Strawberries ‘N Cream Cheesecake {Vegan/Paleo}

I love when strawberries are in season! Fresh, juicy, sweet berries…YUM! The only thing better is pairing them with CREAM!

CASHEW cream, that is. There’s no dairy needed for this rich dessert.
Strawberry Cream Cake

Fresh and delicious. Rich and creamy. Made from raw NUTS and FRUITS. Fiber, vitamin C, antioxidants, zinc, magnesium, iron… the list goes ON.

CHEESECAKE with health benefits?! Can I get an AMEN? 🙂

Strawberry Cream Cake 6

Have you tried cashew cream?? I was simply amazed the first time I made it. And it’s so easy to make. It just takes some planning ahead, since the cashews have to be soaked for a minimum of 5 hours, but preferably overnight, to plump up, soften, and work their magic in the food processor the next day.

Strawberry Cream Cake b
Thank you, cashews, for being the most magical transformative amazing little nut ever. Sincerely, vegan cheesecake lover.



Print Recipe
Strawberries 'N Cream Cheesecake {Vegan/Paleo}
Fresh strawberries & vanilla cream blended and layered into a rich vegan cheesecake!
Prep Time 30 minutes
Passive Time 3 hours
Servings
slices
Ingredients
Crust:
  • 1 cup almonds
  • 1/2 cup medjool dates
  • Pinch pink salt
Filling:
  • 1 1/2 cups raw cashews soaked overnight
  • juice of 2 lemons
  • 1 1/4 tsp vanilla extract
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup or honey
  • 2 1/2 cups fresh strawberries divided
Prep Time 30 minutes
Passive Time 3 hours
Servings
slices
Ingredients
Crust:
  • 1 cup almonds
  • 1/2 cup medjool dates
  • Pinch pink salt
Filling:
  • 1 1/2 cups raw cashews soaked overnight
  • juice of 2 lemons
  • 1 1/4 tsp vanilla extract
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup or honey
  • 2 1/2 cups fresh strawberries divided
Instructions
To make the crust:
  1. Pulse ingredients together until sticky crumbles form.
  2. Press into a parchment-lined 7" springform pan.
To make the cheesecake:
  1. Blend all ingredients EXCEPT strawberries in a food processor, scraping down sides as needed.
  2. Pour roughly half of the filling into your crust
  3. Place a layer of sliced strawberries around the outer edge of the pan and set in the freezer.
  4. Add 1 cup of strawberries to the remaining cheesecake in your food processor and blend. Taste and adjust for sweetness.
  5. Set in the freezer for 2-3 hours to solidify.
  6. After cheesecake has set, garnish with more strawberries.
  7. Transfer to fridge for to soften and serve, or keep frozen (without garnish). Enjoy!
Recipe Notes

I use a 7" springform pan. If you use a larger pan, your cheesecake will be shorter. Or you can double the filling.

Keep refrigerated, or frozen. If frozen, set on the counter for 20-30 minutes to soften.

Recipe adapted from mynewroots

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8 comments

  1. Cy says:

    Hello Emily,
    First off: I am a fan! Your recipes are delish.
    I am in the process of making your strawberries and cream cheesecake and there is no where near enough filling … Is it possible that the cashew amount should be “2 and 1/2” cups instead of the “1 and 1/2” written in the recipe? I’ve checked your other cheesecakes and they all call for over 2 cups of cashews (should have done that yesterday). If an extra cup of cashews is needed, would the rest of the ingredients stay the same? Guess I’ll put a cup of cashews to soak and finish the recipe this afternoon.
    Cheers!

    • Emily says:

      Hi Cy!
      That is strange… I went back and checked my notes and I definitely had 1 1/2 cups written down, but that doesn’t mean that’s for sure what I used. Could be a typo? But I don’t think it was…

      This was one of the smaller cheesecakes. What size pan are you using? If it’s a standard one (8-9″+) the cake will be very short. My pan is 7″ I believe.

      You can absolutely make more cashew cream though! Perhaps use the measurements from one of my other cheesecakes. & Taste as you go. 🙂 Good luck! Hope you enjoy!

      And thanks for being a fan! =D

  2. Beck says:

    Made this tonight and it was a huge hit (& it’s not an easy task to please everyone in our family of six!).
    I only had a nine inch pan so mine wasn’t as tall as yours but it still came out looking and tasting beautiful! I’m the only vegetarian in the house and I often cook vegan meals my family is not so willing to even try. Lately I’ve been switching my typical homemade desserts for the vegan variety and just not telling them- I love that we can share goodies without all the sugar and food dyes and junk in them.
    So glad I stumbled upon your site- and I’m looking forward to trying many more of your recipes!
    Thanks for sharing

    • Emily says:

      Yay! I’m so happy to hear it was a hit with the whole family It’s so wonderful to earn their stamp of approval on healthy stuff, right?
      Thanks for taking the time to comment! You made my day! Hope you enjoy your future pretty pies

  3. Jenn says:

    I made this recipe over the weekend and it was easy and delicious!

    I want to try it again with a more equal ratio of almonds and dates for the crust (and a little less of it) as mine was very crumbly.

    I also want to try it in the vitamix instead of the food processor to see if I can get it a little creamier.

    Super good. First of your recipes I tried and it was really a hit. Thank you!

    • Emily says:

      So glad to hear Jenn! You are welcome!

      Your adjustments sound great. Hope you get it perfected. If your crust is crumbly, blend it a little longer and add a splash of water as it’s blending.

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