No Bake Strawberry Ice Cream Cheese Cake

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This no-bake strawberry ice cream cheese cake 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.

No Bake Strawberry Ice Cream Cheese Cake

This no-bake strawberry ice cream cheese cake 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 spring-form 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



(Per 100g)
  • Energy: 350 kcal / 1463 kJ

Cooking Time

  • Preparation: 20 min
  • Ready in: 20 min
  • For:
  • 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.
  2. Scoop crust into the base of a spring-form pan, using hand press into the bottom of a 7 or 8-inch spring-form pan or 4 mini-spring-form pans. Place in refrigerator to chill while preparing the filling.
  3. 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.
  4. Add strawberry and blend. Pour filling into prepared spring-form and place into the freezer for 2-3 hours or until set.
  5. To serve remove from freezer, transfer to serving plate and allow to soften a bit, garnish with strawberries.
Recipe author's Gravatar image

Michelle Blackwood, RN

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. Mary mcKinney
    July 13, 2019

    I made this today, it was AMAZING!! And it was so easy to make! Thanks!

    • Mary
      July 13, 2019

      How do you store it? Does it stay in the freezer until you want to eat it? How long is it good for?

      • Michelle Blackwood
        July 13, 2019

        The best thing to do would be to slice your cheesecake in separate portions after first thawing, store into individual freezer containers and just keep the portions frozen that you don’t need to eat right away. It should be good for a month. Otherwise, keep the entire cheesecake in the refrigerator only for a couple of days.

    • Michelle Blackwood
      July 13, 2019

      Mary, I’m happy you enjoyed it. Thank you for sharing your feedback.

  2. 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.

  4. 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!

  5. 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!