Dairy Free Cheesecake with Strawberry Sauce

A piece of creamy cheesecake that is gluten and dairy free topped with luscious strawberry sauce.

One of Ryan's favorite dessert has always been cheesecake. Because of his love for it, I made it my goal to create a delicious gluten free and dairy free cheesecake with strawberry sauce that rivaled a slice full of luscious cream cheese. And lucky for him, I created this recipe right before Father's Day! I didn't have time to get it up before then, but it would make for such a great 4th of July dessert as well.

Paleo Dairy-Free Cheesecake with Strawberry Sauce from Danielle Walker's Against all Grain

I decided to use cashews to give this cheesecake the right texture and creaminess it needed. Many people use coconut milk and coconut cream in cheesecakes but I wanted to stay away from that so as to not have the coconut flavor, which many paleo desserts have. I also opted to add in some gelatin to add extra structure and to get a similar mouth-feel that you'd recognize. That means that this dairy free cheesecake with strawberry sauce just so happens to be egg-free as well!

Paleo Dairy-Free Cheesecake with Strawberry Sauce - Danielle Walker's Against all GrainI am a huge fan of shortbread crusts so I used my Shortbread Cookie recipe for the slightly crisp, nutty, and flakey foundation for this cheesecake to sit upon. If you prefer a classic graham cracker crust, check out my recipe for Honey Graham Cracker Crust.

Paleo Strawberry Sauce | Danielle Walker's Against all Grain

It's Summer, so there are some beautiful berries in season! We decided to use strawberries to make this sweet sauce, but you really could use whatever berries you have on hand. I've also made a nectarine sauce to serve on top of this which was equally as delicious. Ryan is a purist, though, and likes his slice all on it's own to enjoy the tart flavor of the “cheese” cake. Paleo Dairy-Free Cheesecake with Strawberry Sauce | Danielle Walker's Against all Grain

Dairy Free Cheesecake with Strawberry Sauce



Cuisine: American

Category: Desserts

PREP TIME: 40 + 4 hours cashew soaking time mins

COOK TIME: 15 & 15 mins TOTAL TIME: 55 mins


Shortbread Crust


Cheesecake Filling

*using expeller pressed or refined coconut oil here is essential for the flavor, but virgin coconut oil will work if you don’t mind the coconut taste.

Strawberry Sauce


  1. Place the cashews in a large glass bowl and cover with water. Set aside for 4 hours.
  2. Meanwhile, make the Shortbread Crust. Preheat the oven to 350ºF and cut a circle of parchment paper to fit the bottom of the 9-inch spring form pan. In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt. Add the maple syrup and mix until combined. Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms. Press the dough in the bottom and up the sides of the prepared pan. Place the piece of parchment overtop the shortbread mixture. Put pie weights or beans on top. Bake for 15 minutes until golden brown. Remove from the oven and place on a cooling rack to cool.
  3. Next, make the Cheesecake Filling. Place the almond milk in a saucepan and sprinkle the gelatin over top. Let bloom for 10 minutes. Warm the almond milk and gelatin mixture over medium-high heat, whisking until the gelatin has completely dissolved. Reduce the heat to low heat and add the coconut oil and cacao butter and whisk until fully incorporated.
  4. Pour the almond milk mixture into a high-speed blender. Add the soaked cashews, maple syrup, honey, lemon juice, vanilla, apple cider vinegar, and sea salt. Blend on high for 1 minute until smooth. Scrape down the sides if necessary and blend again until very smooth. pour the cheesecake filling into the cooled shortbread crust and place in the fridge uncovered to set for 6-8 hours.
  5. To make the Strawberry Sauce: Place all of the ingredients in a saucepan. Simmer for 15 minutes. Use a fork or immersion blender to crush the berries and blend the sauce slightly. Pour into a bowl and chill in the refrigerator until you are ready to serve the cheesecake.
  6. Run a knife around the outside of the cheesecake and gently release the sides of spring-form pan to remove the cake. Slice and serve cold with a spoonful of Strawberry Sauce on top.

Store any remaining cake and sauce tightly wrapped in the refrigerator for 5 days.

Keywords: dairy free, dessert, egg free, gluten free, paleo, spring, summer, Father's Day, Mother's Day, picnic, 4th of July