This cheesecake is to die for! It has the freshest taste of any cheesecake I’ve ever made and by far the healthiest ingredients. Its gluten free, vegan, paleo, and refined sugar free so everyone can enjoy the strawberry goodness!

Crust Ingredients:

2 cups walnuts

1/2 cup pitted dates (plus more if needed)

1/4 cup unsweetened shredded coconut

1 tbsp coconut sugar

2 tsp cinnamon

2 tsp vanilla

1 1/2 tsp salt

Filling Ingredients:

1 1/2 cups cashews (soaked in water for 1-2 hours)

3/4 cup coconut oil

3 cups fresh strawberries

1/3 cup coconut cream (top part of coconut milk that has sat in the fridge overnight)

1/4 cup lemon juice

1/2 cup maple syrup

2 tsp vanilla

1/4 tsp salt

Instructions:

First thing is you want to prepare your coconut cream and cashews!

Put a can of coconut milk in the fridge overnight, or for at least 3-4 hours, so that the solid and liquid parts separate. The ‘coconut cream’ required for the filling is just going to be the solid white, creamy part at the top of the can.

Next measure out your cashews and pour them into bowl full of water so that they can soak. Let them soak for 1-2 hours, this way they will be nice and soft to blend with.

After prepping the cashews and coconut cream you can start to make the crust!

Okay, secretly the crust of this cheesecake is my favorite part!! Its so sweet and salty with the perfect chew… it’s pretty much a salted date cookie crust! YUM!

And it is so easy to make! Just take all of the crust ingredients and throw them in a food processor. Pulse on high for about 1-2 minutes or until the dates and walnuts start to stick together.

I prefer to use deglet dates for this recipe because they are much more buttery and sweet than medjool dates in my opinion, but you can go ahead any use any dates that you have! Just make sure they’re pitted!!

After processing the crust ingredients see if you can squeeze together some with your fingers without it falling apart. If it still seems crumbly and not quite sticky enough add in a few more dates! (I almost always add in an extra 5-8 dates when I make this recipe)

After you get the crust to the perfect consistency press it into your cheesecake pan! (This makes enough crust for either one 9″ pan or 4 mini-cheesecake pans)

Once you have all the crust pressed into the base of the cheesecake pan place them in the freezer to set while you make the filling.

Okay now for the melt in your mouth strawberry cream filling!

First begin by getting all of your ingredients together and make sure that your coconut cream and cashews are properly prepared.

Wipe out the food processor from when you made the crust and then throw all of the filling ingredients in there. Pulse on high for 3-4 minutes, or until the filling is soft and creamy and there are no chunks of cashew.

Once the strawberry filling is creamy and smooth pour it into your cheesecake pan on top of the pressed crust. Place back in the freezer for 4 hours or let it sit in the fridge overnight. And then voila! You have the most delicious no-bake, vegan, gluten-free, strawberry cheesecake ever!

Makes roughly 15 servings.

Each serving has 802kcal, 5g protein, 25g carbs, 29g fat, 4g fiber, and 16g sugar.

Try out this yummy recipe for yourself and let me know what you think! 🙂