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
Ingredients
Crust:
- 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
Filling:
- 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
Chocolate Swirl:
- 2 Tbsp. Cocoa Powder
- 1 1/2 Tbsp. Pure Maple Syrup
- 1 Tbsp. Coconut Oil Liquified
Instructions
Crust:
- 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.
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.
Chocolate Swirl:
- 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.
Pin Cashew Cheesecake For Later
I did not try the cheesecake yet but whipped up the chocolate swirl recipe. It alone is so good! Will keep the recipe on hand for when I need a chocolate fix! Thank you!
Yeah, that chocolate sauce is super yummy 🙂
-Cassidy
I just made these last night and they were sooooo delicious. I did a variation because of the ingredients I had on hand. I did half almonds and half pecans in the crust and it was great. I added some coconut milk (the thick fat part) to the filling and I used a combo of Xylitol and Liquid Stevia w/ glycerine to sweeten everything. My husband wanted to eat the entire pan at once he liked them so much!!! YUM
Hi Cassidy,
My 4 year old daughter thinks you are amazing! She can’t have refined sugar, yeast or dairy and feels quite sad at birthday parties etc when she can’t have any of the sweets that the other children are having. I made her this cheesecake and she absolutely adores it. I have also made it for other friends on gluten-free diets and everyone raves about it.
I used your Italian Meringue frosting to make the icing for Addie’s swimming pool, birthday cake – again, everyone loved it and she felt so special.
Thank you so much for taking the time to share your recipes! You have made us very happy! We can’t wait to try more of your recipes, Addie is really keen to try the ice-cream.
Thanks again,
Nicole and Addie (South Australia)
Thank you so much Nicole!
It’s hard having a little one on a special diet, I’m happy she likes my recipes. I never post a recipe unless it’s approved by both of my kids 🙂
I always appreciate hearing feedback, thanks again!
Best Wishes,
Cassidy
Cassidy! Not sure how I missed this recipe, I thought I was signed up for your feed….will take care of that after this! I love the addition of the yogurt and look forward to trying this!
Wow, does this ever look good! Cashews and coconut are just the thing it seems! Thanks for the recipe.
These sound so delicious! And I love the chocolate design on top, what a pretty presentation. I have a link up party going on if you are interested in sharing it further. http://www.glutenfreeyummy.com/alive-thrive-thursday-8-1-13/
Hi Cassidy,
This recipe is FABULOUS!!! Oh my goodness. The chocolate swirl is just beautiful too!! I am soooo making your version soon. And I can’t agree more about the yogurt. It makes the most delicious, creamy and tangy dairy free cheesecakes. I love that you tried it and love it too. Yeah.
Thanks for the link love my friend. 🙂
Have a great rest of your weekend.
–Amber
Hi Amber!
Thanks, this weekend has been great b/c we have been on vacation! I plan on making your strawberry cheesecake soon, I love cheesecake and I can’t get enough of the raw cheesecakes with Greek yogurt 🙂
Hope you are well,
-Cassidy
Cassidy, this dessert looks absolutely incredible! You amaze me, dear! I see this one being shared on All Gluten-Free Desserts soon. 😉
xo,
Shirley
Thanks Shirley!!! This really was a great tasting cheesecake 🙂
Hugs,
Cassidy
Hey Sweet Cassidy!
This looks AMAZING! I hope some day soon I’ll get to try it (once I’m off AIP). I wish I could make it this weekend. Now I’ve got a hankerin’….
XO
Jen
Hey Jen!
How long will you be on AIP??? I tell you, you are doing GREAT – I hope you are feeling better on it. But I will be excited for you whenever you are able to get off of it 🙂
-Cassidy
Hi. I checked out the Detoxinista’s recipe and your recipe will suit my family better. I’ll be making these and I’ll let you know. One question, can I use roasted cashews? I have them in my pantry.
Hi Kiki-
Hi Kiki! While you technically could use roasted cashews I don’t recommend it. It will change the flavor and make it taste “off”. Sorry!!!
-Cassidy
YUM! Wonder how it would turn out if I used Daiya brand strawberry cream cheese instead of the yogurt, though? May try this, soon! 🙂
Hi Michelle,
I have no idea how it would work or taste. If you try it please leave a comment and let us know how it turned out!
Thanks,
Cassidy