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No Bake Strawberry Cheesecake

*photo taken of frozen cheesecake

I have been making this dairy free treat for a while now, but usually it all gets gobbled up before I can snap a photo!  So, here it is – finally :)

A gluten free, dairy free, grain free cheesecake.  My best friend (who is not gluten or dairy free)  described it as a “yummy frozen strawberry yogurt”.  When you serve it from a frozen state is more like icecream, and when served chilled, it becomes more like a fluffy mousse!  Either way, it’s fabulous and sweet, creamy goodness.

No Bake Strawberry Cheesecake

  • 1 Easy “Graham Cracker” Crust, fully baked and chilled
  • 2 cups raw cashews, soaked in water for 4-6 hrs
  • 3/4 cup honey
  • 3/4 cup coconut oil
  • juice of 1 lemon, about 1/4 cup
  • 1 lb fresh or frozen strawberries (thawed and drained)
  • 2 teaspoons vanilla extract
  1. Combine all ingredients in a high powered blender (I use a Vitamix) or food processor.  Blend until light and fluffy.
  2. Pour into baked crust.  Freeze at least 2-4 hrs, until set.
  3. Serve frozen or chilled (depending on desired consistency, I suggest trying it both ways)  Add a dollop of coconut whipped cream and fresh strawberries.

*A few notes on the recipe*

  • For a summer variation – I used the zest of the lemon as well, and it made a nice, bright flavored “Strawberry-Lemonade” cheesecake.
  • As you can see in the photos, I used a spring form pan, but a standard 9 inch pie plate will work just fine!
  • Also I can not guarantee it will look exactly the same, as different food processors and blenders will vary the end results.  But either way, flavors will still be the same!

*photo taken after cheesecake was thawed, you can see the fluffy mousse-like texture.

IF, you have any leftovers, simply cut into slices and keep in the freezer.  Then when you are in need of a quick dessert, just pull out one of your cheesecake slices! If stored properly this dessert can last in the freezer a few months!

This dessert will also make a lovely and festive treat for your Valentine.  Do you go out on Valentine’s Day?  We opt to stay in, away from the crowds.  My husband cooks for me, and we usually wait until the kids are down (early bedtime of 7), and we enjoy a nice quiet evening in.

~Michelle



23 thoughts on “No Bake Strawberry Cheesecake”

    • Hi Linda,
      Coconut oil is no mistake in this recipe. It is actually very important, as it helps give the cheesecake a solid, yet creamy texture. Let me know how it turns out for you :)
      ~Michelle

  • Hi Michelle, I really enjoy your blog and recipes, you are so creative. One question on the pie prep. Do you drain the water that the cashews soaked in before blending or include it? Thanks so much. maria

    • Maria,
      Great question, and I’m sorry for not clarifying. Be sure to drain the water from the cashews before blending with the other ingredients :)
      ~Michelle

      • Thank you! Looks great! Sorry I missed the link the first time around. I made a sweetener-free version of the “cheesecake” and crust last night, and I’m looking forward to trying it out on Valentine’s Day. It’s in the freezer now….

  • Is it possible that I didn’t soak the cashews long enough……you could see the specks of cashews. It didn’t look creamy like yours!

  • Just made it and the filling is amazing! Will also sub the strawberries for other fruits for variety. Thanks for these wonderful dessert recipes! Keep ’em coming!

  • I didn’t have strawberries so I used blueberries. I also didn’t have enough honey so subbed a little agave. It turned out REALLY good. The crust is very graham cracker like. I added a heart of chocolate chips to the top to make it a little more Valentine’s Day festive :) My soon to be 7 year old now want mini strawberry, chocolate, and plain cheesecakes at her bday.

  • Btw. That is awesome to see that you are controlling your Chron’s with healthy eating. I have Chron’s Colitis and am trying to do the same. My family of five and I started a Paleo way of eating at the beginning of this year. It has helped me, but I am going to do a more strict version for myself for a month or so because I’m still having issues.

  • Substitute a gluten-free flour mixture for traditional wheat flour in almost any cake recipe to make a suitable replacement. You can also seek out gluten-free and dairy-free recipes, such as those for flour-free chocolate cake. If dairy-free individuals also can’t eat eggs, use an egg replacement product or ground flax seed mixed with water to set the cake properly. When you’re preparing a flour-free chocolate cake or any chocolate dessert, read the ingredients on the chocolate package carefully to make sure that the variety of chocolate you use is completely dairy-free and gluten-free.

  • Is it possible to substitute coconut flour for almond flour? If yes, would I need to add eggs or anything like that? Thanks! :)

  • This looks amazing! Just wondering, do you think I could substitute a different nut for the cashews? My husband is allergic to cashews and pistachios :( If so, what nut would you recommend and would the ratio be the same? Thanks in advance!

  • Wow! Just made this “cheesecake” and it was perfectly divine. Thank you so much for sharing your work. This is my 7th year on SCD and my second on Paleo and it is recipes like yours that inspire me to stay with it.

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