This post may contain affiliate links. Read my disclosure page here.
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!
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
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. 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!
Pin this now to find it later
Pin It
☝ Tap stars to rate
No Bake Cheesecake with Berries
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
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
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
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
How is this healthy when it contains over 20 grams of sugar per serving?
Hi Robert, if you read the recipe, you will see that there is no highly-processed sugar. It’s all natural sugar from dates and honey.
If you are looking for healthy recipes with no sugar, don’t look for desserts because even healthy desserts have some type of natural sweetener.
Check out the recipe index for more healthy recipes with no sugar.
question on the NO BAKE CHEESECAKE WITH BERRIES in the ingredients i see cashews and the further down i see raw cashews can i use raw for both or do i need regular unsalted cashews for the first set of ingredients?
yes, you can use regular raw cashews for both – the crust and the filling. Hope you enjoy it! 🙂
To make it a day ahead of an event, should I just leave it in the freezer overnight and remove 10 minutes prior to serving, please? Thanks so much.
Hi Amber, YES, you can leave it in the freezer overnight. I would probably remove it more like 15 -20 minutes before serving to bring it to room temperature. You can also freeze it without the fruits and place them just before serving, that way they won’t be frozen. It sounds like you will have a wonderful event! 🙂
I cannot wait to try your Paleo cheesecake! Looks so great and I love all ingredients you used. I am more than sure I’ll love it!
No bake and completely amazing! Thanks for sharing this recipe. Looks delicious!
That no-bake cheesecake looks stunning, Neli! And I LOVE that it’s paleo – how awesome!! Pinned 🙂
Thanks so much, Christina!! 🙂