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, vegan chocolate pie, and turmeric protein shake recipes!

Jump to:

• Frequently asked questions
• Ingredients
• Pecan crust instructions
• Filling instructions
• 🍫 Chocolate swirl topping
• Storage
• Toppings
• Substitutions and variations
• 💭 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 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. It also helps blend the raw cashews to make a thick and smooth filling. For coconut cream, place 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.
• 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 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, use pure vanilla if possible, not the imitation variety.
• Sea Salt - Flavor enhancer.

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 coconut oil, one teaspoon 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. I usually add around ½ cup.

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. Stir well.

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. This creates 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. Wipe off the knife between each cut for clean squares.

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

Storage

• Store: Keep in the fridge for 1 - 2 weeks. in a freezer-safe baggie in the freezer for up to 3 months or in the fridge for 1 to 2 weeks.
• Freeze: Store in a freezer-safe container for up to 3 months. Rest on the counter for around 10 to 20 minutes to slightly soften before serving.

Toppings

Here are a few more topping ideas for your no-bake paleo 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 keto raspberry 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.

Substitutions and variations

• For Low-Carb And Keto: Replace the maple syrup in the crust with any keto sweetener (granulated or powdered) and increase the coconut oil to 2 ½ Tablespoons. Then, replace the sweetener in the filling and topping with any keto powdered sweetener! 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. Powdered allulose will also work, but you may need to add more because it's not quite as sweet.
• Be sure to use RAW cashews! Otherwise, the cheesecake will taste "off."

💭 Top tips

• When adding the sweetener, remember that the sweetness slightly mellows after setting.
• 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 hard, I recommend popping it in the microwave for a few seconds or just until soft. Otherwise, it won't be easy to blend.

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

And these Gluten Free Dirt Cups (which can be made vegan!) also look pretty yummy if you're looking for more dairy-free desserts ☺️

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