Healthy Strawberry Cashew Almond No-Bake Cheesecakes

Let’s be real. Everyone has their hard no’s in life. One of those hard no’s for us is not being able to enjoy something sweet once in a while. We all have to live a little, right? What’s the point if you can’t have cookies? Or, cake!? ? Or, in today’s case….cheesecake!

Cheesecake is something we absolutely love here at C&C, but we can’t always afford all those calories from the delicious cream cheese and sugar. Well, we have great news for you fellow sweet tooth’s! By using healthy fats, simple, and natural ingredients, we were able to create an alternative option that will satisfy your cheesecake needs!

Cashews and almond milk mixed with coconut oil and vanilla create a magically smooth, non-dairy and rich cheesecake filling, while the nuts you most likely have lying around in your pantry paired with naturally sweet medjool dates make a great thick crunchy crust! ??? And, to literally top it all off, you add some fresh strawberry puree! ? Boom! Delicious! ??

There is no baking needed in the oven at all for this recipe, which is great! Plus, when frozen these make an amazing cool treat in this scorching summer heat!

Seriously babes, these muffin sized creations are the real deal so grab your nearest muffin pan and let’s go! Your taste buds and healthy bellies will thank you! ?

What You Need:

Step 1 – Topping/Puree:

1 1/2 cups strawberries cut/diced
1 Tbsp maple syrup (or agave syrup, if preferred)

Step 2 – Crust:

1 1/2 cups medjool dates
1/2 cup raw almonds
1/2 raw pecans
1/2 raw walnuts

Step 3 – Filling:

1 1/2 cups cashews (raw) soaked overnight or 3-4 hours
1/4 cup maple syrup
1/4 cup coconut oil
1/3 cup unsweetened almond milk
1 tsp vanilla extract

Step by Step

1. Line a muffin pan with parchment liners and set aside.
2. Strain your cashews and set aside.
3. Grab your strawberries (or other fruit of choice) and place in a sauce pan and add your maple syrup. Let it heat on the stove until it comes to a low boil. Mash the contents a bit. You still want some small chunks. Once it’s ready, let it sit and simmer while you make your cheesecakes.
4. In a food processor, combine your dates and nuts. If you don’t have pecans or almonds specifically, don’t worry! Just use what you have. They will still taste great!
5. I used a Tbsp sized measuring spoon to divide out my mixture into each muffin tin and then pushed down with it to create my crusts. About 3 Tbsp each should do it.
6. Grab the food processor again and combine your cashews, syrup, oil, almond milk, and vanilla extract. Pulse until you get a nice and smooth, dense consistency.
7. Add your cheesecake mixture to each cavity over your crust mixture until it’s about 3/4 filled.
8. Add a spoonful of the strawberry puree to each cheesecake.
9. Cover your muffin pan with foil and place in the refridgerator.
10. Let cool and firm for 3-4 hours, or overnight.
11. Enjoy!

These will keep fresh in the fridge for about a week or you can freeze them in the freezer for 2-3 weeks.

*the above are the cheesecakes after being frozen – 🙂

Feel free to top your cheesecakes off with a different puree/fruit then what we used. Blueberry, raspberries, etc. are all great choices too! The options are endless! 🙂