Vegan No-Bake Strawberry Cheesecake
Description
This no-bake cheesecake is creamy, refreshing, and naturally sweet, the perfect wholesome dessert that still feels indulgent. A soft date-and-nut crust forms the base, while the rich berry filling blends soaked cashews with fresh strawberries, blueberries, and maple syrup for a silky, vibrant topping. Finished in the freezer until firm, this cheesecake is simple to prepare, beautifully colorful, healthy, and a crowd-pleasing treat for any occasion.
Ingredients
- Crust:
- 1 cup pecans/walnuts, soaked and drained
- ¾ cup dates - about 15, pitted
- Filling:
- 1 ½ cups cashews, halved (soaked for an hour and drained)
- 1 cup fresh strawberries
- ½ cup fresh blueberries
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- ½ tsp vanilla powder
Directions
- Process the cheesecake crust ingredients in a food processor.
- Press the mixture into a springform pan and make it even.
- Blend the cheesecake filling ingredients (cashews, berries, maple syrup, coconut oil, and vanilla powder) in a blender until completely smooth.
- Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top.
- Chill the cheesecake in a freezer for at least 6 hours.