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Chocolate Swirl Cheesecake {Grain, Soy, Dairy, Refined Sugar Free}

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paleo cashew cheesecake

Cheesecake1

I LOVE cheesecake! And if you add chocolate to it, it pretty much can’t get any better!

For this cheesecake, the chocolate pecan crust and the chocolate swirl topping is from The Detoxinista. 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 remembered this post from The Tasty Alternative and decided I wanted to try Greek Yogurt in my cheesecake.

Even though yogurt isn’t really a new concept in cheesecakes,  I’ve never used it when making a cashew based raw cheesecake – and now I’m totally hooked! I thought it made the texture more soft, creamy, and like a traditional cheesecake. This is now my go-to cheesecake recipe that all other flavors will be based off of.

Here’s how to do it:

First, place your cashews in a bowl, cover with water, and allow to soften for at least an hour for easy blending. If you have a not-so-great blender allow to soften up to 12 hours.

Then, just blend all the crust ingredients in a food processor and press it into a lined 8 x 8 or 9 x 9 baking dish. I didn’t get pictures because I was planning on making The Detoxinista’s full recipe and not posting it – sorry! Then place it in the freezer while you make the filling.

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Next, gather all of the filling ingredient, here’s a picture of the Greek yogurt I used, it’s my favorite 🙂

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Now place all of your filling ingredients into a blender and blend until smooth. Taste and add more honey if needed.

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Now pour the filling into the crust.

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Here’s the fun part – whisk the topping ingredients in a small bowl and pour it on top of the cheesecake in 3 lines.

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Now 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 🙂

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Chocolate Swirl Cheesecake {Grain, Soy, Dairy, Refined Sugar Free}

5 from 1 vote
Print Rate
Author: Cassidy Stauffer

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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 an hour in water (roasted cashews do not taste near as good in this recipe - use raw cashews for best taste!)
  • 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.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Nutritional information is approximate and may vary.

this post is part of Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Alaska, Gluten Free Fridays, and Allergy Free Wednesdays

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Reader Interactions

Comments

  1. Cari

    August 5, 2014 at 11:21 pm

    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!

    Reply

  2. Leah

    December 3, 2013 at 1:58 am


    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

    Reply

  3. Nicole

    November 12, 2013 at 3:45 am

    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)

    Reply

    • Cassidy

      November 15, 2013 at 7:38 pm

      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

      Reply

  4. Tessa

    August 7, 2013 at 9:30 pm

    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!

    Reply

  7. amber

    July 28, 2013 at 5:17 am

    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

    Reply

    • Cassidy

      July 30, 2013 at 8:26 pm

      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

      Reply

  9. Jen

    July 26, 2013 at 11:29 pm

    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

    Reply

    • Cassidy

      July 30, 2013 at 8:33 pm

      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

      Reply

  10. Kiki

    July 26, 2013 at 3:38 pm

    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.

    Reply

    • Cassidy

      July 26, 2013 at 3:52 pm

      Hi Kiki-

      While I haven’t tried it, I think roasted cashews would work but you might have to soak them longer so they will be easier to process and you should definitely taste the batter and make any adjustments to the ingredients as needed because I don’t know if roasted cashew would effect the flavor at at.

      Hope you like it!
      -Cassidy

      Reply

  11. Michelle

    July 26, 2013 at 3:28 pm

    YUM! Wonder how it would turn out if I used Daiya brand strawberry cream cheese instead of the yogurt, though? May try this, soon! 🙂

    Reply

    • Cassidy

      July 30, 2013 at 8:34 pm

      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

      Reply

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