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Dairy-Free Paleo Cheesecake Recipe

The trick to a paleo cheesecake recipe that tastes like a real one! This gluten-free dairy-free cheesecake recipe is a show-stopper with 3 layers: brownie, cookie dough, and cheesecake!

Instructions

Prep Time 5 minutes
Cook Time 25 minutes
Freeze 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

Crust

  • 3.5 ounces 85% Dark chocolate
  • 4 tablespoons Coconut oil (divided)
  • 1/4 cup Tapioca flour
  • 2 tablespoons Water
  • 1/4 cup Maple syrup
  • 1 cup Coconut sugar
  • 1 teaspoon Vanilla extract
  • 1/8 teaspoon Sea salt
  • 1.5 cups Blanched almond flour
  • 1/2 cup Cocoa powder

Cookie Dough Layer

  • 1 cup Blanched almond flour
  • 1/2 cup Tapioca flour
  • 10 tablespoons Coconut oil (cold; 1/2 cup + 2 tablespoons)
  • 4-6 teaspoons Maple syrup (to taste)
  • 2 teaspoons Vanilla extract
  • 2 ounces 85% Dark chocolate (chopped)
  • 1 generous pinch Sea salt

Cheesecake

  • 2.5 cups Raw cashews (soaked in water overnight)
  • 1/2 cup Full-fat coconut milk (from a can)
  • 1/2 cup Coconut oil
  • 2 medium Lemons (juiced)
  • 2 tablespoons Maple syrup
  • 1 teaspoon Vanilla extract
  • 1 pinch Sea salt
US Customary - Metric

  1. Make the Crust: Preheat oven to 350°. Melt the chocolate and 1 tablespoon of coconut oil over low heat. In a large bowl mix together the maple syrup, water, and tapioca starch. Stir in the melted chocolate. Stir in remaining ingredients and mix until smooth. The batter will be thicker than normal brownies. Line a 9" springform pan with parchment paper and spread the batter evenly. Bake for 25 minutes. Set aside to cool.

  2. Make the Cookie Dough: Combine all ingredients, except the chocolate, in a blender or food processor and blend until smooth. Taste and add any additional vanilla or salt to your taste. Stir in the chopped chocolate.

  3. Make the "Cheesecake": Place all ingredients in a high speed blender and blend until very, very smooth.
  4. Assemble: Spread the cookie dough on the brownie leaving about an inch at the edges. Pour the cashew filling on top and smooth out with a spatula. Give the pan a tap against the counter to release any air bubbles.

  5. Chill: Chill overnight for best results. The cashew filling will get harder and dense like normal cheesecake, the longer it chills. This actually tastes the best about 2 days after being made so feel free to make it ahead of time!

Recipe Notes

Serving Size: 1 slice, or 1/12 entire recipe

Nutrition Information Per Serving

Calories: 698 | Fat: 55g | Total Carbs: 50g | Net Carbs: 44g | Fiber: 6g | Sugar: 22g | Protein: 12g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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