This no-bake strawberry cheesecake is the perfect balance of rich, buttery macadamia nuts and tangy, fruity strawberries. It’s magically decadent yet light. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
I have said many times that one of the things I appreciate the most about raw desserts is their simplicity – “Unlike traditional baking, it’s not an exact science, so it leaves plenty of room for creativity.”
However, in many cases, there are no straight substitutions. Every ingredient is unique. So, before making any substitutions when making raw cakes, here are four things to consider:
- Flavor: when substituting ingredients, you typically want to keep the same flavor profile the recipe developers had in mind. So, if a recipe calls for blueberries and all you have are strawberries (which are usually more acidic), you will need to add a little bit more sweetener. If you are replacing cacao powder with powdered carob (which is sweeter), you might want to reduce the amount of overall sweetener. In addition to balance, there are also prominent flavors to consider. Pine nuts, with their resinous flavor, might not be the best replacement for rather bland cashews.
- Texture: a lot of recipes play with textures. Think of a smooth ice cream covered in crunchy chocolate or chewy pancakes topped with fluffy coconut whipped cream. Contrasting textures keep food interesting. What you want to avoid are undesired textures. If a recipe calls for cashews to make smooth cream cheese filling, you will need to look out for grittiness issues when using macadamia nuts instead.
- Consistency: have you ever made a raw cake that never set properly, melted too quickly, or wasn’t creamy enough? I certainly have. Replacing ingredients with the same consistency isn’t as straightforward as achieving a desired flavor or texture. If a cake tastes too sweet, you balance it out with a little bit of lemon juice. If a filling isn’t smooth enough, you blend it a little longer. With consistency, you usually don’t find out until a few hours later when the dessert has had a chance to set/chill/dehydrate. A great example is a tempered chocolate. If you replace cacao butter with coconut oil (which has a similar consistency), you end up with chocolate that is too soft and melts quickly.
- Color: this one is rather obvious. If you’re making white coconut frosting, you probably wouldn’t want to swap light (golden) maple syrup with very dark maple syrup. Another thing to keep in mind is that some colors don’t blend well.
With this in mind, let’s look at the ingredients for this no-bake strawberry cheesecake and talk about their substitutions (you will understand why in a second).
Tips for Making No-Bake Strawberry Cheesecake
Ingredients
Most raw cheesecakes call either for cashews or coconut cream (or both). This strawberry cheesecake is different because it doesn’t contain either of those ingredients. However, the ingredients for this no-bake cheesecake are on the pricier side, which is why I will also share the best substitutions.
Cheesecake Crust
- Almonds and pecans: it doesn’t really matter which nuts you use for the cheesecake crust. I alternate them all the time – almonds, pecans, walnuts, and hazelnuts are probably my favorite. You can also use seeds, such as sunflower seeds or pumpkin seeds, or even oats (to bring the cost of the cheesecake down).
- Medjool dates: most raw cheesecake recipes call for dates – sweet, caramel-y, juicy, and sticky. I love Medjool dates, but other types of dates work too. If you only have dried dates, soak them in water first so they soften up and blend easily.
Cheesecake Filling
- Macadamia nuts: subtly sweet, buttery, and rich is what macadamia nuts taste like. Compared to other nuts, macadamia nuts have not only the highest concentration of fat but also the highest price tag. If you’d like to replace them, cashews are the best substitute – neutral in flavor, smooth and creamy when blended, and pale in color. If you don’t have a high-speed blender, you can use cashew butter instead of whole nuts.
- Strawberries: it wouldn’t be strawberry cheesecake without strawberries. Their acidity counteracts the richness and heaviness of the macadamia nuts and lightens up the cheesecake. The best substitute would be raspberries (for raspberry cheesecake) or blackberries (for blackberry cheesecake). Whichever fruit you use, make sure to adjust the sweetness of the filling accordingly.
- Coconut oil: the primary function of coconut oil in this recipe is to help the filling set. If your coconut oil is solid, warm it up first to help the filling blend more evenly and consistently.
- Maple syrup: any liquid sweetener works here. I live in Canada, so I usually have plenty of maple syrup. If you prefer coconut nectar or raw honey, go with that. Just make sure you adjust the amount you use. Coconut nectar, for instance, is less sweet than maple syrup, while honey is sweeter than maple syrup.
- Vanilla extract: the tartness of strawberries pairs beautifully with the sweetness of vanilla, bringing out the subtle flavor profiles of both as a result. Vanilla extract is probably the most common, but fresh vanilla bean or vanilla paste is great too.
How to Make Raw Strawberry Cheesecake
Making raw cakes is an easy but slow process. It consists of a lot of blending and a lot of waiting.
- Process the cheesecake crust ingredients. Add the almonds and pecans into a food processor fitted with an S blade and process until the nuts are coarsely ground. Be careful not to over-process the nuts; they should retain some texture. Add the dates and process until all the ingredients are well combined. The mixture should be tender and slightly crumbly at first, but it should be sticky enough to hold together when you press it between your fingers. If the mixture is too dry, pulse it a little bit more.
- Press the crust into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer and edging. I like to have the crust a little bit higher up the wall sides to create a rustic effect, but it’s optional. You can simply press the mixture evenly along the base for a classic flat cheesecake crust.
- Blend the filling ingredients. Add all the cheesecake filling ingredients into a high-speed blender and blend until completely smooth.
- Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
- Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double wrap the entire springform pan with plastic wrap for the best chance of preserving the cake’s taste and texture. Transfer the wrapped cake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.
How to Serve Strawberry Cheesecake
Once the cheesecake is properly chilled (it needs to be very firm), release the clamp and remove the band. You can either lift out the round base or place the springform pan on a wide jar and drop down the band. The cheesecake should have a smooth, clean-sided finish. You can keep it on the base or transfer it to a platter.
If you let the cheesecake freeze fully, it will be very firm straight out of the freezer. So, let it thaw briefly, for about 10 minutes, before slicing. The cheesecake will melt if left out at room temperature for too long.
You can serve the cheesecake as is or top it with some fresh strawberries.
How to Store Strawberry Cheesecake
- Freezing: transfer the strawberry cheesecake to an airtight container and store it in the freezer for up to 1 month.
More Raw Cheesecake Recipes
If you’d like to try more raw cheesecakes, here are a couple of recipes to get you started:
- Raw lime cheesecake: light, mellow, citrusy, and refreshing… It’s one of the most popular recipes on the blog and for a good reason.
- Raw chocolate cheesecake: this dessert is everything you want in a chocolate cheesecake – perfectly rich, creamy, with a melt-in-your-mouth texture.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Raw Strawberry Cheesecake
This raw strawberry cheesecake is the perfect balance of rich, buttery macadamia nuts and tangy, fruity strawberries. It's magically right yet light. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Servings: 12 slices
Ingredients
Cheesecake Crust
- 1/2 cup almonds
- 1/2 cup pecans
- 3/4 cup Medjool dates , pitted
Cheesecake Filling
- 1 1/2 cups macadamia nuts , soaked*
- 1 1/2 cups fresh strawberries **
- 1/2 cup maple syrup
- 1/4 cup coconut oil , melted
- 1 tsp. vanilla extract
Instructions
- Process the cheesecake crust ingredients. Add the almonds and pecans into a food processor fitted with an S blade and process until the nuts are coarsely ground. Be careful not to overprocess the nuts; they should retain some texture. Add the dates and process until all the ingredients are well combined. The mixture should be tender and slightly crumbly at first, but it should be sticky enough to hold together when you press it between your fingers. If the mixture is too dry, pulse it a little bit more.
- Press the crust into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer and edging. I like to have the crust a little bit higher up the wall sides to create a rustic effect, but it's optional. You can simply press the mixture evenly along the base for a classic flat cheesecake crust.
- Blend the filling ingredients. Add all the cheesecake filling ingredients into a high-speed blender and blend until completely smooth.
- Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
- Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double wrap the entire springform pan with plastic wrap for the best chance of preserving the cake's taste and texture. Transfer the wrapped cheesecake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.
- Serve. Once set, remove the strawberry cheesecake from the springform pan. Let it thaw briefly, for about 10 minutes, before slicing.
- Store. Leftover strawberry cheesecake keeps well in an airtight container in the freezer for up to 1 month.
Recipe Notes
*Soak the macadamia nuts in water for at least 8 hours, so they soften up and blend easily. To quick-soak, pour boiling water over the macadamia nuts and soak them for 1 hour. When the macadamia nuts are done soaking, drain the water and rinse the nuts thoroughly. (Note: if you do the quick soak, the strawberry cheesecake will no longer be raw).
**If using frozen strawberries, let them thaw to room temperature.
***Prep time does not include soaking the macadamia nuts (~8 hours).
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition Facts
Raw Strawberry Cheesecake
Amount Per Serving (1 of 12)
Calories 289
Calories from Fat 207
% Daily Value*
Fat 23g35%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 14g16%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Looks delicious, as all your recipes do, Petra! I hope you, Tanner, the kids are doing well!
Aw, thank you so much, Kristi! So happy to hear from you. We are all healthy and doing well. The kids are on a spring break right now, so I have two little helpers in the kitchen, lol. Hope you’re doing as well.
Dear Petra, hello!!
Looking forward to return home and prepare this amazing recipe!!!
Could you kindly clarify – for the cheesecake filling, do we need 1 1/2 cups of macadamia nuts or cashews nuts?
Thank you in advance!
Hi Evgenia – hope you enjoy it when you give it a try 🙂 You can use either (or a mix of the two). I used macadamia nuts for this recipe, but cashews are cheaper and probably a little bit easier to use (by which I mean that cashews break down into smooth cream faster than macadamia nuts).
Dear Petra, I made it!! Just didn’t have time to write you…
I only used cashew nuts.
It turned out delicious!! Especially my husband loved it as he likes strawberries a lot))
The texture was soft, extremely tasty and it is one of the best desserts for summer, I guess.
Want to make the same one with mango :))
Thank you a lot for this amazing recipe and for your help!!!
Thank you, Evgenia!❤️ I so appreciate your kind comments and feedback. So happy you and your husband enjoyed the cheesecake 🙂
Turned out great! I used cashews. My husband really likes it. Thank you
So happy to hear that! Thank you so much for the feedback and rating, Rene!❤️
Hi Petra
Is it going to make big difference if I use cocnut butter (cream) instead of oil. I have noticed that filling taste reacher when I swap these two entirely or partially.
Regards from sunny Croatia
Lada
Hi Lada – I have never tired this recipe with coconut butter, but considering that it is solid at room temperature, it should work just fine as a substitute. Just make sure it is liquid when blending it with the rest of the ingredients.
Interesting! No coconut cream as other cheesecakes?
Thank you Petra for your recipes! I love all of them :).
Lol, no coconut cream at all 🙂 Thank you for taking the time to comment!❤️
Hola,
Fow how long do I have to soak the macadamias? overnight as well?
Hi Maru – Ideally, yes. I typically do an overnight soak. But you could also do a quick-soak. The soaking just helps with blending (and of course, digestion).
I can confirm that this recipe is easy…and SO tasty !! The structure and taste are addictive 😀
leave the nuts a bit textured so the bottom had some bite/crunch and ENJOY!
I will try it sometime with less coconut cause I am no fan of saturated fats. But it is a treat..but without the oil I can eat it every day..allday.
What a wonderful feedback. Thank you so much, Loes!❤️ So happy you liked the recipe.
The looks is pretty, all right, yet I have been experiencing so many problems with any nuts cheese cake, which has to do with thee thawing and slicing.
In reality, the cake come out of the freezer like an icicle block. A very VERY strong frozen cake that makes it impossible to slice.
Thawing starts From the outside in, hence while it might be very soft on the outside, it can be well frozen in the inside. This off course does not allow any clean slici g as presented in your cake making clip.
Is there any easier way to slice your macadamia cheese cake without compromising it’s shape, thawing it for quite a while so I could slice it easily, with no sawing and struggling with that???
Hi Oree – a great question! I usually let the cake thaw for a few minutes and then cut it (while still frozen). If you’re struggling with cutting the cake, wait a little longer. As long as you are using a sharp knife and a cake serving tool to lift the cake slices (like I did in the video), you shouldn’t compromise the shape. Try to not touch the cake with your fingers. The first slice might be a little tricky to get perfectly clean, but the other ones shouldn’t be an issue. Once cut, store the individual slices in the freezer (instead of the whole cake). The slices will thaw more evenly than a whole cake. Does that help? I honestly do it all the time, so if you have any additional questions/concerns, don’t hesitate to reach out.
Hi again Petra.
Thank you for your reply. I must say that I gave always thawed the cakes way more than only few minutes, I could say that it was between 15-30 minutes, during summer time.
I tried serrated knife, I tried a regular blade knife, I dipped it in boiling water and I still struggled with the cakes, mostly the inside was still a rock stone ( very hard).
I even brought my sharp knife with me from home, when I cut the cake at my mom’s, at the end of the holiday of Shavu’ot dinner and lunch.
But the cake was ‘stronger’ than I was.
Since I cannot find such a small spring mold in Israel, together with the fact that the cake is quite tall, I had no success slicing it.
I guess I did most everything you mentioned, but I thought you might have better ideas than mine.
I appreciate your help and your time.
Regards from Israel
Oree
Hi Oree – would you be able to share the measurements (diameter and height) or your springform pan? Are you using a 6-inch springform pan? (Larger cakes will definitely take longer to thaw/soften). Also, did the recipe(s) contain coconut oil or coconut cream? Those two ingredients make cheesecakes creamier (rather than icy). The raw cakes are still firm and solid when taken out of the freezer, but soften faster than cakes without saturated fats.
Hi Petra,
Definitely, my springform pan is s bigger, as I had written in my first comment. 6″ are only 15 centimeter diameter and I cannot find this small springform pan.
The smallest I found ( and have as well) is the 8″ one.
As for the recipes, I do believe there was coconut oil in the nut base of the cakes, but I cannot be a 100% about all the nut cheese cakes I had made, whether the recipe called for coconut oil. When I started making raw but cakes I was not used to save the recipes, only later on I started doing that. In the very few recipes I found, there was indeed COCONUT OIL, in the nut filling, I also found coco butter. In other recipes which I have not made ( as nuts are super expensive and I have no spare time at all as well)
The recipe called for coconut milk which is less fatty, hence less creamy.
To sum it up, there are2 problems here:
The springform pan measurement
The use of coconut oil in the nut filling rather than the coconut cream.
In that case, is it possible to use coconut cream instead of the oil (in the nut filling) in a 1:1 ratio? Meaning substituting the oil for the cream)
As for the pan…..I am not sure , since not so many sellers or suppliers’, ship to Israel.
HI Oree – I understand.
1. The smaller the pan, the more even the thawing will be. I even have 4-inch springform pans and they are great! If you can’t find a smaller springform pan, you could look into square pans (and line them with parchment paper). Sure, the cake won’t be round, but squares are great too 🙂
2. Coconut oil and coconut cream have different purposes and I wouldn’t substitute one for another. The oil is supposed to help the cake solidify in the refrigerator/freezer. However, if a recipe calls for coconut milk, you can almost certainly substitute it for coconut cream (to make the cake less icy). You don’t typically want any liquids in raw cakes.
3. Raw cakes are by nature harder to slice than regular cakes. If it is really a problem, you could also reduce the amount of filling. The cake will be shorter, but will be easier to cut.
4. One more tip – you could also transfer the cake from the freezer into the refrigerator (prior to slicing it). The thawing will be slower and more even. It will take longer for the cake to thaw, but if you want perfect slices, it might be worth it 🙂
Am I to soak the macadamia nuts for 8 hours as well? Can I quick soak those too?
Hi Marissa – you can quick soak the macadamia nuts if you’d like. Either method will work.
I have done these recipe and many other in your channel , and all the recipes are delicious and extremely easy to do. I’m such a great fan of yours.
Thank you very much Petra.
Thank YOU Marcela. So appreciate your kind words!❤️
Hi can i use wall nuts or pecans instead of macadamian or cashews?
You can use cashews instead of macadamia nuts. Pecans won’t work for the cheesecake filling.
I just noticed that you posted the same comment under another cheesecake recipe, so the question was probably whether you can use walnuts or pecans instead of macadamia nuts and cashews. Unfortunately, no. You might be able to use blanched almonds or even substitute the nuts for coconut cream if you can’t use cashews or macadamia nuts for the filling.
Hi there! Love the recipe and the really thorough instructions. I really want to make this for my boyfriend’s birthday in a couple of days. The only issue is that I will have to get it to his parents’ house, about 20 min away by car. Do you think it will be ok straight out of the freezer for that long? We can also up the A/C in the car a bit too so that it’s chilly. And then will it be ok in the refrigerator and not the freezer for a few days? Thank you so much for reading my comment! Love from Greece!
Hi Maria – if you are transporting the cake fully frozen (and it is in a 6-inch springform pan), it will take about 15 minutes at room temperature for it to start thawing. The best option for transporting the cake is to place the cake in a cooler with ice or dry ice to keep it cold. Frozen cakes usually last 1-3 hours in a cooler filled with ice, so that would be a great option. If you don’t have a cooler, an AC is a great idea. Unfortunately, this cake won’t keep well in the refrigerator. It does need to be stored in the freezer. Please, let me know if you have any other questions.