This no-bake keto paleo cheesecake is rich and decadent with a soft, super creamy texture and tastes just like the real thing. Plus, it's dairy-free and vegan-friendly!

I LOVE this no-bake keto paleo cheesecake!

It has a simple, nut-based graham cracker-style crust that can be made plain or chocolate with a creamy, sweet/tart filling that's to die for!

Plus, it has a super-soft creamy texture and tastes just like the real thing! Here are the particulars:

Jump to:

• Dairy-free and vegan
• The sweetener
• For paleo
• The cashews and 🥥 coconut cream
• The crust
• The filling
• 🍫 Chocolate swirl topping
• Other cheesecake flavors
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Dairy-free and vegan

To make this no-bake paleo cheesecake dairy-free and vegan, I used a mixture of raw cashews and coconut cream.

I know it may sound strange, but trust me! After soaking raw cashews, they become super soft and creamy, making them the perfect replacement for cream cheese.

Then add some coconut cream for extra creaminess, lemon juice for tart, sweetener, vanilla, and coconut oil and it will taste so much like traditional cheesecake that you'll want to cry 😉

And don't worry ...if you use refined coconut oil it won't taste like coconut at all!

The sweetener

For the low-carb sweetener, any keto powdered sweetener will work! I don't recommend granulated sweetener because it will make the cheesecake grainy.

I prefer to use Besti Monk Fruit Allulose Powdered Blend because it has no aftertaste and tastes just like sugar! While you can use an erythritol-based sweetener, it may leave a slight aftertaste.

For a complete rundown on sweeteners, see my Keto Sweeteners Ultimate Guide.

*Note- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

For paleo

To make this cheesecake paleo-friendly, simply swap out the keto sweetener with maple sugar or honey!

I'll put the particulars in the recipe card 🙂

The cashews and 🥥 coconut cream

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

If you don't have a high-speed blender, soak the cashews in hot water for at least 1 hour and up to 8 hours before using them. This will make them soft enough to blend.

And yes, if you're wondering, cashews are a bit high in carbs. However, they're the absolute best dairy-free and vegan replacement to make a cheesecake.

And even though we're using cashews, each bite still only has around 3 net carbs. So you 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 👍

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.

The crust

For the crust, add some pecans to the bowl of a food processor. Process until they're nicely broken up into small pieces.

Then, add either coconut flour or cocoa powder (if you want a chocolate crust), keto or paleo sweetener, coconut oil, vanilla, and sea salt. Process until well combined.

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

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

The filling

For the filling, add the raw cashews, coconut cream, lemon juice, sweetener, pure vanilla, and melted coconut oil.

Add water as needed to help facilitate blending. I added around ½ cup.

Pull the crust out of the freezer and pour in the filling.

🍫 Chocolate swirl topping

In a small bowl, combine some cocoa powder, melted coconut oil, and powdered sweetener or maple syrup.

Use a spoon to pour it over the cheesecake in 3 parallel lines.

Then, 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.

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

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

Serve with additional keto chocolate syrup if desired.

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

Other cheesecake flavors

• Snickerdoodle - Use the original crust recipe (coconut flour instead of cocoa powder) and sprinkle the top with a mixture of 1 tablespoon Keto Granulated Sweetener and 1 tablespoon Ground Cinnamon.
• Caramel - Use the original crust recipe and top with keto 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 keto 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.
• For the low-carb sweetener, any keto powdered sweetener will work! I don't recommend granulated sweetener because it will make the cheesecake grainy. I prefer to use Besti Monk Fruit Allulose Powdered Blend because it has no aftertaste and tastes just like sugar! While you can use an erythritol-based sweetener, it may leave a slight aftertaste.

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

If you’ve tried this No-Bake Keto Paleo Cheesecake or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

📖 Recipe