Easy No-Bake Strawberry Cheesecake Pie!

Let's talk about this easy no-bake strawberry cheesecake!

There is no baking required so it is perfect for summer and there is no freezing required either which means none of those not-so-tasty ice crystals that form in frozen cheesecakes.

This cheesecake is creamy, fluffy, and just overall delicious.

It is the perfect sweet treat for a special occasion or just because!

What do you need to make this no-bake strawberry cheesecake:

To make this creamy dreamy smooth and fluffy filling you'll need:

• Cashews - we're using soaked cashews to make a super creamy base.
• Coconut cream from a can - Make sure it's mixed well. We want both the creamy fat and the watery part altogether.
• Coconut oil - to help thicken the filling.
• Vanilla extract - for flavor
• Lemon juice - for acidity
• Maple syrup - for sweetness and to keep it refined sugar-free. You can also use coconut nectar or agave if you wish.
• tiny pinch of salt to help balance all of the flavors

To make the delicious graham-cracker-like crust you'll need:

• almond flour
• coconut flour
• cinnamon powder
• walnuts
• vanilla extract
• dates
• tiny pinch of salt

And finally, to finish it off, you'll need a tasty strawberry sauce.

• fresh or frozen strawberries
• maple syrup
• and lemon juice

What kitchen equipment will you need to make this no bake cheesecake:

You'll need a blender to make the filling, a food processor to make the crust (you can also try it in the blender but I can't guarantee it'll work as intended), and a 7-inch springform pan (or similar size).

I love using springform pans for these kind of recipes because the top part separates from the base, so once the cheesecake is ready you can leave the cheesecake on the base of the pan and just remove the spring-top. Otherwise, it's going to be very hard to remove this cheesecake from a regular non-springform pan.

how to make this no-bake easy vegan strawberry cheesecake pie:

You'll want to make the pie crust first. Add all ingredients to a food processor and give a whirl until you achieve a sticky-dough-like consistency. You should be able to press the crust down on a spring-form pan lined with parchment paper.

Then make the filling by adding all ingredients to a blender and blend until smooth. Pour the filling on top of the crust and place in the fridge overnight or for at least 6 to 8 hours.

Since we are not freezing this cheesecake (I don't really like frozen cheesecakes because due to ice crystals forming you lose some of that silky smooth creaminess), you'll need to let this sit in the fridge for several hours so that it can firm up enough to serve.

You can make the strawberry sauce now, or make it the next day once the cheesecake has hardened.

That's it!

Want to see more healthy dessert recipes?

easy no bake healthy almond butter brownies

healthy linzer cookies with homemade berry chia jam

pineapple carrot cake with pineapple cashew frosting