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No-Bake Strawberry Cheesecake

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 slices 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american


No-Bake Strawberry Cheesecake! Made with fresh berries, cashew butter, dates, and an easy almond crust. Creamy, dreamy, and actually pretty healthy…for cake.




  • 1 cup (140g) almonds (*)
  • 68 (125g) pitted medjool dates
  • Pinch of salt

Strawberry Filling

  • 1 1/2 cup (180g) sliced strawberries
  • 6 (100g) pitted medjool dates
  • 3/4 cup (190g) raw cashew butter (**)
  • 1/3 cup non-dairy milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Optional: 1 cup (210g) frozen strawberries ((for topping))


  1. In a blender or food processor, combine the crust ingredients.
  2. Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.
  3. Line a 6-inch spring form pan with parchment paper on the bottom. Press the crust into the pan.
  4. Chill.
  5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.
  6. Pour on top of the crust.
  7. Pulse the frozen strawberries in the blender until broken up into pebble-sized chunks. Scatter on top of the cake.
  8. Freeze overnight or for at least 8 hours.
  9. Thaw for 5 minutes or so before slicing and eating. Keep in the freezer for up to a week.


*Can substitute other kinds of nuts, seeds, or oats. **Can substitute with other kinds of nut butter, but raw cashew butter has the most neutral flavor and tastes best.

Keywords: cake, no bake, summer, vegan, dairy-free