Strawberry Cashew Cheeze Cake Recipe

A Dairy-Free & Gluten-Free Twist on the Crowd Favorite

A dairy-free alternative to a popular crowd favorite, this faux cheesecake is delicious and easy to make! Additionally, this gluten-free and dairy-Free this Strawberry Cashew Cheeze Cake recipe offers a twist to your typical cashew cheesecake recipe. This recipe involves the use of Vital Proteins Beef Gelatin, which offers a healthy source of protein and ensures a cheesecake-like texture.

Furthermore, you know I am a sucker for minimal ingredients and this recipe is no different. Let’s be real, making crust can be an expensive and complicated affair but my 2-ingredient raw sunflower seed and date crust offers an affordable and easy alternative to other gluten-free crust varieties. This recipe is perfect for any party or event and is sure not to disappoint!

Print Recipe

Strawberry Cashew Cheeze Cake Recipe

Course: dessert, the Fourth of July

Cuisine: Dairy-Free, Gluten-Free

Servings: 8 servings

Ingredients

For the Cheeze Cake Filling:

• 1 + 1/2 cups raw cashews
• 1 can Full Fat Coconut Milk
• 3 scoops beef gelatin
• 1/2 cup Agave
• 1/4 cup coconut oil melted
• 1/4 cup strawberry preserves
• 2 tsp vanilla extract
• 1 tbsp Lemon Juice
• 1 pinch of salt

For the Crust:

• 1 + 1/2 cup raw sunflower seeds
• 3/4 cup medjool dates

Instructions

For The Crust

• Let medjool dates soak until soft in hot water
• Process dates and raw sunflower seeds together in a food processor until crumbly (Don't over process)
• Press crust into a 9-inch spring cake pan

For the Cheese Cake Filling

• Soak the raw cashews in boiling water for until soft (about 1 hour)
• Once raw cashews are soft, drain them well and add them to a food processor
• Process the soaked cashews until they form a pulp
• Warm the agave and coconut oil over the stove top (or microwave) until coconut oil is melted
• While processing the cashews, slowly add the melted coconut oil and agave into the cashew pulp until smooth
• Add in vanilla, salt, and lemon juice and process well
• Add in full-fat coconut milk and vital proteins beef gelatin into the mixture and process until well combined
• Working quickly - pour the filling over the crust
• Clean the food processor well and add in the strawberry preserves
• Process the strawberry preserves until a puree forms
• Pour the pureed strawberry preserves in a decorative manner across the cheesecake
• Let this prepared Strawberry Cashew Cheeze Cake recipe freeze for 2-4 hours before enjoying!

Notes

*Affiliate Disclosure: This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link.