Name: Strawberry Cashew Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups raw almonds (or pecans/walnuts); 8–10 Medjool dates, pitted; Pinch of sea salt; 2 cups raw cashews, soaked 4–6 hours and drained; 2 cups fresh strawberries, hulled (plus extra for topping); ⅓ cup coconut oil, melted; ⅓–½ cup pure maple syrup (adjust to taste); ¼ cup fresh lemon juice; 1 tsp vanilla extract; Pinch of sea salt

This creamy no-bake Strawberry Cashew Cheesecake is a guilt-free treat made with soaked raw cashews, fresh strawberries, and a simple nut-date crust. Naturally vegan, dairy-free, gluten-free, and refined sugar-free, it delivers rich cheesecake flavor with bright berry notes — perfect for healthy indulgence without turning on the oven!

Why You’ll Love This Recipe:

You’ll absolutely fall in love with this Strawberry Cashew Cheesecake because it transforms simple, nourishing ingredients into something that tastes like a classic decadent dessert — but without any of the guilt! The cashews create an ultra-smooth, creamy texture that rivals traditional cream cheese fillings, while fresh strawberries bring vibrant natural sweetness and beautiful pink color.

It’s completely no-bake, so there’s zero risk of cracking or over-baking, and cleanup is a breeze. This recipe is vegan, dairy-free, gluten-free, paleo-friendly, and refined sugar-free, making it ideal for almost any dietary need or preference. It feels fancy enough for celebrations, yet it’s simple enough for beginners — you just blend, press, and chill!

Friends and family often can’t believe it’s healthy when they take that first silky, fruity bite. Plus, it’s make-ahead friendly and looks stunning with fresh berry garnishes — a total crowd-pleaser that proves healthy desserts can be just as delicious (and often more satisfying) than their conventional counterparts.

Yield: 12 slices

Strawberry Cashew Cheesecake

Creamy no-bake vegan strawberry cashew cheesecake — healthy, dairy-free, naturally sweet, and bursting with fresh berry flavor!

Prep Time 20 minutes

Additional Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

Crust

1 ½ cups raw almonds (or pecans/walnuts)
8–10 Medjool dates, pitted
Pinch of sea salt

Filling

2 cups raw cashews, soaked 4–6 hours and drained
2 cups fresh strawberries, hulled (plus extra for topping)
⅓ cup coconut oil, melted
⅓–½ cup pure maple syrup (adjust to taste)
¼ cup fresh lemon juice
1 tsp vanilla extract
Pinch of sea salt

Instructions

Grab your high-speed blender and food processor — let’s make magic with wholesome ingredients!
First, create that dreamy crust: Toss the almonds, pitted dates, and pinch of salt into your food processor. Pulse until it becomes a sticky, crumbly mixture that holds together when pressed — it should look like delicious cookie dough!
Line an 8-inch springform pan with parchment paper for easy release. Press the crust mixture firmly and evenly across the bottom (and slightly up the sides if you like a taller edge). Pop it in the freezer for 15 minutes to firm up while you work on the filling.
Now for the creamy star: Drain your soaked cashews really well and add them to the blender with the fresh strawberries, melted coconut oil, maple syrup, lemon juice, vanilla, and salt.
Blend on high for 1–3 minutes until ultra-smooth, creamy, and velvety — scrape down the sides as needed. Taste and add a touch more sweetener or lemon if it calls to you!
Pull the crust from the freezer — it’s ready for its pink crown. Pour the luscious strawberry filling over the crust and smooth the top with a spatula for that picture-perfect finish.
For extra beauty, slice a few fresh strawberries and arrange them on top, or swirl in extra strawberry puree with a toothpick for an artistic touch.
Cover gently and refrigerate for at least 4–6 hours (overnight is even better) until fully set and sliceable.
When ready to serve, run a knife around the edge, release the springform, and lift off — admire your gorgeous creation!
Slice with a hot knife, serve with extra fresh berries or a mint sprig, and watch everyone’s faces light up at this healthy-yet-indulgent treat!

Notes

Vegan, dairy-free, gluten-free, refined sugar-free, and paleo-friendly. Best made ahead. Use ripe, sweet strawberries for natural pink color and flavor — no artificial anything!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 310Total Fat 25gSaturated Fat 9gUnsaturated Fat 16gSodium 7mgCarbohydrates 16gFiber 2gSugar 5gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Soak cashews in cool water for at least 4–6 hours (or overnight) for the smoothest texture; quick-soak in hot water for 1 hour works in a pinch but yields slightly grainier results.
Use a high-speed blender for the filling — it makes a huge difference in creaminess compared to a food processor.
Line your springform pan with parchment for easy removal and clean slices.
Chill the crust for 15 minutes before adding filling to prevent it from mixing in.
For clean slices, dip your knife in hot water and wipe it dry between cuts.
Taste the filling before pouring — adjust lemon juice or sweetener slightly depending on your strawberries’ natural sweetness.
Freeze for 1–2 hours before slicing if you want firmer, ice-cream-like texture.

Ingredients Notes:

Raw cashews are the star here — when soaked and blended, they become incredibly creamy and neutral-tasting, mimicking dairy cream cheese perfectly while adding healthy fats, protein, and nutrients.

Use fresh, ripe strawberries for the best flavor and color; frozen work too but thaw and drain them first to avoid excess water. Medjool dates provide natural caramel-like sweetness and help bind the crust — they’re softer and stickier than other varieties, so choose plump ones.

Coconut oil adds structure and helps the cheesecake set firmly in the fridge (use refined if you don’t want coconut flavor). Maple syrup or agave offers refined sugar-free sweetness with a lovely depth; adjust to taste. Fresh lemon juice brightens everything and balances the richness. A pinch of salt enhances all the flavors — don’t skip it! For the crust, almonds give a buttery crunch, but pecans or walnuts make great swaps.

Variations and Substitutions:

Make it nut-free by using sunflower seeds instead of cashews (soak similarly) and pumpkin seeds or sunflower seeds in the crust — the flavor changes slightly but stays delicious. Swap strawberries for raspberries, blueberries, or mango for different fruity versions.

For chocolate lovers, add 2–3 tbsp cocoa powder to the filling and top with chocolate drizzle. Use coconut cream instead of coconut oil for an even richer texture (chill the can first and scoop the solid part). Replace maple syrup with honey (not vegan), date syrup, or monk fruit sweetener for lower sugar.

For a lower-fat option, reduce coconut oil to 2 tbsp and add a bit more fruit puree. Turn it into mini cheesecakes using a muffin tin with liners — perfect for portion control or parties. Add a swirl of strawberry puree on top before chilling for a beautiful marbled effect. For extra crunch, mix chopped nuts or granola into the crust.

Storage Options:

Store in the refrigerator in an airtight container for up to 5–7 days — it actually tastes even better on day 2 or 3 as flavors meld. Freeze individual slices wrapped in parchment and foil for up to 2 months; thaw in the fridge overnight for best texture. Avoid leaving at room temperature more than 20–30 minutes as it softens.