A dairy-free Paleo-friendly cheesecake substitute full of sweet strawberries and made with cashew cream

Now, right from the beginning, be aware that this is NOT a cheesecake.  It’s just a very good substitute for one.  It’s gluten and dairy-free, Paleo-friendly, and sweetened only with dates and maple syrup.  But it’s not a cheesecake.  My family just wanted me to make sure you’re aware of that!

I’ve toyed with the idea of cashew cream a number of times, but have never gotten the texture or the consistency right.  One time I know it was my fault because I couldn’t be bothered soaking the cashews overnight and just tried to blend the bejabbers out of them (that’s the technical term right there).  It tasted ok, but it wasn’t the creamy smooth texture that I was looking for … I wonder why?  

Anyway, after a few more tries and I realized how important it is to soak the cashews overnight, then drain and pat them dry before trying anything with them, and voila – this was born.  It’s a combination of a number recipes that I was inspired by, but as always, feel free to adapt as you please!

Strawberry swirl cashew cream pie
Serves 12
Print
Prep Time
8 hr
Cook Time
30 min
Prep Time
8 hr
Cook Time
30 min
393 calories
41 g
0 g
25 g
5 g
12 g
117 g
29 g
31 g
0 g
12 g
Nutrition Facts
Serving Size
117g
Servings
12
Amount Per Serving
Calories 393
Calories from Fat 213
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
58%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 41g
14%
Dietary Fiber 3g
13%
Sugars 31g
Protein 5g
Vitamin A
0%
Vitamin C
30%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 3/4 cup pitted dates
  2. 3/4 cup pecans (or other nuts)
  3. 2/3 cup shredded or dessicated coconut
  4. 1 tsp cinnamon
For the filling
  1. 2 cups cashews, soaked in water for at least 4 hours, drained and patted dry
  2. 1 cup coconut cream
  3. 1/4 cup coconut oil, room temperature
  4. 1/2 cup maple syrup
  5. 1/4 cup lemon juice
  6. 1 tsp vanilla
For the swirl
  1. 2 cups strawberries, diced
  2. 3 tbs maple syrup
  3. 2 tbs lemon juice
  4. 1 tbs chia seeds
For the crust
  1. Process all ingredients together in a high powered blender or food processor until it clumps together.
  2. Spoon and push into a prepared 10" springform pan and chill while making the filling.
For the swirl
  1. Combine all ingredients in a blender or food processor until smooth. Add additional sweetener if desired.
  2. Pour into a lidded jar and allow to set while making the filling.
For the filling
  1. Drain the soaked cashews and pat dry with a paper towel.
  2. Add cashews and other ingredients to a food processor and blend until smooth. This may take several minutes, even up to 5-6 minutes so be patient and scrape down the sides as needed.
To assemble
  1. Pour half the filling over the chilled base.
  2. Spoon dollops of the strawberry swirl onto the filling and use the back of the spoon to create a slight swirl.
  3. Repeat with the other half of the filling and swirl.
  4. Chill for at least 4 hours or overnight if possible prior to serving.
beta
calories
393
fat
25g
protein
5g
carbs
41g
more
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