This creamy, no-bake cheesecake starts with a crust of coarsely chopped almonds and sticky Medjool dates, pressed firm and frozen until it holds its shape like a real crust should. The filling is pure blended cashews, full-fat coconut milk, melted coconut oil, honey, and a bright hit of lemon juice, blended until completely silky and poured over that base to set into something rich and cheesecake-like without any actual dairy involved. A quick stovetop strawberry topping — just berries, honey, and lemon juice simmered down until glossy — gets spooned over the top before serving, with fresh sliced strawberries for a finishing touch. Every component here is built from whole, naturally gluten free ingredients, so there's no flour, breading, or grain-based crust to worry about. It's an easy make-ahead dessert that slices cleanly, tastes bright and fresh, and is a solid choice to keep on hand for a gluten free spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse 8–10 times until coarsely chopped — pieces should be roughly pea-sized, not a fine powder.
Add the pitted dates and 1/4 tsp sea salt to the food processor with the almonds. Process continuously for 30–45 seconds until the mixture clumps together and holds its shape when pressed between two fingers. If it crumbles, process for another 10 seconds.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
