Incredibly creamy Vegan Strawberry Cheesecake is not only the easiest to make, but it is no-bake, packed with nourishing ingredients, and bursting with flavor! This is the perfect, healthy summer dessert, however it’s wonderful all year round!
If you love cheeseake, try my Tiramisu Cookie Cheesecake and my no-bake snickers cheesecake!
Why You’ll Love This No-Bake Vegan Strawberry Cheesecake
- 100% plant-based and dairy-free!
- Difficulty: This cheesecake is easier and quicker than a baked cheesecake! No oven needed—perfect for hot days!
- Taste & texture: Thick, indulgent and full of strawberry flavor! This cheesecake uses a base of cashews for that rich, creamy real cheesecake like texture!
Recipe video
How to make no-bake strawberry cheesecake
Full recipe is in the recipe card at the bottom of the post!
Ingredients You’ll Need
Here’s what goes into each layer of this delicious healthy vegan cheesecake:
Crust:
- Almonds (or walnuts)
- Medjool dates (pitted)
- Cacao powder
- Vanilla extract & sea salt
Strawberry Protein Filling:
- Raw cashews
- Strawberries – fresh or frozen work (although, I prefer using frozen as they’re usually cheaper!). I also like to use freeze-dried strawberries for extra, bright strawberry flavor although this isn’t required!
- Maple syrup
- Full-fat canned coconut milk
- Lemon Juice
- Pantry staples: vanilla extract, sea salt
- Strawberry or vanilla plant-based protein – totally optional!
- Coconut oil
Steps to Make a No-Bake Vegan Strawberry Cheesecake
1. Prepare the Crust
In a food processor, process the crust ingredients until the mixture is sticky and crumbly. Press into the bottom of a springform pan lined with parchment paper.
2. Make the Filling
Drain and rinse the soaked cashews. Add them to a high-speed blender with the remaining ingredients. Blend until ultra-smooth and creamy. Taste & adjust as needed!
3. Assemble and Freeze
Pour the filling over the crust and smooth out the top. Tap the pan to remove any air bubbles. Freeze for at least 4–6 hours, or until firm.
4. Serve
Let the cheesecake thaw at room temperature for about 15–20 minutes before slicing. Top with fresh strawberries, cookie crumbs, or a strawberry compote for extra flavor!
Decoration Suggestions
- Fresh berries
- Dairy-free whipped cream or coconut whipped topping
- Chocolate drizzle
- Chocolate ganache
- Chocolate chips
- Cookie crumbs! I love these Simple Mills cookies!
- Top with some runny almond butter!
Tips for the Perfect Vegan Strawberry Protein Cheesecake
- Soak cashews well for a smooth, creamy texture.
- Use a springform pan for easy removal and clean edges.
- For the best texture, let the cheesecake thaw at room temp for 10-15 minutes or so prior to eating.
FAQ: Vegan Protein Cheesecake
- Can I make this into strawberry cheesecake bars? Yes, I recommend using an 8-inch (20 cm) square baking tray. The bars will be shorter than the cheesecake but this is perfect for bars!
- Can I use another fruit? Absolutely. Blueberries, raspberries, or even mango make great substitutes.
More healthy recipes to try
- Tiramisu Cookie Cheesecake
- No-bake Snickers cheesecake
- Frozen protein S’mores
- Healthy no-bake cookie dough bars
- No-bake carrot cake slice
- No-bake caramel apple cheesecake
It’d mean the world to me if you left a star rating & review below, share it with friends, or bookmark it for your next dessert night! Tag me in your creations on Instagram @danishealthyeats!
Vegan Strawberry Cheesecake (No-bake)
Ingredients
Base
- 2/3 cup raw almonds or cashews
- 2/3 cup pitted medjool dates, packed into the measuring cup
- 2 tbsp + 2 tsp cacao powder
- 1/4 tsp sea salt
Cheesecake filling
- 1 cup chopped, fresh or frozen strawberries
- 1 cup freeze-dried strawberries (optional, can use more fresh/frozen berries!)
- 2 cup raw cashews
- 2/3 cup full-fat canned coconut milk
- 1/3 cup maple syrup
- 1/3 cup lemon juice
- 1/3 cup melted coconut oil
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 scoop Ka'chava strawberry protein powder (optional)
Instructions
- Soak the cashews: Fill a small saucepan with water. Add the cashews and bring the water to a boil. Then remove from heat. Let soak for 15 or so minutes. Then drain the cashews and use in the recipe.
- Grease the bottom of your springform pan with spray oil. In the bowl of your food processor, pulse all the crust ingredients until it starts to come together. Depending on your food processor, this will take 1-3 minutes. It should stick together easily when pinched together.
- Press firmly onto the bottom of the lined pan and press it down so that it's compacted.
- If using freeze dried strawberries, toss them into a powerful blender andblend until a fine powder is formed. Add the drained cashews, frozen strawberries, freeze-dried strawberries (if using) and remaining ingredients to the blender. Blend until very smooth and uniformly pink. Taste for sweetness and tanginess and adjust with additional maple syrup and/or lemon juice if needed.
- Pour the filling onto the crust and smooth the top of the cheesecake with a spatula. For the optional shortcake topping, I just crushed up some freeze dried strawberries and simple mills sweet thin cookies (graham crackers are also great).
- Place the cake in the freezer for 4-6 hours-overnight until completely firm.
- Once firm and ready to serve, let the cheesecake sit out at room temp for 10 minutes or so prior to cutting (this makes it easier to slice and makes the cheesecake creamier in texture!). Enjoy!
- Storage – store leftovers in an air-tight container in the freezer and let thaw for 10 minutes prior to eating.
This recipe was fantastic. I came looking for a strawberry dessert much like the Key Lime Cups. I found this the day after you published it. Just in time 😃. I made it into individual cups and topped it with a strawberry topping. It was so delicious.
The peanut butter (snickers) is next on my list.
Thanks for doing the hard work and coming up with a great no bake summer dessert.
Hi Rebecca! Aw, this absolutely makes my day! I am so happy you liked it! I will have to try making them into individual cups next time – how cute! Thanks so much for trying (: