Culinary Tales/ Sweet Things

Dairy Free Strawberry Cheesecake

Cheesecake is creamy and versatile. But, if you’re lactose intolerant or even Vegan then a traditional Cheesecake just isn’t in the cards. That’s where this Dairy Free Strawberry Cheesecake comes in to play. It’s made from a cashew base and it’s delicious, creamy, and sweet! It will give any Cheesecake a run for it’s money!

When I first started researching dairy free cheesecake bases, the choices seemed sort of intimidating. I mean anytime your working with ingredients that aren’t traditional there are so many different variables to consider.

In this case texture is important. I love cashews and have often heard they would make a great base. So, I wanted to find out for myself!

The minute I blended those cashews with the lemon juice, I got this creamy ‘to die for’ texture. I knew I was on the right track! I’ll share the full recipe with you below. I also happen to have some local strawberries on hand so, I decided to top mine with those. This is a wonderful “cheesecake” base though and you can top it with anything you can think of!

Soaking Your Cashews

Your first step is going to be to soak your cashews! Soak them overnight. It makes a big difference!

To do this place them in a container and fill the container with room temp water. Place a lid on the container and let them sit on the counter overnight!

Easy Delicious Crust

Start by lining a pie pan with parchment paper or spraying it with non-stick cooking spray. To make the crust blend your dates, almonds, salt, and coconut oil in the blender until finely chopped. Pat your mixture into the bottom of your pie pan, going about an inch up the sides/ Set aside.

Dairy Free Strawberry Cheesecake

Drain the cashews you’ve been soaking all night. Really drain them, use cheesecloth to properly get all of the liquid out of them.

Next, blend the cashews in the food processor. Add the lemon juice, and agave nectar. Throw in the vanilla extract, coconut milk and coconut oil. Blend well.

Next, pour your cashew mixture right on top of the crust. Then, place the cheesecake in the freezer for at least 2 hours.

At this point you can make the Strawberry Puree. Super simple, just blend a 1/2 cup of your strawberries, 1 tsp of vanilla extract, and 1 tbsp of brown sugar.

Remove the cake from the freezer and top it with the strawberry puree. Spreading it carefully so that it doesn’t drip down the sides too much.

Finally, add sliced strawberries to the top and a little Almond based Whipped Cream!

Then, go ahead and enjoy it (or place it back into the freezer until you’re ready to serve it.) No need to thaw it at all! The texture is perfect right out of the freezer!

Whether you’re vegan, lactose intolerant, or just looking for a dairy free dessert, this one takes the cake!

Dairy Free Strawberry Cheesecake

Print Recipe
Serves: 8 Cooking Time: About 1 hour


  • --Cheesecake Filling--
  • 2 1/2 cups of Raw Cashews
  • 1/3 cup Agave Nectar
  • 3 Tbsp Lemon Juice
  • 1 1/2 Tbsp Vanilla Extract
  • 1/4 cup Coconut Oil (melted)
  • 1/2 cup Canned Coconut Milk
  • --Crust--
  • 1 cup Raw Almonds
  • 2 Tbsp Coconut Oil
  • 1/4 Tsp Salt
  • 1 Cup Pitted Dates
  • --Topping--
  • Strawberry Puree ( 1/2 Cup Strawberries, 1 Tbsp brown sugar, 1 tsp vanilla extract)
  • Fresh Strawberries (washed,sliced, and sprinkled with a little brown sugar)



Soak your cashews in a large container filled with water, overnight.


Add sliced strawberries to the top and a little Almond based Whipped Cream.


Serve immediately or place in the freezer until ready to enjoy!


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