No bake Strawberry Cheesecake (Vegan | Gluten Free)

No bake Strawberry Cheesecake

This No bake Strawberry Cheesecake has a cashew base with strawberry pieces and an almond crust. The magical taste and aroma of strawberries will not leave you indifferent to this dessert. This vegan cheesecake is gluten free. You don’t need an oven to cook it.

Recipe Ingredients

Recipe Ingredients

Almond flour – the base for the crust. I make my own almond flour. Simply grind the nuts in a coffee grinder or blender. A coffee grinder is better for this.

Coconut oil – it’s in the crust and filling. I use refined coconut oil in the recipe.

Cashews – the main ingredient in the filling. Soak cashews in cold water for 8 hours before cooking. I usually soak cashews overnight.

Coconut milk – the liquid ingredient in the recipe. Without it, grinding cashews was not easy.

Coconut sugar – makes the dessert sweet. It can be replaced with any sweetener. Maple syrup works well for this. There is one important nuance with the sweetener. I make desserts that are not very sweet. You may need more sugar. Taste the filling while cooking.

Vanilla extract – will give the dessert a magical taste.

Strawberries – the main character of the cheesecake. We chop half the strawberries for the filling. Cut the remaining strawberries into pieces. We will then add it to the filling.

No bake Strawberry Cheesecake



How to Make Strawberry Cheesecake

First prepare the pan. Place parchment on the walls. The shape can be split or in the form of a ring. Next, start preparing the crust.

In a bowl, mix almond flour and coconut oil. Don’t try to gather everything into a ball. The main thing is that the almonds are completely saturated with oil. Then place the crust in the pan and press it to the bottom with a spatula. Place the crust in the refrigerator for 15 minutes.

vegan dessert

Now let’s make the filling. And for this you will need a blender. It is advisable to have a powerful blender. The whole process will take little time. But you can get by with a regular household blender.

So. Place soaked cashews, melted coconut oil, coconut milk, half the strawberries, coconut sugar and vanilla extract in a blender jug. Grind everything until smooth. Next, place the filling in a bowl. Add the remaining strawberry pieces to the filling and mix gently with a silicone spatula.

No bake Strawberry Cheesecake

Pour the filling with strawberry pieces into the pan onto the crust and distribute evenly. Then tap the bottom of the pan on the counter a couple of times to help the filling fill the pan better. Place the pan in the freezer for 2 – 3 hours until hardened.

When the cheesecake has hardened, remove the dessert from the pan and decorate with fruit on top. Now you can cut off a piece of cheesecake and enjoy a delicious dessert. Before cutting the dessert, heat the knife in not very hot water and wipe dry with a towel. A heated knife will leave smoother cuts.

vegan dessert

That’s it, our magical dessert is ready. Share the recipe with your friends. Write comments, I’m interested in your opinion.

I also have a super recipe for Strawberry Cheesecake with a chocolate layer. Try it, you will like it.


Be healthy and love yourself!


No bake Strawberry Cheesecake (Vegan | Gluten Free)

Recipe by Здоровые домашние торты | ВладимирCourse: Gluten free, Vegan


Prep time


Cooking time








  • Crust
  • 1 cup (100g / 3.6oz) almond flour

  • 2 tablespoon refined coconut oil, melted

  • Filling
  • 1.5 cup (225g / 8oz) cashews, soak before cooking

  • 1/3 cup (80g / 2.8oz) refined coconut oil, melted

  • 1/3 cup (80g / 2.8oz) coconut milk

  • 2 cups (300g / 10.6oz) strawberry

  • 3 tablespoons (45g / 1.6oz) coconut sugar

  • 1 teaspoon vanilla extract


  • In a bowl, combine almond flour and melted coconut oil. Place the buttered almonds in the pan and spread evenly over the bottom. Press the crust down well with a silicone spatula.
  • Place the crust in the refrigerator for 15 minutes.
  • Place cashews, coconut oil, coconut milk, half the strawberries, coconut sugar and vanilla extract into a blender jug. Grind everything until smooth.
  • Pour the filling into a bowl and add the remaining strawberries in chunks. Mix everything.
  • Place the strawberry filling on the crust and spread evenly over the pan. Place the dessert in the freezer for 2 – 3 hours until hardened. Then remove the cheesecake from the pan, decorate with fruit and cut into portions.

Recipe Video


  • Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
  • Form 16 cm / 6 inch  and parchment paper.
  • Soak cashew nuts for 8 hours or overnight before cooking. Change the water periodically.
  • Store Strawberry Cheesecake in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.

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