This creamy strawberry cheesecake dip is perfect for dipping fruit or as a spread on quick breads and muffins. A strawberry puree is swirled into a cashew based “cheesecake” dip making a fruity, sweet, tangy dip that’s great to serve to a crowd.
Summer’s here (woohoo!) and I’ve been all about ALL the fruit lately. Moreso than recent summers. Cherries (okay that’s a given, I’m obsessed), berries of all kinds, nectaries, plums, watermelon, even grapes (came out of nowhere.)
So naturally I started thinking about stuff to eat WITH the fruit. Fun stuff. Chocolate is good (perhaps that’s foreshadowing) but “cheesecake” is what I stopped on. Cheesecake dip! And while it’s obviously awesome for dipping fruit, it’s so much more than that, really.
I have a recipe for chocolate chip cheesecake dip – which is what I used as a guide when creating this strawberry one.
It’s perfect to spread on cookies, on muffins and quick bread, and you can even use it as a frosting if you want. The possibilities are out there (endless!) – so make this and go find them!
We start (spoiler!) with cashews. I bet you’re shocked. But actually not, because nearly all vegan cheesecake things begin with those magical nuts. A little soaking and a blender and they have the ability to transform into a thick creamy base for “cheese” sauces and sweet desserts.
Of course, the cashews need some flavor added in to really make them taste like cheesecake. We have lemon juice, pure maple syrup, vanilla extract, and a little coconut oil for texture.
Without much else, you’ll get a thick creamy vanilla cheesecake dip with just the above. But we’re going extra today, with strawberry. Instead of just pureeing strawberries and stirring them in, I decided to remove a lot of the water content by reducing it on the stovetop.
And then adding just a touch of maple syrup for extra sweetness. Which is not mandatory by any means to make this delicious, especially if you have super sweet berries! Hint – you can totally swap out the strawberries in this recipe for another berry (or fruit) to make it your own.
The only requirement as far as equipment here is a good blender or food processor. I’ve found that both my Nutribullet and Vitamix work well here. A tip that works for me when blending cashews is to start slowly and work your way up in speed as the mixture blends.
I hope you’re ready to soak, blend, and devour because it’s time to start making this insanely yummy, paleo + vegan strawberry cheesecake dip – let’s go!
Strawberry Cheesecake Dip {Paleo, Vegan}
Strawberry Cheesecake Dip {Paleo, Vegan}
Ingredients
- 2 cups strawberries sliced
- 4 Tbsp pure maple syrup divided
- 1 1/2 cups cashews soaked for at least 2 hours
- 1 1/2 - 2 Tbsp fresh lemon juice depending on flavor preference
- 1 Tbsp organic coconut oil refined, solid
- 1/8 tsp fine grain sea salt
- 1 tsp pure vanilla extract
Instructions
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Puree the strawberries in a blender. Transfer the puree to a medium saucepan, add 1 Tbsp of the maple syrup and bring to a boil, then lower the heat. Stirring occasionally, simmer the puree over low-medium heat for 15-20 minutes or until reduced by about half. Transfer to a small bowl and allow it to chill in the refrigerator while you make the cheesecake mixture.
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Add the soaked cashews, lemon juice, coconut oil, remaining maple syrup, salt and vanilla to a small food processor or high speed blender. Pulse/blend until thick and smooth, then chill in the refrigerator for 15-30 minutes. Once both mixtures are chilled, stir the reduced strawberry puree into the cashew mixture. You can fully combine or swirl it in. Serve with fruit, cookies, or use it to top muffins and quick breads. Enjoy!
Nutrition
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Want More Vegan Dessert Recipes? Try One of These!
Double Chocolate Vegan Cheesecake
Ultimate Paleo + Vegan Chocolate Chip Cookies
Triple Chocolate Paleo + Vegan Brownies
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This is such a fun and creative idea! I’m totally going to make this and bring it to a July 4th party. Yum!
This looks incredible! What a great idea. What could be better than “cheesecake” and strawberries. Hope to try this soon!
Hey! Just made this, letting it all chill to blend together soon! How long do you think this will be good in the fridge? I plan to bring it to the beach for a brunch tomorrow morning and I’m sure it would be fine then, just hoping it’s good after staying in the fridge. Thank you for your fantastic recipes!
I loved to see this cake and impress to read this cake making process.
Hi. I don’t eat cashews and wonder if there’s another nut you’d substitute? Thanks.
I love Paleorunning momma’s recipes! Most all of them! This one was pretty tasty, but not tasty enough for all the effort.
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Wow, your Strawberry Cheesecake Dip is an absolute delight! The creamy texture combined with the rich and tangy flavors of cheesecake, perfectly balanced with the sweetness of fresh strawberries, creates an unforgettable taste experience. Your recipe not only captures the essence of a classic cheesecake but also presents it in a fun and shareable format. Each bite feels like a burst of happiness, making it an ideal treat for any occasion. Your culinary prowess truly shines through in this masterpiece of a dip. Well done!