No Bake Strawberry Ice Cream Cheese Cake (Vegan, Gluten-Free)

No Bake Strawberry Ice Cream Cheese Cake (Vegan, Gluten-Free)

This, No Bake Strawberry Ice Cream Cheese Cake (Vegan, Gluten-Free) is a really cooling treat to have not only in the heat of the summer but all year round. The filling is creamy, sweet, and full of flavor, like ice cream, even though it is not made in an ice cream maker.


This No Bake Strawberry Ice Cream Cheese Cake (Vegan, Gluten-Free) is soy free, gluten free, dairy free and mostly raw. You have the option to make a single 8-inch layer (pie) or 4 mini springform pans to stack like cakes.

It is strawberry season here in Florida where our strawberries are sweet and juicy, I can't have enough so I'm always using them in my recipes like my, Strawberry Breakfast Cake that I made again yesterday.

One of my readers wrote that my Strawberry Oat Bars taste like store bought and my Strawberry Chia Jam is super easy to prepare and has great health benefits. For fun and creativity, try my Strawberry Protein Pancakes and if you are just looking for a great ice Cream recipe, check out my No Churn Strawberry Ice Cream recipe

No Bake Strawberry Ice Cream Tart


I have made and tweaked this recipe many times and every recipe is the bomb! This is my latest version and it is amazing! I told you in one of my previous posts, how Florida strawberries are one of the best in the country and how we have a long strawberry growing season here.

Check out these interesting facts about Florida strawberries!

This vegan cheesecake recipe is so easy, you definitely need a blender or food processor to make this one. For the base, I used walnuts, coconut, and dates but you can substitute with nuts of your choice and sweetener of choice.

For a nut-free version, substitute with graham cracker crumbs, a little oil, and water to hold.

For the filling, I use cashews because they produce a really creamy filling but I have had great results with almond flour or even blanched almonds, I just blend longer making sure to take breaks while I blend so my motor doesn't overheat.

I did a video recently for this updated version of my vegan cheesecake and I wanted to create swirls but failed miserably because I ran out of strawberries, so if you would like that gorgeous effect, add at least 1 cup chopped strawberries to half of the filling.

I soaked the cashews but if you are in a hurry, just cover cashews with water and bring them to boil for about 3-5 minutes and that will soften them. Technically cashews aren't raw, they are heating in processing plants so this recipe is not completely raw. Here is a lovely video about cashew production.

No Bake Strawberry Ice Cream Tart




350 kcal / 1463 kJ
Per 100g

Cooking Time

20 min
Ready in:
20 min
12 portions





  1. Place walnuts, coconut flakes, dates, vanilla, and salt in a food processor and process until finely ground. Process until it looks like breadcrumbs. Scoop crust into the base of a springform pan, using hand press into the bottom of a 7 or 8-inch springform pan or 4 mini-springform pans. Place in refrigerator to chill while preparing the filling.
  2. Place cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla and salt in a blender and process until smooth and creamy, scraping down sides of blender if necessary. Add strawberry and blend. Pour filling into prepared spring-form and place into the freezer for 2 – 3 hours or until set.
  3. To serve remove from freezer, transfer to serving plate and allow to soften a bit, garnish with strawberries.


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No Bake Strawberry Ice Cream Tart

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Brittaney Obienu
    July 1, 2018

    Is dated in the crust? You list it in instructions but it’s not an ingredient. Is coconut oil in the filling? You list it as ingredient but don’t mention in instructions.

    • Michelle Blackwood
      July 1, 2018

      Thank you for pointing out these errors. I have made the necessary edits.

    February 14, 2018

    when do you put the coconut cream in (its not mentioned in the direction at all but its listed as an ingredient) and do you need to refrigerate it first and only use cream that forms on top???

    • Michelle Blackwood
      February 14, 2018

      Sorry about that, it is an old recipe that I transferred onto my new website theme so I somehow failed in bringing it over. Well, I just poured the entire can because with the Trader Joe’s brand sometimes it isn’t separated. If you want it to be thicker then refrigerate and drain off the clear fluid but I didn’t do that and the texture was fine. But in the summertime, it would be best to do that.

  3. Tatiana
    February 11, 2018

    Made this for my husband’s birthday and it was a big hit!

    • Michelle Blackwood
      February 11, 2018

      That’s wonderful, so happy it was a hit!

  4. Usha
    February 9, 2018

    That looks so good and love no bake desserts.

    • Michelle Blackwood
      February 9, 2018

      Thank you Usha, hope you try it!