3 pieces of chocolate swirl paleo cheesecake stacked on top of each other
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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
Keyword cashew cheesecake, chocolate paleo cheesecake, dairy free cheesecake, paleo cheesecake
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