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 is 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 that yield 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 tempered chocolate. If you replace cacao butter with coconut oil (which has a very 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 in that 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 share the best substitutions as well. 

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: the majority of raw cheesecake recipes call for dates – sweet, caramel-y, juicy, and sticky. I love Medjool dates, but other types of dates work too. Just be sure to soak them first, so they soften up and are easy to blend.

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 in texture (when blended) and pale in color. One more thing I am going to mention is that 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 lighten 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. I recommend starting with coconut oil at room temperature 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 on hand. 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 are great too.

How to Make No-Bake Strawberry Cheesecake

Making raw cakes is an easy. but slow process. It consists of a lot of blending and a lot of waiting. 

1. Process the cheesecake crust ingredients. Add the nuts into a food processor fitted with an S blade and pulse until the nuts are coarsely ground. Be careful not to over-process the nuts; they should retain some texture. Then add the dates and pulse 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 it too dry, pulse it a little bit more.
2. Press the crust into a springform pan. Transfer the crust mixture into a springform pan (this particular recipe calls for a 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 totally optional. You can simply press the entire mixture down evenly along the base for a classic flat cheesecake crust.
3. Prepare the filling. Add all the cheesecake filling ingredients into a high-speed blender and blend until completely smooth.
4. Assemble the cake. Transfer the filling into the springform pan on top of the crust and spread it out evenly, smoothing out the top. Tap out any air bubbles.
5. 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 into the freezer for about 6 hours, but 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 (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 Raw Strawberry Cheesecake

• Freezing: transfer the strawberry cheesecake into an airtight container and store 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 your started:

• Raw lime cheesecake: light, mellow, citrus-y, 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.

Print Recipe

5 from 3 votes

No-Bake Strawberry Cheesecake

This no-bake 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.

Prep Time30 mins

Total Time6 hrs 30 mins

Servings: 12 slices

Ingredients

Cheesecake Crust

• 1/2 cup raw almonds
• 1/2 cup raw 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

US Customary - Metric

Instructions

• Process the cheesecake crust ingredients. Add the almonds and pecans into a food processor fitted with an S blade and pulse until the nuts are coarsely ground. Add the dates and pulse 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 it too dry, pulse it a little bit more.
• Press the crust into a springform pan. Transfer the crust mixture into a 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 totally optional. You can simply press the entire mixture down evenly along the base for a classic flat cheesecake crust.
• Prepare the filling. Add all the cheesecake filling ingredients into a high-speed blender and blend until completely smooth.
• Assemble the cake. Transfer the filling into the springform pan on top of the crust and spread it out 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 into the freezer for about 6 hours, but 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 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.

Equipment

food processor

blender

springform pan

measuring cups

measuring spoons

Recipe Notes

*Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews 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.

***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition Facts

No-Bake 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.