Fig Honey Paleo Cheesecake
Easy vegan paleo fig and honey cheesecake with a delicious crisp “graham cracker” crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity! 
Servings Prep Time
14servings 15minutes
Cook Time
20minutes
Servings Prep Time
14servings 15minutes
Cook Time
20minutes
Ingredients
Crust
Filling
Topping
Instructions
Crust
  1. Preheat oven to 400F. Line a 6″ square cake pan with parchment paper.
  2. Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
  3. Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.
Filling
  1. Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth!
  2. Spread the filling over the crust. Slice fresh figs into 1/4″ rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
  3. Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve! Or store in the freezer or fridge.
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