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Strawberries 'N Cream Cheesecake {Vegan/Paleo}

Fresh strawberries & vanilla cream blended and layered into a rich vegan cheesecake!
Prep Time30 mins
Total Time3 hrs 30 mins
Servings: 10 slices



  • 1 cup almonds
  • 1/2 cup medjool dates
  • Pinch pink salt


  • 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


To make the crust:

  • Pulse ingredients together until sticky crumbles form.
  • Press into a parchment-lined 7" springform pan.

To make the cheesecake:

  • Blend all ingredients EXCEPT strawberries in a food processor, scraping down sides as needed.
  • Pour roughly half of the filling into your crust
  • Place a layer of sliced strawberries around the outer edge of the pan and set in the freezer.
  • Add 1 cup of strawberries to the remaining cheesecake in your food processor and blend. Taste and adjust for sweetness.
  • Set in the freezer for 2-3 hours to solidify.
  • After cheesecake has set, garnish with more strawberries.
  • Transfer to fridge for to soften and serve, or keep frozen (without garnish). Enjoy!


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