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Home | Recipes | All Desserts

Easy Primal Chocolate Cheesecake

By Adriana Harlan | 13 Comments | Updated: Dec 21, 2020 · Published: Feb 17, 2013

Recipe Reviews
4 from 3 reviews

This Easy Primal Chocolate Cheesecake is creamy and crowned with a delicious chocolate topping. It'll be a super popular dessert!

close up of large round paleo chocolate cheesecake topped with pieces of cacao nibs

Recipe

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Paleo Chocolate Cheesecake

4 from 3 reviews
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Recipe byRecipe by Adriana Harlan
ServingsServings: 12
Prep TimePrep Time 25 minutes mins
Cook TimeCook Time 45 minutes mins
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Ingredients
 

Crust:

  • ½ cup pecans
  • 1 cup blanched almond flour
  • 1 tablespoon raw honey
  • 6 tablespoons butter, melted

Cheesecake Filling:

  • 8 oz cream cheese
  • ½ cup plain greek yogurt
  • 2 eggs, beaten
  • 3 tablespoons unrefined coconut sugar
  • 1 zest lemon

Chocolate Topping (you can use 4 oz of high quality dark chocolate instead):

  • 2.5 tablespoons cacao butter
  • 3.5 tablespoons raw cacao powder
  • 1 tablespoon raw honey
  • ¼ teaspoon vanilla extract
  • 3 tablespoons butter
To see the brands I use, click each ingredient above or visit my Amazon shop Amazon shop!

Instructions

Crust

  • Preheat the oven at 350°F and grease an 8 inch removable bottom pan with coconut oil.
  • Grind the pecans in a blender, or food processor.
  • In a bowl combine the ground pecans, butter, honey and almond flour.
  • Pat the pecan mixture onto the baking pan in an even layer.
  • Bake for about 12 minutes or until crust starts to turn brown.

Cheesecake Filling:

  • Beat the cream cheese with yogurt, eggs and coconut palm sugar until evenly mixed.
  • Stir in lemon rind.
  • Pour mixture on top of crust and bake for about 45 minutes or until the filling is pale gold and just set. Cool on a wire rack.

Chocolate Topping:

  • Melt the cacao butter over a double boiler until it reaches 122°F/50°C.
  • Add the cacao powder, honey and vanilla and mix until all combined and the mixture reaches 122°F/50°C.
  • Stir in butter until melted.
  • Pour the chocolate topping over the baked cheesecake and leave it until set.

Notes

Serves 8-10. Keep refrigerated.

Nutrition per serving

Calories: 279.3kcalProtein: 5.6gFat: 25.6gSaturated Fat: 11.2gSugar: 6.4gFiber: 1.9gCarbohydrates: 10.1gNet Carbs: 8.2g
*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy disclosure policy for more details.
Made this recipe?Let me know how it was! Please leave a review and photo in the comments below.

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Hi, I'm Adriana, a chocoholic who recreates classic desserts using clean, whole food ingredients so you can indulge more healthfully. Meet Adriana →

*Gluten-free, Paleo & Vegan recipes*

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