No-Bake Strawberry Cheesecake! Made with fresh berries, cashew butter, dates, and an easy almond crust. Creamy, dreamy, and actually pretty healthy…for cake.
Driving home at 6pm without having to turn my lights on. Pink hibiscus blooming by the sidewalk outside my apartment. Fresh strawberries greeting me in the produce section – red and ripe and recipe-ready. That’s how I know spring is coming.
Happy would be an understatement, I am THRILLED.
It would be a lie to say I’m suffering through frigid winter weather over here. It’s hot as can be and has been for a few weeks now. But wacky Florida weather or not, we can all be happy dancing about sweet, in-season strawberries. And if you’re not happy dancing yet over the berries by themselves, perhaps the CHEESE and CAKE parts will inspire some moves.
I know you know the pros of eating with the seasons – good for you, good for the earth, good for supporting local farmers, just GOOD. It keeps my diet varied, and inspires me to use produce in my recipes I may otherwise overlook. Hey, if you want to make pumpkin pie in July and key lime in January, I’m not judging. But it really is tastiest to eat with the seasons, which is why I try to do it (except frozen fruit, that doesn’t count).
So for all those reasons and because I adore creamydreamy cheesecake, I partnered with Fresh from Florida to bring you this vegan and paleo No-Bake Strawberry Cheesecake. Made with beautiful Florida-grown berries, because that’s what they’re all about – fresh locally grown produce year round.
Strawberry season does strike a little bit earlier here than where you might be, so either bookmark this one and save it for a few months from now or you can always use frozen berries instead.
The crust. Almonds and dates and sea salt, that’s it. I am not a fan of the date/nut crust for baked things, but for no bake it’s perfect. You can swap in any kind of nut or seed. Or even shredded coconut or oats.
The filling. This pink dreaminess is a product of…
- medjool dates
- cashew butter
- lemon juice
- almond milk
You could also add freeze dried strawberries for an extra bang of berry flavor and color. Optional, just throwing it out there.
The topping. Okay this is very optional too. The cake doesn’t need a topping. All it needs is you and your fork, so don’t let details like toppings and plates and sharing hold you back. But if you wanted to throw some frozen strawberries in a blender and pulse them to berry pebbles and scatter them on top before freezing your cake, you could.
- 1 cup (140g) almonds *
- 6-8 (125g) pitted medjool dates
- Pinch of salt
- 1 1/2 cup (180g) sliced strawberries
- 6 (100g) pitted medjool dates
- 3/4 cup (190g) cashew butter **
- 1/3 cup non-dairy milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Optional: 1 cup (210g) frozen strawberries (for topping)
- In a blender or food processor, combine the crust ingredients.
- Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.
- Line a 6-inch spring form pan with parchment paper on the bottom. Press the crust into the pan.
- Combine the filling ingredients in a blender and blend on high until smooth and creamy.
- Pour on top of the crust.
- Pulse the frozen strawberries in the blender until broken up into pebble-sized chunks. Scatter on top of the cake.
- Freeze overnight or for at least 8 hours.
Thaw for 5 minutes or so before slicing and eating. Keep in the freezer for up to a week.