Paleo Cheesecake

July 1, 2017

paleo cheesecake

Happy Fourth of July! I can’t believe we’ve already reached the midpoint of 2017. We are smack dab in the middle of summertime, and that means fireworks, bad sunburns and food! This paleo cheesecake is the perfect dessert for any celebration, and its so easy to make.

Cheesecake has always been a go to cheat meal of mine. I mean those Cheesecake Factory cheesecakes were a must for any celebration. Many years later I found out how much sugar and calories I was eating when I was eating an entire snickers cheesecake, and I almost lost it. I would eat an ENTIRE piece. Glad those days are over.

This paleo cheesecake does not use any flour, but instead ground nuts and cashews. You don’t need a food processor, I mean it helps but I don’t have a functioning one but I made it work 🙂 When it comes to the filling for this paleo cheesecake, you’ll need to add more liquid until the blender your using catches up. Blending up a ton of cashews in a Nutri Bullet without liquid isn’t the easiest thing in the world.

paleo cheesecake
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Paleo Cheesecake

A grain-free, dairy-free delicious take on traditional cheesecake that even the most traditional of foodies can enjoy. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 people
Author melissafischer25

Ingredients

Crust

  • 3/4 cup almond meal
  • 1/2 cup shredded coconut
  • 1/4 cup coconut nectar

Filling

  • 12 oz soaked cashews
  • 3/4 cup almond milk
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 1 tbsp coconut nectar

Instructions

  1. Pre grease a pan with coconut or avocado oil. Mix the almond meal and shredded coconut up in a blender of 20 seconds, or until well blended. Add in the coconut nectar and blend for another 20 seconds. 

  2. Place the crust mixture in the pan, and with both hands, press the crust into the pan until you can cover the entire pan bottom. 

  3. Place the soaked cashews (soak overnight) in a blender and add in the almond milk 1/4 cup at a time. Keep adding in until the mixture is easy to blend but not too thin. Add in the sea salt, vanilla and additional coconut nectar. 

  4. Pour the cashew mixture into the pan and use a spoon to cover the entire pan. Cover with your favorite fruit and toppings, and place in the freezer for a few hours. When ready to serve, let de-thaw on the counter for 15 to 20 minutes. 

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