No bake sugar-free strawberry cheesecake makes a beautiful low-carb dessert tart with cream cheese and goat cheese in an easy hemp-walnut crust. A delicious Strawberry Cheesecake deserves to be made all year long and is also perfect for special occasions like Mother’s Day, Father’s Day, or any other summer potlucks, barbecues, picnics and parties!

Keep in mind that since this is a no bake strawberry cheesecake recipe, the taste and texture will not be exactly like a baked strawberry cheesecake although it will still be super delicious!

Ingredients:

Walnut Hemp Seed Crust

• 1 cup walnut pieces, toasted
• 1/2 cup hemp seed hearts (Bob’s Red Mill)
• 2 tablespoons coconut oil, melted
• 1 tablespoon honey

No-Bake Cheesecake Filling

• 4 ounces goat cheese, softened
• 4 ounces cream cheese cold
• 4 ounces heavy cream, cold
• 1/4 cup confectioner’s Sugar
• 1 tablespoon lemon juice
• Zest from the lemon
• 6 ounces strawberries, sliced

Directions:

Crust

Preheat oven to 350 degrees. Spread the walnuts on a sheet pan and toast for 15 minutes or until golden in color. Let cool, then rub in a tea towel to remove much of the loosened skin. Use a food processor to grind the hemp seeds and walnuts into a fine meal. Add the melted coconut oil and honey, then pulse to distribute. Line a tart pan with parchment paper. Press the mixture into the pan to form a crust, crust making sure the sides are strong. Wrap tightly and place in the freezer until set.

Filling

Add the cream cheese and sugar to a bowl and whip with a hand mixer until loosened. Add the heavy cream and whip until light and fluffy. Finally, add the goat cheese and whip again. Cheese mixture can be refrigerated overnight in a tightly covered container. If kept overnight, whip again to loosen before continuing. Spreading the cheese mixture evenly into the tart crust. Just before serving, add sliced strawberries to the top of the tart.