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Healthy No Bake Cheesecake

Looking to indulge in luscious cheesecake? This rich and creamy Healthy No Bake Cheesecake recipe is vegan, gluten-free, and perfect for serving on any occasion!

Categories Clean, Dessert, gluten free, Sweet, Vegan
Difficulty Easy
Keyword clean cheesecake, healthy cheesecake recipe no bake, healthy no bake cheesecake
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 9 mini cheesecakes
Calories 369 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

For The Crust:

  • 1 cup raw pecans
  • 1 cup pitted dates packed
  • 1/8 tsp sea salt

For The Cheesecake Filling:

  • 1 1/2 cups raw cashews
  • 1/3 cup freshly squeezed lemon juice approx. 2 lemons
  • 1/3 cup coconut oil melted
  • 2/3 cup full fat coconut milk refrigerated
  • 1/3 cup pure maple syrup

For The Optional Strawberry Topping:

  • 1/2 cup fresh strawberries diced
  • 1 tsp lemon juice
  • 1 tbsp coconut sugar
  • 2-3 tbsp water

Instructions

  1. First, cover the raw cashews with boiling hot water and let them soak for one hour. It's necessary to soak them to soften them.
  2. In a food processor or heavy duty blender, add the raw pecans and process into an even meal consistency. Then, remove from the food processor and set aside.
  3. Add the pitted dates and sea salt into the same food processor - no need to clean out the remaining pecan particles. Process until a small ball forms.
  4. Add the processed pecans back into the food processor and blend until the mixture resembles a loose dough.
  5. Cut thin strips of parchment paper and lay into each slot in a muffin tin. (Trust me - this will be super useful when it’s time to remove the cheesecakes because it will act as a handle).
  6. Scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the crust.
  7. To make the filling, drain your soaked cashews and add them into a blender, followed by the lemon juice, melted coconut oil, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.
  8. Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into each muffin tin, filling all the way up.
  9. To make the optional strawberry sauce/topping, add the fresh strawberries, lemon juice, coconut sugar, and water into a sauce pan and cook over medium-high heat until the strawberries are softened and liquid is released. Add the strawberries to a blender to create a puree. We want this very loose and smooth to make the swirl.
  10. To make the swirls, place two very small drops on top of the cups at opposite ends. Then, using a toothpick or knife, make a circle to connect the two dots to make a swirl pattern. It takes a little bit of practice and tastes delicious no matter how it looks.
  11. Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.
  12. When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.
  13. You may need to allow it to set at room temperature for 5 minutes to thaw.

Recipe Video

Nutrition Facts
Healthy No Bake Cheesecake
Amount Per Serving (1 g)
Calories 369 Calories from Fat 239
% Daily Value*
Fat 26.6g41%
Saturated Fat 11.3g57%
Sodium 35mg1%
Carbohydrates 32.5g11%
Fiber 3.2g13%
Sugar 23.1g26%
Protein 5.4g11%
* Percent Daily Values are based on a 2000 calorie diet.