Paleo Cheesecake Recipe

The no-bake paleo cheesecake recipe is undoubtedly the best answer to all your sweet cravings in a paleo diet.

Paleo Cheesecake Recipe

Besides, the savory cream on the top and the perfect layers of the cashew base will surely make you fall in love with this incredibly tempting cheesecake recipe.

Paleo cheesecake recipe

Paleo cheesecake recipe – Blueberry cheesecake recipe

Yield: 6

Paleo Cheesecake Recipe

Paleo cheesecake recipe

Greasing the pan with coconut oil will help you easily remove the mix from the pan.

Prep Time 30 minutes
Total Time 30 minutes


The crust

  • ½ cup raw pecans
  • ½ cup almond flour
  • 2 tablespoons coconut oil
  • 2 pitted dates
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

The cheesecake

  • 2 cups raw cashews (soak in cold water for four hours)
  • ½ cup canned coconut milk
  • ¼ cup of coconut oil (can be skipped if you don’t like the smell or the flavor)
  • ⅓ cup pure maple syrup
  • 1 tablespoon vanilla extract (You can alternatively use ½ teaspoon vanilla bean powder)
  • 2 tablespoons fresh lemon juice
  • ¼ cup freeze-dried blueberries

The blueberry layer

  • 1 cup fresh or frozen blueberries (add them only after thawing)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chia seeds


  1. Add dates, almonds, flour, coconut oil, and salt to the food processor or a high-powered blender. Allow pulverizing until the mixture becomes sticky, ensuring not to blend entirely to keep the nuts visible for added crispiness and crunchiness to the cheesecake.
  2. Combine all the ingredients except for the frozen, dried blueberries. Just start blending them for two minutes.
  3. You have to do so until the mixture becomes silky smooth and creamy. Now, scrape down the sides in the way you want.
  4. Occasionally, you may need to add more coconut oil or lemon juice for a richer taste, especially if using a less powerful blender.
  5. Once smooth, taste the mixture and adjust the sweetness level by adding maple syrup, lemon juice, or vanilla according to your preference.
  6. Transfer two-thirds of the filling into the pan, smoothing the top and tapping it against the counter to release air bubbles before placing it in the freezer.
  7. Add the frozen, dried blueberries to the remaining batter and blend to the desired consistency. Spread this mixture over the plain layer and return it to the freezer.
  8. Rinse the blender and blend the fresh blueberries, lemon juice, and chia seeds until smooth. Pour this mixture over the other layers to create a consistent batter.
  9. Thoroughly prepare the entire mixture and place it in the freezer to set for at least three hours.
  10. Ensure the mixture is sufficiently firm before slicing and serving. It's recommended to warm the knife under hot water before cutting the cheesecake.
  11. Once ready, serve the cheesecake frozen or let it come back to room temperature for around ten to fifteen minutes.
  12. Store the cheesecake in the freezer for up to two weeks.

Nutrition Information



Serving Size


Amount Per Serving Calories 607Total Fat 48gSaturated Fat 19gCholesterol 0mgSodium 63mgCarbohydrates 37gNet Carbohydrates 31gFiber 5.3gSugar 19gProtein 11.6g
See Also

Paleo Breakfast Shake

No-bake paleo desserts

Lemon Ricotta Cheesecake Recipe

Skip to Recipe