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Small Strawberry Cheesecake with lemon on wooden board

Sugar Free Strawberry Cheesecakes


  • Author: Caitlin Shoemaker
  • Prep Time: 30 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 Hours 30 Minutes
  • Yield: 12 Servings

Description

These No Bake + Sugar Free Strawberry Cheesecakes are Vegan, Grain Free, and Gluten Free! A perfect dessert when you are craving something healthy but decadent.


Ingredients

For the Crust:

  • 2/3 cup Cashews (not soaked!)
  • 1/4 cup Medjool Dates, pitted
  • 2 tbsp fresh Strawberries, sliced
  • 1/4 tsp Salt

For the Filling:

  • 1 cup Cashews, soaked overnight
  • 1 5.4 oz can Coconut Cream (approx. 1/2 cup + 2 tbsp)
  • 1 cup Fresh Strawberries, sliced
  • 1/3 cup Medjool Dates, pitted
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • 2 tsp Vanilla Extract
  • 3/4 tsp Salt
  • 3/4 tsp Nutritional Yeast (Optional, but will add a subtle “cheesy” flavor)

Instructions

  1. First, prepare the Crust. Add all ingredients to a blender or food processor and process until the Cashews are finely chopped, and the fruit is well distributed.
  2. Press the Crust into 3 small springform pans, or one larger one. Set in the freezer while you prepare the filling.
  3. To prepare the filling, add all ingredients to a high speed blender and blend until smooth and creamy. (Note: If you forgot to soak your Cashews, see the Notes for a quick hack).
  4. Remove the Crust from the freezer, and spread the filling evenly over the Crust. Lightly “drop” the pan repeatedly onto the counter fo 30-60 seconds, to remove any bubbles. You should only raise it a few cm off of the counter for this 😉 Smooth the top with a spatula, if necessary.
  5. Place the Cheesecake(s) in the Freezer, and let sit for at least 3 hours, to harden completely.
  6. To serve, remove the Cheesecake(s) from the freezer 5-10 minutes prior, to allow them to soften a bit. Store any leftovers in an airtight container to prevent freezer burn and discoloration.

Notes

  • If you forget to soak your Cashews, you can place them in a pot of water and bring it to a boil. Remove the pot from the heat, and let sit for 10 minutes or so before draining.
  • My Medjool Dates were pretty soft, so I did not soak them. If your Dates are incredibly hard, I would soak them in hot water for a few minutes to soften them up. However, make sure to dry them off very well before using them in the recipe.
  • I used some mini springform pans to make 3 small cheesecakes, but you can just as easily make one larger 9-12″ one as well. If you are using a larger pan, I would recommend doubling all of the ingredients, otherwise the Cheesecake itself will be very thin. Also, it may need more time in the freezer to harden completely.