Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!

This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!

You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!

Print Recipe

Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

Course

Dessert

Prep Time

5 minutes

Cook Time

15 minutes

Passive Time

2 hours of chilling

Servings

Ingredients

Sugar Cookie Crust

• 1 1/2 cups Almond Flour
• 1/3 cup Maple Sugar sub coconut sugar
• 4 tbsp Ghee or Grass-fed butter sub coconut oil for vegan option
• 1 tsp Arrowroot powder sub thickener of choice
• 1/4 tsp Salt
• 1/4 tsp Baking Soda
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Vanilla Extract
• 1/4 tsp Almond Extract
• 1 Egg divided - sub 1 flax egg for vegan option

Cake Batter cheesecake filling

• 2 cups Cashews soaked for at least 3-4 hours or overnight
• 1/2 cup Coconut cream
• 1/4 cup Coconut milk
• 1/4 cup Raw honey sub maple syrup for vegan option
• 1/3 cup Coconut oil melted
• 1/3 cup Vanilla dairy-free coffee creamer I used Califia Farms
• 2 tbsp Maple Sugar sub coconut sugar
• 1 tbsp Fresh lemon juice
• 2 tbsp Dairy-free cream cheese optional - it just adds extra creaminess
• 1 tsp Vanilla Extract
• 1/2-1 tsp Almond Extract adjust amount to your liking
• 1 pinch Salt
• Colorful sprinkles optional

Course Dessert Prep Time 5 minutes Cook Time 15 minutes Passive Time 2 hours of chilling Servings Ingredients Sugar Cookie Crust 1 1/2 cups Almond Flour 1/3 cup Maple Sugar sub coconut sugar 4 tbsp Ghee or Grass-fed butter sub coconut oil for vegan option 1 tsp Arrowroot powder sub thickener of choice 1/4 tsp Salt 1/4 tsp Baking Soda 1/2 tsp Apple Cider Vinegar 1/2 tsp Vanilla Extract 1/4 tsp Almond Extract 1 Egg divided - sub 1 flax egg for vegan option Cake Batter cheesecake filling 2 cups Cashews soaked for at least 3-4 hours or overnight 1/2 cup Coconut cream 1/4 cup Coconut milk 1/4 cup Raw honey sub maple syrup for vegan option 1/3 cup Coconut oil melted 1/3 cup Vanilla dairy-free coffee creamer I used Califia Farms 2 tbsp Maple Sugar sub coconut sugar 1 tbsp Fresh lemon juice 2 tbsp Dairy-free cream cheese optional - it just adds extra creaminess 1 tsp Vanilla Extract 1/2-1 tsp Almond Extract adjust amount to your liking 1 pinch Salt Colorful sprinkles optional

Instructions

For the cookie crust:

1. Preheat oven to 350 degrees. Cream butter and sugar together.
2. In a separate bowl, combine all of the dry crust ingredients.
3. Beat the egg white separately until stiff peaks form.
4. To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
5. Once everything is combined, gently fold in the egg white.
6. Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
7. Set aside to cool.

For the filling:

1. To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency. *I use a Vitamix 5300.
2. Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
3. Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust. *if desired, you can add sprinkles to the mixture at this point.
4. Freeze cheesecake for 2-3 hours or overnight before serving. Enjoy!