The Best Paleo Cheesecake recipe with only 7 basic ingredients! This goof-proof no-bake cheesecake is dairy-free, refined sugar-free and incredibly rich and creamy!

The BEST Paleo Cheesecake Recipe - an easy, creamy dairy-free, paleo cheesecake made with basic whole food ingredients

So you want to make dairy-free cheesecake, and you want it to taste like the real deal?

You’re in luck, my friend, because this easy no-bake cheesecake recipe requires zero cream cheese and it is delightfully creamy and rich!

If you’ve been following this site for a while, you know the trick to making paleo-friendly dairy-free cheesecake is to use raw cashews. It may seem strange if you haven’t tried it, but if you put your trust cap on and give it a whirl, you may just be delighted at how amazing the thing turns out!

One of my favorite parts about this no-bake cheesecake recipe is it comes together super quickly and easily with the use of some power tools (food processor and/or blender). There’s minimal cleanup and no baking involved!

Be sure to read through all of the instructions before starting the recipe so you have a solid idea of how it all comes together.

Making this cheesecake does require a little forethought, as the cashews will need to be soaked overnight in order to soften them up enough to blend into a creamy consistency.

That’s the only downside to the recipe – it can’t be made on the fly like many dessert recipes and needs some advance prep.

Now that you’ve been forewarned, let’s dive even deeper!

Ingredients for The BEST Paleo Cheesecake:

Raw Cashews: Instead of using cream cheese to make cheesecake, we soak raw cashews to create the thick and creamy filling. The cashews must be raw and soaked, or the filling will stay grainy rather than creamy. Roasted cashews won’t do it, unfortunately.

You do need a high-powered blender (or food processor) to get the consistency of the filling smooth. Without a powerful blender, the cashews will not blend all the way and you’ll be left with little chunks of nuts in the filling.

Coconut Milk: Full-fat canned coconut milk not only adds rich creaminess to the cheesecake, but it helps blend the cashews so that we have a thick, smooth filling. It also adds a natural sweetness and flavor that helps mimic cream cheese! Just be sure to use the full-fat version of coconut milk, not the light version for the best results!

Lemon Juice: While cashews and coconut milk make the creamy portion of the recipe, the lemon juice lends a tang, which is what gives it that mock “cheese” flavor present in cream cheese.

You can adjust the amount of lemon juice according to taste. I like just enough to get that tangy counterbalance to the sweet and creamy flavors, and you can add more or less depending on your desired level of tang.

I recommend using fresh lemon juice as opposed to lemon juice that comes pre-squeezed as it simply has a fresher flavor.

Note that this isn’t supposed to taste like a lemon cheesecake unless you want it to. If that’s the case, you’ll need to add 2 to 3 tablespoons of lemon zest to the filling mixture to bring out more lemon flavor.

Honey: The secret to getting that cheesecake flavor is the combination of raw creamy cashews, lemon juice, and honey! The honey gives the cheesecake sweetness but also a tang to get the flavor to closely resemble cream cheese. You can absolutely use pure maple syrup instead of honey – in fact, my Vegan Cheesecake Recipe will show you the way – but I prefer the flavor of honey for the purpose of getting it to taste remarkably similar to authentic cheesecake.

Sea Salt & Vanilla: Flavor enhancers! A touch of sea salt and vanilla extract add warmth to this no-bake cheesecake and make for a well-rounded cheesecake experience.

Raw Almonds: The pie crust is made with raw almonds! This results in both a nutty flavor and texture, which I find is a lovely contrast to the ultra creamy filling.

Pure Maple Syrup: Just a touch of pure maple syrup brings sweetness to the crust and also helps hold it together, since it is sticky. You can also use honey in the crust instead of pure maple syrup if you’d like.

Coconut Oil: Coconut oil helps blend and bind the raw almonds to give us a no-bake pie crust that holds together nicely.

Let’s make one!

How to Make The Best Paleo Cheesecake:

Soak the Cashews:

Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely covered. Soak overnight (at least 8 hours).

You can speed up this process by soaking the cashews in boiling water for 2 hours, but I have gotten the best results using cashews that have been soaking overnight.

Prepare the Crust:

Add the ingredients for the cheesecake crust to a food processor and process until completely combined and the nuts are chopped into tiny pieces.

You may need to add 1 to 3 additional tablespoons of coconut oil depending on the consistency of the crust – you want it to press together easily like a dough but not be overly oily.

Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to it. Use your hands to press the crust mixture into the bottom of the pan, creating an even layer.

Make the Filling:

Drain and rinse the cashews then transfer them to a high-powered blender (they can be moist – they don’t need to be completely dry).

Add the rest of the ingredients for the filling to the blender and blend until completely smooth. You may need to stop the blender a couple of times, scrape the sides with a rubber spatula and get it going again in order to get the consistency completely creamy. Taste the filling for flavor and if desired, add more lemon juice and/or honey to taste.

Pour the cheesecake filling over the crust and smooth into an even layer. Transfer the cheesecake to your freezer and freeze at least 2 hours, until completely set up.

When you’re ready to serve the cheesecake, allow it to thaw a few minutes (up to 20 minutes if the cheesecake has been frozen for a long time), then slice using a sharp knife and serve.

How to Store Paleo Cheesecake:

Any cheesecake leftovers can be stored in the refrigerator in a large sealable container (I use large glass tupperware) for up to 10 days. If you can’t get through the entire cheesecake in 10 days, wrap it in plastic wrap, then transfer it to a zip lock bag and freeze it.

When you’re craving a slice, you don’t have to thaw the whole cheesecake…you can just carefully cut a slice off of it and leave it at room temperature.

Can I Make This Keto?

Yes, absolutely! In order to make this recipe low-carb or keto, simply follow my recipe for Keto Cheesecake.

That’s it! Enjoy this magical treat!