Grain-Free Classic Cheesecake

This Grain-Free Classic Cheesecake is a true treat, one of our all-time favorite desserts!

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Grain-Free Classic Cheesecake

Happy Weekend, Friends! 💘

Sometimes life just calls for a proper slice of cheesecake, wouldn’t you agree? And I find that the classic graham crusted New York-style version does very well for such moments.

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With cheesecake, it’s so much about texture. Delicious taste is paramount of course, but the whole experience is of great importance. The cake should be dense enough that your fork glides through it as if in slow motion– but it should also be smooth + creamy and not overly sweet to taste. When all of these things are in balance, it’s like a little bite of heaven.😇

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And we can’t wait for you to try our delicious graham cracker crust!! The crust itself is both vegan + paleo and can be used for any “cheesecake” or pie recipe of your choosing!

Paleo Graham Crumbs

Tips For Today:
-I definitely recommend reading through the recipe and instructions prior to baking, it will result in a much smoother and enjoyable process.
-You’ll find below that the dairy-free option includes Kite Hill cream cheese + yogurt.
-You can use a 9 inch springform pan or we also love the taller 6 inch springform pan.
-If you prefer to forgo the extra step of baking your graham cracker crust, you may instead have a “graham cookie” crust by just pressing the dough onto the bottom of the springform pan and skipping the additional butter that you would have used to hold together the crumbs.

Enjoy The Recipe + Happy Baking!😊

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If you love this grain-free treat, we think you’ll also love our Grain-Free Carrot Cake. Happy Baking! 9

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Grain-Free Classic Cheesecake

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5 from 2 reviews

  • Author: Lila Ruth
  • Total Time: about 1.5 hours
  • Yield: 10 slices 1x


  • Graham Crust: (This makes enough to bring the crust up the sides of the cheesecake).
  • 2 cups almond flour (Bob’s Red Mill)
  • 3/4 cup tapioca starch (or potato starch)
  • 1 tablespoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup honey (or maple syrup)
  • 6 tablespoons melted butter, divided (or Earth Balance, coconut oil)
  • 2 1/2 tablespoons milk (or almond, coconut milk)
  • Cheesecake:
  • 3 eight ounce packages of cream cheese (Kite Hill brand for dairy-free)
  • 1/3 cup plain Greek yogurt (Kite Hill plain yogurt for dairy-free)
  • 2/3 cup honey (or maple syrup)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter, melted (Earth Balance for dairy-free)
  • 1 tablespoon tapioca starch (potato or arrowroot starch will also work)
  • Chocolate Topping:
  • 8 ounces melted unsweetened Baker’s Chocolate
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup


  1. For The Crust:
  2. Preheat oven to 330 degrees
  3. In a large bowl, whisk together almond flour, tapioca starch, cinnamon and salt.
  4. Add in honey, 3 tbsp of your melted butter, milk and combine until dough forms. Dough will be sticky. Spread dough thinly onto parchment paper lined baking sheet to form large rectangle. Bake for 15-18 minutes, until golden (browning a touch around the edges). (See tips section in post above for no bake crust).
  5. Cool COMPLETELY, then break up into chunks and pulse in food processor until you have fine graham crumbs. Slowly add in remaining butter and pulse again. Spread graham mixture into the bottom of a parchment lined (or greased) springform pan. Set aside.
  7. In a large mixing bowl (use a stand mixer or hand mixer), add yogurt, honey, melted butter and vanilla extract. Blend until smooth.
  8. Add in cream cheese and blend again until smooth. Sift arrowroot starch overtop and blend until incorporated evenly. Add eggs, one at a time and mix together until smooth.
  9. Pour cheesecake batter into your springform pan, over the graham crust. Place pan on top of a cookie sheet and slide it into the oven. Bake at 330 degrees for 50-55 minutes. Outer edges will be golden and middle will be just a bit jiggly. Carefully remove from oven and gently place cheesecake pan on wire rack to cool. DO NOT unlatch the springform pan at this time. Cool 45 minutes, then place into refrigerator for 8-12 hours and allow to fully firm.
  10. After cheesecake is cooled, melt your chocolate and stir in coconut oil until smooth. Add in maple syrup and mix again until smooth. Drizzle chocolate over cake as desired and let it set in the freezer for 10 minutes. Once the chocolate hardens, it will remain set. Garnish with raspberries and mint leaves if desired and serve! Cover + refrigerate leftovers, enjoy!!
  • Prep Time: 25 min
  • Cook Time: 50 min

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  1. Awww this is the most phenomenal cheesecake I’ve laid my eyes on!! Looks so decadent an delicious! You really need to open a bakery with all your delicious grain free goodies ;)))

    1. You are just the sweetest Natalie, thank you so much!! I’m so delighted you like it, I so hope to have a bakery one day!! 😀

  2. Great recipe! There was a lot of “graham cracker” for the crust so I set some aside before crushing it all. The next time I make this, I will halve that part of the recipe.

    For the cheesecake, I adjusted as follows:
    Used cultured sour cream instead of yogurt. (This gives it that NY style taste.)
    Used half honey, half maple syrup to sweeten.
    Used potato starch.
    Used coconut oil.

    For the oven temperature, I was confused because the directions are to preheat to 350 degrees, but then the other directions after pouring the batter in say to bake at 330 degrees. Must be a typo. I compromised and settled on 340 degrees, but used convection, so baked for 55 minutes at 315 degrees convection.

    I am waiting for it to cool then will top, but so far it is looking very tasty!


    1. Thank you so much for your kind comment!! And I love all of your substitutions, I really appreciate you sharing your experience and for catching the typo, going to go in and alter that now! Hope you love the cheesecake!! 😀

  3. Hi! I’m wanting to make a pumpkin cheesecake. Could I substitute pumpkin pie purée for the yogurt? I’m not well
    Versed in this arena!

    1. Hi Michelle, thank you for your comment! Unfortunately, I have not tested this version with pumpkin. You would want to leave the sour cream in for smooth texture and add about 3/4-1 cup of pumpkin which would most likely require an additional egg to set-I would want to test it to make absolute sure it would work out well for you. We do have keto pumpkin cheesecake squares that are delicious in case you might be interested in that recipe. Here is the link:

  4. I simply love this cheesecake! And it’s the only one I’m making is not too sweet and everytime I make is so delicious. Thank you

    1. Hearing this makes my day, I’m delighted you’re enjoying the cheesecake! And thank you for your kind review! 😀

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