No-Bake Strawberry Cake

5 from 1 vote

It only takes 20 minutes to prep this no-bake strawberry cake with a nut and date crust and creamy cashew filling.

Prep Time20

Freeze Time4

Total Time4 20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Prepare an 8-inch x 8-inch square baking dish by layering parchment paper crisscross with the sides hanging over. This allows for easy removal.
Add the ingredients for the crust to a food processor, blend until a sticky mixture forms. Transfer the crust to the baking dish, spread into an even layer pressing the crush firmly into the pan.
Next place the ingredients for the filling in the food processor and blend until smooth. Add the filling to the top of the crust in an even layer.
Place in the freezer 4-6 hours or overnight.
Make the sauce by blending the frozen strawberries with stevia until smooth. Pour the sauce over the cheesecake and spread into an even layer. Add the fresh strawberries to the top pressing them a bit into the sauce.
Freeze 1-2 hours then remove from the freezer, cut into 16 bars and enjoy.

Soak your cashews in water overnight to soften them so your filling is smooth and creamy.
The dates should be pitted and soaked overnight as well so they turn into a paste and hold the crust together.
Taste test your filling before freezing it to ensure it tastes sweet enough. You can make adjustments before pouring it over the crust and placing it in the freezer.
Keep bars in the freezer up to 1 month.