3 pieces of chocolate swirl paleo cheesecake stacked on top of each other
Print Pin
5 from 1 vote

Chocolate Swirl Paleo Cheesecake

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! 
Course dairy free, Dessert, gluten free, paleo, Vegan
Cuisine American
Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 16
Calories 233kcal
Author Cassidy Stauffer

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.

Nutrition

Calories: 233kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 177mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 28mg | Iron: 1.5mg