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No Bake Cheesecake:

Nothing says I love you quite like a rich and creamy no bake cheesecake. Food is my love language, and one of my favorites to make for my loved ones, is no bake desserts. Because they are easy to prep, super delicious, and the possibilities are endless.

Why no bake?

I have been making no bake, raw desserts for years now. And to be honest, I find no bake desserts easier than baked desserts. Especially when it comes to making cheesecakes.

Vegan, Grain Free, Refined Sugar Free, Dairy Free:

And the nice thing about this cheesecake is its made with 100% real ingredients. It is dairy free, gluten free, refined sugar free, grain free, and vegan.

Ingredients needed for crust:

  1. Raw macadamia nuts
  2. Soaked medjool dates
  3. Salt
  4. Cinnamon

How to prepare the crust:

I like to soak my medjool dates overnight to get them nice and soft. And then drain the dates (reserving some of the date water). Add all the ingredients to a food processor and process for 15-20 seconds. The crust should be a sticky consistency. Add the crust to a greased 8 inch spring form pan and freeze while preparing the cheesecake filling. But these can also be prepped in an 8×8 baking dish (bar form versus cake form).

Ingredients Needed for Cheesecake Filling:

  1. Soaked cashews
  2. Coconut cream or full fat coconut milk
  3. Maple syrup
  4. Vanilla extract
  5. Vanilla bean paste
  6. Coconut oil
  7. Lemon juice
  8. Date water
  9. Cinnamon

How to Prepare the “Cheesecake” Filling:

Add all the ingredients to a food processor or a high powered blender. And process/blend until you reach a creamy, smooth consistency. If the filling is too thick, add 1 Tbsp at a time of reserved date water, until you reach desired consistency. Pour the filling on top of the crust mixture, with a spoon, create an even layer. And freeze for at least 24 hours ( I froze mine for 48 hours).

Ingredients Needed for Strawberry Compote Topping:

  1. Fresh strawberries
  2. Lemon juice
  3. Lemon zest
  4. Vanilla bean paste
  5. Water

How to Prepare the Strawberry Compote:

And the day you plan on enjoying the cheesecake prepare the strawberry compote topping. Add the diced strawberries, water, lemon juice, lemon zest to a small sauce pan on medium low heat. Cook down the strawberries for about 5 minutes. And with a spoon smash the strawberries up. But if you want a chunkier compote, don’t smash down all the strawberries. And once done, remove from heat, stir in the vanilla bean paste, and let cool completely.

Putting it all Together:

Before adding the strawberry compote topping, push out the cheesecake from the spring form pan, and place on a serving plate. And spread the strawberry compote all over the top of the cheesecake.


I like to slice the cheesecake when it is still frozen with a sharp nice to get clean slices. And I let the cheesecake rest at room temperature for at least 30-45 minutes before enjoying.

I hope you enjoy this no bake cheesecake as much as we did. And in case you were wondering, yes it was picky eater approved.

No Bake Strawberry Cheesecake:

Serves 10



  • 1 cup raw macadamia nuts
  • 1 cup soaked medjool dates
  • 1/4 tsp salt
  • 1/2 tsp cinnamon


  • 3 cups raw soaked cashews
  • 3/4 cup coconut cream or full fat coconut milk
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1/4 cup melted coconut oil
  • 1 large lemon juiced
  • 2 tsp date water reserved from soaking dates
  • 1/2 tsp cinnamon


  • 1 1/2 cups diced strawberries
  • 1 lemon juiced
  • 2-3 Tbsp water
  • Zest of a lemon
  • 1 tsp vanilla bean paste substitute vanilla extract


Instructions for crust:

  • Soak medjool dates for at least 4 hours if they are not soft
  • Add the dates, macadamia nuts, salt, cinnamon to food processor and process for 20-30 seconds
  • Add to an 8 inch spring form pan or 8x8 baking dish greased with coconut oil
  • Freeze while you prepare the filling

Instructions for filling:

  • Soak cashews in water for at least 4 hours or overnight
  • Drain the cashews
  • Add cashews, coconut cream, coconut oil, maple syrup, vanilla extract, vanilla bean paste, juice of a lemon, water, date water, cinnamon to food processor
  • Process until you get a smooth, creamy consistency ( I did about 1 minute)
  • If it is too thick, feel free to add more of the reserved date water
  • Spread the “cheesecake” mixture on top of the crust
  • Freeze overnight ( I let mine freeze for 48 hours)

Instructions for topping:

  • Add strawberries to a small pan with water, lemon juice, lemon zest, on medium low heat
  • Cook for a few minutes, breaking down the strawberries a bit with the back of the spoon ( I like to keep some chunks)
  • Remove from heat and mix in vanilla bean paste or vanilla extract
  • Let cool completely before adding to top of cheesecake