Healthy No-Bake Strawberry Lime Cheesecake

Cheesecake is kind of a big deal. I mean there’s an entire restaurant named after it that probably makes billions of dollars a year.

And let’s just say I have created another, “Cheesecake Factory” of sorts, in my freezer because making healthy, plant-based cheesecake is my ecstasy! I have made dozens of varieties from caramel apple to orange fig to turtle.

Best part about raw cheesecakes: No baking required. Which means, no water bath or risk of undercooked center or cracks! Yay, right?! So this is easy! You got this!

This particular strawberry lime cheesecake captures the freshness of summer. And it has all the qualities I love about cheesecake. It’s thick, creamy, rich, moderately sweet, flavorful, and freezes beautifully. It excludes everything I hate about classic cheesecake: dairy, gluten, loads of sugar, and the risk of over or undercooking. With a pistachio crust, and fresh berries layered throughout, this one wins Gold!

Healthy No-Bake Strawberry Lime Cheesecake

Crust

¾ c shelled pistachios

¾ c shredded unsweetened coconut

¾ c rolled oats

2 tbsp maple syrup or coconut nectar

1 ½ tbsp melted coconut oil

Filling

1 ½ c softened coconut butter, divided (I recommend Nutiva or Artisanal brand)

2 c stemmed, halved organic strawberries

Optional for brighter color: ½ c raspberries

¼ c fresh squeezed lime juice (can sub lemon)

½ c maple syrup or coconut nectar

1 c room temperature full-fat canned coconut milk

1 ½ tsp pure vanilla extract

Pinch of salt

1 c thinly sliced strawberries

In a food processor, blend coconut and oats to fine crumbs. Add pistachios and blend until mixture looks like dry sand.  And liquid ingredients and blend for a few seconds. Mixture should resemble unbaked graham cracker crust. If it doesn’t hold together add a bit more oil/sweetener. Press into a springform pan lined with parchment. Any size will work. Smaller pans produce taller cheesecake.

Add 1 c coconut butter, lime juice, coconut nectar, coconut milk, vanilla, and salt to a high-speed blender, and blend until smooth and creamy. It will be liquidy like cheesecake batter. Transfer 2/3 mixture to a bowl. Add halved strawberries, and raspberries if using, and remaining ¼ c coconut butter, blend until smooth and creamy. Alternate layers of the strawberry and vanilla creams on top of the crust. Arrange sliced berries between layer and/or on top. Save a few tablespoons of one of the creams to swirl on top, if desired. Refrigerate for at least 8 hours. Cut with a sharp knife. Serve with more berries and pistachios.