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! Here are the particulars:

Jump to:

• Frequently asked questions
• Dairy-free and vegan
• Sweetener
• Cashews
• 🥥 Coconut cream
• Crust
• Filling
• 🍫 Chocolate swirl topping
• Storage instructions
• Other cheesecake flavors
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Frequently asked questions

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 tartness, 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!

Sweetener

For the paleo sweetener, I prefer to use honey. But you can totally use pure maple syrup if that's what you prefer.

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".

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.

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 will be difficult to blend.

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), 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.

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

Filling

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

Add water as needed to help facilitate blending.

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 pure 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.

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 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 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