High Fructose Corn Syrup Free Paleo No-Bake Strawberry Cheesecake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp fine sea salt
For the filling
- 2 cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup coconut oil, melted
- ¼ cup honey
- 2 tbsp maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For the strawberry topping
- 2 cups fresh strawberries, hulled and halved
- 2 tbsp honey
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh strawberries, thinly sliced, for garnish (optional)
Instructions
- 1
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse 8–10 times until coarsely chopped — pieces should be roughly pea-sized, not a fine powder.
- 2
Add the pitted dates and 1/4 tsp sea salt to the food processor with the almonds. Process continuously for 30–45 seconds until the mixture clumps together and holds its shape when pressed between two fingers. If it crumbles, process for another 10 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!