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Paleo Strawberry Cheesecake

Satisfy your sweet tooth with this scrumptious Paleo Strawberry Cheesecake that's both dairy-free and gluten-free! With a nutty crust and a creamy cashew-based filling, this delightful dessert will have you coming back for seconds.

Tasty Team
79% would make again


for 4 servings


  • 2 cups raw cashew (260 g)
  • 2 cups strawberry (300 g), hulled
  • 1 ripe banana
  • ¼ cup raw honey (90 g)
  • ¼ cup virgin coconut oil (50 g)
  • 1 lemon, juiced
  • 1 teaspoon vanilla extract


  • 1 ½ cups almond (210 g)
  • ½ cup medjool date (90 g), pitted
  • ¼ cup unsweetened shredded coconut (20 g)
  • ½ teaspoon pure vanilla extract
  • 1 pinch salt

Nutrition Info

  • Calories 812
  • Fat 52g
  • Carbs 81g
  • Fiber 11g
  • Sugar 52g
  • Protein 16g

Estimated values based on one serving size.


  1. In a medium-size bowl filled with water, add cashews. Refrigerate overnight. Discard cashew water.
  2. In a food processor, place cashews, strawberries, banana, honey, coconut oil, lemon juice, and vanilla extract. Process until smooth. Remove and set aside.
  3. In the food processor, place almonds, dates, coconut, vanilla, and salt. Pulse until mixture resembles a coarse crumble.
  4. Divide the crust mixture evenly among lightly greased ramekins.
  5. Press the mixture into the bottom and sides of the ramekins.
  6. Evenly divide strawberry filling among the ramekins.
  7. Refrigerate for 1 hour.
  8. Garnish to your liking.
  9. Enjoy!
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