Paleo Bacon Cheesecake Recipe

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

Ingredients

For the crust
1 cup pecans, toasted
½ cup almond flour
¼ cup EPIC Hickory Smoked Bacon Bits
½ cup dates, pitted

For the filling
3 cups cashews, soaked overnight
½ cup coconut oil, melted
½ cup maple syrup
1 teaspoon vanilla extract
¼ cup EPIC Hickory Smoked Bacon Bits
½ teaspoon sea salt

For the cashew butter caramel sauce
¼ cup coconut oil
¼ cup maple syrup
2 tablespoons cashew butter
1 teaspoon flaky sea salt
1 teaspoon vanilla extract

Instructions

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.

Recipe credit: Angela Gaines