If you love a creamy dessert but prefer to skip the dairy, this Espresso “Cheesecake” is a dream. Made with a cashew base and naturally plant-based and paleo, it’s a recipe I’ve made countless times for friends and family. It’s quick to prepare, freezer-friendly and endlessly adaptable.
There’s something comforting about returning to a kitchen ritual you’ve missed. It’s been a while since I’ve shared a recipe here, but this one felt like the perfect way to ease back in: a long-time favourite in my home and a guaranteed crowd-pleaser, my Espresso “Cheesecake.”
I say “cheesecake” loosely because there’s actually no dairy involved. The base is made from soaked cashews, which blend into the creamiest, silkiest filling, a dream for anyone who’s dairy-sensitive or simply prefers plant-based desserts. It also happens to be paleo-friendly, which makes it one of those rare treats that checks a lot of boxes without feeling like a compromise.
I’ve made this recipe more times than I can count for friends, family, and any gathering where I need something reliable and universally loved. No one ever misses the cream cheese, and most people don’t even realize it’s not the real thing until I tell them.
It’s super simple to make too. You can pour the filling into silicone muffin cups for perfect little individual portions, or go classic with a springform pan. And if you don’t finish it all in one sitting, which is entirely possible but not guaranteed, it freezes beautifully.
If you’ve been looking for a dessert that feels indulgent but still aligns with a plant-based or paleo way of eating, this one might become a staple in your kitchen the way it has in mine.
Tips, Variations, and Little Secrets for this Espresso “Cheesecake” …
If you’re not a fan of coffee, you can easily change the flavour. Leave out the coffee and add a tablespoon of matcha for a vibrant matcha cheesecake, stir in one to two tablespoons of cocoa for a chocolate version, or brighten it up with a teaspoon of lemon zest for a fresh, citrusy twist.
If you want a crustless cheesecake, simply skip the crust. I’ve done this many times out of pure laziness and it still turns out great.
When removing the cheesecake from silicone muffin liners or a springform pan, make sure it’s frozen or partially frozen. The filling is very soft when fully thawed, and unmolding it when fully thawed can ruin the shape.
This dessert is perfect for making ahead. You can prepare it days in advance and store it in the freezer. Move it to the fridge a few hours before serving to let it thaw. A full cake will take longer to soften than individual portions.
Feel free to decorate your cheesecake any way you like. For this espresso version, I love sifting cocoa powder over the top or adding chocolate shavings. Simple and so pretty.
What you need for Espresso “Cheesecake”:
Dates
Walnuts and/or pecans
Cashews
Espresso
Coconut oil
Coconut milk
Maple syrup
Looking for more healthy dessert recipes? You’re going to love these …
If you love a creamy dessert but prefer to skip the dairy, this Espresso “Cheesecake” is a dream. Made with a cashew base and naturally plant-based and paleo, it’s a recipe I’ve made countless times for friends and family. It’s quick to prepare, freezer-friendly and endlessly adaptable.
Add walnuts and/or pecans and a pinch of sea salt to food processor and process until nuts are chopped into small pieces.
Add dates in and continue to process until ingredients start to stick together. If mixture is too dry, add a couple more dates at a time until mixture becomes sticky when you press it together. If it's too wet, add more nuts.
Place silicone muffin liners into muffin tray or on a flat tray.
Scoop in 1 tbsp of crust into each muffin slot and press with down with fingers or spoon.
Add all filling ingredients to a high-powered blender and mix until filling is smooth. Taste and adjust if needed.
Divide filling evenly among the muffin liners. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – roughly 4-6 hours.
Once set, peel silicone liners down to remove cheesecake. They should pop right out. Let them thaw out in a container on the counter or in the fridge before serving. Store leftovers in the freezer.
Notes
* Soak the cashews in water in the fridge for 5 to 8 hours, or cover them with boiled water and let them sit for 30 minutes. Rinse thoroughly before using.
Paleo Nachos are made with tostone “chips”, flavourful ground beef, an avocado crema & dairy free nacho sauce. It’s one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
Did you know, more and more research is showing that cattle, pigs and poultry raised on their natural pasture and grass-based diets yield meat that is lower in total fat and calories, and food that is higher in good fats like Omega 3’s. In addition, this meat more concentrated with antioxidants such as vitamins E, C and beta-carotene, and with increased levels of other disease-fighting substances.
Generally speaking, animals are not eating what they were naturally meant to eat. As more animals are raised by the thousands and packed into concentrated animal feeding operations (CAFOs), their natural diets of roots and grasses, grubs and bugs has been replaced by a standard factory farm food of grains, soybeans, King Corn and various advanced pharmaceutical products.
Good science shows that eating meat, milk and eggs from grass-fed and pastured animals will provide your body with more health-enhancing, disease fighting materials than industrial-grade CAFO-raised protein.
Therefore, you should consider sourcing out animal products from farms that have ethical farming practices–and raise animals on their natural pasture from beginning to end.
One of the farms I order meat from is Wild Meadows Farm in Grey County Ontario. Not only can you taste the quality in the meat, but you feel good about eating it too. I’m truly grateful for businesses, like Wild Meadows Farm, who put the time, energy and resources into ethical farming practices.
I’ve used their grass-fed ground beef in various recipes and the result is always amazing & delicious!
I highly recommend Paleo Nachos with grass-fed ground beef. This dish is made from whole food ingredients and is free of gluten, grains and dairy. It’s great for those following a paleo or AIP diet — or anyone looking for a super healthy version of nachos!
Paleo Nachos are made with tostone "chips", flavourful ground beef, an avocado crema & dairy free nacho sauce. It's one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
2largeplantains, peeled and cut into 1 inch slices
1lbgrass-fed ground beef
Sea salt
Avocado oil
Avocado Crema
1largeavocado
1/4cupcilantro
2tbspred onion
1/3cuplight coconut milk, canned
Juice of 1 lime
Sea salt , to taste
Nacho Sauce
1/2cuplight coconut milk, canned
1/2cupsweet potato, steamed or roasted
Juice of 1/4 lime
1/4tspsea salt
Toppings
2tbspfresh cilantro, chopped
2tbspred onion, chopped
Black or green olives, sliced
Taco Seasoning
1tspground cumin
1tspground garlic
1/2tsporegano
1/2tsponion powder
1/4tspsea salt
1/4tspblack pepper
Instructions
Using a food processor or blender, pulse all avocado crema ingredients together. Set aside.
Blend or process all nacho sauce ingredients until smooth. Set aside.
Prepare all toppings and set aside.
Cook ground beef with taco season + 1 tsp salt in a pan until meat is browned.
Fried Plantains/Tostones
While beef is cooking, cover bottom of a large pan in avocado oil and heat on medium-high.
When oil is hot, add plantain slices and fry on both sides until golden (roughly 2-minutes per side). Season with salt.
Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).
Add smashed plantains back to the pan and fry again on both sides until golden brown. Now you have tostones, which will be used as a base for your nachos!
Assembly
Lay tostones on a serving platter and spread beef on top.
Drizzle avocado crema and nacho sauce on top then garnish with toppings. Serve while it's hot!
Chicken Pesto “Spaghetti” is not only delicious, but it’s also a quick meal to whip up during the busy work week.
This dish is a great way to put fresh basil (or that batch of pesto you have sitting in your freezer) to use.
If you’re looking for a healthy pesto recipe, I definitely recommend my homemade dairy free pesto. I usually make a large batch of it at a time, freeze what I don’t use (ice cube trays are great for this), and defrost the pesto for dishes like this one. The end result is easy and delicious weekday dinners.
In addition to being delicious and easy, this dish uses spaghetti squash, making it perfect for those living a gluten/grain free, paleo, low-carb or keto lifestyle.
Spaghetti squash is great whole food alternative to processed spaghetti
Nutrition facts: spaghetti squash vs. processed spaghetti …
Spaghetti squash – 10 grams of carbs/cup & 42 calories/cup + mother nature’s nutrients
Processed spaghetti – 43 grams of carbs/cup & 220 calories/cup + a carb crash after consumption
I recommend replacing processed spaghetti with spaghetti squash if you;
want to lose weight (lower carbs & calories + more nutrients = weight loss)
have IBS or gut issues (since gluten and grains can aggravate symptoms)
have diabetes (lower carb foods = better blood sugar levels)
follow a paleo, keto or low-carb diet
3 simple ingredients for Chicken Pesto “Spaghetti”
Chicken Pesto "Spaghetti" is not only delicious, but it's also a quick meal to whip up during the busy work week. It's the perfect spaghetti recipe for those living a gluten/grain free, paleo, low-carb or keto lifestyle.
Cut spaghetti squash lengthwise and remove seeds with spoon. Sprinkle flesh with sea salt.
Bake at 400F for 30-40 min (first 10-min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. See notes for cooking spaghetti squash below.
Use a fork to scrape out the strands of squash.
For the chicken pesto
Using a stovetop pan, cook chicken over medium to medium-high heat. Use a spatula to break a part meat. Season with sea salt.
Once chicken is fully cooked, reduce heat and add pesto. Combine chicken and pesto until fragrant.
Place spaghetti squash noodles at the bottom of a bowl or plate then top with chicken pesto. Enjoy!
Notes
Notes on cooking spaghetti squash
Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
Time your spaghetti squash so that it’s done cooking around the same time as your chicken pesto, so your noodles don’t cool.
Caprese Salad with creamy avocado is delicious and so easy to make! This salad is the ultimate way to enjoy fresh, ripe summer tomatoes & basil!
A classic caprese salad is made with very few ingredients–mozzarella, tomatoes, basil and olive oil. I decided to put a spin on this classic dish by removing the dairy (a common food allergen) and replacing it with creamy & nutrient-rich avocado.
Now this fresh Italian salad can be enjoyed by those following a dairy free, paleo or plant-based diet!
How to make a caprese salad
It’s real simple… start by slicing the tomatoes. Feel free to use tomatoes that are different shapes, sizes and colours.
Then slice the avocados, keeping them similar in thickness to the tomatoes. Arrange one slice of tomato then overlap with one slice of avocado around the outside of a plate (or however you choose).
You can incorporate whole fresh basil leaves into the layers or scatter freshly torn basil on top.
Lastly, finish this dish with a good drizzle of high-quality olive oil and sea salt or add even more flavour with a homemade dairy free pesto.
Important tips for making a caprese salad
Find the freshest, ripe locally grown tomatoes
Use a high-quality extra virgin olive oil
Use fresh basil
Find ripe avocados for more creaminess
What you need for Avocado Caprese Salad:
Tomatoes
Avocado
Fresh basil
Extra virgin olive oil
Pair this salad with one of my dairy & gluten free Italian main dishes …
Caprese Salad with creamy avocado is delicious and so easy to make. This salad is the ultimate way to enjoy fresh, ripe summer tomatoes & basil! I decided to put a spin on this classic dish by removing the dairy (a common food allergen) and replacing it with creamy & nutrient-rich avocado. Now this fresh Italian salad can be enjoyed by those following a dairy free, paleo or plant-based diet!
Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any meat or fish dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre-sliced mushrooms! AIP, paleo, low-carb, keto and plant-based.
Mushrooms don’t just add awesome flavour to certain dishes, but they’re also a great food to boost immune function.
To simplify, mushrooms can enhance almost every system in the body and protect you from numerous conditions and diseases since they’re associated with lowered inflammation. Sustaining high levels of inflammation long term has been shown to contribute to chronic conditions, such as heart & autoimmune disease, diabetes and cancer.
Note: Buy and eat organic grown mushrooms whenever possible since they’re very porous and have the tendency to easily absorb chemicals from the soil that they’re grown in.
Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms! AIP, paleo, low-carb. keto & plant-based.
1 12ozbag frozen riced cauliflower, I get mine from Costco
1pack sliced mushrooms
1small yellow onion, finely sliced
2tbspfresh parsley, finely chopped
1and 1/4 cup organic chicken stock
2tbspavocado oil
Sea salt & black pepper , to taste
Instructions
Saute mushrooms in 1 tbsp avocado oil for 2-minutes over medium heat. Season with salt and pepper. Add 1/4 cup chicken stock, cover and let cook for 5-minutes. Remove lid and allow remaining liquid to cook off. Set mushrooms aside in a bowl.
Using the same pan, add 1 tbsp avocado oil and saute onion until fragrant over medium heat.
Add frozen riced cauliflower and combine until slightly heated. Season with salt.
Add 1/4 cup of chicken stock to the pan at a time. Let liquid evaporate before adding more stock. Do this until you get through 1 cup of stock. Continue to stir ingredients as you do this.
Add mushrooms and parsley to the pan, combine everything together and let cook for another minute. Remove from heat and serve.
This Collagen Power Smoothie is smooth, creamy and delicious–and a great way to add more anti-aging nutrients to your diet! It’s quick & easy to make, and serves as a delicious breakfast or lunch option. Feel free to boost this collagen smoothie with ceylon cinnamon or maca–or not. Either way the result will be delicious!
You might be wondering what the benefits are to adding collagen to your smoothies …
Well it all starts at about age 35, when collagen production naturally begins to slow, which can have all sorts of negative effects on your body. By age 40, collagen begins to deplete faster than your body can reproduce it, and by age 60, over ½ of your body’s collagen has been depleted.
In addition to aging, many other factors impact collagen levels. These include genetics, smoking, pollution, excessive sun exposure, and nutritional deficiencies, among others.
Collagen is the “glue” that holds your body together.
It’s the fibrous protein found throughout your body, in organs, muscles, skin, hair, nails, teeth, bones, blood vessels, tendons, joints, cartilage, and your digestive system.
As we age and our collagen production decreases, these areas of our body begin to weaken. Adding a collagen supplement to your daily routine can help to strengthen your body for optimal health and functioning.
Here are some other ways you can easily add collagen to your diet …
Mix into a glass of water. For best results, add powder prior to adding water.
Mix into hot beverages like coffee and tea.
Add to soups, stews, sauces, yogurt, homemade desserts and more.
This Collagen Power Smoothie is smooth, creamy and delicious--and a great way to add more anti-aging nutrients to your diet! It's quick & easy to make, and serves as a delicious breakfast or lunch option. Feel free to boost this collagen smoothie with ceylon cinnamon or maca--or not. Either way the result will be delicious!
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
