Gorgeous AND Delicious No Bake Vegan Strawberry Lemonade Cheesecake (Makes 1 8-inch Cheesecake)


Ingredients for the Crust:

  • ¾ cup raw pecans (or any nuts you have in your pantry)
  • 2 tablespoons roasted unsalted sunflower seeds
  • 6 pitted dates
  • 1/3 cup dried shredded coconut
  • 2 tablespoons melted coconut oil
  • Pinch of sea salt or Himalayan salt

Ingredients for the Vegan Cheesecake:

  • 2 packs of REAL Lemon Blueberry Cookies (4 cookies) *Cut or break cookies into pieces (about 6 pieces per cookie) – Set aside*
  • 2- 16oz. container fresh strawberries *Cut ½ the strawberries of one container in half – Set aside*
  • 2/3 cup coconut cream
  • 2 cups raw cashews, soaked
  • 1/2 cup pure maple syrup
  • Juice from ½ fresh Lemon
  • 1 teaspoon vanilla extract


Instructions for Crust & Base

  • Place all crust ingredients in a food processor or a high speed mixer.
  • When thoroughly mixed, press all the crust into the bottom of a springform pan with a rubber spatula.
  • Place strawberry halves around the inside of the springform sides, half of strawberry facing out and touching the pan.
  • Cover the rest of the crust with the whole strawberries
  • Place the Lemon Blueberry Cookie pieces in between the strawberries

Instructions For the Cheesecake

  • Soak cashews overnight (or you can pour boiling water over cashews and let soak for about 20 minutes) drain and rinse before using)
  • Place all ingredients (other than the strawberries and cookies that have been set aside) into food processor or blender and combine until smooth and creamy.
  • Pour the filling over the strawberries and cookies into the prepared pan until the strawberries and cookies are covered.

For Strawberry Top

  • 1 cup fresh strawberries
  • 2 tablespoons melted coconut oil
  • 1 tablespoon maple syrup

Instructions for Topping

  • Place all ingredients in a high-speed blender
  • Pour over top of cheesecake
  • Cover and place cheesecake in freezer for 2-3 hours.
  • When removed from freezer, remove sides of springform pan and let sit for 20 minutes prior to serving.
  • Cut into slices and serve. Yum!

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