Vegan Strawberry Cheesecake (no bake)
This Vegan Strawberry Cheesecake (no bake) is so incredibly easy to make you will never buy store bought cheesecake again! It is perfectly sweet and tangy and takes only 15 minutes to make! This cheesecake is made with whole foods, and is refined sugar free and dairy free! This is a much healthier option for cheesecake and will leave you feeling amazing!
What ingredients do I need for this cheesecake?
- Medjool Dates
- Almonds
- Cacao
- Himalayan Salt
- Raw Cashews
- Fresh Strawberries
- Coconut Cream
- Maple Syrup
- Lemon Juice
- Vanilla
How to make Vegan Strawberry Cheesecake (no bake):
This cheesecake is so incredibly simple to make! It takes a mere 15 minutes and requires no baking! First, make the crust. Pulse the dates in a high speed blender until they roll into a ball then set aside. Next, pulse almonds, cacao and salt until they become a fine powder with some small bits left, then add in the dates and pulse again. Divide into 12 and add to a greased or lined muffin tin and pat down with your hands to form the crust. Next, to make the filling add the rest of the ingredients to your blender (except the strawberries) and pour half of the mixture into the tins. Blend the strawberries in the remaining cheesecake batter then pour as the final layer on the tins. Freeze for 3 hours and enjoy!
Will my non-vegan friends & family like this?
Your non-vegan friends and family will not know what hit them! This cheesecake was a winner in my household! My whole non-vegan family loved them! The cheesecake is so decadent and rich there is no skimp on flavor! Anyone is sure to love this cheesecake!
How to store your Vegan Strawberry Cheesecake (no bake):
The best thing about this cheesecake is that it can be stored in the freezer for months! Store in the muffin tin or transfer to containers once the cheesecake has set. Remove from the freezer 5-10 minutes before enjoying! To get the cheesecakes out of the tins make sure you grease them! Then run a thin knife around the edge and pop them out. Alternitively you can use muffin liners.
Mix it up!
- Try a different fruit in this cheesecake! My favorite is Blueberry Lemon Cheesecake (no bake)
- Try adding a nut butter instead of strawberries!
- I made this cheesecake into bites but you could make one large cheesecake!
Other recipes you will LOVE:
- Vegan Blueberry Lemon Cheesecake Bites (no bake)
- Healthy Vegan Banana Bread
- Single Serve High Protein Apple Crumble
Vegan Strawberry Cheesecake (no bake)
Ingredients
For the Crust
- 1 cup Packed Medjool Dates
- 1 cup Almonds
- 1 tbsp Cacao Powder
- ½ tsp Salt
Filling
- 2 cups Raw Soaked Cashews
- ½ cup Coconut Cream the thick part of a can of full fat coconut milk. Refrigerate overnight for the solid & liquid to separate.
- ⅓ cup Maple Syrup
- 4 tbsp Lemon Juice
- 1 tsp Vanilla
- 1 cup Fresh Strawberries
Instructions
- Start by soaking your cashews in boiling water for 15 minutes. If you want this recipe to be raw soak overnight in room temperature water instead.
- Pulse the dates in a high speed blender until they roll into a ball, than take out and set aside.
- Add the almonds, cacao and salt to the blender and pulse until a fine powder is reached with a few remaining small pieces of nuts. Be careful not to over blend and make nut butter!
- Add in the dates and pulse again until everything is combined.
- Divide into 12 and add to a greased or lined muffin tray. Pat down with your fingers to form the crust.
- Rinse the blender then add all the ingredients for the filling (except the strawberries) and blend until smooth.
- Pour half the mixture into the 12 muffin tins, reserving half.
- Add in the strawberries to the remaining half and blend again until smooth
- Pour over the muffin tins as the last layer.
- Shake to flatten the cheesecakes then freeze for a minimum of 3 hours to set.
- Store in the freezer and take out 5-10 minutes before you would like to enjoy them!
- Recipe inspired by Minimalist Baker’s Recipe!