Do I have to soak the cashews?

Yes, this is an important step so don't skip it. The cashews will absorb some of the water and become plump in size. This helps them blend smoothly, creating a creamy cheesecake layer.

Can I substitute the raw walnuts?

Yes! If you don't have any walnuts, you can swap them with raw almonds instead.

How can I make the cheesecake pink?

The cheesecake layer will naturally take on a light pink color if you use ripe, deep red strawberries. However, if you want a richer color, you can add 1 tsp red food coloring, 1 tbsp pitaya powder, or 1 tbsp beet root powder.

What's the best way to slice the brownies?

Let the brownies thaw for about 30 minutes. I recommend running a sharp knife under hot water for 15 seconds, then wiping it dry with a paper towel. The warmth of the knife will help you slice into the brownies.

No-Bake Strawberry Cheesecake Brownies

Description

No-bake strawberry cheesecake brownies are a healthy raw dessert recipe! The fudgy no-bake brownies are topped with a layer of dairy-free strawberry cheesecake. They’re vegan, gluten-free, flourless, and refined sugar-free. The recipe is made with medjool dates, cocoa, walnuts, almond flour, and coconut milk. These chocolate strawberry brownies are a fun Valentine’s Day dessert!

Ingredients

Scale

Brownies

2 cups medjool dates, tightly packed
1 and 1/2 cups almond flour
1 cup raw walnuts
1/2 cup cocoa powder
1 tsp vanilla extract
1/2 tsp salt

Strawberry Cheesecake

2 cups raw cashews, soaked
1 can full-fat coconut milk
1 cup strawberries, diced
1/2 cup maple syrup
1/2 cup melted coconut oil
2 tbsp lemon juice
2 tsp vanilla extract

Strawberry Topping

1 cup strawberries, diced

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Instructions

Line an 8×8-inch baking dish with parchment paper. Leave some of the paper hanging over the edges.
In a bowl, add the raw cashews. Pour hot water over the cashews. Soak for 30 minutes, then drain the water.
In a food processor, add pitted medjool dates, almond flour, walnuts, cocoa powder, vanilla extract and salt. Blend until a crumbled, sticky dough is formed. You should be able to pinch the dough together with your fingers. If it is not sticky enough, add 1 tbsp maple syrup (or a few extra medjool dates) and blend again.
Transfer brownie dough to the baking dish. Using clean hands or a silicone spatula, press the dough across the bottom of the pan. Set aside.
In a food processor or blender, add soaked cashews, coconut milk, strawberries, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy.
Pour strawberry cheesecake over the brownie dough. Add the diced strawberries on top.
Chill brownies in the freezer for 4 hours (or overnight). Remove from the freezer and let thaw for 30 minutes before slicing. Enjoy!

Notes

How to store: Store the brownies inside a sealed container in the freezer. Let thaw before enjoying. They will keep for up to 3 months.

Nutrition

Serving Size: 1 brownie
Calories: 398
Sugar: 26g
Fat: 26g
Carbohydrates: 38g
Fiber: 5g
Protein: 8g