1tablespoonCoconut Oilliquified + more as needed if the mixture is too dry
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.
If you don't have a high-speed blender, soak in hot water 1-8 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 sweetener 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.
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.
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".
Even though cashews are a bit high in carbs, they're the absolute best dairy-free and vegan replacement to make a cheesecake. And even though we're using cashews, each bite still only has around 3 net carbs. So you 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 👍
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 the low-carb sweetener, any keto powdered sweetener will work! I don't recommend granulated sweetener in the filling because it will make the cheesecake grainy. 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.
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OTHER CHEESECAKE FLAVOR IDEASSnickerdoodle - Use the original crust recipe (coconut flour instead of cocoa powder) and top with a mixture of 1 tablespoon Keto Granulated Sweetener with 1 tablespoon Ground Cinnamon.Caramel - Use the original crust recipe and top with keto 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.