Raw cashews and dairy free Greek yogurt make this Chocolate Swirl Paleo Cheesecake rich and decadent with the soft, super creamy texture of traditional cheesecake – you will never even miss the dairy!
I LOVE cheesecake! And when you add chocolate to it, this Paleo Cheesecake pretty much couldn’t get any better!
For this recipe, I used the Detoxinista’s Chocolate Crust and Chocolate Swirl Topping. I’ve newly discovered her site and I’m loving it! The chocolate swirl is such a simple method but it makes the cheesecake look beautiful and professional. Next time I make cheesecake I think I will use her method using my Caramel Sauce for a topping! I had every intention of making the entire recipe of hers as posted but I couldn’t contain the experimenter inside of me. I’ve seen several cheesecake recipes using Greek yogurt and I just had to try it!
Even though yogurt isn’t really a new concept in cheesecakes, I’ve never used it when making a raw cashew cheesecake – and now I’m totally hooked! It makes the texture soft, creamy, and like a traditional cheesecake – you’ll never even miss the dairy! This is now my go-to cheesecake recipe that I know I’m going to make again and again.
Chocolate Swirl Paleo Cheesecake Instructions
First, place your cashews in a bowl, cover with hot water, and allow to soften for at least 30 minutes for easy blending. If you have a not-so-great blender allow to soften up to 12 hours. Or if you have a high-speed blender you can skip the soaking process.
Then, add all the crust ingredients – raw pecans, maple syrup, coconut oil, cocoa powder, vanilla, and sea salt – into the bowl of a food processor and process until well combined. Then, press into a lined 8 x 8 or 9 x 9 baking dish. Sorry I didn’t get pictures of this step :/
Next, add the soaked and drained cashews, Greek yogurt, honey, vanilla, lemon juice, and coconut oil to the bowl of a blender.
Blend on high until smooth. Taste and add more lemon juice and honey as needed.
Then pour the filling into the crust.
Paleo Chocolate Swirl Topping:
Here’s the fun part – whisk some cocoa powder, coconut oil, and maple syrup in a small bowl. Then, pour it on top of the cheesecake in 3 lines.
To decorate, take a knife and gently drag it perpendicular to the lines to create a pretty marbled or swirled effect! When you are happy with your design place it in the freezer for 4 hours or until set! Now you have yourself a yummy and gorgeous chocolate swirl cheesecake!
Tips For Perfect Dairy Free Paleo Cheesecake
- Please do not use roasted or salted cashews or the taste will be “off”. Only use raw cashews.
- To make the dairy free cheesecake vegan, use agave nectar instead of honey. Maple syrup can be used but it will slightly change the taste.
- If you’re looking for a low-carb, Keto cheesecake that’s dairy free and made with cashews, check out my Snicker-doodle Keto Cheesecake Bites! If you prefer the chocolate recipe over snickerdoodle, simply replace the filling below with the filling from the Snicker-doodle cheesecake recipe. Then, replace the maple syrup with a keto-friendly sweetener in the crust and chocolate swirl recipe below, adding water to thin as needed.
- I highly recommend using dairy free Greek yogurt in cashew cheesecakes for an authentic taste and texture. However, you can replace the Greek yogurt with coconut cream if you prefer. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I prefer Thai Kitchen, Sprouts, or Native Forest brands as others may not separate as well or have a funny aftertaste. The Thai Kitchen brand doesn’t always need refrigerated to separate.
- Please only use FRESH lemon juice. The reconstituted stuff just isn’t the same!
Chocolate Swirl Paleo Cheesecake
- 1 C Raw Pecans
- 2 Tbsp. Cocoa Powder
- 2 Tbsp. Pure Maple Syrup
- 1 Tbsp. Refined Coconut Oil Liquified
- 1/2 Tsp. Vanilla Extract
- 1/4 Tsp. Sea Salt
- 6 oz. Plain or Vanilla Greek Yogurt I used SO Delicious Dairy Free Brand
- 1 1/2 C RAW Cashews soaked at least 30 minutes in hot water. Can skip soaking if you have a high-speed blender
- 3 Tbsp. Fresh Squeezed Lemon Juice
- 1/4 C + 3 Tbsp Honey or Agave Nectar more to taste
- 1/2 Tsp. Vanilla Extract
- 1/2 C Refined Coconut Oil Liquified
- 2 Tbsp. Cocoa Powder
- 1 1/2 Tbsp. Pure Maple Syrup
- 1 Tbsp. Coconut Oil Liquified
- Line an 8 x 8 or 9 x 9 inch baking pan with plastic wrap and set aside.
- In a food processor or Magic Bullet, process the pecans until they are crumbly. Be careful not to process until it turns into pecan butter!
- Add the remaining crust ingredients and process until well combined, scraping down the sides as necessary.
- Transfer to the lined pan and press the crust evenly into the bottom. It's very sticky so it may help to have greased or wet hands.
- Place in freezer for at least 10 minutes while you make the filling.
- Drain and rinse cashews.
- Add all ingredients to a blender and blend on high until smooth. Taste and add additional honey as needed.
- Pour into crust, smooth the top with a rubber spatula and set aside.
- Whisk together the chocolate swirl ingredients in a small bowl.
- Using a spoon, gently pour 3 or 4 lines across the cheesecake.
- Gently using a knife, drag it back and forth perpendicular to the lines creating a swirl or marble effect.
- Place in freezer uncovered at least 4 hours to set.
- Cut into bars, then allow to rest at room temperature for about 30 minutes before serving for best texture.
Nutritional information is approximate and may vary.