A strawberry cheesecake without dairy? How is that even possible? Well, read on and learn how you can enjoy a delicious dairy-free strawberry cheesecake!
Don’t you just love it when berry season rolls around? We sure do! And this recipe is such a great way to enjoy those strawberries.
This strawberry cheesecake is:
- and yummy!
What are the ingredients?
The crust is made of Medjool dates, shelled pistachios and coconut oil.
The dates provide natural sweetness and stickiness to hold the pistachios together to form the strawberry cheesecake crust.
The filling is made with strawberries, cashews (aha, the secret to dairy-free cheese!), coconut oil, maple syrup and lemon juice.
Cashews provide the creaminess. Use raw cashews. They need to be soaked in water at room temperature for 2-6 hours. This plumps them up nicely and makes them easier to blend.
Get organic strawberries as much as possible. Strawberries are usually sprayed. Fresh or frozen strawberries will do.
What else do you need?
The following supplies are needed:
How do you make the dairy-free strawberry cheesecake?
Let’s start with the crust. In a food processor or blender container, add the shelled pistachios, pulse quickly to crush into small bits but not into flour. Add the Medjool dates and virgin coconut oil. Process until the dates are broken down and everything comes together.
Grease a 6-inch springform cake pan with virgin coconut oil. Place the date mixture into the pan. Use a wet spoon to press the mixture down and form the crust.
Place the pan in the freezer and let’s move on to the filling.
Into the food processor or blender container, add the strawberries, soaked cashews, maple syrup and lemon juice.
Process on high until everything is well blended. Add the coconut oil and process again.
Next, get the pan from the freezer. Pour the filling into the pan.
Stop when the pan is full. (Or maybe about an inch deep if your pan is the tall kind.) Spread the filling around evenly with a spatula.
If you want to remove any air bubbles, tap the side of the pan a few times with your hand or carefully bang the pan up and down on a tabletop to release the air bubbles. Use a knife to make swirls on the cake if you wish.
Place the pan in the freezer on a flat surface. Let freeze for at least 4 hours or overnight until fully set.
Tip: If you have any excess filling, pour it into a silicone muffin cup and make a mini-cheesecake.
Once cheesecake is frozen, carefully remove it from the pan. Add fresh strawberry slices or whole frozen strawberries and pistachio bits as toppings.
Keep the cake in the freezer until ready to serve. Place in the refrigerator 30 minutes before serving to make it easier to slice. Enjoy!
Did you enjoy this recipe? Please leave a comment or rating below! I would love to hear what you think!
Check out these other dairy-free dessert recipes too:
Dairy-free Strawberry Cheesecake
- food processor or blender
- 1/2 cup shelled pistachios plus extra for topping
- 1 cup Medjool dates pitted (around 5-6 dates)
- 1 tbsp virgin coconut oil
- 1 cup raw cashews soaked 2-6 hours
- 2 cups strawberries fresh or frozen, plus extra for topping
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1/2 cup virgin coconut oil
Make the Crust
- Grease the cake pan with coconut oil.
- In a food processor or blender container, add the pistachios. Pulse to break down to small chunks but not into flour.
- Add the dates and coconut oil. Process until thoroughly combined.
- Place crust mixture into cake pan. Use the back of a wet spoon to press the crust mixture to the bottom of the pan, spreading evenly.
- Place cake pan in the freezer while making the filling.
Make the Filling
- Rinse the food processor or blender container.
- Add the soaked cashews, strawberries, maple syrup and lemon juice into the food processor or blender container.
- Process on high until everything is smoothly blended.
- Add the coconut oil and process again until thoroughly incorporated.
- Pour the mixture into the cake pan. Distribute evenly.
- To release any air bubbles, carefully tap the side of the pan with your hand, or bang the pan up and down on a tabletop. Use a knife to make swirls on top of the cake.
- Place pan on a flat surface in the freezer. Let freeze and set for at least 6 hours or overnight.
- When solid, release cake from pan. Top with fresh or frozen strawberries and pistachio bits.
- Keep in freezer until ready to serve. Place in the refrigerator 30 minutes before serving. Enjoy!
- Use organic strawberries as much as possible. Strawberries are highly sprayed.
- If there is any leftover filling, place in silicone baking cups and freeze to make mini-cheesecakes.
- You can substitute almonds or sunflower seeds instead of pistachios for the crust.