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.
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!
I 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.
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.
Is there a substitution for arrowroot powder that you would recommend for the crust? Thanks.
Unfortunately, I haven’t tested this recipe with any subs for the arrowroot so I’m unsure of what would work the best. If you can tolerate other starches, you could try subbing in tapioca starch. You could also try using coconut flour. I would suggest using half the amount to start out with though.
Can i subsistue the gelatine (i really don’t like to use this) with chia sedds powdered?
Unfortunately, I haven’t tried that in this recipe so I’m unsure if it will work or not. You could definitely try it and let me know how it works though! 🙂
Danielle, this sounds so delicious! And looks amazing too! I’ve always loved your photography so much! I’m so impressed by everything you do, especially with a new little one to take care of. Love the snapchats, by the way! Can’t wait to try this recipe 🙂
Thank you Kit!
If I’m not sensitive to dairy, may I use cream cheese in place of the cashews? If so, how much cream cheese?
Unfortunately, I’m unsure as this recipe was developed specifically with the cashews. I would suggest maybe looking for a recipe that uses a dairy-full filling and just using my crust recipe if you’re gluten-free. It would be easier to sub in a different sweetener if you need a refined sugar-free cheesecake too.
Thank you! I’m sensitive to grains and I like to avoid refined sugar as much as possible; however, cheese doesn’t seem to bother me (in moderation). I’ll play around with it and let you know!
HI! Would the blue top Collagen Peptides work for the gelatin? I am thinking, not – it wouldn’t gel up the same, right? Thanks!
I really want to start using your recipes!! Can you advise what to substitute for anything almond/almond milk or coconut milk? i can use coconut flour. But I have a young family member in town with Hashimotos who doesn’t tolerate coconut milk. We think it’s the guar gum or xanthum gum, as she can tolerate coconut water. Your cookbook would be perfect for her!! We’re considering a trip to Disney and need to navigate their gluten/dairy/corn/potatoes/sugar free options.
I’ve been afraid to try eggs again in about 10 years. But I seem to do fine if they are baked into a recipe in small amounts.
My other challenge is getting enough calories into my teenagers who play sports year round. They no longer show food allergies in their bloodwork, but I still feel they would benefit being gluten and dairy free. They are ravenous after sports and growing 3-4″ a year
Do you recommend any sites for ordering your common items?
Thanks for all you do for people like us..your family is beautiful and a blessing to so many:)
ps — so sorry for your recent illness, wow it helps me keep it all in perspective. Thank you for sharing your story. Grateful you’re feeling better. Keeping you and your family in my prayers and sending wishes for great health, love and laughter.
Natural Value brand doesn’t use guar gum. Give that a try!
Would using cashew flour for the crust and cashew milk for the almond milk make the cheesecake taste too much like cashews?
This looks absolutely amazing! It sounds delicious and it’s beautiful! My husband is allergic to coconut oil and I was wondering if I could use olive oil?
Unfortunately the consistency won’t be the same. Coconut oil is almost solid when chilled so it helps the structure of this. You could potentially use all cacao butter, though I haven’t tried it myself.
Is there a substitute for cacao butter that I could use?
Unfortunately, I haven’t tried any subs! So sorry.
You can get cacao butter at Amazon.
Hi Joy- That would most likely work! I’m unsure of the amount though.
I just made this yesterday and it’s delicious! I subbed palm shortening for the cocoa butter and cashew milk for the almond milk…still came out delicious with these two changes! Thank you for this recipe!
Thanks for the update Rachel!
I’m so glad it worked! Thanks for sharing Cindy. And a happy birthday to your daughter!
I have been living off your cookbooks for the past seven months as I am working to treat a severe case of SIBO, and I can’t thank you enough for the gift you’ve given to those of us who struggle with allergies or illness and thought we’d never enjoy food again.
I made this recipe a few days ago for my sister-in-law who has a severe dairy allergy and probably an even greater love for cheesecake. Of course she hasn’t been able to even taste a cheesecake for years, and she was so excited to eat her favorite dessert again. (And it was a hit with the rest of my in-laws, too!)
A few substitution tips for anyone else making this:
I used all raw honey in place of the maple syrup.
50/50 ratio of canned coconut milk and water for the almond milk.
Coconut butter in place of the cacao butter.
I also did use cold-pressed coconut oil, and the flavor seemed to turn out wonderfully!
I made this recipe, and it was by far the new favorite in my family. Thank you so much for sharing this recipe. I have all your recipe books and I just love all your recipes. You are doing such a wonderful job, and another big thank you!!
Thank you Julie!
Coconut butter is what I used.
This was SOOO good! I put it in the freezer to “hurry” the chilling process a little and then got called out unexpectedly and was dreading having ruined this treat. Guess what, it’s DELICIOUS frozen! We didn’t even bother thawing it out after tasting it but slowly and surely ate the entire cheesecake over about 10 days rationing it out in mini-pieces to make it last longer. YUM! I’m thinking when I make it again of slicing it into individual “cheesecake bites” and storing them for when we want a little snack. We did sub out the maple syrup with liquid stevia/erythritol to cut back on the sugars (doctor ordered) but kept the honey for consistency and flavor and it was fabulous. My gf, df daughter has asked for this for her birthday “cake” it was so good! Thank you for sharing your talents with us!
Hello Ms. Walker, I am new to your website. But in the little time i have been going over some of you recipes, I see that you use a lot of syrup. I am wondering if another sweetener like Agave can be use to replace syrup? I use Agave and Honey together often, and that seems to work.
I don’t recommend agave because of the high content of fructose.
What would you recommend? I am a diabetic and can not use syrup.
I’m soooooo looking forward to making this cheesecake ! the only ingredient I’m lacking is the maple sugar. What can I use instead? I appreciate any suggestions and tips, thank you !
You can try coconut sugar
Is there something I can substitute for the palm shortening?
If you can tolerate dairy, butter. If not ghee.
I have not tested it for the Instant Pot but if you give it a try let me know how it comes out!
Hello Danielle, I made this recipe yesterday, but we couldn’t wait to give it a taste and took the first bite after 4 hours in the fridge. Unfortunately, my 11-year-old daughter said she didn’t like it at all : ( …But today, after completing the 6 hours set time, and actually putting it in the freezer like Holly suggested (thank you, Holly !), it turned into a MASSIVE SUCCESS !! I’m so delighted that everyone in my family loved it when it got the right, creamy beautiful consistency. Thank you SO MUCH for this recipe. It is a KEEPER !!
PS I used coconut sugar like you suggested. https://uploads.disquscdn.com/images/5fb0665e0b9e60619504d23b7341ddafefc32b08edc4b31f9aca80da27766c0b.jpg
Looks awesome! Thanks for sharing 🙂
You can try maple syrup! and yeah lemon juice should work.
I react really badly to almond….is there something else I could use for this recipe???
What a brilliant recipe.
Luscious even in the reading.
thank you for your series of books, I have them–
and for sharing your life and family
and wonderful Recipes,