Primal Vanilla Cheesecake

You all know how I feel about cheesecake. It’s my favorite dessert, I have it about once a year on my birthday, and there’s no substitute for the real thing. I also never make it because it seems really complicated. However, I had a friend that was having a birthday dinner and I told her I would make her dessert. I asked her what she would like to have. She said she didn’t care. I was thinking maybe carrot cake would be a good idea! She told me that carrot cake and cheesecake are her favorites. Then she says….I kind of want cheesecake. That’s all it took. I was off at my first attempt to make cheesecake!
This recipe is not strict paleo because of the cream cheese, but everything else is.

Primal Vanilla Cheesecake



  •  3/4 stick of grassfed butter
  •  2 1/4 cup nut flour
  •  1 tsp cinnamon
  •  1 Tbsp honey
  •  1/4 tsp salt


  •  3 blocks organic cream cheese (ROOM TEMP)
  • 2 Tbsp coconut milk
  • 2 Tbsp arrowroot powder
  • 2 tsp vanilla
  • 1 vanilla bean, seeded
  • 3/4 cup honey
  • 4 eggs

Preheat oven to 350F. Combine all the crust ingredients and pour into springform pan. Bake until the crust browns slightly, which should be about 10 minutes. Get it out and let it cool. Lower the oven temp to 325F and place a dish with water on the bottom rack.
While the crust is cooling, whip the cream cheese until its creamy and smooth. Add the rest of the ingredients one at a time until it’s all combined and pour over the crust. Bake in the oven for 45 minutes. Then turn off the oven and let it continue to sit in the oven for another hour. Get out of the oven and let cool to room temp before placing in the fridge to set and cool. Serve!

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