The BEST Paleo Cheesecake Recipe
User Reviews
4.6
The BEST Paleo Cheesecake Recipe
Description
This Paleo Cheesecake Recipe builds a crust from raw almonds, coconut oil, maple syrup, and a pinch of sea salt processed into a firm base. Pressed into a springform pan, it forms a sturdy foundation for the filling. The filling is made by soaking raw cashews overnight for softness, then blending them with lemon juice, honey, full-fat coconut milk, sea salt, and pure vanilla extract until completely smooth, creating a rich, luscious texture without dairy.
The combination offers a creamy, slightly tangy, and sweet cheesecake experience that can be served chilled. The natural sweetness from honey and maple syrup balances the nuts' earthiness, while lemon juice adds brightness. This recipe omits traditional cream cheese and sugars, using whole-food ingredients for a distinctive flavor and mouthfeel.
This cheesecake can be prepared ahead and remains firm when chilled. The crust's texture depends on how finely the almonds are processed and the amount of coconut oil used to bind it, so consistency can be adjusted to preference.
Ingredients
Cheesecake Crust:
- 2 cups almond raw
- 4 Tbsp coconut oil
- 2 Tbsp pure maple syrup
- Pinch salt sea salt
Cheesecake Filling:
- 3 cups cashew nuts raw
- ⅓ cup lemon juice
- ⅔ cup honey
- 1 cup coconut milk full-fat
- Pinch salt sea salt
- 1 tsp vanilla extract pure
Instructions
- Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely covered. Soak overnight (at least 8 hours).
- Add the ingredients for the crust to a food processor and process until completely combined and the nuts are chopped into tiny pieces. You may need to add 1 to 3 additional tablespoons of coconut oil depending on the consistency of the crust.
- Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to it. Use your hands to press the crust mixture into the bottom of the pan, creating an even layer.
- Drain and rinse the cashews then transfer them to a high-powered blender (they can be moist - they don’t need to be completely dry).
- Add the rest of the ingredients for the filling to the blender and blend until completely smooth. You may need to stop the blender a couple of times, scrape the sides with a rubber spatula and get it going again in order to get the consistency completely creamy. Taste the filling for flavor and if desired, add more lemon juice and/or honey to taste (use up to 1 1/4 cups honey for a sweeter cheesecake).
- Pour the cheesecake filling over the crust and smooth into an even layer. Transfer the cheesecake to your freezer and freeze at least 2 hours, until completely set up.
- Slice and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(8-inch) cheesecake
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 424kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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