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

December 27, 2017
Course

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
Cake Batter cheesecake filling
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Cake Batter cheesecake filling
Instructions
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!

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