To see the brands I use, click each ingredient above or visit my 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

*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

Join our familyGet more recipes and email updates!

Tried this recipe?Share your review and photo in the comments below. Tag me on Instagram @livinghealthywithchocolate.

Easy Primal Chocolate Cheesecake

Paleo Chocolate Cheesecake

Ingredients

Crust:

Cheesecake Filling:

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

Instructions

Crust

Cheesecake Filling:

Chocolate Topping:

Notes

Nutrition per serving

Paleo Chocolate Cheesecake

Ingredients

Crust:

Cheesecake Filling:

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

Instructions

Crust

Cheesecake Filling:

Chocolate Topping:

Notes

Nutrition per serving

More Recipes to Try