Easy No-Bake Vegan Strawberry Blueberry Cheesecake
This Vegan Strawberry Blueberry Cheesecake is an unforgettable, dairy-free dessert that’s creamy, fruity, and perfect for summer picnics, parties, or anytime you need something sweet and satisfying. It’s no-bake, naturally gluten-free, and uses wholesome ingredients like soaked cashews and fresh berries to create a luscious, silky texture you’ll love.
Whether you’re dairy-free, vegan, or just craving a berry-forward cheesecake without the oven, this recipe delivers big flavor with simple steps. You can even make it ahead and freeze it until you’re ready to serve!
When my daughter was a toddler, her favorite nut (other than myself!) was the mild cashew. Back then, if I gave her a bowl of cashews and berries, she was one happy camper!
I had no clue back then that cashews actually grow on “cashew apples”—which I initially thought were related to the Sri Lankan Wood Apple. Spoiler alert: they aren’t! But while wood apples are elusive here in Georgia, I’ve found that cashews are the ultimate secret weapon for dairy-free baking.
A “Cheese-like” Cake Without the Dairy
This Vegan Strawberry Blueberry Cheesecake uses a “cashew cream” foundation. By blending soaked cashews with a bit of cashew milk, you get a rich, velvety texture that mimics traditional cheesecake perfectly.
I call it a “cheese-like” cake because it’s so indulgent you won’t believe it’s plant-based. It’s the perfect dessert for a summer picnic or a healthy holiday treat!
Why You’ll Love This No-Bake Berry Cake
- No-bake and fuss-free — no oven or water bath required.
- Rich, creamy texture from soaked cashews that mimic classic cheesecake.
- Fresh strawberry and blueberry layers burst with natural berry flavor.
- Freezer-friendly for make-ahead convenience.
- Perfect for gatherings — from family dinners to summer cookouts
Ingredients You’ll Need
- Raw Cashews: Must be soaked overnight to get that “creamy” consistency!
- Fresh Blueberries & Strawberries: These provide the gorgeous natural colors.
- Unsweetened Cashew Milk: Warmed up slightly to help the coconut oil emulsify.
- Coconut Oil: This is what helps the cake “set” in the freezer.
- Vanilla & Sugar: For that classic dessert finish.
- Garnish (optional): white chocolate chips or extra fresh berries.
Step-by-Step Instructions
1) Prep the Cashews
Start by soaking your cashews overnight — this gives the cheesecake its ultra-creamy base. Warm them in the microwave for about 40 seconds to help them blend smoothly.
2. Make the Blueberry Layer
In a high-speed blender, combine the soaked cashews, cashew milk, fresh blueberries, sugar, vanilla, and melted coconut oil. Blend until smooth and creamy. Pour into a lined cake pan and freeze for 30 minutes.
3. Blend the Strawberry Layer
Once the blueberry layer has slightly set, make the strawberry layer. Add soaked cashews, cashew milk, hulled strawberries, sugar, vanilla, and melted coconut oil to the blender. Blend until velvety smooth. Pour over the blueberry layer and freeze again for at least 1 hour.
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4. Serve & Enjoy
Top with fresh berries or white chocolate chips before slicing. Let it thaw 20–30 minutes before serving for the best texture.
My Recipe Tips:
Use ripe berries — they make a huge difference in flavor.
Keep it chilled — this dessert tastes best slightly thawed
When you’re ready to eat, let the cake thaw at room temperature for about 15–20 minutes. This is the “sweet spot” where it has the texture of an ice cream cake—firm enough to slice, but soft enough to melt in your mouth!
Blender power matters — a high-speed blender gives you the smoothest results.
Storage Tips
This cake is an “icebox” classic. You can keep it in the freezer for up to a month! If you have leftovers, just slice them, wrap them individually, and you have a healthy-ish snack ready whenever the craving hits.
Looking for more dessert ideas?
No-Bake Star Anise Strawberry Cake
Vegan Vanilla Cupcakes
Walnut Coconut Cookie Cake
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Freeze this cheesecake up to a week ahead — perfect for party planning.
Is this gluten-free?
Yes — this recipe naturally doesn’t contain gluten.
Can I swap berries?
Totally! Try raspberries or mixed berries for a fun twist.
This recipe first appeared on Food Fanatic. For more recipes and inspiration, please visit Food Fanatic online.
Ingredients
- 4 cups Cashews Soaked overnight and divided between the blueberry layer and strawberry layer
For the Blueberry Layer:
- 1/2 cup Unsweetened Cashew Milk Heated up for 40 seconds in microwave
- 2 cups soaked and drained cashews
- 1 1/2 cups Fresh Blueberries
- 2 tablespoons Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Coconut Oil Melted
For Strawberry Layer:
- 1/2 cup Unsweetened Cashew Milk Heated up for 40 seconds in microwave
- 2 cups soaked and drained cashews
- 1 pound Fresh Strawberries
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Granulated Sugar
- 2/3 cup Coconut Oil Melted
- For Garnish:
- White Chocolate Chips
Instructions
- Begin by warming your overnight-soaked cashews in the microwave for 40 seconds. You will divide them in half, using 2 cups in the blueberry layer, and 2 cups in the strawberry layer.
For the Blueberry Layer:
- Place 2 cups of heated cashews, heated cashew milk, fresh blueberries, sugar, vanilla and melted coconut oil together in a powerful blender. Pulse until well incorporated and creamy.
- Pour into a foil-lined cake pan and freeze for 30 minutes.
For the Strawberry Layer:
- When the blueberry layer is frozen, make the strawberry layer.
- Place 2 cups of heated cashews, heated cashew milk, one pound of fresh hulled strawberries, vanilla, sugar and melted coconut oil together in the blender and pulse until creamy.
- Pour the strawberry layer on top of the blueberry layer in the cake pan. Allow the cake to freeze for an hour.
To Serve:
- Top with berries and white chocolate chips, cut and enjoy.
Notes
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Nutrition
This turned out so good
I can never say no to a cashew cream and this cake is gorgeous!
wow , this looks so amazing, love the colors , and I bet it taste good too !
This looks so good it doesn’t even seem real! I can’t believe you made that wish cashews. Mind blown.
HELLO GORGEOUS! Oh my goodness Shashi, may I please come celebrate your birthday with you?! I mean, I’m ALL about cookies, but this cheese-like cake looks seriously incredible. I bow down to you <3
Haha – come on over Ashley – the more the merrier right?! You are seriously so sweet <3 thanks so much for your kind words, my friend
A week of cookies and cakes is never a bad thing in my books 😀 Happy Birthday Week, Shashi! I’ve always wanted to try a raw cheesecake, but my body isn’t overly fond of cashews so I’ve always had to steer clear. I can still do plenty ogling though 😀
I love how you think, Amanda! Cookies and cakes it will be – though, am only a 2or3postsaweek kinda gal (for now anyways). 🙂
Darn, I knew you and peanuts were staunch enemies but I didn’t realize cashews were not your good friends either 🙁
I hope pistachios and you are buds though …
Yum! This looks amazing!
Thanks so much Morgan
Mmmmm, I love raw cheesecakes! This is beautiful Shashi! Cashews are sooo amazing, you can use them to make anything! I definitely need to try this, berry flavours are my favourite!
Thanks so much Harriet – you are spot on – cashews are so darn versatile – my mom makes a traditional Sri Lankan baked cashew cake and it’s so different from raw cashew cakes – but SO SO GOOD!
Cashews are really one of the most magical nuts. It’s amazing that they can be turned into something as luscious as this cheesecake without even a hint of added cream!
Joanne – I couldn’t agree more! Besides cream can sometimes be overrated – at least for my lactose intolerant self! 🙂
This looks wonderful! Colourful, vibrant and very healthy! I love all the fresh berries on top and inside too,
Thanks so much Nazneen!
I am SO pinning this! I love the cashew cream and everything about this cake is perfect!
Thanks so much Ashley!
Ahhh!! This looks AMAZING! I need this in my life! I’m gluten and dairy free… so this “Cheese-like cake” is perf for me! Also, happy Birthweek!! I Love it! …and making desserts all week is totes cool with me! #yum!
Thank you, Thank you so much Cailee!!!
I wantwantwant this in my life! <3 It looks amazing, and would have been the perfect after-dinner treat tonight! (I had chips + guac instead because I didn't have anything sweet in the house, haha.)
Hey thanks so much Farrah – add some milk and honey or sugar to avocados and voila avocado pudding! We used to eat that growing up in Sri lanka. But now I have a hankering for gauc and chips…ugh…and I am all out!!!!
🙂
That sounds so refreshing! Almost like an ice cream cake, but healthier. Love the colors from the blueberries + strawberries too 🙂
Thanks so much June! Yes – the texture was like an ice cream cake and it melts too – though not as fast!
Happy birthday week!!! And a nut other than yourself .. you made me laugh with that one!
This cheese like cake sounds absolutely fantastic! Cashews are so freaking awesome! 🙂
Haha – thanks so much for reading my posts Ashley and for your sweet words! xx
I’m a huge fan of cashews too! And now I’m a big fan of this luscious and gorgeous cheesecake! All right, does that mean I can hope to get a humble morsel of it (I know, there’s any hope to get a whole one). Pleeeeease!:) Well done, Shashi!
Haha – you are so kind Ben – this might melt before it gets to you, but come on over and I might be able to wrestle a piece away from my daughter – but you better hurry!
It looks like we’re both trying to hold on to summer with these berry recipes 🙂 This is a stunner…the color of the cake is so pretty and the way you decorated the top is GORGEOUS!
YES!!!! Summer with all it’s sweaty goodness is my favorite season and I am trying my best to hold onto it – am thinking as soon as the temps drop into the 60’s here I am gonna turn my heater up and pretend its summer – indoors at least! 🙂
Thanks so much Sonali
Eerm. Let me think for a second. A week of cakes and cookies. YES PLEASE! Because I rarely do them myself, I need recipes from others!!
I read the recipe with great interest, the fact that this is dairy free fascinates me. Pinning!
Haha! Thanks so much Nagi! Ok I’ll bring the cakes and cookies and you bring that gorgeous chicken with coconut marinade/sauce when you come to the East coast next year cos I am gonna be there – mmmkay?
Oh and I saw your other comment (in reply to mine on yours) – I don’t have a lot of coconut marinades yet (I post mostly baked goodies) but here’s a fish curry http://savoryspin.com/2015/04/22/fish-curry-with-star-anise/ and the coconut-teriyaki-curry marinade http://savoryspin.com/2015/08/19/ad-spicy-sweet-teriyaki-curry-cornish-hens/
That is so pretty and I’m sure it definitely means a 2nd slice!
Haha – you bet! Thanks so much Melanie!
Cashew cream is hands down the best. This “cheesecake” is proof of it.
I mean, look at this beauty. Congrats my friend!
Thanks so much My friend!
Well cashews are the greatest thing! LOVE this!
Thanks so much Rebecca!
Happy Birthday Week my lovely dear friend!!!
Another fantastic dessert. Just like a baby girl, I loved only cashews. Made some cashew cheese this summer and we loved it. I can only imagine how good this must be. Enjoy a slice for me.
Hugs sweet one.
xoxo
Aww – you are so kind – thanks so much my sweet friend! I have made cashew cream – but not cashew cheese yet – I have loads to learn! 🙂
Sending big hugs back to you! xoxo
What a brilliant recipe and so beautiful!
Thanks so much Jeanette!
Oh oh oh!!!! We have a birthday girl among us. P-a-R-R-T-y-Y-Y time!!! Gorgeous berry cake Shashi! I knew nothing about cashew apples. Always love visiting because I learn so much. And, I love to see what you are up to in your kitchen. Happy Monday!
Aww Allie – thanks bunches my sweet friend! I guess the learning is mutual on both sides…I share about cashew apples and you share about the beauty inside people… Happy Tuesday dear!
This looks absolutely AMAZING! I hope your birthday season (as we call it in our family) is AMAZING!
Thanks so much Wendy!
Happy early birthday!! I am totally down with a week of cake recipes from you!! xo
Aww – Thanks so much Cassie! xo
This looks so good! And dairy free?! YES!!
Thanks bunches Nicole!!!
Happy Birthday to you Shashi, what a gorgeous cake, healthful and stunningly beautiful. Love the cashew cream. The color is so vibrant and the cake looks decadent, Enjoy your week.
Thanks so much Suzanne! I hope you have a wonderful week too 🙂
Happy early birthday, Shashi!! Happy birthday to you….happy birthday to youuuu…oh, you know the rest. Seriously, though, this cake looks so festive and awesome! I also had no idea that cashews come from cashew apples. Interesting! I’m using that as my 1 new thing I learned today. 🙂
Thanks so much David!!! Hey have you ever heard of Wood Apples? If you haven’t maybe Mrs. Spiced might have? They smell and look DISGUSTING – but, they make THE BEST jam and juice I’ve ever had!
This cake is gorgeous! It’s the perfect way to start celebrating your birthday!!
Thanks so much Jen!
the fact that you took pictures of this without it melting in HOTLANTA amazed me! haha. YUM!
Lady – am not sure what’s going on with the weather here – I heard it was hotter in NYC than it was here – last Wednesday my neck of the woods registered 59 degrees early in the AM – whaaaat????
YESSSSSSSSSSSSSS. I LOVELOVELOVE me some cashew cream, and have been pondering about it’s ability to be a cheesecake, since it’s my most favorite thing EVER. This looks insane good lady, and I love those layers! Pinned!
You are too kind – thanks so much Taylor! Yessss I know of your LOVELOVELOVE of cashew cream – my biggest helper in making this was ma freezer 🙂
It looks beautifully creamy and so lovely and healthy too!
Thanks so very much Corina!
that’s so awesome that this has no actual dairy in it! It looks lovely!
Thanks so much!!!
Yah! A week of cakes and cookies to Celebrate Shashi’s birthday. This is DEFINITELY OK with me! Gorgeous looking cake! 🙂
Haha – thanks so much Neil – but, technically, its more like half of a week as I only post 2-3 times a week 🙂
Oh, Shashi! This cheese-like cake is looking so stunning and deeeelicious. And those berries on top look so adorable. I wish I could have a HUGE slice right away.
Aww – thanks so much Anu!!!
wow, it looks amazing! I am going to try this with almond milk when we get back home. Birthday blessings 🙂
Thanks so very much Tandy!!! I would LOVE to know how it turns out if you do – if you don’t mind! 🙂
So berry creamy and beautiful!
Thanks so much Angie!