Paleo Strawberry Cheesecake (vegan, raw)

This paleo strawberry cheesecake is super creamy, vegan and raw and is loaded with extra flavor thanks to freeze-dried strawberries! This blog post is sponsored by iHerb.

Spring has finally arrived! For a lot of people, that means stepping away from heavy, wintry comfort foods and focusing on lighter and healthier eating. This paleo strawberry cheesecake is a great way to welcome spring!

I got a few comments about my paleo lemon bars being full of fat. And they are. Just like this cheesecake! But it’s healthy fat. Embrace it. :D

This paleo strawberry cheesecake is super creamy, vegan and raw and is loaded with extra strawberry flavor thanks to freeze-dried strawberries!

The recipe

I first made this strawberry cheesecake last year with in-season strawberries that were sweet and had a nice, strong strawberry flavor. The cheesecake came out awesome!

Then I tried it again about a month ago. German strawberries probably won’t be in season until next month, so I tried the recipe with frozen strawberries, thinking they’d be better than the fresh ones. Turns out that those are almost bitter and hardly taste like strawberries. So then I tried fresh strawberries, which again, hardly taste like strawberries and aren’t at all sweet.

I was not happy with the result. I thought maybe there was an issue with my recipe so I kept tinkering with it and even tried other vegan strawberry cheesecake recipes. I didn’t like any of them.

This paleo strawberry cheesecake is super creamy, vegan and raw and is loaded with extra strawberry flavor thanks to freeze-dried strawberries!

So, obviously, the strawberries were to blame. My solution? I added half a cup of freeze-dried strawberry powder. Lots of concentrated strawberry flavor! You can also use the same amount (33 grams) of freeze-dried strawberries. If you’re using tasty, sweet strawberries, you might not need it.

For another tasty paleo treat with strawberries, try these Paleo Strawberry Pudding Souffles from Perry’s Plate!

Unless you’re serving the cheesecake to a crowd, you might want to make this recipe as mini cheesecakes using a regular muffin pan and muffin liners. You can pop the cheesecakes in the freezer and take one out whenever you’re in the mood. I made it as a full-sized cheesecake with Easter in mind.

If you’ve never tried cashew-based cheesecake before, the texture is a bit different than cheesecake made with cream cheese. This one is kind of like a creamy, silky pie, or like softened ice cream.

Key Ingredients


There’s a whole bunch of coconut oil, a bit of coconut cream and a tiny bit of shredded coconut in the crust. Is there anything that coconut doesn’t do? If you’re curious about the numerous health benefits, which I won’t even try to list here, check this out.


Cashews contain nutrients (like magnesium, copper, manganese, vitamin K, among others), that help aid in increasing bone strength and joint flexibility, discouraging migraines, improving memory, lowering blood pressure, and protecting against UV damage, heart disease, and cancer. They’re high in fat, just like coconut, but this fat is actually beneficial for your health (source).

This paleo strawberry cheesecake is super creamy, vegan and raw and is loaded with extra strawberry flavor thanks to freeze-dried strawberries!


This recipe calls for a lot more strawberries than the other recipes I looked at. You’ve got 3 cups of fresh or frozen and up to 1/2 of freeze-dried strawberries. What are they good for? One serving contains 129% of the recommended daily value for vitamin C, a known infection fighter. They are loaded with manganese and folate and contain phytonutrients, which multiply anti-inflammatory potential. Strawberries also have potential neurological disease-fighting and anti-aging compounds (source).

Want some chocolate cheesecake? Try this low-carb chocolate cheesecake! Or for another summery berry treat, this paleo strawberry ice cream.


I chose Simply Organic’s Madagascar Pure Vanilla Extract because it consists of nothing but vanilla beans, water and alcohol. There isn’t any added sugar of any form, any preservatives or any funkiness going on in there!

I ♥ iHerb

I’ve mentioned this before on the blog, but I love iHerb. They have the best prices for so many of my favorite products.

Before I found out that they ship to Germany ordering flour and other baking ingredients from the US wasn’t even remotely a possibility. iHerb offers fast and inexpensive shipping to over 160 countries.

Shipping rates vary from country to country but out of curiosity, I checked about a dozen random countries and the rates were always pretty darn low.

This paleo strawberry cheesecake is super creamy, vegan and raw and is loaded with extra strawberry flavor thanks to freeze-dried strawberries!

Plus no matter where you live, there are always great deals and coupons you can take advantage of.

iHerb sells over 35,000 products and is a Google Trusted Store that provides support in 10 different languages. Haven’t already ordered through iHerb? As a new customer, you get $5 off your first order. Go check them out today!

Thanks again to iHerb for sponsoring today’s post!

This paleo strawberry cheesecake is super creamy, vegan and raw and is loaded with extra flavor thanks to freeze-dried strawberries! A great vegan cheesecake recipe.

Paleo Strawberry Cheesecake (vegan, raw)

Rated 5.0 by 5 readers
Paleo Strawberry Cheesecake (vegan, raw)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12-16 pieces



  1. Line the bottom of a 6.5" or larger1 springform pan with a piece of parchment paper. This will make cutting the cheesecake easier.
  2. Prepare the crust. Place all the crust ingredients in a high-powered blender (or a food processor, which will actually make the pieces more uniform in size) and process at low speed until the mixture starts to clump together. Don't process so long that it becomes pasty. When you pinch some of the mixture between your fingers, it should easily clump together. Use the bottom of a shot glass or your fingers to press the mixture firmly over the bottom of the parchment-lined pan.
  3. Place the pan in the freezer while you prepare the filling.
  4. Wipe out the blender jar using a paper towel and pour in all the filling ingredients (using 1/2 cup of maple syrup and not adding the freeze-dried strawberries yet) in the blender. Blend for about 30-60 seconds at high speed until totally smooth. Taste and add more maple syrup if it's not sweet enough and if the mixture doesn't taste strongly enough of strawberries, add in about 2 tablespoons of the freeze-dried strawberries or powder at a time until you're happy with the taste.
  5. Pour the filling over the chilled crust and freeze for about 4 hours or until firm in the center. You can also chill the cheesecake, but it'll take about 8-12 hours to set. If you freeze the cheesecake for 6-8+ hours, the filling may be a little icy straight from the freezer and the cheesecake will be very hard. Let defrost at room temperature for about 3 hours before cutting. Keeps well refrigerated for up to 2 days or frozen for up to 1 month.


  1. The cheesecake is very tall in the 6.5" pan I used. I think using up to an 8" or 9" pan should be fine. There's definitely enough filling and I'm pretty sure there's enough crust (which is also quite thick in the 6.5" pan).

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45 comments on “Paleo Strawberry Cheesecake (vegan, raw)” — Add one!

  • Laurie Hoffman says
    February 19, 2024 @ 1:49 pm

    Out of curiosity, what other fruits do you think could replace replace strawberries? Maybe blueberries, bananas, cherries? 🤔

  • Cheri L Coyner
    August 14, 2020 @ 12:01 am

    Yummy and gorgeous!! This is my second raw vegan dessert and it was a success! Since I don’t use any sugars, I did sub dates for the maple syrup and brown sugar swerve for the coconut sugar. Still not a low carb recipe but compliant for me and YUM. I didn’t have to use any strawberry powder and I thought the flavor was great. Mine didn’t even have much of a coconut vibe, which was surprising. I made individual “cupcake” servings and had enough filling left to test drive it as ice cream ;) Thanks for the recipe!

    • Erin replies to Cheri L Coyner
      August 16, 2020 @ 6:08 am

      You’re welcome! I’m so glad that you enjoyed the cheesecake. I love your changes. I’ll have to try out dates next! And great that you liked the flavor even without the powder. Thanks a bunch for your feedback. :)

  • Jane
    October 11, 2019 @ 4:43 am

    I am thrilled to have found this recipe. I’m very busy and need to meal prep so I make this every weekend, freeze it, and have a slice for breakfast with fruit and granola. It’s easy to make, it’s filling and feels luxurious.
    I admit I can be “free and easy” with recipes in trying to use up what I have, and this one is bullet-proof. I have added cooked rhubarb and a banana with the strawberries, I’ve added blueberries. I’ve subbed dates and prunes for the crust when I did not have enough dates. It all seems to work so this recipe is now my go-to. I love it. THANK YOU.

    • Erin replies to Jane
      October 15, 2019 @ 7:21 pm

      I’m so glad that you’ve been enjoying it! I would love this for breakfast, too. :D All of your subs / additions sound delicious! Especially rhubarb. I’ll have to try that. Thanks for your feedback! :)

  • Leo says
    April 22, 2019 @ 12:56 am

    Awesome recipe! Texture and flavour were amazing

    • Erin replies to Leo
      April 26, 2019 @ 2:40 pm

      Yay! I’m glad to hear that you liked it. Thanks for your comment. :)

  • Debbie in Virginia Beach
    September 23, 2017 @ 1:27 pm

    Flavor and texture were great! Easy and quick to make. I used frozen Organic strawberries and didn’t need any freeze dried berries or additional syrup. Definitely in our favorites list.

  • emma b says
    August 26, 2017 @ 6:54 am

    I think my favorite part was licking the blender clean with my spatula. I don’t get to do that with non-vegan recipes. It was so delicious! I am thinking of making a strawberry ice cream with the filling recipe. Thanks for making this recipe!

    • Erin replies to emma b
      August 26, 2017 @ 8:39 pm

      Haha. I’m happy you enjoyed the licking the blender clean! That’s always a bonus with egg-free recipes (though the eggs don’t usually stop me ;)) I hope your ice cream works out well! Sounds like it’d be great. Thanks for your comment!

  • Stevie Nicole says
    July 16, 2017 @ 1:00 am

    Oh also-I used agave instead of ample syrup–works just as well!

  • Stevie says
    July 16, 2017 @ 12:59 am

    Made this baby today, and it’s pretty good. Though I might alter the title a little, maybe “strawberry coconut lemonade cheesecake” lol. Obviously, not gonna taste like omni cheesecake, but it’s still quite delicious. It’s a perfect summer treat. Didn’t need freeze dried strawberries or the powder though, the strawberries I got were pretty juicy. Maybe because they were super ripe? Anyway, as my first raw vegan dessert, I’m pretty happy with it. Going to try a blueberry recipe next! Cheers!

    • Erin replies to Stevie
      July 16, 2017 @ 9:58 pm

      I’m happy that your first raw vegan dessert came out well! :) My cheesecake didn’t come out very lemony or coconutty. Maybe the freeze-dried strawberries covered up that taste? I’m glad you still liked it! Thanks a bunch for your comment.

  • Julie says
    June 27, 2017 @ 11:34 pm

    This sounds wonderful! But, can I substitute the maple syrup for raw honey? And can I substitute the walnuts for almonds?

    • Erin replies to Julie
      June 29, 2017 @ 8:30 pm

      Thanks! I think the honey flavor would be quite strong. You could try agave, though! Almonds would be fine. And sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.

  • Christina Bauer says
    May 26, 2017 @ 10:59 pm

    I’m making this right now and cannot for the life of me get the Strawberry filling to be completely smooth. Everything but the canned coconut cream was room temp. Help!

    • Erin replies to Christina Bauer
      May 26, 2017 @ 11:03 pm

      It could be that the cold coconut cream is the issue! Are there little white specks of cream? If so, then just dump everything into a saucepan and heat it very gently. That’ll get rid of the white specks! And you’re using a high-powered blender, right?

  • Gina Carrillo says
    April 20, 2017 @ 12:34 am

    Hi! I was just perusing your vegan recipes and saw this lovely looking strawberry cheezcake. I was wondering though, instead of using cashews in place of the cream cheese, have you ever tried using Kite Hill almond milk cream cheese? If you haven’t tried it for anything, it is by far THE best cream cheese replacement out there. And their ricotta is wonderful as well. They make their own cheese cakes but I have always wanted to try making my own, as I also love to bake healthy alternatives to traditional favorites. I use it for so many things but haven’t tried baking with it just yet.

    • Erin replies to Gina Carrillo
      April 20, 2017 @ 8:32 pm

      Hello! I currently live in Germany and we have different brands of everything, so unfortunately I haven’t had a chance to try that cream cheese. Sounds great, though. :) Thanks for the tip!

  • Maryanne | the little epicurean says
    April 7, 2017 @ 1:09 am

    I can’t wait for strawberry season! Love freeze dried strawberries, they add so much more flavor!

  • Rebecca {foodie with family} says
    April 5, 2017 @ 5:01 pm

    This looks so gorgeous. That pink colour is beautiful!

  • katerina @ says
    April 5, 2017 @ 11:44 am

    WOW!! This cheesecake is absolutely stunning!!!

  • Alyssa | EverydayMaven says
    April 5, 2017 @ 7:19 am

    This is so gorgeous! I had no idea iHerb had such a great selection of healthy ingredients!

    • Erin replies to Alyssa | EverydayMaven
      April 11, 2017 @ 9:15 pm

      You have to check them out! They have so many GF cooking and baking goodies at such great prices. :)

  • Michelle Goth says
    April 5, 2017 @ 6:56 am

    This has got to be the prettiest cheesecake I’ve ever seen. The healthiest as well!

  • Sandi G says
    April 5, 2017 @ 5:35 am

    Oh my goodness, I love your hack to use dried strawberries with your frozen strawberries. Genius!

  • Amy @ Little Dairy on the Prairie says
    April 5, 2017 @ 4:57 am

    This would be perfect for Easter! That color is stunning!

  • Dorothy at Shockingly Delicious says
    April 5, 2017 @ 1:05 am

    That color is just beautiful!! Love how clean and fresh this recipe is!

  • Ashley @ Wishes & Dishes says
    April 4, 2017 @ 10:33 pm

    Love how you came up with the idea to add freeze dried powder to make this absolutely perfect! Also, that color. In love.

  • Charlotte Moore
    April 4, 2017 @ 3:22 am

    It sure looks very tasty and very strawberry. So smooth and silky too.

  • Beverly says
    April 4, 2017 @ 2:46 am

    Strawberry cheese cake looks great, does it satisfy the picky cheese cake lover?
    I would love to try this.

    • Erin replies to Beverly
      April 4, 2017 @ 9:11 pm

      If you’re used to regular cheesecake with cream cheese, then you need to expect something a little different. ;) This one is kind of moussy or like softened ice cream. It’s hard to describe!

  • Lea
    April 4, 2017 @ 2:42 am

    Ok, I’ve been on the fence about cashew cheesecake, but I think this is just the right inspiration for me to try!

    • Erin replies to Lea
      April 4, 2017 @ 9:10 pm

      I hope you’ll enjoy it! This one doesn’t really taste just like regular cheesecake but if you want a cashew dessert that does taste just like it’s regular counterpart, you have to try this paleo key lime pie! The filling really tastes just like the kind with eggs and sweetened condensed milk. :) Thanks for your comment!


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