Paleo Orange Creamsicle Cheesecake (Edit recipe)

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This Paleo Orange Creamsicle Cheesecake is creamy, rich and so delicious. Made with cashews keeping it vegan and dairy free, it is also egg free and naturally sweetened.

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PREP TIME

4 hours

COOK TIME

10 minutes

INGREDIENTS

Serves: 6-8

Ingredients

.75 cup Almond Flour
2 Tbsp Coconut Sugar
.25 tsp Salt
3.5 Buttery Flavor Coconut Oil, (see notes)
2 cups Raw Cashews, (soaked)
.5 cup Pure Maple Syrup
.5 cup Coconut Oil, melted
.25 tsp Salt
3 Orange, Zest
.25 cup Orange Juice
1 Lemon Juice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before beginning, make sure you have soaked the cashews 8 hours in cool water or 3-4 hours in warm water. This will ensure a creamy cheesecake.
Preheat the oven to 325°. In a small bowl, combine almond flour, coconut sugar, salt, and coconut oil. Mix well until mixture holds together when squeezed. Press into the bottom of a 7-inch springform pan. Bake for 10 minutes.
While the crust is baking, make the filling. Drain the cashews and place them in the blender. Add the maple syrup, coconut oil, salt, orange zest and juice, and lemon juice. Blend until completely smooth, stopping and scrapping down the sides as necessary. The timing of this will be different depending on what blender you are using, but it took me 1-2 minutes.
Let crust cool 5-10 minutes after coming out of the oven. Then pour orange cheesecake mixture into the pan and spread it out evenly. Place in the fridge 6-8 hours before serving.
Store covered in the fridge up to 10 days.

Notes

*Refined coconut oil will also work if you don’t have butter flavored coconut oil

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	585
Fat:	46 g
Carbohydrates:	36 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	184 mg
Fiber:	2 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated for total recipe.