No Bake Berry Cheesecake (Dairy-Free)

Indulge in this easy and delicious No Bake Cheesecake with fresh berries! Perfectly creamy, simple to make, and topped with a vibrant berry compote. Ideal for a quick dessert that’s sure to impress!

This red, white and blue No Bake Berry Cheesecake is perfect for 4th of July! It’s delicious and healthy – made with nuts, dates, coconut milk & coconut oil, maple syrup and berries.

Do you love berries and cheesecake? Then you will love this no bake berry cheesecake. It a great summer treat because it doesn’t require any baking and it’s pretty easy to make. This cheesecake is made with raw cashews instead of cream cheese, that’s why it’s raw cheesecake – no baking. Technically, it should not be called cheesecake since I didn’t use any cream cheese, but when you try it you will agree with me that it tastes just like a typical cheesecake made with cream cheese.

The crust doesn’t need to be baked, and it’s very easy to make. I used only 3 main ingredients – walnuts, cashews & pre-soaked dates (with a dash of vanilla extract & a pinch of salt). Instead of cream cheese, the Paleo cheesecake uses blended cashews, coconut milk and coconut oil as the filling. This requires some planning ahead because the cashews need to soak in warm water for about 4-6 hours, but if you are short on time you can pour boiling water over them and let them soak for about 1 hour. I add coconut oil, as it helps the cheesecake maintain its shape when it cools and hardens. Just blend the filling ingredients in the food processor and pour it into the chilled crust. This recipe makes about 12 slices and it’s the perfect red white and blue Paleo cheesecake for your 4th of July family get-together!

If you are looking for another gluten-free dessert for Independence Day, check out these Red White and Blue Mini Cakes or this Creme Brulé with Berries. You will love them and they are pretty easy to make.

This dairy-free, gluten-free, raw berry cheesecake is an incredibly luscious dessert. You can always customize it to your own liking. Top it with any berries and drizzle some sweet strawberry sauce on top. You can also sprinkle some chopped pistachios or slivered almonds. Mmm, you will lick your fork. 🙂

So light, creamy and dreamy~

This no bake berry cheesecake comes together so quickly and easily and the results are impressive, and it tastes amazing! Hope you like it! 🙂

Ingredients

Nuts: The walnuts provide a rich, slightly bitter flavor and a crunchy texture, packed with healthy fats and protein.The cashews add a creamy, buttery texture and are rich in nutrients like magnesium and iron.
Pitted Dates: Naturally sweeten the crust and help bind the ingredients together, making them a great alternative to refined sugar.
Melted Coconut Oil: Provides healthy fats, subtle coconut flavor, and helps set the filling.
Coconut Milk: Contributes creaminess and a mild coconut flavor for a smooth consistency in the filling.
Maple Syrup or Honey: Naturally sweetens the filling with a light, earthy sweetness.
Pure Vanilla Extract: Adds a warm, aromatic sweetness without overpowering the other flavors.
Sea Salt: Enhances all the other flavors and balances the sweetness from the dates.
Fresh berries: I used strawberries, raspberries, blackberries, and blueberries as the topping.

How To Make No Bake Berry Cheesecake

Add walnuts & cashews to food processor and process into a meal. Add in the drained dates and process until the mixture starts to come together and forms into a ball. Add in vanilla extract and pinch of salt and pulse several times.
Lightly grease an 8 ” tart pan with a removable bottom and line it with parchment paper. Transfer nut/dates mixture to the prepared tart pan and using plastic wrap press it out evenly. Be sure to create an even bottom & sides so it doesn’t break off. Place into the freezer for at least 30 minutes.
Clean the bowl of the food processor and place the drained cashews in it. Process until creamy mixture forms. Add in coconut oil, coconut milk, maple syrup, vanilla extract and a pinch of salt. Blend until the mixture is smooth, thick and creamy.
Pour the almond cream into the chilled crust and spread out evenly. Line the edge with fresh strawberries (halved), place blueberries & blackberries in the middle, and circle them with fresh raspberries. Cover and place in the freezer for at least 30 minutes.
To serve, let the tart thaw for 10 minutes before slicing. Enjoy!

If you enjoyed this No Bake Cheesecake recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

No Bake Cheesecake with Berries

Ingredients

Crust

1 cup walnuts
½ cup cashews
½ cup pitted dates, soaked in warm water for 10 minutes, then drained
¼ teaspoon pure vanilla extract
pinch of sea salt

Filling

1.5 cups raw cashews, soaked in water 4-6 hours then drained (NOTE: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain)
⅓ cup melted coconut oil
½ cup coconut milk
½ cup maple syrup, or honey
1 teaspoon pure vanilla extract
pinch of salt

Decoration

6 strawberries
12 raspberries
10 blueberries
6 blackberries

Instructions

Add walnuts & cashews to food processor and process into a meal. Add in the drained dates and process until the mixture starts to come together and forms into a ball. Add in vanilla extract and pinch of salt and pulse several times.
Lightly grease an 8 ” tart pan with a removable bottom and line it with parchment paper. Transfer nut/dates mixture to the prepared tart pan and using plastic wrap press it out evenly. Be sure to create an even bottom & sides so it doesn’t break off. Place into the freezer for at least 30 minutes.
Clean the bowl of the food processor and place the drained cashews in it. Process until creamy mixture forms. Add in coconut oil, coconut milk, maple syrup, vanilla extract and a pinch of salt. Blend until the mixture is smooth, thick and creamy.
Pour the almond cream into the chilled crust and spread out evenly. Line the edge with fresh strawberries (halved), place blueberries & blackberries in the middle, and circle them with fresh raspberries. Cover and place in the freezer for at least 30 minutes.
To serve, let the tart thaw for 10 minutes before slicing. Enjoy!

Notes

Preparation time doesn’t include soaking time

Nutrition

Serving: 152 g
Calories: 371 kcal
Carbohydrates: 34.4 g
Protein: 7.1 g
Fat: 25.6 g
Saturated Fat: 9.8 g
Polyunsaturated Fat: 15.8 g
Sodium: 39 mg
Fiber: 4.9 g
Sugar: 20.9 g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.