There’s something magical about sharing a rich, creamy slice of cheesecake with friends or family—especially when it’s loaded with fresh strawberries and smooth chocolate.
I’ve always been a fan of desserts that don’t just taste amazing but are also guilt-free and packed with goodness.
This no-bake cheesecake checks all the boxes: gluten-free, vegan, and made with real, simple ingredients that you can find at your local farmer’s market.
Whether you’re whipping it up for a weekend treat or a special celebration, it’s a guaranteed crowd-pleaser without turning on the oven!
Tips
- Soaking Cashews: Soak cashews overnight for the creamiest filling. If you’re short on time, soak them in hot water for an hour.
- Substitutions:
- Swap almonds for pecans or sunflower seeds in the crust.
- Use agave syrup instead of maple syrup if preferred.
- Replace coconut cream with almond yogurt for a lighter filling.
- Storage: This cheesecake keeps well in the freezer for up to two weeks.
Serving Suggestions
Slice it up, plate it with a drizzle of extra melted chocolate, and pair it with a cup of freshly brewed coffee or herbal tea.
This cheesecake is perfect for potlucks, birthday parties, or a weekend dessert when you want something indulgent yet wholesome.
Strawberry Chocolate No Bake Cheesecake
- Total Time: 5 hours 20 minutes
- Yield: 8-10 servings 1x
- Diet: Gluten Free
Description
A creamy, indulgent no-bake cheesecake made with fresh strawberries, chocolate, and wholesome ingredients. It’s gluten-free, vegan, and perfect for any occasion.
Ingredients
- For the crust:
- 1 ½ cups gluten-free oats
- ½ cup almonds or walnuts
- 8 pitted Medjool dates
- 2 tbsp coconut oil, melted
- 1 pinch sea salt
- For the filling:
- 1 ½ cups raw cashews (soaked for 4 hours or overnight)
- ½ cup coconut cream
- ¼ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup fresh strawberries, chopped
- ¼ cup melted vegan chocolate
- Topping:
- Fresh strawberry slices
- Shaved dark chocolate
Instructions
- Make the crust:
Toss the oats, nuts, dates, and sea salt into a food processor. Pulse until crumbly. Add the melted coconut oil and blend until the mixture sticks together when pressed.
Press the crust mixture into the bottom of a lined 7-inch springform pan. Pop it into the freezer while you prepare the filling. - Prepare the filling:
Drain the soaked cashews and add them to a high-speed blender. Toss in the coconut cream, maple syrup, lemon juice, and vanilla. Blend until smooth and creamy.
Pour half of the mixture into the springform pan over the crust.
Add the fresh strawberries and melted chocolate to the remaining filling in the blender, and pulse until combined. Pour this strawberry-chocolate layer over the plain layer. - Chill and set:
Smooth out the top with a spatula, cover the pan, and freeze for 4-5 hours until firm. - Serve:
Remove from the freezer about 15 minutes before serving to let it soften slightly. Top with fresh strawberries and a sprinkle of shaved chocolate.
Notes
Use fresh, ripe strawberries for the best flavor.
- Prep Time: 20 minutes
- chilling time: 5 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
