Paleo Cheesecake Recipe (345 Cal)

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

Besides the Paleo cheesecake recipe, we'll mention below, there are several other types of cheesecake recipes you can experiment with.

These are vegan pumpkin cheesecake, chocolate cheesecake, raw banana cream, Vanilla white, chocolate strawberry, and lime honey cheesecake.

Do let us know about your views and reviews about this recipe and keep checking this space for some more amazing recipes and diet plans.

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


Step 1.

First of all, you have to grease the pan with coconut oil. Then, you have to line the cake 6 inches with strips of parchment paper.

Doing so will help you with the easy removal of the mix from the pan.

Step 2.

Go ahead with the addition of dates, almonds, flour, coconut oil, and salt to the food processor.

The alternative is to use a high-powered blender. Just allow pulverizing until you see the mix becoming sticky.

You don’t need to blend the mix completely and keep the nuts visible to add crispiness and crunchiness to the cheesecake.

Still, remember to never over-process it because it will only turn the nuts into a butter recipe.

Step 3.

Now, you have to combine all the ingredients except for the frozen, dried blueberries. Just start blending them for two minutes.

You have to do so until the mixture becomes silky smooth as well as creamy. Now scrape down the sides in the way you want.

Sometimes, you will need to add a bit more coconut oil or lemon juice to give a rich taste to the dessert. It will also help in case the blender in usage isn’t high-powered.

As soon as it becomes smooth, you have to taste the mixture and go ahead with adjusting the sweetness level by adding maple syrup, lemon juice, or Vanilla as per your choice and preferences.

Step 4.

Now, you have to put two-thirds of the filling into the pan that you have. Just smoothen the top and start tapping it against the counter to release the air bubbles.

Now, you have to place the mixture in the freezer.

Go ahead with the addition of the frozen, dried blueberries. You have to add them to the remaining batter and start blending to the desired consistency.

The next step is to spread the mix over the plain layer while returning it to the freezer.

Just rinse out the blender and add the fresh blueberries, lemon juice, and Chia seeds, while blending the whole mix smoothly.

Then, pour over the other layers to build the batter consistency.

Step 5.

Prepare the entire mixture thoroughly and place it into the freezer to set them for at least three hours.

You must know that the mix must be completely firm before being sliced and served.

Moreover, it is recommended to place the knife under hot water to warm it up just before cutting the cheesecake.

As soon as you see that the cheesecake is ready, you can serve it frozen or let it come back to room temperature for around ten or fifteen minutes.

You can keep it in the freezer for around two weeks at a stretch.

Nutrition Information



Serving Size


Amount Per Serving Calories 345
See Also

Paleo Breakfast Shake

No-bake paleo desserts

Lemon Ricotta Cheesecake Recipe

Damla Sengul
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Damla Sengul, a seasoned Food Editor at, boasts a 5-year worth of expertise as a digital editor, with a specific focus on authentic recipe content. Her expertise extends to various crucial aspects of the cookery world, including in-depth research on renowned chefs worldwide and innovative recipe development. Additionally, Damla is an enthusiastic baker who dedicates part of her time crafting delightful celebration cakes for her friends.

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