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Paleo Strawberry Cheesecake

by Melissa Boyajian featured in Paleo Desserts 4 Ways


for 4 servings


  • 2 cups
    raw cashew (260 g)
  • 2 cups
    strawberry, hulled (300 g)
  • 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, pitted (90 g)
  • ¼ cup
    unsweetened shredded coconut (20 g)
  • ½ teaspoon
    pure vanilla extract
  • 1 pinch salt



  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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