The Paleo diet doesn’t allow dairy, so one cannot indulge in say, a cheesecake from the Cheesecake Factory. But you know what? That is A-okay! We are better off without consuming 40 million calories in a single sitting or feeling bloated right after anyway. What we can do instead, is make our own healthier version of one! A Paleo approved version. Ladies and gentlemen…today I am sharing one of those recipes you’ll want to Pin or save in your browser for later, because this recipe is about to become a family favorite!

My RAW Dark Chocolate Blackberry Paleo Cheesecake recipe is sweet and creamy…one of those delicious desserts that melts in your mouth. It is extremely satisfying! You can serve it at a dinner party or bring it as a gift to a friend; it truly is perfect for any occasion.

RAW Dark Chocolate Blackberry Paleo Cheesecake
Prep time
Cook time
Total time
Serves: 12 slices
For the crust:
  • 2 cups raw almonds
  • 10 medjool dates, pitted
  • 2-3 tablespoons maple syrup
  • 8 tablespoons unsweetened cacao powder
  • ½ teaspoon sea salt
For the filling:
  • 2 cups raw cashews, soaked overnight
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 cup light canned coconut milk
  • 2 teaspoons vanilla extract
  • 8 tablespoons unsweetened cacao powder
For the sauce:
  • 12 ounces of fresh blackberry
  • ½ cup filtered water
  • 6 tablespoons maple syrup
For the Crust:
  1. Plug in your food processor and add crust ingredients. Process until these are well combined and nuts have slightly broken down (you want it to be a little bit chunky). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is good to go.
  2. Scoop out crust mixture in a 9” cheesecake pan and press firmly; make sure the edges are well packed and the base is even throughout.
  3. Wash your food processor.
For the Filling:
  1. Add ingredients (soaked cashews, melted coconut oil, maple syrup, coconut milk, vanilla extract and cacao powder) to your food processor and blend on high until very smooth. Beware…the cacao powder tends to go crazy when processing, so it you can mix it in slowly, that would be best.
  2. Pour mixture on top of the crust and smooth evenly with a spatula.
  3. Place cheesecake in the freezer until it becomes solid; I left mine overnight.
For the sauce:
  1. Place your small saucepan under medium heat. Add water, 6 tablespoons of maple syrup, and 6 ounces worth of blackberries and bring to a boil. Let boil for about 12 minutes, or until blackberries have broken down (you can use your wooden spoon to help them break down a bit faster too), stirring constantly. Remove from heat and immediately add remaining 6 ounces of blackberries; stir and mix well. Let cool.
  2. To serve, remove cheesecake from freezer 15 minutes prior to eating. Slice cheesecake using a sharp knife (run it through hot water to help it slice smoothly), add blackberry sauce and a few slivered almonds on top. Enjoy!
Tools You'll Need:
- 9" cheesecake pan
- Food processor
- Measuring cups
- Measuring spoons
- Spatula
- Small saucepan
- Wooden Spoon
- Sharp knife
Nutrition Information
Serving size: 1 slice Calories: 494 Fat: 33 g. Carbohydrates: 46 g. Protein: 10 g.

RAW Dark Chocolate Blackberry Paleo Cheesecake RAW Dark Chocolate Blackberry Paleo CheesecakeRAW Dark Chocolate Blackberry Paleo Cheesecake


  1. Hi Mariel, This is really awesome recipe. I like the way you have presented this excellent recipe that is very easy to understand and also the images you have used in this recipe is amazing. Keep up the good work.


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