300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
If you follow me on Facebook, you must’ve anticipated this post. I promised my followers that in honor of national Cheesecake Day I was going to create an awesome Paleo cheesecake. And so I did. Tadaaaa!
I am so pumped for this one. I love, love, love cheesecake. Cheesecake is one of the things I miss the most while on the Paleo Diet. It’s creaminess, richness and sweetness is incomparable; nothing ever beats it.
This recipe creation is 100% Paleo-approved and it carries first class organic ingredients. I love eating clean, wholesome foods. They make my body feel great. What I love about the Paleo Diet is that it doesn’t ever sacrifice taste. I love that multiple Paleo recipes are the best tasting recipes I’ve ever had.
This delicious RAW Vanilla Bean Cheesecake is not hard to make at all, but it takes a little while to put together. I believe it took me about an hour to get it all ready…and also, you have to freeze it overnight, so that’s another eight hours right there. The waiting time until you can finally eat a slice, feels like an eternity. Especially because it’s cheesecake! And cheesecake is delicious. Cheesecake calls my name like no other food item does. I had to distract myself and find ways to stay extra busy to not just die of anxiety! Nah…just kidding. I’m not that intense over cheesecake. Or am I? 😉
Have fun making this and enjoy every little spoonful (or forkful) of this Paleo dessert!
- [b]For the Cheesecake:[/b]
- 1 cup medjool dates, pitted
- 2 cups pecan halves
- 2 cups cashews, soaked overnight
- 1 fresh vanilla bean, seeds of [i](watch [url href=”https://www.youtube.com/watch?v=8cuVFnEszDc”]this video[/url] to learn how to do it!)[/i]
- ½ cup fresh lime juice
- ½ cup + 2 tbsp organic maple syrup
- ¼ cup filtered water
- ¾ cup coconut oil, melted
- ¼ tsp sea salt
- [b]For the Sweet Cherry Sauce:[/b]
- 3 cups fresh cherries, pitted
- ¼ cup RAW honey
- ¼ cup filtered water
- 1 small lemon, juice of
- 1 tbsp arrowroot powder
- Add pecan halves and pitted dates to a food processor and process until a sticky-like texture is reached. Transfer it to a 9″ cheesecake pan and distribute it evenly, pressing it and packing it at the bottom to create the cheesecake crust.
- Wash and dry the food processor. Drain and rinse cashews using a strainer, and add them to the food processor. Add in lime juice, maple syrup, coconut oil, filtered water, salt and vanilla bean seeds, and process until a smooth consistency is reached. Pour on top of the crust and use a spatula to smooth it out. Cover cheesecake with a plastic wrap and freeze overnight.
- Remove cheesecake from the freezer 30 minutes prior to serving, slice it up and add Strawberry Rhubarb Sauce on top. Enjoy right away or refrigerate for up to 1 week.
- You can also top it with a Sweet Cherry Sauce. See below.
- Make sure all of your cherries have been pitted.
- Add cherries to sauce pan, along with water and honey. Bring water to a boil. Once it boils, reduce heat and let simmer for about 20 min.
- Remove from heat. Place strainer on top of your heat-proof bowl and pour sauce on strainer. Using your wooden spoon, help break down the cherries so that all that delicious cherry juice falls on the bowl.
- Place cherry juice back on your saucepan.
- On your measuring cup, add in lemon juice and arrowroot powder. Using a spoon, mix together so arrowroot completely dissolves.
- Place saucepan under medium heat; once cherry juice starts slightly simmering, slowly add in the arrowroot-lemon juice mixture.
- Turn heat off and using a spoon, mix it all together. Sauce will start thickening.
- Once cool, pour on your cheesecake [i](or favorite dessert)[/i]!
Note: If you don’t eat your entire cheesecake right away, it must be kept in your refrigerator for it to stay fresh. Lasts about 1 week. (Lasts about one month if kept in freezer.)
- 1 cup medjool dates (pitted)
- 2 cups pecan halves
- 2 cups cashews (soaked overnight)
- 1 fresh vanilla bean, seeds of (watch this video to learn how to do it!)
- ½ cup fresh lime juice
- ½ cup + 2 tablespoons organic maple syrup
- ¼ cup filtered water
- ¾ cup coconut oil (melted)
- ¼ teaspoon sea salt
- First off…you MUST soak your cashews in water overnight. If you haven’t done this yet, you cannot proceed. 😉
- Place pecan halves and pitted dates in your food processor and process until both ingredients have broken down and start creating a sticky-like texture.
- Scoop pecan-date mixture out of the food processor and place on cheesecake pan. Use your spatula to spread it smoothly (I also used the bottom of a regular drinking glass to press the mixture down nice and tight).
- Wash and dry your food processor. Set aside.
- Drain your cashews using a strainer and add them to your food processor. The, add in lime juice, maple syrup, coconut oil, filtered water, sea salt and vanilla bean seeds. Process these until ingredients reach a smooth consistency.
- Pour cheesecake mixture on top of your pecan-date crust. Use a spatula to smooth it out.
- Cover cheesecake pan with aluminum foil and freeze overnight.
- After cheesecake has been in the freezer overnight, take it out 30 minutes prior to serving.
- Slice it up and top your slice with your favorite sauce (the cheesecake picture has my Strawberry Rhubarb Sauce on top, but I made a new Sweet Cherry Sauce and it tastes extra delicious with it – see recipe below!) If you don’t eat your entire cheesecake right away, it must be kept in your refrigerator for it to stay fresh. Lasts about 1 week.
