Cheesecake Made With Cashew Cream

When I decided to create this cheesecake, I did so with two reasons in mind. The first was for my son. Because of his food allergies, his choices are limited and I wanted to create a treat the whole family could enjoy right along with him.

The second reason was Valentine’s Day (don’t forget to check out my instant pot red velvet bundt cake!). I used a heart-shaped pan to give it that Valentine’s day feel, but you could always use a regular pan or even mini silicone pans. The hardest part about this was the wait for the no-bake cheesecake to set up. 

As I was making this, I kept asking myself, “I really hope this cashew cream does make a cheesecake style texture.” My doubts were quickly replaced with confidence. The creamy and smooth texture began to develop and my jaw hit the floor. I mean come on, it was like an epic kitchen science experiment of how it works? I saw myself on one of those cooking shows creating a breakthrough in the cheesecake world! 

What do you get with this cheesecake?

  • Creamy
  • Silky 
  • Refreshing
  • Perfectly Sweet 
  • Satisfying 
  • Tantalizing Taste

Can You Make Cheesecake Without Cream Cheese 

Yup! 

Take your raw cashews and soak them in water overnight. This is the key factor. Although this is a process, it will give you that creamy and silky smooth texture like a traditional cheesecake. Ensure they are raw cashews that have not been salted. Follow my recipe below and make a delicious vegan cheesecake without cream cheese. 

More Tasty Vegan Recipes To Try 

 

No Bake Vegan Cheesecake with Strawberries

Makes – 6

Ingredients

 

For the Crust:

For the Filling:

For the Topping

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Instructions

1) Soak the raw cashews in water overnight. You can also soak them in boiling hot water for 2 hours if you prefer.

2) In a food processor, combine the pecan, dates and a pinch of salt.

3) Process until it resembles a coarse sand.

4) Place 1½ tablespoon of the pecan-date mix into each of the silicone muffin pan cavity. Press firmly into the bottom 6 cheesecake bases. Let it chill in the freezer while making the filling.

5) Drain the cashews and place them in the food processor bowl. Add the maple syrup, zest and juice of 1 lemon, melted coconut oil, and vanilla extract.

6) Process until smooth and creamy. You might need to stop and scrape down the sides a couple of times.

7) Pour about 2 tablespoon of the cashew mixture into each of the cheesecake bases. Tap to release any air bubble.

8) Add the chopped strawberries, lemon juice and the maple syrup in the bowl of the food processor and puree until it becomes a smooth sauce.

9) Pour 1 tablespoon of the strawberry sauce onto each cheese cake and gently spread to cover the entire cheesecake.

10) Let it freeze for a minimum of 4 hours.

11) Take it out of the mold and let it sit on the counter for 15 to 20 minutes before serving.

12) Store the leftovers in freezer safe container in the freezer.

Notes

  • We used a heart-shaped silicone cupcake pan. A regular silicone cupcake pan will also work. For mini cheesecake like this, it is absolutely necessary to use a silicone cupcake pan to easily remove the cheesecakes.
  • The same recipe will yield a 6 inch round or a heart-shaped cheesecake, but make sure that it is a spring form pan or a silicone pan for easy removal.

If you are following a vegan diet OR if you have food allergies in your family, this is a recipe that I highly recommend. The process of making it is easy enough, it just requires a little bit of time. But, the results are well worth what you slice and serve. This cheesecake can be made all year round, don’t box it in just for Valentine’s Day. I know we will be making this a handful more times before the year is up. 

 

Don’t Forget To Print The Recipe For Later! 

No Bake Cheesecake With Strawberries

No Bake Cheesecake With Strawberries

This vegan cheesecake is actually a pretty healthy dessert that feels like it should be a guilty treat.

Ingredients

  • For the Crust:
  • 1 cup of chopped Pecans
  • ½ cup of pitted Medjool Dates
  • A pinch of Salt
  • For the Filling:
  • 1 cup of Raw Cashews
  • ½ cup of Maple Syrup
  • 1 teaspoon of Vanilla Extract
  • 2 tablespoon of melted Coconut Oil
  • Zest and juice, about 3 tablespoon of a Lemon
  • For the Topping
  • ½ cup of chopped Strawberries
  • 1 teaspoon of Lemon Juice
  • 1 tablespoon of Maple Syrup

Instructions

  1. Soak the raw cashews in water overnight. You can also soak them in boiling hot water for 2 hours if you prefer.
  2. In a food processor, combine the pecan, dates and a pinch of salt.
  3. Process until it resembles a coarse sand.
  4. Place 1½ tablespoon of the pecan-date mix into each of the silicone muffin pan cavity. Press firmly into the bottom 6 cheesecake bases. Let it chill in the freezer while making the filling.
  5. Drain the cashews and place them in the food processor bowl. Add the maple syrup, zest and juice of 1 lemon, melted coconut oil, and vanilla extract.
  6. Process until smooth and creamy. You might need to stop and scrape down the sides a couple of times.
  7. Pour about 2 tablespoon of the cashew the mixture into each of the cheesecake bases. Tap to release any air bubble.
  8. Add the chopped strawberries, lemon juice and the maple syrup in the bowl of the food processor and puree until it becomes a smooth sauce.
  9. Pour 1 tablespoon of the strawberry sauce onto each cheese cake and gently spread to cover the entire cheesecake.
  10. Let it freeze for a minimum of 4 hours.
  11. Take it out of the mold and let it sit on the counter for 15 to 20 minutes before serving.
  12. Store the leftovers in freezer safe container in the freezer.

Notes

We used a heart shaped silicone cupcake pan. A regular silicone cupcake pan will also work. For mini cheesecake like this, it is absolutely necessary to use a silicone cupcake pan to easily remove the cheesecakes. The same recipe will yield a 6 inch round or a heart shaped cheesecake, but make sure that it is a spring form pan or a silicone pan.

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