Chocolate Chip Cheesecake Dip

A dairy free, paleo version of chocolate chip cheesecake dip, which is basically a deconstructed cheesecake. In the original version, instead of having a graham cracker crust, graham crackers are used to scoop up the dip. For this recipe, I've replaced the graham crackers with cinnamon dusted plantain chips.
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:57 g
Carbohydrates:71 g
Protein:11 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Drain water from cashews and add them to a blender or food processor along with the melted coconut oil, lemon juice, vanilla, maple syrup, and coconut sugar. Blend until smooth and ingredients are fully mixed.
  2. Transfer mixture to an airtight container and refrigerate until chilled, about 4 hours.
  3. Remove the mixture from the refrigerator and use a hand mixer to fluff it up a little. Stir in chocolate chips.
  4. Spoon the dip into a serving bowl and leave at room temperature to serve. Dust the plantain chips with the cinnamon and serve alongside the dip.


Allow at least 4 hours to soak cashews and another 4 hours to allow the dip to chill. Serves about 4 people. Double or triple the recipe if you want to share this at a party.

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