Dairy-Free Paleo Cheesecake

Dairy-Free Paleo Cheesecake for Kids with Lactose Intolerance



For the base:

1 cup almonds

12 fresh dates, pitted

For the filing:

2 cups cashew nuts, soaked overnight

3 tbsp lemon juice

1 tsp pure vanilla extract

1/3 cup honey

½ cup melted coconut oil

2 cups fresh strawberries


  1. To make the crust, place the almonds and dates in a food processor and pulse until combine.
  2. Grease an 8 inch springform pan and line with parchment paper.
  3. Press the mixture firmly and evenly against the bottom of the cake pan.
  4. To make the filling, rinse and drain well cashew nuts.
  5. Place the cashew nuts, lemon juice, vanilla extract, honey, melted coconut oil and strawberries in a high power food processor and blend until smooth.
  6. Pour the filing over the cake base and place the cake in the freezer for at least two hours or until firm.
  7. Remove from the freezer for 30-40 minutes to thaw before serving.

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