Add this dessert to your list of Paleo-friendly favorites, because once you try a bite, it’ll be hard to resist the sweet and savory combo of maple syrup and bacon. The crust and filling are super easy to make—just blend them up in a food processor—and caramel sauce finishes it off with some unexpected ingredients: cashew butter and coconut oil. If you feel a craving coming on, get prepping, because this cheesecake needs to freeze overnight to reach its perfect, creamy consistency.
Paleo Bacon Cheesecake
Yield: 6 to 8 servings
Active Time: 30 minutes
Total Time: 13 hours
Grease an 8-inch springform pan and cover bottom with parchment paper.
Make the crust
Add all crust ingredients to a food processor; pulse until fine. Dump into prepared pan, then gently press crust into the bottom, and about 2 inches up the sides. Place in freezer until ready to fill.
Make the filling
Add all filling ingredients to a food processor; blend until very smooth, then pour into crust. Cover and freeze overnight. Remove from freezer 15 minutes before serving.
Make the caramel sauce
On medium-high heat, whisk together the coconut oil and maple syrup in a small saucepan until smooth. Whisk in cashew butter, salt, and vanilla extract. Drizzle over slices of cheesecake, or store in fridge until ready to use.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More