Paleo White Chocolate Raspberry Cheesecake

My mom strictly follows a grain free diet so I made this the other night for her birthday and she LOVED it!  This dairy/grain/gluten/egg/refined sugar free dessert is so good that even my family members that have no diet restrictions had seconds! Another plus is that the filling is raw, which means no baking necessary to get the same creamy texture as regular cheesecakes. I adapted the crust recipe from this site, and the filling from The Urban Poser blog. Since white chocolate is essentially just cocoa butter and sugar, I added melted cocoa butter to the filling and used coconut nectar as the sweetener.  If you don’t want to mess with the probiotic capsules or letting the cashew cream cheese ferment over night, then you could follow an easier recipe like this for the filling, which uses lemon juice instead. I buy these natural, sugar free chocolate bars and the cocoa butter on Amazon. There are several steps to making this, but it is SO worth it in the end. This is probably the most decadent and satisfying paleo dessert I’ve ever had!

Paleo White Chocolate Cheesecake
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Ingredients
  • For the Crust:
  • 1 1/2 cups almond flour
  • 1 1/2 tablespoons coconut flour
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 1/4 teaspoons baking soda
  • pinch of salt
  • 3 tablespoons honey plus 1 tablespoon erythritol (or just 4 tbsp honey)
  • 1 ounce sugar free or bittersweet chocolate
  • 3 tablespoons organic shortening or coconut oil
  • 1 teaspoon vanilla extract
  • Cheesecake filling:
  • 2 1/2 cups cashews, soaked 3-4 hours
  • 1/2 cup almond milk
  • 40 billion probiotic capsule
  • 1 teaspoon gelatin plus 2 tbsp water
  • 1/2 cup coconut nectar, maple syrup or honey
  • 1/4 cup organic shortening or coconut oil
  • 1/4 cup cocoa butter
  • 1 teaspoon vanilla extract
  • Raspberry Sauce:
  • 10 ounce package frozen raspberries
  • 1 tablespoon arrowroot starch
  • 2 tablespoons coconut sugar or xylitol
  • 1/2 cup water
Instructions
  1. The night before assembling the cheesecake I make the crust and then get the filling started so it can ferment in the oven overnight.
  2. For the crust, mix together dry ingredients in a bowl.
  3. In small bowl, melt the shortening and chocolate in microwave for 15 seconds at a time, then stirring.
  4. Add honey and vanilla to the shortening mixture then add it to the dry ingredients and mix it until you form a ball.
  5. Press the dough into a greased 9 inch cake pan.
  6. Bake at 350 for about 12 minutes or until firm around the edges.
  7. For the cashew cream cheese, blend the cashews with the almond milk in a food processor for about 10 minutes until creamy. At the beginning you may need to scrape the processor a couple times with a spatula.
  8. Then add in the powder from the probiotic capsule and mix again with food processor.
  9. Transfer mixture to a glass bowl and cover with lid or plate and set in the oven with overnight, making sure oven light is turned on.
  10. The next day, microwave the cocoa butter and shortening for 15 seconds at a time until completely melted.
  11. Then add the cashew cream cheese and the rest of the ingredients for the filling into a high speed blender and blend for a couple minutes.
  12. Pour that into the prebaked crust and let it set in freezer for about 4 hours.
  13. For the raspberry sauce, bring all the ingredients to a bowl in a saucepan. Let boil for about 5 minutes while continuing to stir. Then strain into a bowl using a mesh strainer to get the seeds out.
  14. Let in cool in freezer for about 20 minutes.
  15. Then spread on top of cheesecake and decorate with fresh raspberries and grated white chocolate.

My 3 year old Elise loved this healthy treat!

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