Strawberry Cheesecake

It’s berry season and I bet you’re so excited to find any reason to indulge in strawberries. There are so many ways to enjoy them but I cannot think of a better way than strawberry cheesecake. Because of the gelatin in this cheesecake, the stability makes it perfect for a summer day picnic.

You can make these into individual cheesecake cupcakes or pour the mixture into a medium-sized cheesecake pan. If you have leftover strawberry sauce, you can use the remainder as a jam on some sliced and oven roasted sweet potato. I like to make it feel like I’m eating toast with jam.


5.0 from 4 reviews
AIP Strawberry Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Greek
Serves: 12 Cupcakes
  1. In a blender or food processor, combine crust ingredients and blend until most of the dates are small. Should resemble crushed graham crackers.
  2. Spread the mixture evenly into the bottom of a lined cupcake tin. Pressing the mixture down with your fingers to create a smooth surface. Set aside.
  3. In a large bowl, combine hot water and 2 scoops beef gelatin. Whisk until smooth.
  4. Add the remaining filling ingredients and whisk until smooth.
  5. Pour mixture evenly into each cupcake tin and chill in the fridge for an hour or until solid.
  6. In a medium-sized sauce pot on medium low, combine strawberries and maple syrup. Reduced for about 15 minutes, stirring occasionally.
  7. Add gelatin and stir with a whisk until there are no more chunks.
  8. After the mixture has thickened, remove from heat and allow cool before topping cheesecakes.


About Kelsey McReynolds

Kelsey McReyonlds is the owner of and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • Sabine Ruppel says

    These look so good.
    I only have the Great Lakes gelatine. Can I use it instead of the Vital Proteins one?

    • Mickey Trescott says

      Hi Sabine! Yes, Great Lakes works just as well as Vital Proteins.

      • Sabine says

        Yes, they turned out perfect. The kids loved them as well.

  • Suzanne Lederer says

    I can’t have coconut butter or cream. Can I use cashew cream (I make it) and Tigernut butter or other butter instead would it ruin the taste? Are those items for taste?

  • Lori says

    I would love to make these for my daughter’s summer birthday. I will need to replace the beef gelatin with agar-agar gelatin. Can you gestimate how much a scoop would be?

    • Mickey Trescott says

      Hi Lori! Chiming in here – we don’t commonly use Agar in AIP baking (although it is a compliant ingredient), you’ll need to test on your own to see if a substitution will work. Good luck!

  • Hayley says

    This was so easy and quick to make and turned out amazing! The strawberry sauce really made it great. I used a different brand of gelatin so I did 1 tablespoon for every scoop.

  • Olga says

    Looks enticing. This is 18 Medjool dates in the crust? Thanks!

  • […] Strawberry “Cheesecake” from Autoimmune Wellness *This dessert is sure to impress your friends and family – whether they eat AIP or not! […]

  • Elise says

    Where is the rest of the instructions?

    • Darla Galloway says

      The instructions are complete….what more do you need to know?

  • […] Strawberry Cheesecake @ Autoimmune Wellness […]

  • Christina says

    This looks amazing! I have a couple sweet potato questions. Firstly, I’m assuming this is white sweet potato, but does it matter if it’s white Hannah variety or purple skinned Japanese/ Batata variety? Secondly, is it puréed raw, steamed, boiled, or baked?

  • Lomi says

    18 dates made the crust too sticky. At about 12 dates the texture was perfect or graham cracker looking as it’s supposed to, but when I added the remaining dates the crust just became a thick jam like texture. Perhaps 18 dates is too many? Or maybe you used small dates and mine were big?

    • Mickey Trescott says

      Hi Lomi! Yes, no two dates are the same and you could have sourced unusually large or “wet” dates. If you use the same dates again, definitely hold some back! I also think that overmixing can make it too sticky. Hope it helps!

  • Jen says

    What is the measurement of a scoop of the Vital Proteins gelatin? Thanks in advance!

  • Charmi Patel says

    I was searching this type of recipe, at last i got it. Thank you for sharing this yummy recipe i wanna try this at home

  • Courtney says

    How much is a “scoop” of the gelatin? I’ve got Great Lakes brand.

  • Faiza says

    Can I sub the sweet potato for applesauce or pumpkin puree?

  • Hi Mickey,
    I’m also asking the same question as Christina back in 2019. She stated, “I have a couple sweet potato questions. Firstly, I’m assuming this is white sweet potato, but does it matter if it’s white Hannah variety or purple skinned Japanese/ Batata variety? Secondly, is it puréed raw, steamed, boiled, or baked? Thanks!”

    I’m also assuming they are the Japanese Sweet Potatoes steamed or boiled before puréing to keep them nice and smooth. I’m going with this unless I’m told otherwise. Thank you!

    • Mickey Trescott says

      Hi Kathleen! This isn’t my recipe, but I’ll do my best to answer these questions. Since it isn’t indicated, I don’t think it matters which variety of sweet potato you use, but you could use a lighter-fleshed one if you like the creamy color. For the puree, I think you could either boil or steam, just make sure not to add too much liquid.

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