No-Bake Lemon Strawberry Vegan Cheesecake topped with fresh strawberries

No-Bake Lemon Strawberry Paleo & Vegan Cheesecake

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Why Make This Recipe

This No-Bake Lemon Strawberry Paleo & Vegan Cheesecake is a delightful treat that’s perfect for any occasion. It caters to those who follow a paleo or vegan lifestyle without compromising on taste. With the bright flavors of lemon and fresh strawberries, this cheesecake is refreshing, light, and guilt-free. Plus, it’s easy to prepare, letting you spend more time enjoying dessert rather than cooking!

How to Make No-Bake Lemon Strawberry Paleo & Vegan Cheesecake

Ingredients

  • 2/3 cup shredded coconut unsweetened
  • 3/4 cup medjool dates pitted softened
  • Zest of one large lemon (about 1 tbsp)
  • 3-4 tbsp lemon juice
  • 1 cup sliced fresh strawberries (excess water gently squeezed out)
  • 1 cup coconut cream
  • 1/2 cup pure maple syrup
  • 1/4 cup refined coconut oil (solid but soft)
  • 3/4 cup pecans or walnuts
  • 2 cups raw cashews (soaked for 4 hours or overnight, rinsed and gently dried)
  • 1/3 cup soaked and gently dried raw cashews
  • 1/4 cup fresh lemon juice
  • Large pinch sea salt

Directions

  1. In a food processor, combine the shredded coconut, medjool dates, and lemon zest until a sticky mixture forms.
  2. Press the mixture into the bottom of a springform pan to create the crust.
  3. In the same food processor, blend the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and salt until smooth and creamy.
  4. Pour the cheesecake filling over the crust in the springform pan.
  5. Top with sliced strawberries.
  6. Freeze the cheesecake for at least 4 hours to set.
  7. Once set, remove from the freezer and allow to thaw slightly before slicing and serving.

How to Serve No-Bake Lemon Strawberry Paleo & Vegan Cheesecake

Serve this cheesecake chilled for the best flavor and texture. It makes a wonderful dessert for gatherings, birthdays, or just a treat at home. You might also consider pairing it with a dollop of coconut cream or more fresh strawberries for added presentation.

How to Store No-Bake Lemon Strawberry Paleo & Vegan Cheesecake

You can store any leftovers in the freezer for up to a month. Make sure to cover the cheesecake well or place it in an airtight container to keep it fresh. If you want to serve just a slice, remove it from the freezer and let it thaw in the refrigerator for about an hour before enjoying.

Tips to Make No-Bake Lemon Strawberry Paleo & Vegan Cheesecake

  • Ensure the cashews are fully soaked to achieve a smooth, creamy texture in the filling.
  • For a sweeter cheesecake, adjust the amount of maple syrup to your taste.
  • Make sure the coconut oil is soft; this will help the mixture blend well.

Variation

You can change the fruit topping based on your preferences. Try using blueberries, raspberries, or even mango for a different fruity twist!

FAQs

1. Can I use another type of nut instead of pecans or walnuts?
Yes, you can use almonds or hazelnuts for the crust if you prefer.

2. Is there a substitute for coconut cream?
You can use any vegan cream substitute, but coconut cream provides the best texture and flavor for this cheesecake.

3. How long does it take to set in the freezer?
The cheesecake needs at least 4 hours in the freezer to set properly, but it can be left longer if needed.

No-Bake Lemon Strawberry Cheesecake

A delightful and guilt-free no-bake cheesecake made with fresh strawberries and lemon, perfect for those following a paleo or vegan diet.
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Prep Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine Paleo, vegan
Servings 8 servings
Calories 300 kcal

Ingredients
  

Crust

  • 2/3 cup shredded coconut (unsweetened)
  • 3/4 cup medjool dates (pitted and softened)
  • 1 tbsp zest of one large lemon About 1 tbsp
  • 3-4 tbsp lemon juice

Filling

  • 1 cup coconut cream
  • 1/2 cup pure maple syrup
  • 1/4 cup refined coconut oil (solid but soft)
  • 1/4 cup fresh lemon juice
  • Large pinch sea salt
  • 2 cups raw cashews (soaked for 4 hours or overnight, rinsed and gently dried)
  • 1/3 cup soaked and gently dried raw cashews

Topping

  • 1 cup sliced fresh strawberries Excess water gently squeezed out

Instructions
 

Preparation of Crust

  • In a food processor, combine the shredded coconut, medjool dates, and lemon zest until a sticky mixture forms.
  • Press the mixture into the bottom of a springform pan to create the crust.

Preparation of Filling

  • In the same food processor, blend the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and salt until smooth and creamy.

Assembly

  • Pour the cheesecake filling over the crust in the springform pan.
  • Top with sliced strawberries.

Freezing

  • Freeze the cheesecake for at least 4 hours to set.
  • Once set, remove from the freezer and allow to thaw slightly before slicing and serving.

Notes

Serve chilled for the best flavor and texture. It can be stored in the freezer for up to a month. If serving just a slice, let it thaw in the refrigerator for about an hour before enjoying.
Keyword Lemon Dessert, No-Bake Cheesecake, Paleo Dessert, Strawberry Cheesecake, Vegan Dessert

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