No-Bake Paleo Cheesecake Bites With A Chocolate Swirl
This no-bake paleo cheesecake is rich and decadent with a soft, super creamy texture and tastes just like the real thing. Plus, it's dairy-free and can be made keto with a few simple substitutions! *See notes below for low-carb options.
2Tbsp.Coconut Flouror cocoa powder for a chocolate crust
2Tbsp.Pure Maple Syrup
1Tbsp.Refined Coconut Oilliquified (use 2 ½ Tablespoon for keto)
1tablespoonCreamy Almond Butter
½tsp.Pure Vanilla
large pinchSea Salt
Filling:
½CupCoconut Creamsee notes below
1 ½CupRAW Cashewsif you don't have a high-speed blender, soak 1 - 8 hours in hot water
3-4Tbsp.Fresh Squeezed Lemon Juice
½CupHoneycan sub maple syrup for vegan
2tsp.Pure Vanilla
½CupRefined Coconut Oilliquified
Filtered Wateras needed to help facilitate blending, up to ½ cup
Chocolate Swirl Topping:
2Tbsp.Cocoa Powder
1 ½Tbsp.Pure Maple Syrup
1Tbsp.Coconut Oilliquified + more as needed if the mixture is too dry
Instructions
Crust:
Line an 8 x 8 or 9 x 9-inch baking pan with aluminum foil and set aside.
In a food processor, 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. If the crust is too dry to hold together add coconut oil, ½ tablespoon at a time, as needed. If the crust is too wet add ½ tablespoon coconut or cocoa powder at a time, as needed.
Pour the mixture into the lined pan and press the crust evenly into the bottom.
Place in the freezer while you make the filling or for at least 10 minutes.
Filling:
Soak the cashews in hot water for 1-8 hours (if you don't have a high-speed blender, soak the full 8 hours). Then, drain and rinse the cashews.
Add all the filling ingredients, except the water, to a blender and blend on high until smooth. Add water only as needed to help facilitate blending. Taste and add additional honey and lemon juice as needed. Keep in mind that the sweetness slightly mellows after the cheesecake has set.
Pour the filling into the crust, add the chocolate swirl topping (if using, recipe below), and place uncovered in the freezer for 4 hours, or until set.
Using the aluminum foil as handles, remove the cheesecake from the pan and place it on the counter. With a sharp knife, cut into approximately 30 bite-sized squares. For a clean-cut, wipe off the knife between each slice.
Store covered in the fridge for 1 to 2 weeks or in the freezer for up to 3 months. If storing in the freezer, allow to rest on the counter for 10 to 20 minutes to slightly soften before serving.
Chocolate Swirl:
Whisk together the chocolate swirl ingredients in a small bowl.
Using a spoon, gently pour 3 or 4 lines across the cheesecake.
Drag a knife back and forth perpendicular to the lines creating a swirl or marble effect.
Notes
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 hard, I recommend popping it in the microwave for a few seconds, or just until soft. Otherwise, it will be difficult to blend.
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.
If using the low-carb options, here's the nutrition information: Calories: 129 Carbs: 9 Protein: 2 Fat: 13 Fiber 6 Net Carbs: 3
OTHER CHEESECAKE FLAVOR IDEASSnickerdoodle - Use the original crust recipe (coconut flour instead of cocoa powder) and top with a mixture of 1 Tbsp. Keto Granulated Sweetener with 1 Tbsp. Ground Cinnamon.Caramel - Use the original crust recipe and top with 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 strawberry sauce over the top before serving.🐢 Turtle - Use the chocolate crust recipe and drizzle the top with caramel sauce, the chocolate sauce recipe above, and top with toasted chopped pecans before serving.