Strawberry Cashew Cheeze Cake Recipe - Tayler Silfverduk - A gluten-free and dairy-free spin on a crowd favorite. This faux cheesecake will fool even the pickiest eaters! #strawberry #strawberrycheesecake #patriotic #cheesecake #cheezecake #fauxcheesecake #gelatin #collagen #everydayfoodupgrade #glutenfree #paleo #cashewcheesecake #coconut #strawberryswirl #redwhiteandblue #fourthofjuly #independenceday #glutenfreefourthofjuly #USA
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Strawberry Cashew Cheeze Cake Recipe

Course: dessert, the Fourth of July
Cuisine: Dairy-Free, Gluten-Free
Servings: 8 servings


For the Cheeze Cake Filling:

For the Crust:


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!


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