Membership Required

No-Bake Strawberry Cheesecake


No-Bake Strawberry Cheesecake

Serves: 8

Category: Desserts
Author: Deana Ferreri
Tags: Athletic/Higher caloric

Average Rating: 
Rated by: 17 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

You don’t have to feel guilty about indulging in a slice of this mouthwatering dessert. It’s the perfect finish to a festive dinner.

Print Add Add To My Grocery List

Ingredients:

For the Crust:
2/3 cup rolled oats
1/3 cup almonds
1/3 cup walnuts
1/4 teaspoon cinnamon
7 small (deglet noor) dates
For the Cheesecake Layer:
3/4 cup cashews
3/4 cup macadamia nuts (or another 3/4 cup cashews)
1/4 cup coconut flakes or shredded coconut
1/2 cup dates
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon alcohol-free vanilla extract
For the Strawberry Layer:
2 cups fresh or frozen strawberries
1/2 cup dates
1/2 cup unsweetened dried bing cherries
1/2 teaspoon alcohol-free vanilla extract
2 teaspoons ground flaxseeds

Instructions:

Soak the cashews and macadamias for at least 1 hour, then drain.

To make the crust, combine the oats, almonds, walnuts, and cinnamon in a food processor, and process until coarsely ground. Add the dates one at a time and process until evenly distributed.
Press the mixture into the bottom of a springform pan

To make the cheesecake layer, combine cashews, macadamia nuts, coconut, dates, water, nutritional yeast, lemon and vanilla extract in a high-powered blender and blend until smooth.Spread over the crust layer.

For the strawberry layer, combine strawberries, dates, dried cherries, vanilla and flaxseeds in a high-powered blender and blend until smooth. Spread over the cheesecake layer.

Cover and refrigerate overnight or until the strawberry layer is firm.

Calories 354; Protein 7 g; Carbohydrates 37 g; Sugars 19 g; Total Fat 22.8 g; Saturated Fat 4.6 g; Cholesterol 0 mg; Sodium 6 mg; Fiber 6.2 g; Beta-Carotene 5 ug; Vitamin C 24 mg; Calcium 53 mg; Iron 2.2 mg; Folate 26 ug; Magnesium 95 mg; Potassium 426 mg; Zinc 1.5 mg; Selenium 4.8 ug

Comments (9):

 View

Mary O'Neill

12/19/2014 07:36 PM

Rated this recipe: (no rating)

This looks great-- a real treat! Can't wait to make this! Perfect for the holidays!
Thank you!

ja2011

12/25/2014 10:58 PM

Rated this recipe:

Made it for Christmas. It was great. A hit with adults and kids. The only hard thing was resisting eating the whole cake. ;-)

Em81

12/27/2014 01:57 PM

Rated this recipe:

I give it 5 stars: yummy, not too sweet and even better served with fresh fruits on the side.
I did substitute a few things:
I am not keen on macadamia nuts and flax seed (do not have those in my cupboard), instead I used cashew nuts and chia seeds
I did not want to go out looking for dried bing cherries and used dried apricot instead.
And finally made it with raspberries.

AnnaG

12/29/2014 01:57 PM

Rated this recipe: (no rating)

I made it for Christmas twice - for us and also for visitors and everybody loved it. Instead dried cherries I used cranberries, for the top layer I mixed frozen raspberries and strawberries and to the bottom nuts and oat mixture I added 1/4 cup of apple juice to be more sticky. For my first cake I did not add the juice and it was little bit crumbly, even after freezing. It is going to be our cake for Christmas to come.

allissa18 replies:

12/20/2016 12:37 PM

Rated this recipe: (no rating)

hi did this set in the refrigerator or did u freeze it to keep it solid?

thanks

SCShirley

05/19/2015 04:01 PM

Rated this recipe:

I loved this! I made it pretty much by the recipe but added strawberries on top. My coworkers liked it also. They are hard core SAD eaters and probably wouldn't choose it over traditional SAD desserts but they liked it. One particularly likes the crust & plans to use with things she makes. I'm not fully nutritarian yet and it is sweet enough to satisfy me & keep me away from the SAD desserts. Other desserts that I've tried from this site are often lacking for me & need some adjustment. But I would say this serves 16. The pieces are rather large.

genesis1:29

08/05/2015 09:38 PM

Rated this recipe:

I made this desert and substituted the strawberries for blueberries and I ddi not need to use as many dates, simply because i can do without sweets. (Fruit is usually my desert,) but this desert was amazing and I Loved it!! it was a big hit amongst my guests and I will definitely make it again. I made it in a rectangular try and cut them into small wedges. I will admit I indulged and had a couple of servings.

CaliforniaVegan

01/01/2018 04:39 PM

Rated this recipe:

Delicious! At least one SAD eater said the texture and taste were both indistinguishable from the real thing. I didn't have unsweetened dried cherries so I used dried plums. I used an 8" spring form pan, so next time I'll probably increase the cheesecake part about 50% so it'll be thicker.

This comment was last edited on 01/12/2018 09:42 PM

Kissimee

03/12/2018 09:40 PM

Rated this recipe:

I’ve made this cake three times, with the Macadamia and cashews being the best way to go with this. Subbing all cashews in place of Macadamias results in a looser, runny texture. I also doubled the cheese layer and then froze it and let it thaw slightly; this made the cake nearly perfect, like a real cheeecake.  Because the blended berry layer seems to be missing something, I also added fresh strawberries all over the top. 

CaliforniaVegan

12/30/2018 09:31 PM

Rated this recipe:

I've made this several times--it's delicious! Very rich, even SAD eaters like it.