No Bake Cheesecake Recipes

No bake cheesecake recipes go into the freezer or refrigerator instead of the oven to finish!

These no bake cheesecake recipes are for those times that you yearn for something luscious and filling.

And you can make lower carb no bake cheescake recipes, paleo cheesecake recipes, or raw cheesecake recipes.

If you don't want use too much sugar in your recipes, you can replace sweeteners with sugar-free sweeteners like stevia or erythritol. 

Or try using a combination of sweeteners along with a sugar-free sweetener like stevia (which is my favorite).

No Bake Cheesecake Recipes - Paleo Grasshopper Recipe

Crust Ingredients:

  • 1 1/2 cups of Ground Pumpkin Seeds
  • 1 1/2 cups of Raw Cacao Powder
  • 1/2 cup of Nut Flour
  • 1 3/4 cups Unsweetened Coconut Flakes
  • 1/2 cup Maple Syrup

Add ingredients to a high speed blender and pulse until well combined.  Then press into 6 inch springform pan and make a crust.

Filling Ingredients:

  • 7 ounces of Ripe Avocado
  • 7 ounces of Coconut Cream
  • 1/2 cup of Coconut Butter
  • 2 tbsp. of Maple Syrup
  • 5 drops of Peppermint Essential Oil or 1/2 to 1 tsp. of Peppermint Extract

Blend ingredients until smooth in a food processor or blender.  Pour on chocolate crust and freeze.

No Bake Cheesecake Recipes - Low Carb Recipe

Whipped Cream Ingredients:

  • 1 1/2 cups Heavy Whipping Cream (not ultra-pasteurized)
  • 1 1/2 Tbsp. Organic Vanilla Extract

Cream Cheese Ingredients:

  • 3 (8 oz.) Pkg. Softened Cream Cheese (grass-fed)
  • 1 1/2 Tbsp. Fresh Lemon Juice
  • 1 1/2 Tbsp. Organic Vanilla Extract
  • 2 to 3 Tbsp. Erythritol or Sweetener of Choice


Whip the cream and vanilla until stiff peaks form - put in the refrigerator until needed.

Blend together the cream cheese, lemon juice, vanilla, and choice of sweetener. 

Then gently fold in the whipped cream.

For ease, put into a piping bag to distribute to individual small 4 oz. mason jars or just carefully spoon into jars.

If you want this to be more raw, use raw grass-fed heavy cream and make your own raw cream cheese to use in this recipe.

No Bake Cheesecake Recipes - Vegan Raspberry Recipe

Crust Ingredients:

  • 1 cup of Raw Almonds or Other Raw Nut
  • 1 cup of Medjool Dates
  • 1 cup of Shredded Coconut

Blend in food processor until flour-like and press into pie pan.

Then put into your refrigerator.

Filling Ingredients:

  • 2 cups of Soaked Cashews
  • 1 cup of Raw Almond Milk or Other Raw Vegan Milk
  • 2 tbsp. of Vanilla
  • Fresh Lemon Juice
  • 1/4 cup Cold-pressed Coconut Oil (melted)
  • 1/3 cup of Maple Syrup or Raw Coconut Nectar
  • Vegan Chocolate Chips

Blend ingredients in food processor until smooth and then pour 2/3 of the filling over refrigerated crust. 

Add whole raspberries and freeze.

Later add fresh raspberries to the remaining filling and blend. 

Pour this on top of the "frozen layer" and decorate with vegan chocolate chips - then stick back in freezer to harden.

How to Soak Nuts and Seeds


  • 4 cups Raw Nuts or Seeds
  • Filtered Water (room temperature)
  • 1 Tbsp. of Sea Salt


Soak your raw nuts or seeds in filtered water and sea salt for at least 7 hours or overnight.

Then drain the brine soaking water and rinse them.  Next, put them on a cookie tray or on a dehydrator tray.  To keep the nutrients in raw nuts and seeds - dry them at a temperature of 150 degrees F or lower.

Then use these soaked and dehydrated nuts or seeds to make your no bake cheesecake recipes more digestible.

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