What is Paleo Vegan Cheesecake made of?

Paleo vegan cheesecake is made from simple, whole ingredients that align with both paleo and plant-based diets. The base usually includes soaked cashews for creaminess, coconut cream or milk for richness, and maple syrup for natural sweetness. The crust often uses almonds, walnuts, or pecans combined with dates and a bit of coconut oil to bind. There’s no dairy, gluten, or refined sugar—just clean, nourishing ingredients that come together beautifully.

Is Paleo Vegan Cheesecake healthy?

Yes, when enjoyed in moderation, paleo vegan cheesecake is a healthier dessert option. It contains no dairy, grains, or processed sugar, and instead provides healthy fats from nuts and coconuts. Maple syrup offers a more natural sweetener compared to refined sugar, and the protein and fiber from nuts add extra nutritional value. It’s a dessert that satisfies without the crash.

Can I freeze Paleo Vegan Cheesecake?

Absolutely! This cheesecake freezes exceptionally well. Simply slice it after chilling, freeze the slices on a tray, then store them in a sealed container or wrap them individually. They’ll last up to 2 months in the freezer. To serve, just thaw a slice in the fridge for a few hours or let it sit at room temperature for 20–30 minutes.

What can I use instead of cashews in vegan cheesecake?

If you’re allergic to cashews or simply want to try something different, you can substitute soaked macadamia nuts or blanched almonds. Coconut cream alone can also work, though the texture may be less dense. Silken tofu is a common alternative in vegan desserts, but it’s not paleo-friendly, so be cautious if you're strictly following paleo guidelines.

Paleo Vegan Cheesecake That Will Change Your Dessert Game

Paleo Vegan Cheesecake

Print Recipe

A luscious no-bake paleo vegan cheesecake made with soaked cashews, coconut cream, maple syrup, and a date-almond crust. Gluten-free, dairy-free, and perfect for clean eating without sacrificing indulgence.

Author: Isabella
Prep Time: 15 minutes
Total Time: 6 hours (chill time)
Yield: 8 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: Vegan, Paleo

Ingredients

Scale

1 ½ cups raw cashews (soaked overnight)

1 cup full-fat coconut cream

¼ cup maple syrup

2 tbsp lemon juice

1 tsp vanilla extract

¼ cup coconut oil (melted)

1 cup almonds

1 cup Medjool dates (pitted)

Pinch of salt

Instructions

1. Soak cashews overnight or in hot water for 4 hours.

2. Pulse almonds, dates, and a pinch of salt in a food processor to form the crust.

3. Press crust into springform pan and chill.

4. Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until smooth.

5. Add melted coconut oil and blend again.

6. Pour filling over crust and smooth the top.

7. Chill for at least 4–6 hours or overnight.

8. Serve with fresh berries or preferred toppings.

Notes

You can freeze this cheesecake for up to 2 months.

Try adding a swirl of berry compote before chilling.

Use macadamia nuts instead of cashews if needed.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 12g
Sodium: 45mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: paleo vegan cheesecake, no-bake cheesecake, dairy-free dessert

Find it online: https://catsoxe.com/paleo-vegan-cheesecake/