An utterly decadent ‘cheesecake: The key is to get the cashew nuts softened very well so that by the time it comes to blitz them, they become a gloriously creamy texture. We supplied some ideas to garnish the cheesecake (at the end of the recipe), but truth be told, it doesn’t need it! It’s so rich and filling, you could get away with dividing into 16 slices.
A Brief History of Cheesecake
Cheesecake may be associated with New York now, but this dish has been around since at least Ancient Greece and maybe earlier. The first recorded cheesecake recipe dates all the way back to the third century! Cheesecake was introduced to Western Europe by the Romans and by the year 1000, cheesecake was thriving in locations all over Europe and Britain.
New York cheesecake as we know it was purportedly invented in the late 1920s by Arnold Reuben. Before this, cheesecakes weren’t made with cream cheese but with cottage cheese. Cream cheese was invented at the end of the 20th century from an attempt to replicate a French cheese called Neufchatel. About 10 years after cream cheese was first invented, the Philadelphia Brand method of pasteurization was developed. This method spread, and the new cream cheese began to appear everywhere, which made the development cheesecake as we know it possible 
Keto Cheesecake Basics
Traditional cheesecake is not Keto-friendly, especially if you’re avoiding dairy. Luckily, with some careful substitution, it’s possible to make an amazing cheesecake that won’t knock you out of ketosis.
- The Base – Traditional cheesecake crust is usually made with graham crackers or cookies. Our cheesecake crust is made with walnuts and almond flour. These nuts give the base body and texture all without adding crazy amounts of carbs.
- The Filling – Avoiding dairy means that cream cheese isn’t a filling we can use in this cheesecake. Instead, the filling is primarily made from creamy cashew cheese. It takes a little bit of pre-planning and prep but it’s worth it for the final product.
- The Toppings – Cheesecake is often topped with sour cream or whipped cream, but those toppings are both packed with carbs and dairy. If you feel like topping this chocolate cheesecake, fluffy coconut cream frosting is the perfect dairy-free indulgent topping.
A decadent dairy-free cheesecake that’s sure to fill you up.
For the cashew cheese (Day 1) –
For the base (Day 2) –
For the filling (Day 2) –
For the cashew cheese –
- To make the cashew cheese, place the cashew nuts in a bowl and cover with cold water.
- Soak overnight (for at least 12-14 hours).
For the base (Day 2) –
- To make the base, preheat the oven to 350 F (175 C).
- Finely chop the walnuts into small pieces and add to a bowl with the almond flour, erythritol, stevia, and cacao powder. Stir the vanilla extract into the melted coconut oil, then pour into the flour mixture. Mix to combine well.
- Line a greased medium-size, round springform cake tin (7-in / 18cm in diameter) with parchment paper. Press the crust mix into the bottom of the tin and press down with clean hands, compacting the mixture down in all the corners until level and firm. Bake in the oven for 10 minutes, then remove the tin from the oven and set aside to cool completely. (Do not remove the baked base from the tin.).
For the filling (Day 2) –
- Drain the cashew nuts (which would have softened and swollen) and place into a food processor or blender along with the water, lemon juice, vanilla extract, and almond milk – and food process well until smooth. Scrape the sides of the food processor or blender regularly and do not stop until the mixture is completely smooth. Add the salt, sweetener, and cacao powder and blend until combined.
- In the meantime, place the chocolate pieces in a pan on the stove top and melt completely. Add the melted chocolate into the food processor as well and blend until well incorporated. Spoon the mixture immediately on top of the baked, cooled base. Place in the fridge until completely set.
- Remove from the fridge about 30 minutes before serving: simply lift the cheesecake out of the springform tin and peel away the parchment from the outside.
- Decorate with chocolate drizzle and coconut frosting (see methods below) and garnish with mint leaves if you are feeling fancy.
To make the coconut frosting
- Open a can of full-fat coconut milk that has been left in the fridge for several hours, and scoop off the thick layer of solidified coconut cream that has settled on the surface.
- Place the coconut cream into a bowl and add 1/2 teaspoon vanilla extract, 1/2 Tablespoon hot water and sweetener. Use a wooden spoon to mix well.
- If the mixture looks like it may have curdled, place it into a pan over low heat and allow to come together again, whisking well. Remove from the heat and set aside to cool to semi-firm state.
- Transfer the semi-set coconut cream into a piping bag fitted with a nozzle and place in the fridge to set firm up again as much as possible. Use only once it has set to a satisfying consistency.
To make the chocolate drizzle
- Melt some 100% dark chocolate pieces in a pan over low heat. Add a very small amount of coconut oil and sweetener to taste.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 6 g
- Calories: 198
- Sugar: 2 g
- Fat: 16 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g