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No-Bake Date Cheesecake

Need a showstopping dessert but with little effort? Make this creamy, delicious No-Bake Date Cheesecake the next time you are entertaining! 


  • Crust
  • Date paste
  • 1/2 teaspoon cinnamon
  • 1 cup of chopped walnuts
  • Filling
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 pound of cream cheese
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • Topping
  • 10 Medjool dates, pitted
  • 1/2 teaspoon cinnamon


  1. Prep an 8 or 10-inch springform pan with parchment paper.
  2. Make the crust by combining date paste, crushed walnuts, and cinnamon until cohesive. Add this on top of the parchment into an even layer going about halfway up the edges of the pan. Refrigerate the crust while working on the filling.
  3. To make the filling, combine 1 ½ cup of heavy whipping cream with ⅓ cup of powdered sugar in a chilled bowl and whip until you achieve stiff peaks. Set aside.
  4. Whip 2- 8 oz packages of room-temperature cream cheese in the same bowl with a tbsp of vanilla and 2 tsp of ground cinnamon for flavor. Add the whipped cream back into this and whip for a few more seconds until you have a cohesive creamy filling.
  5. Top the crust off with the entire filling into an even layer.
  6. To make the date puree on top, chop 10 pitted Medjool dates and add ½ cup of boiling water and ½ tsp of cinnamon. Let this sit for 10-15 min to soften the dates, then mash. Remove any excess liquid from the puree, top the cheesecake with dollops, and spread into a rustic layer on top.
  7. Cover the cheesecake and place it to chill for at least 24 hours in the fridge before slicing to enjoy.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.