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Dairy-Free Strawberry Cheesecake

Enjoy a slice of heaven with this dairy-free strawberry cheesecake! A nutty crust made with almond flour and dates is filled with a creamy and tangy strawberry cheesecake filling. This cheesecake is so good, you won't even miss the dairy.

Tasty Team
87% would make again
Dairy-Free Strawberry Cheesecake

Inspired by


for 8 servings


  • ½ cup raw pecan (60 g)
  • ½ cup almond flour (50 g)
  • 2 pitted dates
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • salt, to taste


  • 2 cups raw cashew (260 g)
  • cold water, for soaking
  • ½ cup canned coconut milk (120 mL), mixed
  • 2 tablespoons fresh lemon juice
  • ¼ cup coconut oil (60 mL), melted and cooled
  • ⅓ cup maple syrup (75 g)
  • 1 tablespoon vanilla extract
  • ½ cup strawberry (75 g), fresh or frozen
  • strawberry, sliced, for garnish

Nutrition Info

  • Calories 333
  • Fat 27g
  • Carbs 18g
  • Fiber 3g
  • Sugar 9g
  • Protein 6g

Estimated values based on one serving size.


  1. Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
  2. Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
  3. Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
  4. Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
  5. Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
  6. Freeze the pan while preparing the strawberry layer, about 10 minutes.
  7. Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
  8. Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
  9. Top the cheesecake with sliced strawberries.
  10. Freeze the cheesecake until solid, at least 4 hours.
  11. To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
  12. Enjoy!
  13. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Dairy-Free Strawberry Cheesecake

Inspired by