Calling it cheesecake might raise a few eyebrows. There’s no dairy. No eggs. Not even a grain of granulated sugar in sight. But once you take a bite, all those expectations disappear. What you get is a cold, silky slice that’s fruity and rich, but light in a way the classic version never quite pulls off.

I threw this together one Sunday afternoon, mostly to avoid turning the oven on. A handful of softening strawberries, a stash of soaked cashews, and a vague craving for dessert– somehow, that turned into this chilled pink beauty that never saw Monday. The best part? It gets better the longer it sits. The second-best part? No one misses what’s not in it.

Active Time: 25 minutes
Total Time: 4 hours (mostly just waiting)
Servings: 10

Ingredients

Crust

• 1 cup almonds or walnuts
• ½ cup soft dates
• 1 tablespoon coconut oil
• Pinch of sea salt

Filling

• 1½ cups raw cashews (soaked overnight or in hot water for 1 hour minimum)
• ½ cup full-fat coconut milk
• ⅓ cup maple syrup or agave
• Juice from half a lemon
• 1 teaspoon vanilla extract

Topping

• 1½ cups strawberries
• 1 tablespoon lemon juice
• 2 teaspoons chia seeds
• Extra strawberries for serving (totally optional)

Instructions

Preparation

Grab a springform pan (roughly 20 cm) and line the bottom with parchment– future you will thank you. Toss your crust ingredients into a food processor. Blend until it holds when you press it. Not too oily. Not too dry. Scoop it into the pan and press it flat with your fingers or the bottom of a glass. Chill while you prep the next layer.

Drain the cashews. Add them to a blender with coconut milk, sweetener, lemon, and vanilla. Blend until smooth. No shortcuts here. Keep going until it’s creamy– not grainy, not chunky. Like whipped pudding with purpose.

Cooking

There’s none. And that’s the beauty of it.

Pour the filling into the pan. Spread it out evenly. Tap the pan a few times on the counter to knock out air bubbles.

Now take the strawberries, lemon juice, and chia seeds. Blend. Let it sit for 10–15 minutes until it thickens a bit. Then gently spread that over the cashew layer.

Cover. Chill for at least four hours. Overnight? Even better.

Serving

Pop the ring off the pan. Run a warm knife around the edge if needed. Slice it cold. Add strawberries or lemon zest on top if you’re going for that Pinterest look.

Keep well for a few days, if you somehow don’t eat it all.

Nutritional Value Per One Serving

Nutrition Facts:

Calories: 280
Total Fat: 19 g
Saturated Fat: 6 g
Cholesterol: 0 mg
Sodium: 35 mg
Total Carbohydrates: 21 g
Dietary Fiber: 3 g
Sugars: 10 g
Protein: 5 g

Tips and Variations

When you make it a few times, you start to mess with it. Here’s what I’ve done:

• Nut-free base: Swap in sunflower seeds or toasted oats
• Extra lemon: Zest in the filling sharpens the flavor
• Mini portions: Use muffin tins for individual cheesecakes– handy and cute

For a healthy strawberry cheesecake, reduce the syrup a bit, use fewer dates, and let the fruit do more of the work.

Conclusion

This vegan no bake strawberry cheesecake doesn’t pretend to be anything else. It’s not a substitute. It’s its own thing– fresh, rich, and strangely addictive. You might make it for the vegans. You’ll end up making it for everyone. Just don’t expect leftovers.

Take a peek at our dessert collection for more sweet favorites.