No Bake Paleo Strawberry “Cheesecake”

By Jess

0 from 0 ratings

It can be a surprise to hear that cheesecake is available on the Paleo diet. A simple trick with cashews makes a creamy and decadent filling to replace the traditional cream cheese. This dairy-free, gluten-free, raw strawberry cheesecake is an incredibly luscious treat.

No Bake Paleo Strawberry “Cheesecake”- holy moly! Never knew you could make such a creamy strawberry cheesecake with Paleo. SO GOOD! You need to try this.

No Bake Paleo Strawberry “Cheesecake”- holy moly! Never knew you could make such a creamy strawberry cheesecake with Paleo. SO GOOD! You need to try this.

Paleo cheesecake is actually very easy to make. There is no baking necessary, only blending. The bottom layer, or crust, is made of ground pecans and almonds that are mixed with dates. Once the crust is blended together, you can press it into a pie pan or springform pan – using a springform pan will make it much easier to serve the cheesecake once it’s ready. Cover the bottom of the pan with the crust, going up the sides a little as well. Place this in the freezer to harden as you prepare the filling.

Instead of cream cheese, the Paleo version of cheesecake uses blended cashews as the filling. This requires some planning ahead, because the cashews should soak in a bowl of water overnight to soften them. If you are short on time, the cashews can soak for only two hours, but the filling will not be as creamy when blended.

This cheesecake also incorporates fresh strawberries into the filling. I suggest working in two batches to blend the cashews, strawberries, and other filling ingredients in the food processor. Coconut oil is a necessity, as it helps the cheesecake to maintain its shape when it cools and hardens.

Once the filling is the consistency you desire, you can pour it into the springform pan on top of the crust. Smooth it out with a spatula and place in the freezer for at least two hours (up to overnight) to harden. The cheesecake needs plenty of time in the freezer to become firm, so that it does not start falling apart when you cut it apart to serve.

paleo cheesecake

You can serve the cheesecake plainly as it is, or I also included an extra step in this recipe to glam it up a little. You can top the cheesecake with fresh strawberries and drizzle with a sweet strawberry sauce. You will be licking the spoon. There are no other Paleo desserts quite like this rich, succulent strawberry cheesecake.


  • For the crust
    • 1 cup pecans
    • 1 cup almonds
    • 6 pitted Medjool dates
    • 2 tbsp unsweetened coconut flakes
    • Pinch of salt
  • For the filling
    • 3 cups cashews, soaked
    • 1/3 cup coconut oil, melted
    • 1/4 cup lemon juice
    • 1/4 cup honey
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 1 cup strawberries
  • Optional
    • 5 cups fresh strawberries, sliced
    • 1/3 cup maple syrup
    • Dash of vanilla


  1. Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.
  2. To make the crust, prepare a 9-inch springform pan with coconut oil spray. Place the pecans and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the bottom of the pan, slightly going up the sides. Transfer to the freezer to chill.
  3. To make the filling, drain and rinse the soaked cashews. Place the cashews, coconut oil, lemon juice, honey, vanilla, and salt into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Add the cup of strawberries and blend until smooth.
  4. Pour the strawberry filling on top of the chilled crust. Place in the freezer for at least two hours to harden before serving.
  5. If desired, arrange four cups of the sliced strawberries on top of the chilled cheesecake to cover it. Place the remaining cup of strawberries in a small saucepan with the maple syrup, vanilla, and 1/3 cup of water. Bring to a simmer and cook until the berries have released their juices. Strain the berries from the juice to separate into a sauce. Let the sauce cool slightly. Drizzle the sauce over the top of the cheesecake to serve. Serve cold.


Serving Size





Print Recipe


Ask a Question 

  1. This looks awesome, albiet very high in calories. I will be making this and must ration it to my husband, as he will devour half of it at one sitting. It looks so delicious and I can’t wait to taste and experience the “mouth feel”.

  2. Is there a way to get the texture of the cheesecake smooth and not grainy? I blended in thermomix for a while and couldn’t get it smooth.

  3. How long do you soak the cashews for the no bake strawberry cheesecake recipe? Do you soak them in water?

  4. This recipe is awesome!!!!!!!!!!!!

    In response to the questions above:

    The recipe states to soak the cashews overnight

    I’m not sure what a thermomix is, but I used a itamix and it wasn’t grainy

    I used organic raw cashews

    I would just leave out the lemons altogether, if allergy is an issue

  5. I Did it! It takes some time for the cashews to get to the creamy point and the strawberry sauce as well but it sure is delicious. I wish I could upload a photo

  6. What can you substitute the cashews for? I have an allergy to cashews and peanuts, but can tolerate pecans, almonds, and walnuts.

Leave a comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon