Description
This No-Bake Strawberry Crunch Cheesecake combines a crunchy almond, date, and dried strawberry crust with a creamy cashew and coconut filling, sweetened naturally and set in the refrigerator for a refreshing, plant-based dessert. Perfect for a light, gluten-free treat that requires no baking.
Ingredients
Scale
Crust:
- 1 cup almonds
- 1 cup medjool dates, pitted
- 1/2 cup dried strawberries
Filling:
- 1 cup cashews, soaked for 4 hours
- 1/2 cup coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a food processor, combine the almonds, medjool dates, and dried strawberries. Pulse the mixture until it forms a sticky, crumbly dough consistency suitable for pressing into a pan.
- Form the crust base: Transfer the crust mixture into the bottom of a springform pan. Use the back of a spoon to evenly press and spread the mixture to create a firm crust layer.
- Make the filling: In a blender, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend all ingredients until the mixture is smooth, creamy, and well combined.
- Assemble the cheesecake: Pour the cashew cream filling over the prepared crust in the springform pan. Smooth the surface with a spatula to create an even layer.
- Set the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours to allow it to firm up and set properly.
- Serve: Once fully set, remove from the refrigerator, slice, and serve chilled for a refreshing dessert experience.
Notes
- Soaking the cashews for 4 hours or overnight ensures a smoother filling texture.
- Use a springform pan for easy removal of the cheesecake.
- For a sweeter crust, add a bit more medjool dates if desired.
- Store leftovers in the refrigerator and consume within 3 days.
- Feel free to garnish with fresh strawberries or a sprinkle of chopped almonds before serving.
