Sugar Free Strawberry Cheesecakes (Vegan, Grain Free)

GFGluten Free

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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.

Vegan Sugar Free Strawberry Cheesecake…I bet you never thought you’d hear all of those words together in one sentence! 

Small Strawberry Cheesecake with lemon on wooden board

Now, the title of this recipe may be a little long, but these are actually super easy to make. It only involves around 15 minutes of prep time on your end, then the freezer does the rest of the work! Also, you only need 6 plant-based ingredients to make them…and you probably already have most of them in your pantry.

Small Strawberry Cheesecake with lemon on wooden board

I’ve made some No Bake Cheesecake recipes from other blogs before, but oftentimes was a little frustrated with the end texture. An icy Cheesecake is not a Cheesecake in my book. When I made this recipe, I made sure that there would be NO ICY TEXTURE to these!

These Sugar Free Strawberry Cheesecakes are creamy, creamy, creamy. No ice to be found!

Small Strawberry Cheesecake with lemon on wooden board

Oh, and in case you are wondering, they are sugar free because they are sweetened only with fruit! We have the handy dandy Medjool Date to thank for that 😉 I like to buy mine in bulk – they’re usually less expensive, and won’t go bad before you use them up. Especially if you make Energy Bites or healthy Blondies!

Small Strawberry Cheesecake with lemon on wooden board

A Few Final Thoughts:

  • Not feeling the Strawberry vibes? You can easily substitute them for any other berry of your choice!
  • I used some mini springform pans to make 3 cheesecakes, but you can just as easily make one larger 9″ one as well.
  • These cheesecakes need to be kept in the freezer, but take them out about 5-10 minutes before serving. This will allow them to “temper” some – not only will the texture be softer, but the flavors will also be more prominent!

If you’re looking for more healthy dessert recipes, you’ll also love this Chocolate Hazelnut Pudding Pie and these No Bake Chocolate Turtle Cookies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Small Strawberry Cheesecake with lemon on wooden board

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Sugar Free Strawberry Cheesecakes

Small Strawberry Cheesecake with lemon on wooden board

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.

  • Author: Caitlin Shoemaker
  • Prep Time: 30 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 Hours 30 Minutes
  • Yield: 12 Servings 1x
Scale

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.

Want to save this Sugar Free Strawberry Cheesecake for later? Pin the recipe to your Pinterest boards:

Small Strawberry Cheesecake with lemon on wooden board

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. omg caitlin, i tried this recipe for an easter lunch with some non-vegans and everyone loved this so much! worked perfectly with blueberries as well and it was so creamy and not icey at all! thank you so much!

  2. First of all, absolutely love you, your blog and your channel! I recommend you to everyone-vegan or otherwise! Just wondering if you think this recipe would still hold up if I were to prepare the cheesecake in individual silicone cups instead of the springform pan? Thanks in advance!! ????????

    1. That’s so kind of you – thanks so much! Individual silicone cups should work just fine since they’ll go into the freezer!

    1. I do not calculate or display the nutritional information for any of my recipes, but there are plenty of free calculators online that could help you figure it out 🙂

  3. Hi, I’m not sure when you posted this, but I just discovered it. I’m diabetic and using dates may be technically sugar-free, but I’m reluctant to try it because it still may be too high in sugar and carbs. Can you replace the dates and use stevia instead or use a lot less dates?

    1. Hi Susan – I have not tested this recipe using Stevia, so I cannot say for certain. It should be fine, however the overall volume of the cake will be decreased if you take out the dates

  4. Just wanted to let you know, I made these last night and they turned out amazing! I’ve had a serious sweet tooth lately, so I needed something to munch on throughout the day that would satisfy my cravings. I subbed blueberries, and added a little more lemon juice as I like things pretty tart. Awesome job on this one, really!

  5. Hello Caitlin!Can’t wait to try this!i have tried your energy bites it turned out amazing!! Can you substitute mango instead of strawberries? Can you make coconut cream by freezing home made coconut milk?

    1. Yes, you can substitute mango! You do not need to freeze the homemade coconut milk, but if you leave it in your fridge and just scoop off the top portion that would work too – your milk will need to be very creamy though!

  6. Hi????just made your cake!
    Its already in the freezer.I took a 9″form-but I had to double the amount of strawberries,cashews and coconut cream.otherwise it would have been far too little.are you shure about the amount of the ingredients??maybe you could transfer all in gramms?would be easier to get it right..
    Cant wait to try it later or tomorrow for valentines day!!bought some extra strawberries for decoration!
    Happy valentines!

    1. Hi Veronika! Yes, the cake will definitely be thinner if you make it in a 9″ pan – I will clarify this in the recipe notes x

  7. Hi, Caitlin! I can’t wait to try this! It looks so good! 🙂

    This isn’t a big deal or anything but I did just want to mention that that this recipe would probably be considered “no sugar added” rather than “sugar free.” I only say this because there are some diabetics in my family so I’ve heard all their discussions about sugar lol. Regardless, I can’t wait to try this for myself!

  8. These were splendid! I made a salted date caramel to swirl into the plain cheesecake batter instead of using strawberries and I am IN LOVE! Definitely going to make again! Thanks, Caitlin!

    1. I have not tried this, but I bet you could! However, I have no idea what the proportions would be – it might be best to look for another recipe that utilizes those ingredients instead of fruit. I’ll have to add a chocolate or peanut butter variety to my to do list though!

    1. Hi Anushka! I think Macadamia nuts would be the best replacement, though you could also try with almonds if you have a powerful blender that will blend them smoothly

  9. Hi Caitlin! Would you have any tips on transporting this cake? I wanted to bring it to work, but im scared it would melt during 2+ hours outside of the fridge. Thanks! Ania

    1. Hi Ania, it would definitely get very soft, and you would need to put it back in the freezer to harden some before serving. If you freeze it for a full 12+ hours, then bring it to work in a insulated container with ice packs, I think this would help! I would also keep it in the springform pan if possible

    1. No, you need to use Coconut Cream! If you cannot find it, you can refrigerate a can of coconut milk and take the top “cream” off of it – just make sure you have 1/2 cup + 2 tbsp in total, ie you may need to use multiple cans

  10. Hi! First I just wanted to say I love all of your recipes and the work you put into them!

    I was wondering though, do you know any subs I could make for the cashews? I’ve always wanted to make vegan cheesecakes but I don’t like the taste of cashews. Thanks!

    1. Hi Marifer! I honestly am not sure, I have only tested this recipe with Cashews. You may be able to sub Walnuts or Almonds, but you would need a very powerful blender to grind them smoothly.

  11. wow! This looks so delicious. Can I substitute the strawberry for a non-berry fruit? Berries are expensive where I live.

    1. You could substitute something like a peach, kiwi, or banana, but the fruit needs to be soft. Harder fruits like apples, pears, or melons will not work. I don’t think citrus would work either

      1. What about omitting the berry/Fruit all together? I love the idea of a regular cheesecake that’s vegan and refined-sugar-free rather than fruit flavored
        What do you think?