Living with lactose intolerance is no fun when it comes time for dessert. Ice-cream, chocolate, and cheesecake are off limits to any child living with this digestive disorder. Eating a slice of traditional baked or fridge cheesecake will send your kid running to the bathroom. We decided that kids deserve to enjoy cheesecake and came up with this dairy-free recipe for them to enjoy.
Our cheesecake is paleo-friendly and low-carb. The recipe calls for fresh fruit, nuts, and raw honey. It’s a healthy dessert option that won’t turn your child’s tummy. Let your kid enjoy the sweet things in life and prepare a batch of this delicious cheesecake for your next dessert.
Ditch the Dairy and Keep the Cheesecake
Start your recipe with shopping for the ingredients. Almonds are the first item on your list. These nuts are a rich source of healthy monounsaturated fats. MUF’s provide the body with a slow-burning source of energy, and the almonds have a decent serving of fiber which is good for gut health. Cashew nuts are another ingredient in this recipe, and they feature the same health benefits as almonds regarding nutrients and fiber. (1)
Search the store for some fresh dates, they’re a bit challenging to find, but greengrocers should stock both nuts and dates. Pick up a jar of raw honey. Unfiltered, unpasteurized honey comes packed with live probiotic enzymes excellent for optimal gut health. Fresh strawberries are essential for the fruity filling. The last ingredient on your list is extra-virgin coconut oil. (2)
When you return home from the store, the first thing you need to do is soak the cashew nuts overnight. The following day, it’s time to start the recipe. To make the delicious, crunchy crust, combine the almonds and dates in your food processor and blend on high speed until relatively smooth. Don’t over-blend until its dust or it will struggle to set together.
Grease a pie-dish with grass-fed butter and line with parchment paper to ensure easy removal of the final cheesecake. Add the base mixture to the dish and press together until you form a solid base.
Create the cheesecake filling by emptying the rest of the ingredients into the food processor and blend until smooth. It would be best if you had a pink-red creamy paste after combining. Pour the filling over the base. It’s okay – we won’t blame you if you want to lick a finger-full of the mixture. Set the cheesecake in the freezer for a few hours before serving.
The cheesecake has a delicious fruity taste, with a creamy and smooth mouth-feel. It slices well and holds its composition, even after thawing.
View More Healthy Dessert Ideas for Kids:
How to Make the Best Almond Flour Sheet Birthday Cake (Kid-Friendly)
3-Ingredient Banana Ice Cream for Your Next Family Ice Cream Party
Addictive Raspberry Keto Cheesecake Bars for Kids and Adults
3-Ingredient Peanut Butter Keto Cookies (Family-Friendly Recipe)
Mom-Approved Chocolate Chip Muffins That the Whole Family Will Love
Dairy-Free Paleo Cheesecake for Kids with Lactose Intolerance
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12 1x
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
- To make the crust, place the almonds and dates in a food processor and pulse until combine.
- Grease an 8 inch springform pan and line with parchment paper.
- Press the mixture firmly and evenly against the bottom of the cake pan.
- To make the filling, rinse and drain well cashew nuts.
- Place the cashew nuts, lemon juice, vanilla extract, honey, melted coconut oil and strawberries in a high power food processor and blend until smooth.
- Pour the filing over the cake base and place the cake in the freezer for at least two hours or until firm.
- Remove from the freezer for 30-40 minutes to thaw before serving.