These no-bake paleo cheesecake bites are rich and decadent with a soft, super creamy texture and taste just like the real thing. Plus, they're gluten-free, dairy-free, and can even be made keto with a few simple substitutions!

I LOVE this no-bake paleo cheesecake!

It has a simple, nut-based graham cracker-style crust that can be made plain or chocolate with a creamy, sweet/tart cashew-based filling that comes together quickly.

It has a super-soft creamy texture and tastes just like the real thing! Or if you're looking for more dairy-free desserts, I think you'll love these dairy-free key lime pie, chocolate truffles, and turmeric protein shake recipes!

Jump to:

• Frequently asked questions
• Ingredients
• Sweetener
• Cashews
• 🥥 Coconut cream
• Pecan crust instructions
• Filling instructions
• 🍫 Chocolate swirl topping
• Storage instructions
• Other paleo cheesecake topping ideas
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Frequently asked questions

Ingredients

Here are the simple paleo cheesecake filling ingredients you will need:

• RAW Cashews - Cream cheese replacement, makes the dairy-free cheesecake soft and creamy! Be sure not to use the roasted and/or salted variety and to soak them for 1 to 8 hours in hot water so they blend up creamy and smooth!
• Coconut Cream - Adds richness and creaminess. Also helps blend the raw cashews to make a thick and smooth filling.
• Fresh Squeezed Lemon Juice - Adds tartness similar to the tang of cream cheese. Try to use fresh lemon juice, as it has a better flavor.
• Honey - Sweetness and a slight tang. You can sub maple syrup for vegan but I think honey has a more authentic cheesecake flavor.
• Pure Vanilla - Try to use pure vanilla and not the imitation variety if possible.
• Refined Coconut Oil - For texture. Be sure to use the refined variety so it doesn't have a coconut taste.
• Filtered Water - As needed to help facilitate blending.

Here are the simple gluten-free graham cracker-style ingredients:

• Halved Pecans - The base of the recipe, makes the crust crunchy.
• Coconut Flour - Replace with cocoa powder for a chocolate crust.
• Pure Maple Syrup Or Honey- Sweetener
• Refined Coconut Oil - Holds the crust together.
• Creamy Almond Butter - Helps bind the crust and adds depth of flavor.
• Pure Vanilla - Again, try to use pure vanilla if possible, not the imitation variety.
• Sea Salt - Flavor enhancer.

Sweetener

For the paleo sweetener, I prefer to use honey. But you can totally use pure maple syrup for a vegan cheesecake.

For low-carb and keto, simply replace the honey with a keto powdered sweetener. I prefer to use Besti Monk Fruit Allulose Powdered Blend but feel free to use any low-carb powdered sweetener you prefer!

Cashews

For the cashews, you must use RAW CASHEWS! If you use roasted and/or salted cashews it will make the cheesecake taste "off".

Be sure to soak the cashews in hot water for at least 1 hour and up to 8 hours (soak the full 8 hours if you don't have a high-speed blender) before using them so they blend up soft and creamy!

In my opinion, raw cashews are the absolute best dairy-free and vegan replacement to make a cheesecake. It results in a super soft, creamy, and decadent cheesecake filling.

A note about low-carb: Even though we're using cashews, each bite still only has around 3 net carbs. So as long as you don't eat the entire pan, you can still get your cheesecake fix, remain dairy-free, AND keep your carbs under control 👍

🥥 Coconut cream

For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream.

I only recommend Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an aftertaste.

If the cream is extremely hard, I recommend popping it in the microwave for a few seconds, or just until soft. Otherwise, it may be difficult to blend.

Pecan crust instructions

Step #1: Add some pecans to the bowl of a food processor. Process until they're nicely broken up into small pieces.

Step #2: Add either coconut flour or cocoa powder (if you want a chocolate crust), honey or maple syrup, sweetener, coconut oil, vanilla, and sea salt. Process until well combined.

If the crust is too dry, add additional coconut oil, 1 tsp. at a time, until it will hold together. If it's too wet, add additional coconut flour or cocoa powder as needed.

Step #3: Press into a lined baking dish and place in the freezer while you make the filling.

Filling instructions

Step #1: Add the raw cashews, coconut cream, lemon juice, honey, pure vanilla, and melted coconut oil.

Step #2: Add water as needed to help facilitate blending.

Step #3: Pull the crust out of the freezer and pour in the filling.

Step #4: Add the chocolate swirl, if desired, then place in the freezer for 4 hours, or until set.

🍫 Chocolate swirl topping

Step #1: In a small bowl, combine some cocoa powder, melted coconut oil, and pure maple syrup.

Step #2: Use a spoon to pour it over the cheesecake in 3 parallel lines.

Step #3: Take a knife and gently drag it perpendicular to the lines to create a pretty marbled or swirled effect!

Step #4: Place the dairy-free cheesecake in the freezer for 4 hours or until set.

Step #5: After it's set, use a knife to cut the cheesecake into bite-sized squares.

Step #6: Serve with additional chocolate syrup if desired.

Storage instructions

Store in a freezer-safe baggie in the freezer for up to 3 months or in the fridge for 1 to 2 weeks.

If storing in the freezer, allow to rest on the counter for around 10 to 20 minutes to slightly soften before serving.

Other paleo cheesecake topping ideas

Here are a few more topping ideas for your no-bake cheesecake:

• Snickerdoodle - Use the original crust recipe (coconut flour instead of cocoa powder) and sprinkle the top with a mixture of 1 Tbsp. Keto Granulated Sweetener and 1 Tbsp. Ground Cinnamon.
• Caramel - Use the original crust recipe and top with paleo caramel, using the same technique as the chocolate swirl topping. Then, drizzle with additional caramel before serving.
• 🍓 Strawberry - Use the original crust recipe and spoon strawberry sauce over the top before serving.
• 🐢 Turtle - Use the chocolate crust recipe and drizzle the top with caramel sauce, the chocolate sauce recipe below, and top with toasted chopped pecans before serving.

💭 Top tips

• When adding the sweetener, keep in mind that the sweetness slightly mellows after setting.
• Be sure to use RAW cashews! Otherwise, the cheesecake will taste "off".
• I recommend using fresh lemon juice. The reconstituted stuff just isn't the same!
• For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an aftertaste. If the cream is extremely hard, I recommend popping it in the microwave for a few seconds, or just until soft. Otherwise, it will be difficult to blend.

Or if you're looking for more cheesecake recipes, this Crustless Keto Baked Cheesecake looks amazing too!

If you’ve tried this Dairy-Free Paleo Cheesecake Recipe or any other recipe on the blog please let me know in the comments below!

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📖 Recipe