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Top view of four Paleo Vegan Cheesecake bars on a wooden surface. Each bar has a white frosting with raspberries and blueberries on top, along with a dark brown crumbly base.

Vegan Paleo Cheesecake with Berries

Paleo, Gluten Free, Vegan, Low Carb
Prep Time15 minutes
Chilling Time4 hours
Total Time4 hours 15 minutes
Servings: 4 servings
Calories: 767kcal

Ingredients

Crust:

  • 1 cup walnuts
  • 1/2 cup raw cacao nibs
  • 1/4 cup unsweetened coconut flakes
  • 1/3 cup dates
  • pinch salt

Cake:

  • 1 1/2 cup raw cashews
  • 1/2 cup unsweetened apple sauce
  • 1/2 large lemon juiced
  • 3 Tablespoon coconut milk full fat
  • 1/4 cup coconut oil

Berry Topping:

  • 1/2 cup mixed berries frozen is fine!
  • 1 Tablespoon lemon juice

Instructions

  • Place all crust ingredients into a blender or food processor and pulse until fully broken down and combined. Press into a 6 inch pan.
  • Rinse out your blender, then add all the cake ingredients into the cake. Blend on medium speed until creamy and dreamy. Taste and check consistency. You may need to add a little more lemon juice or apple sauce to sweeten it.
  • Mix together the berries and lemon juice and spread on top of the cake.
  • Freeze at least 4 hours, but let it sit at room temperature for about 10-15 minutes before cutting and serving.

Nutrition

Calories: 767kcal | Carbohydrates: 40g | Protein: 16g | Fat: 66g | Saturated Fat: 26g | Sodium: 22mg | Potassium: 628mg | Fiber: 8g | Sugar: 9g | Vitamin C: 11mg | Calcium: 53mg | Iron: 5mg
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