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4.30.17

No-Bake Lemon Strawberry Paleo & Vegan Cheesecake {GF, DF}

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Vegan Egg Free

This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer.  The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set.  Gluten free, dairy free, refined sugar free.

This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.

Ever since I made my cashew coconut cream cheese frosting, I’ve been totally hooked on soaking cashews and blending them up into all sorts of creamy sweet experiments.  Chocolate chip cheesecake cookie cups  and a coming-soon chocolate chip cheesecake dip, and now my first ever “official” cashew based cheesecake.

Seriously, WHAT took me so long?!  It’s easy, insanely delicious, and legitimately reminiscent of actual cheesecake, which used to be a BIG “thing” for me.

Yes, cheesecake.  There was a time in my life when I became totally obsessed with baking all different types of cheesecake, inspired by my lifelong love for cheesecake.  Seriously, I remember my first ever time eating a slice of cherry-filling-topped New York cheesecake when I was probably about 5 or 6 years old.

I’m not joking when I tell you that I was blown away that such deliciousness was allowed to exist in the world (I mean, most of my diet at that point was cheerios and egg salad sandwiches) and cheesecake instantly became my favorite dessert.

This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.

In my decadent cheesecake baking days, I experimented with everything.  I tried out a new flavor almost every week.  Every occasion required a new cheesecake, and luckily, I lived with my parents still so there was always someone to help me eat them.

I was in my first year of grad school, and, if you’d told me I’d eventually be making a living baking stuff like cheesecakes rather than doing what I in school for (social work) I’m not sure how I would’ve reacted.    Either way, that time was spent “training” myself and honing my baking skills, which definitely wasn’t a useless pursuit after all.

This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.

Anyway, I really do think one of the reasons I put off making cashew based paleo and vegan cheesecake for so long, is the same reason I haven’t yet attempted to make a paleo bagel – fear that it just wouldn’t be the same.

And, no surprises here – I will be the first to say that this is NOT the same thing as a cheesecake  – BUT!!  (the but matters) it’s STILL delicious, and STILL happily reminiscent of a genuine cream cheese filled cheesecake.  In short: this vegan cheesecake is not “just like” cheesecake, but rather it surprisingly mimics the texture and flavor of actual cheesecake, while being delicious in its own right, and far healthier than cheesecake as you’ve always known it.

This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.

Am I talking too much about my past relationship with cheesecake?  You didn’t realize we’d be having a cheesecake lover’s therapy session, I’m guessing.  I think I’m ready to move on and talk ingredients now!

I wanted the main part of this cheesecake to be lemon flavored, since I’ve been super lemon-happy ever since making lemon curd.  The crust is sort of like a chewy lemon flavored Larabar, sweetened with dates and flavored with lemon zest.   The lemon layer is the bulk of the cake, and it’s absolutely perfect.  Soaked cashews, coconut cream, refined coconut oil (no coconut flavor), lemon juice and zest and pure maple syrup are blended up and poured over the crust.  After being thawed in the refrigerator overnight, this layer was so creamy and cheesecake-y that I almost couldn’t believe it.  What was I waiting for?

This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.

The strawberry layer is there to give you a kick of berry flavor and it goes really well with the lemon.  This layer also contains soaked cashew and coconut cream, along with fresh strawberries and maple syrup.  Once you assemble the cake, you cover and chill in the freezer to completely set the cheesecake, then thaw in the refrigerator several hours before serving to bring it back to a creamy consistency.

Since I wasn’t serving a crowd when I made this, I cut a few small pieces each day in the morning to thaw in the fridge for us to eat for dessert after dinner, so even if you’re not serving tons of people, this cake is great to keep frozen and take some here and there 🙂

No-Bake Lemon Strawberry Paleo & Vegan Cheesecake {GF, DF}This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.

No-Bake Lemon Strawberry Paleo & Vegan Cheesecake {GF, DF}

This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.
Author: Michele Rosen
Prep Time: 8 hours
Total Time: 8 hours
Course: Dessert
Cuisine: Paleo, Vegan
Servings: 10 servings
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Did you make this recipe?
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4.75 from 16 votes

Ingredients

For the Crust

  • 3/4 cup medjool dates pitted, softened*
  • 3/4 cup pecans or walnuts
  • 2/3 cup shredded coconut unsweetened
  • zest of one large lemon about 1 tbsp

For the Lemon Layer

  • 2 cups raw cashews soaked for 4 hours or overnight**, rinsed, and gently dried
  • 1 cup coconut cream***
  • 1/4 cup refined coconut oil solid but soft
  • 1/2 cup pure maple syrup
  • 3-4 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • large pinch sea salt

For the Strawberry Layer

  • 1 cup sliced fresh strawberries excess water gently squeezed out
  • 2 Tbsp coconut cream
  • 1/3 cup soaked and gently dried raw cashews see note
  • 2 Tbsp pure maple syrup

Instructions

  1. Recipe Note: You can make this recipe in a 7" springform pan (what I used), or a 6" (for a very tall cake) or 8" (shorter cake)
  2. You can also use a regular 8" baking dish lined on the bottom and sides with parchment paper. For the springform pan, I did not find it necessary to line with parchment paper (the cake released relatively easily after being frozen to set) but you can also line the springform pan if you wish, both on the bottom and all the way up the sides.

Make the Crust First:

  1. Add all the crust ingredients to a high speed blender or food processor, and process on high for 2 minutes until a crumbly/pasty mixture forms. Press in the bottom and just barely up the sides of your chosen cake pan (see above)
  2. Clean out your food processor/blender to make the lemon layer. Add all ingredients and puree in food processor until smooth. This might take several minutes depending on your food processor, you will need to scrape the sides several times to get a nice, creamy, evenly blended puree. Once smooth, pour over crust and spread evenly, chill while you make the strawberry layer.
  3. For the strawberry layer, once again add all the ingredients to your blender (no need to clean it out first since you're working with the same ingredients) and puree until you get a nice smooth consistency. Gently pour/spread over lemon layer evenly.
  4. Cover tightly wth plastic wrap and chill in the freezer until solid. Before serving, move the cheesecake to the refrigerator to thaw for several hours. I personally found the consistency the best after being frozen, and then thawed overnight in the refrigerator - nice and creamy! You can also simply store it in the freezer and cut individual pieces to thaw as you wish. Enjoy!
  5. cover with plastic wrap and freeze, serve cold, thawed for about 20 minutes and store leftovers in the freezer

Recipe Notes

*To soften your dates, soak them in very hot water for a few minutes (you can use the microwave), then drain well
**I like to soak my cashews in a large bowl filled with plenty of water (room temp) and then rinse and dry them well before adding to the recipe)
***You can use canned coconut cream, or simply the thick solid part of a can of chilled full-fat coconut milk

Nutrition

Calories: 470kcal
Carbohydrates: 37g
Protein: 7g
Fat: 35g
Saturated Fat: 17g
Cholesterol: 0mg
Sodium: 22mg
Potassium: 465mg
Fiber: 3g
Sugar: 24g
Vitamin A: 15IU
Vitamin C: 5.5mg
Calcium: 50mg
Iron: 3mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

 What I Recommend to Make My Lemon Strawberry Paleo & Vegan Cheesecake:


This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer. The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set. Gluten free, dairy free, refined sugar free.

Want More Paleo & Vegan Dessert Recipes?  Try one of these!

Vanilla Nut Fudge

Cookie Dough Truffles

Chewy Chocolate Chip Cookies {Date Sweetened}

Mocha Almond Fudge

Almond Butter Jelly Cookie Bars

Tell Me!

What’s your all-time favorite cheesecake flavor?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Michelld says

    April 30, 2017 at 9:50 am

    Can you use cashew butter in place of soaking the cashews?

    Reply
    • Michele says

      May 1, 2017 at 6:42 pm

      Unfortunately I don’t think that would work out for the texture, however it’s pretty easy to blend the cashews after soaking them well 🙂

      Reply
      • Robin says

        June 26, 2017 at 4:00 pm

        how long do you soak the cashews for?

        Reply
  2. Emily says

    May 1, 2017 at 10:15 am

    It sounds so so creamy and delicious. I’m doing a low Fodmap right now so I can’t do cashews, but…. when I’m not doing it anymore, I want to try this!

    Reply
    • Michele says

      May 1, 2017 at 6:39 pm

      I feel like I may have to do low FODMAP soon myself, I’ve been going a bit wild lately!

      Reply
  3. Laura says

    May 9, 2017 at 8:29 pm

    Hi, this looks delicious. Thanks for sharing. I’m wondering if you have the nutritional information?
    Thanks in advance
    Laura

    Reply
  4. Anette says

    May 11, 2017 at 4:29 pm

    Can I use honey instead of maple syrup?

    Reply
    • Michele says

      May 11, 2017 at 6:51 pm

      Yup that should work just fine 🙂

      Reply
  5. Monica says

    May 17, 2017 at 2:59 pm

    Will this work okay if I freeze it for 5 hours? I did not freeze it and then thaw overnight.

    Reply
    • Michele says

      May 17, 2017 at 4:19 pm

      Yup 5 hours should be long enough for it to set in the freezer 🙂

      Reply
  6. Ashley says

    June 18, 2017 at 2:49 pm

    I have been really wanting to try a cashew-based dairy free cheesecake for a while now but had no real reason to put forth the effort. Just learned I have lactose intolerance and an egg sensitivity so now I might have a good reason to!! I’ll put this one on my to-do list this summer. My only issue is these things require so many cashews and even when I get them at the cheapest I can find them around, it’s still a good chunk of my grocery bill! Any tips on where to find cheap bulk nuts?

    Reply
    • Michele says

      June 18, 2017 at 5:15 pm

      I buy these and I think it’s a decent deal, since even with a cheesecake you’re not using more than 2 cups or so at once: http://amzn.to/2sMrGyS Hope this helps!

      Reply
  7. Jessie says

    July 5, 2017 at 2:51 am

    5 stars
    Looks so delicious!! I am allergic to gluten, dairy and cashews… I was wondering if you think blanched almonds would work instead of the cashews?

    Reply
    • Michele says

      July 5, 2017 at 5:11 pm

      I haven’t heard of anything but cashews working to make cheesecake like this, although one reader mentioned attempting with macadamia nuts. Sorry if that’s no help!

      Reply
  8. Marsha Farmer says

    July 31, 2017 at 10:10 am

    5 stars
    This look awesome and so healthy

    Reply
  9. joanne says

    October 16, 2017 at 10:54 am

    Is organic extra virgin coconut oil the same as refined coconut oil? If not, what is the difference,and can I use either in this recipe? Thanks!

    Reply
    • Michele says

      October 17, 2017 at 11:44 am

      Hi! Refined coconut oil has no coconut flavor, extra virgin does. Either will work for the recipe but if you want to minimize the coconut flavor, use refined 🙂

      Reply
  10. Chrissy says

    November 25, 2018 at 7:30 pm

    5 stars
    I love it when people who have tried a recipe comment on blogs…so here I go! I made this recipe for the first time last week for thanksgiving! It was a risk that paid off! My non-paleo family members enjoyed this desert and came back for seconds! The crust is just okay and that was unanimous. But the filling was amazing! Some said it didn’t taste quite like cheesecake but maybe like key lime pie. I personally think it was a cross between the two but certainly took care of my cheesecake craving! I liked the recipe so much I will be making it again this weekend for a birthday party!

    Reply
  11. Sue says

    February 17, 2019 at 3:45 am

    3 stars
    The crust was lemony and tasted like a graham cracker crust but the middle was bland despite adding 4 tbsp of zest. The strawberry topping was the best part (added 2 cups of strawberries). Cashews puffed up to way more than the amount in recipe after soaking. Is it ok to use them all or toss the extra?

    Reply
  12. Hannah says

    July 4, 2019 at 9:41 am

    All I have on hand is cashews pieces—think I could get away with soaking them and using for this recipe??

    Reply
  13. Lillie says

    January 21, 2020 at 3:01 pm

    Do you have the measurements in grams?? Cup size is quite broad and not accurate

    Reply
  14. Pao Fil says

    November 23, 2020 at 7:35 pm

    Can I do it sugar free or diabetic friendly?

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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