Paleo Chocolate Cheesecake

Paleo Chocolate Cheesecake

We all need a treat every now and then. Why not make it a delicious and good for us treat? This recipe for Paleo Chocolate Cheesecake that I came across looks simply divine! And it has one of those little how to videos if you check it out on the TexanErin site.

Paleo Chocolate Cheesecake

This paleo cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than a traditional one.

It’s super rich. We served it in 1″ slices and that was enough. So while the cheesecake looks quite small, it will provide much enjoyment. 🙂 It freezes great so you can enjoy it a little at a time!

This vegan cheesecake, though, won’t leave you disappointed. The filling is nut-free and uses coconut cream and dates, which results in a texture that’s creamier than regular cheesecake.

And does it taste like coconut? Not at all! This paleo cheesecake is all chocolaty goodness. I used unrefined coconut oil and even with that and the 3 cans of coconut milk, there’s not a bit of coconut taste (at least with the coconut milk I used!).

Vegan Paleo Chocolate Cheesecake (gluten-free, dairy-free, grain-free, no-bake)


For the crust:

  • 2/3 cup (93 grams) almonds
  • 2/3 cup (140 grams) pitted dates, firmly packed
  • 2 tablespoons + 2 teaspoons (19 grams) cocoa powder
  • little less than 1/4 teaspoon salt

For the filling:

  • 3 cups (720 grams) warmed coconut cream from three 14-ounce (400-gram) cans of full-fat canned coconut milk, chilled overnight
  • 1 cup (210 grams) pitted dates, firmly packed
  • 1 2/3 cups (183 grams) cocoa powder (I don’t recommend Dutch-process – it made my cheesecake bitter)
  • 1 1/3 cups (266 grams) coconut sugar, very firmly packed (it’s best to weigh this)
  • 1/4 cup + 1 1/2 teaspoons (64 grams) coconut oil (I used unrefined)
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt


Prepare the crust:

  • Line the bottom and sides (all the way to the top) of a circular 7″x3″ springform pan (if a little smaller, you can pour the leftover filling in a small dessert glass / bowl) with a piece of foil.
  • In the bowl of your food processor using an S-blade, pulse all the crust ingredients until it starts to come together. Depending on your food processor, this will take 1-3 minutes. Pinch a bit of it together – it should stick together easily. You can also use a high-speed blender to make the crust but you have to scape the sides of the container often. I thought it was much easier with a food processor.
  • Press firmly onto the bottom of the lined pan.

Prepare the filling:

  • Get out a high-speed blender and make sure it’s large enough to fit all the ingredients. The filling yields about 5-6 cups. If your blender isn’t big enough, a food processor will do – but it’ll likely (it depends on your food processor) be creamier with a high-speed blender. Add all the filling ingredients, in the order listed, and blend for about 30-60 seconds, or even longer, depending on your blender, or until totally smooth and no lumps of dates remain.
  • Pour the filling over the crust and place the cheesecake in the freezer for 6-8 hours or until the filling is frozen. Remove the cheesecake from the freezer and remove the foil from around the sides. If it’s difficult to do now, wait until it thaws a bit more.
  • Let thaw for about 1 hour at room temperature (it’ll depend on the room temperature and how long the cheesecake was frozen) and top with berries. Can be stored in the fridge for a softer consistency.

This may sound a little confusing! You take 3 cans of full-fat coconut milk and chill them overnight. Then scoop out the coconut cream that has formed at the top. You should get 3 cups (720 grams) of coconut cream. Warm it up slightly so that the mixture will be easier to blend.


This looks so yummy! What treats do you like to make and have around?

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