Paleo Strawberry Cheesecake (dairy and grain free)
A super-delicious treat for a special occasion. Don’t worry if you don’t have fresh strawberries you can do the same recipe with frozen strawberries or use another type of berry. You could also add the topping (berries) to the top layer so then it would be part of the cake. This cake tastes amazing but make sure that you let it come to room temperature before serving (but not for long otherwise it will be too soft). That way you get the most creamy texture and taste most like traditional cheese cake.
Other recipes with similar ingredients add a pinch of salt to the filling and I’ve seen one that uses 2 cups of fresh coconut flesh from green coconut instead of half of the cashew nuts and that would no doubt work really well if you can get fresh coconut. Let if you do try it with the coconut flesh.
You can also make this one as Mini Cheesecake Tartlets.
- 1 cup almond nuts
- ⅓ cup pecan nuts (or cashews)
- 1 cup desiccated coconut
- 1 ¼ cup dates (aprox 6 medjool dates)
- ¼ tsp sea salt
- ¼ tsp vanilla extract
- 2 tbsp coconut oil (melted)
- 3 cups cashews
- ½ cup coconut oil
- ¼ cup honey
- ½ cup full fat coconut milk/cream
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup strawberries (frozen or fresh with steams removed and chopped up)
- Plus more strawberries (fresh or frozen) for topping
- Soak the nuts overnight or for at least 2 hours then drain and rinse. Grease the base and sides of 20cm springform cake tin (you could also line with baking paper or cling film).
- FOR THE BASE: Blend nuts and coconut to a bread crumb like consistency. Add remaining base ingredients and pulse a few times to combine. You can add 1-2 teaspoons of water if mixture seems bit dry. Press mixture firmly and evenly into the cake tin and place in freezer (or fridge) for 1-2 hours or until firm.
- FOR THE FILLING: Add all ingredients except the coconut oil and blend until really smooth then add in coconut oil and blend further to combine. Pour out ⅔ of the mixture into the cake tin then add the strawberries to remaining ⅓ mixture and blend to combine. Depending on whether you want a swirl or separate layered filling you can either pour the strawberry mix directly over the top of the plain mix and swirl it a bit or you can let the plain mix set in fridge or freezer first (aprox 1 hour) and then add the strawberry mix on top later.
- Cover the cake with natural wrap (or cling film) and put in the fridge for at least 6 hours (or freezer for at least 4 hours) or until firm or leave overnight.
- To serve, remove cake from tin while frozen and transfer to serving dish. You can slice and eat from nearly frozen (yummy on hot summer day but give it at least an hour in the fridge). But best is to allow to thaw in fridge for at least 6 hours and then slice but let sit for 30 minutes before eating. We think the taste is much more like normal cheesecake when it’s just brought to room temperature (as long as your rooms not too warm!). Either way before serving a nice addition and to pretty the cake up you will probably want to add a topping of another cup of fresh (or frozen) strawberries.