This no-bake, nut free Paleo Strawberry Cream Cake is the perfect Paleo summer treat. It has a crumbly sunflower seed and coconut crust and a protein-packed filling made with coconut cream, collagen and strawberries. Light, sweet and a wonderful family treat.
Who doesn’t love strawberries!? I sure hope none of you raised your hands. Especially if you’re here for this recipe!
But anyway, fresh fruit is just the best thing about summer. Okay, and the sunshine and outdoor swimming, picnics and outdoor playdates at the park. I love all that too. But, you’re here for the food and since we’re coming up on the 4th of July, I’m bringing you a simple, decadent yet healthy strawberry treat.
Healthy Paleo Strawberry Dessert
This strawberry cream cake, or strawberry cheesecake if you want to call it, is made possible because of the collagen in the filling. Without it, this dessert would either need to be frozen or it would fall apart. (Gelatin should also work in place of the collagen.)
Not only does the collagen make this dessert possible, but it also brings along a multitude of health benefits. (To read about some benefits of collagen, refer to THIS post.) In addition, it adds a decent amount of protein.
Furthermore, what makes this strawberry dessert healthy is that it contains simple, real food ingredients, it’s low in sugar and great for most dietary restrictions/allergies.
It’s not easy to find a nut free and dairy free cheesecake recipe, but that’s pretty much what this Strawberry Cream Cake is. A healthy, Paleo friendly dessert with only a few simple ingredients. Nut free, dairy free and grain free!
So, all this talk about the ingredients and how “healthy” this no-bake strawberry cake is, but what are the ingredients?
Ingredients in Paleo Strawberry Cream Cake
This raw cake has two layers. A crumbly, lightly sweetened crust and a smooth, creamy strawberry filling.
- unsweetened, flaked coconut
- raw sunflower seeds
- maple syrup
- coconut cream
- maple syrup
- chopped strawberries
As far as substitutions go, there aren’t many. The sunflower seeds can be subbed with any nut or seed. The maple syrup can be swapped for any liquid sweetener or sugar. And lastly, the collagen peptides can be substituted with gelatin.
Can this Recipe be Made Keto?
This recipe can absolutely be made into a keto dessert. All you need to do is swap the maple syrup for a sugar-free, liquid sweetener. In addition, you can add as many or as few strawberries as you desire in order to alter the carb content. Perfect for a dairy free, keto strawberry cheesecake to enjoy!
How to Make a No-Bake, Paleo Strawberry Cream Cake
This cake is made layer by layer. No baking is involved – yay! But, it does take a good amount of time for the filling to set. So, it’s best to make this cake in the evening so it can set in your fridge overnight. Then you’ve got breakfast…I mean dessert, ready for the following day!
First, you need to make the crust. To do this, simply add all crust ingredients to a food processor and blend for about 2 minutes. The mixture should be moist and crumbly, but hold when pressed together.
Next, firmly press the filling into a lined 6″ round pan. If using a larger pan, double the recipe.
Then comes the filling. Place all filling ingredients in the food processor and blend for just 10-20 seconds. Note, this step can be made without a food processor too! You can simply mix all filling ingredients in a mixing bowl.
Lastly, pour the filling over the crust. You may add toppings if you wish. Then, cover the cake and place it in the fridge overnight, or until the filling has set.
Can I make this Cheesecake without a Springform Pan?
If you don’t have a springform pan, it’s possible to make this raw strawberry cake in a lined baking pan. However, if you’re using a pan larger than 8″ x 4″, you’ll want to double the recipe. The reason for a springform pan is that it makes removing the cake from the pan easier.
This no-bake, nut free Strawberry Cream Cake is the perfect Paleo summer treat. It has a crumbly sunflower seed and coconut crust and protein packed filling made with coconut cream, collagen and strawberries.
- 1 cup unsweetened, flaked coconut (45g)
- 1/2 cup raw sunflower seeds (75g)
- 1 Tbsp maple syrup
- pinch of salt
- 1/2 cup coconut cream
- 1/4 cup collagen
- 1 Tbsp maple syrup
- 1/2 cup chopped strawberries
- For the crust, add all crust ingredients to food processor. Blend for about 2 minutes, or until mixture starts to clump.
- Remove crust mixture from food processor and firmly press into a lined 6″ round springform baking pan.
- For the filling, place all filling ingredients in food processor. Blend 10-20 seconds*
- Pour filling over crust.
- Optional: add toppings.
- Place cake in fridge overnight to set.
*You can also make the filling in a mixing bowl, rather than blending in a food processor.
Keywords: no bake, raw cake, collagen, nut free, egg free, dessert, summer