Cheesecake is something I haven’t been able to enjoy for the longest time since being gluten free and dairy free. Not saying that I had it often in my life, because I really didn’t, but it seems like a lot of the get togethers I was invited to would have a delicious looking cheesecake that I had to avoid.
So I decided to come up with my own recipe, so that I could bring the dessert next time and hopefully impress a few people when I say that the “cheesy” bites are gluten and dairy free and paleo friendly.
For this recipe, I decided to use cashews to give it the right texture and creaminess and to give it a higher protein content so that I stay true to a paleo diet. You can opt for using an all fat coconut milk instead if you need this dish to be nut free (use rice flour for the base too).
I created these for St Patrick’s day, hence the green colouring using chlorophyll and spirulina, but it did not negatively impact the flavour or texture so I decided to keep it into the recipe. Both chlorophyll and spirulina are fantastic detoxifiers and packed with nutrients. So why not add it to a dessert?
When developing this recipe, I didn’t have any gluten free graham cookies or dates on hand, which made the crust difficult to figure out, but thought that a thin almond flour brownie would be perfect. And it worked and tasted so good together! But, if you want to stick to a more traditional cheesecake with a crust, dates mixed with nuts or gluten-free cookies would totally suit this recipe.
Fudgy chocolate brownie base:
1 cup almond flour
¼ tsp salt
2 Tbsp cocoa powder
½ cup maple syrup or honey
1 tbsp vanilla extract
¼ cup butter, melted
¼ cup coconut oil
¾ cup baking chocolate, melted
1 ½ cups of raw cashews, soaked
2 tbsp lemon juice
1/3 cup coconut oil, melted
½ cup maple or honey
½ cup full fat coconut milk
1.5 tbsp spirulina or mint flavoured chlorophyll
Nuts, seeds, dried fruit, dried coconut, mini chocolate chips
- Preheat the oven to 375 degrees
- Mix together all ingredients for the base, until completely blended and mixed
- Pour batter in an 8×8 pan or a muffin tin, enough to cover ¼ of the tin.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Let it cool for 30 minutes
- Add all filling ingredients to a blender and mix until silky smooth
- Pour filling evenly on top of the muffin tins or 8×8 pan
- Add toppings (optional).
- Freeze until hard for 3-6 hours
- Once set, cut into bite size squares or pop out of muffin tins.
Keep refrigerated until serving time.