Strawberry Cheesecake Dip | A dairy free strawberry cheesecake that's been deconstructed into a dip making it a great treat for parties. Vegan and paleo-friendly. |

Strawberry Cheesecake Dip

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4-5 servings 1x


  • 1 C cashews, soaked 4 hours or overnight
  • 1/4 C coconut oil, melted
  • 3 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 Tbsp coconut sugar, divided
  • 1/4 C maple syrup
  • 1/2 tsp cinnamon
  • 1/4 C finely chopped pecans
  • 1 lb whole, fresh strawberries


  1. Drain water from cashews and add them to a blender or food processor along with the melted coconut oil, lemon juice, vanilla, maple syrup, and 2 tablespoons of the coconut sugar. Blend until smooth and ingredients are fully mixed.
  2. Transfer mixture to an airtight container and refrigerate until chilled, about 4 hours.
  3. Remove the mixture from the refrigerator and transfer to a serving dish. A wide, shallow dish works best since you will be adding a layer of “crust” topping.
  4. In a small bowl, combine the remaining tablespoon of coconut sugar, cinnamon, and chopped pecans. Spread this over the top of the cashew mixture.
  5. Serve with fresh strawberries for dipping.


Allow at least 4 hours to soak the cashews and another 4 hours for the dip to chill. Because of the “standby” time, it’s easiest to soak the cashews overnight and make the recipe a few hours or the day before you need it. I recommend adding the topping immediately before serving though.
This recipe can serve 4 or 5 people and can easily be doubled or tripled if you want to share it at a party.

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