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.
- 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.
- 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.
- 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 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.
No-Bake Strawberry Cheesecake
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
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.
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).
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).