This no-bake Paleo Cheesecake is gluten-free, dairy-free, nut-free, egg-free, and EASY. I mean, could it get any better than that?! Cheesecake is one of my top favorite desserts of all time. But when I took out gluten and dairy, I couldn’t enjoy it as often. This brought it back, and I couldn’t be happier! My boys didn’t think they liked cheesecake, as the name to them sounds off-putting (a cake make of cheese?!!). But this recipe converted them!
This dessert not only is super allergen-friendly, it is also no-bake and easy to make. Only 20 minutes of hands-on prep time! This is a beautiful dessert that is wonderful for a special event or gathering, without a lot of work.
I originally made this cheesecake for the Lovebird Cereal recipe contest. If you want this recipe to be 100% paleo, use 4 cups of their cereal, crushed into 1.5 cup crumbs, following the rest of the directions as written. I love the ingredients of Lovebird Cereal as well as the owner – so great! Use code WHOLEFOODFOR7 to receive 15% of your purchase on the Lovebird website.
So go, make this one STAT!
No-Bake Paleo Cheesecake
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/3 cup coconut or maple sugar or other granulated sugar like monkfruit
- 6 tablespoons melted ghee
- 1 can coconut cream I love Thai Kitchen brand
- 16 ounce package dairy-free cream cheese
- 4 0.25 ounce packages or 3 tablespoons unflavored gelatin
- 1/3 cup honey
- 1 tablespoon vanilla extract
Berry Topping - optional
- 2 cups frozen raspberries or other frozen berry
- 1/3 cup coconut or maple sugar or other granulated sweetener like monkfruit
- 1/4 cup + 1 tablespoon water, divided
- 1 tablespoon tapioca, arrowroot, or potato starch
- 1 1/2 teaspoons vanilla
- FOR THE CRUST: Finely crush graham crackers until you have 1 ½ cups of crumbs. I do this with my food processor. In a medium bowl, combine crushed cereal, coconut sugar, and melted ghee until it is well combined. Spread into the bottom of a springform pan or 9” pie pan (spread the crust up the sides too if using a pie pan), packing down firmly.
- FOR THE FILLIN: In a blender or food processor, combine all filling ingredients. Blend until smooth and then pour into the prepared crust. Refrigerate for at least 4 hours until top is set to the touch.
- FOR THE BERRY TOPPING, IF USING: Right after cheesecake goes into the fridge, in a small saucepan combine the frozen raspberries, coconut sugar, and ¼ cup water. Bring to a boil and then simmer until berries are tender, 3-4 minutes. Combine the starch and water to make a slurry in a small bowl and then add to the cooked raspberries. Stir over medium heat for 2-3 minutes until thickened. Sauce will also thicken more as it cools. Add in vanilla and set aside. Let cool for 30 minutes and then add on top of the cheesecake for the rest of the chilling time.
- Serve cold and try not to lick the pan clean! Store leftovers in the fridge for up to 1 week.