Every single time I try to find a Paleo Cheesecake recipe, the base is always made from soaked cashews. At first I thought I’d done it wrong, the second time I thought it may just be cashews, but then after spending a fortune on macadamia nuts, I realised that soaked-nut cheesecakes just weren’t for me.. Ever since I have been hunting high and low for a paleo dairy-free cheesecake without a soaked nut filling.
Since I haven’t been able to find one, I decided to do a little tinkering around in my kitchen and come up with my own.
Enter the Paleo Snickers Cheesecake. With homemade sunflower butter for a wonderfully peanutty taste, luscious caramel-esque dates whilst still being relatively low in sweetener, this cheesecake is the perfect treat for a special occasion. It’s easily made, and you can definitely buy your own sunflower butter but since I had them in abundance and it takes about 5 minutes to make (toast a whole lot of them for 6 mins at 180c then into a blender until they clump, add 2 tbsp of unflavoured oil, I used extra light olive oil, and blend until smooth) I found it easier to make my own! The caramel layer is made with my Indulge Caramel Sauce (I’m working on the website, in the mean time just contact me over on my Facebook page to get your hands on some) which is totally optional – it just adds to the snickers effect. I found that this was better served from the freezer, as it was way too soft from the fridge. I absolutely LOVE this cheesecake – far better than any of my other attempts!