Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

Megan Treats 20 Comments

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I’ve made this cheesecake four times in the last month! I have some happy campers here in our tiny house, eating this with breakfast or for an afternoon snack– so nutrient dense, rich, yet not too heavy, full of complex flavors that allow you to savor and be satisfied.

I served it at our Thanksgiving meal, too, trying to get the recipe just right; and it’s so pretty and festive.

You can decorate the top with Meringue (using leftover egg whites, since those nutrient-dense yolks go into the cake itself), or a lovely variation which is Whipped Cream Meringue (printed just below the Meringue recipe)– Find both recipes HERE.

OR just top Eggnog Cheesecake with my just published and family-favorite Easy Chocolate Ganache (find it HERE), which has kind of revolutionized desserts in our house!! (It’s so good and quick to make, and has very little sweetener.)

If you can find some lovely winter berries, nutmeg and/or greenery for the top, this cheesecake dresses up so prettily for the holidays.

 

Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

 

No-Bake Eggnog Cheesecake {Paleo/primal, gluten-free, no bake;with low-carb, keto, GAPS options}
Yum
Print Recipe
Servings Prep Time
10 servings 45 minutes
Servings Prep Time
10 servings 45 minutes
No-Bake Eggnog Cheesecake {Paleo/primal, gluten-free, no bake;with low-carb, keto, GAPS options}
Yum
Print Recipe
Servings Prep Time
10 servings 45 minutes
Servings Prep Time
10 servings 45 minutes
Ingredients
Crust (bake and let cool first)
  • 1-1/2 cups Otto's cassava flour see link below OR use blanched almond flour for low carb/keto option; for GAPS option see no-bake crust recipe below in Recipe notes ๐Ÿ™‚
  • 1/2 cup butter or lard or coconut oil
  • 1/2 cup coconut sugar or maple sugar OR Swerve for low carb/keto option; for GAPS option see no-bake crust recipe below in Recipe notes ๐Ÿ™‚
  • 1/2 teaspoon baking soda, sifted
  • 1/8 teaspoon sea salt
Filling
  • 16 ounces cream cheese room temperature (use Nancy's brand for GAPS Diet, which is fully cultured probiotic cream cheese)
  • 8 ounces sour cream room temperature (use Nancy's for GAPS Diet, which is fully cultured probiotic sour cream)
  • 1/2 cup pure maple syrup or low-carb sweetener like Swerve for low-carb/keto option or honey for GAPS Diet
  • 8 egg yolks set aside whites for optional meringue topping
  • 1/4 cup water
  • 1/4 cup Caribbean dark rum optional (but yummy!)
  • 1 tablespoon gelatin see link and discount code below in Recipe notes
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
Servings: servings
Instructions
Crust (make first)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flour, sweetener, sea salt, and baking soda in food processor or by hand. Pulse briefly to blend.
  3. Add fat of choice and pulse again until flour begins to come together, darkening slightly and absorbing the fat, about 2 minutes. (Or by hand, use a pastry blade.)
  4. Press mixture evenly into springform pan, along the bottom and about 1-2 inches up the sides. Bake for 9 minutes. Set aside to cool while you make the filling.
Filling
  1. Place 1/4 cup water in small saucepan. Sprinkle gelatin over surface, whisk in, and allow to bloom, 1 minute.
  2. Place pan with gelatin over medium heat. Stir gelatin until it melts and there is foam on the surface, 1-2 minutes.
  3. Remove from heat. Add and stir in sweetener and rum. Set aside.
  4. To a large metal mixing bowl add: cream cheese, sour cream, egg yolks, nutmeg, cinnamon, and sea salt. Whip until smooth and slightly fluffy, about 30 seconds. Scrape down sides of bowl.
  5. Add sweetened gelatin mixture from pot, fully incorporating the mixture as itโ€™s beaten in. Continue until all the sweet gelatin is added.
  6. Pour filling into cooled crust, evening out the top surface smoothly. Refrigerate 3 hours or overnight. After 3 hours or overnight, make the optional meringue and chocolate topping.
Final Assembly
  1. Remove chilled cheesecake from fridge. Unmold from springform pan and place on serving plate. Top with optional chocolate ganache, smoothing out surface with an offset spatula; OR use a piping back to decorate with meringue option. Garnish with nutmeg, holly berries etc.
  2. If you wish to swirl meringue and chocolate ganache, simply fill one side of the bag with ganache (about 1/4 of the volume), and fill the other side with meringue or the whipped cream meringue variation. Pipe decoratively. Garnish.
  3. Chill until ready to serve.
Recipe Notes

GAPS Diet Crust

Ingredients

1 cup dates, cut into 1-inch pieces
1 cup sprouted walnuts, or preferred nut
1/8 teaspoon sea salt

Instructions

  1. Combine all of the crust ingredients in a food processor or high-powered blender, and pulse to blend.
  2. Press evenly into the bottom and sides (up 1-2 inches) of a springform pan.
  3. Refrigerate while the filling is being made.

Find sustainable gelatin here.
Find Otto's cassava flour here.

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Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

  • Emily @ Recipes to Nourish

    Megan!!! This is SO beautiful!!! Wow, you really know how to make a gorgeous, super special, festive cheesecake. This is just lovely!

  • Megan Stevens

    You’re so sweet!! xo and thank you!

  • linda spiker

    This looks amazingly creamy and decadent! I want the whole thing to myself!

  • Lindsey Dietz

    I don’t know how I would decide between topping it with meringue or ganache! This looks heavenly!

  • Renee Kohley

    I love those big thick slices!!! I am completely stunned Megan! Amazing! It is so beautiful – I can’t believe this is a no bake!

  • How gorgeous is this?? This is the perfect way to celebrate the holidays.

  • Megan Stevens

    Haha, it helped a lot in our house that I made 4 of these in the last month. Everyone seemed to feel that same desperation (wanting to eat the whole thing), but I assured them that the cheesecakes would just keep coming. ๐Ÿ˜‰

  • Megan Stevens

    Make the cheesecake twice; that’s the way around a tough decision. ๐Ÿ˜‰ Thank you!

  • Megan Stevens

    Thank you, Renee, so kind!

  • Megan Stevens

    Kisses, Jean! ๐Ÿ˜‰

  • Joni Jessica

    Looks incredibly fluffy! Need to get cassava flour!

  • Raia Torn

    That is beyond gorgeous! Maybe I can enjoy it in heaven… Haha!

  • Both the cassava and the no-bake crust sound amazing. Thank you for offering so many options for everyone. Love it!

  • Oh my gosh Megan! This looks so insanely delish, I’d love this as part of my holiday table. And would definitely be finishing it off with that chocolate ganache *drooool* ๐Ÿ™‚

  • Megan Stevens

    Otto’s cassava flour is THE best! ๐Ÿ™‚ Yes, the cheesecake texture is rich but light. Thank you!

  • Megan Stevens

    Aw, I love that. And I will be eating figs. One day, my friend. <3 <3

  • Megan Stevens

    You’re welcome. Thank you for your sweet comments!!

  • Megan Stevens

    Ha, yes, I keep that chocolate ganache in my mind at all times, lol. Thank you! xo

  • This looks so creamy and delicious Megan! I love all of the different dietary options you have given, this is perfect for any festive table!

  • Callie Goode

    OMG! I need this cheesecake in life. Can you mail me some?