Plant-based Strawberry Cheesecake (no-bake, no-oil, all-delicious!

If you grew up in the South like I did, you probably remember those creamy pink strawberry cheesecakes that showed up at every spring potluck or church social — the ones with the graham cracker crust and a swirl of Cool Whip on top. This plant-based strawberry cheesecake brings all that nostalgia back, just made a little lighter and a whole lot kinder.

This version skips the dairy, refined sugar, and oil, but keeps the creamy texture and sweet strawberry flavor we love. It’s made with real fruit, whole ingredients, and zero fuss — no oven required. You’ll get that classic cheesecake bite with a wholesome twist that makes you feel good long after dessert.

It’s healthier for your heart and for your wallet. Now that’s sweet!

Why You’ll Love It

• No bake, no oil, no guilt. Just wholesome sweetness from fruit and dates.
• Creamy texture without dairy. Silken tofu and maple syrup create that luscious, cheesecake-like bite.
• Simple ingredients, big flavor. Strawberries bring natural color and brightness that’s perfect for spring or summer gatherings.
• It costs about a dollar to make at home. You’ll pay at least $7 at a bakery!

Nutritional Highlights

Each slice (1/8 of the cheesecake) gives you:

• About 210 calories
• 4g fiber from oats, dates, and fruit
• 5g protein from tofu and walnuts
• A healthy dose of vitamin C and antioxidants from fresh strawberries

🍓From My Kitchen

This cheesecake is a sweet reminder that plant-based eating isn’t about giving up what you love — it’s about reimagining it. Whether you’re serving it at Easter brunch, a summer cookout, or just a Tuesday night when you want something special, this dessert fits right in.

Serve it cold, share it with your favorite people, and remember: healthy food should bring joy, not rules.

JennyKate

Plant-Based Strawberry Cheesecake Recipe

I love cheesecake! This plant-based strawberry cheesecake blends fresh strawberries, dates, tofu, and maple syrup for a creamy, no-bake dessert that’s dairy-free, oil-free, and bursting with bright, sweet summer flavor.

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Prep Time 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Crust

• 1 cup oats
• 1 cup walnuts
• 1 cup dates
• 1 tsp cinnamon optional
• Pinch salt

Filling

• 3 cups chopped strawberries
• 8 soaked dates
• 2 cups soaked cashews
• 1/3 cup soy milk
• 1 Tbsp lemon juice
• 1 1/2 tsp vanilla
• 1/2 cup firm silken tofu
• 1/2 cup maple syrup

Method

 

Crust

1. Pulse in food processor until fully mixed, then press into pie plate

Filling

1. Mix all ingredients in food processor, then pour into pie crust.
2. Freeze at least 2 hours. Overnight is best.
3. Eat right out of freezer or for softer version, let sit 20-30 minutes until desired consistency.

Notes

For the creamiest version, take out of freezer and let sit out for about 20 minutes before eating.