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Paleo Blueberry Lime Cheesecake


My dad loves blueberries and cheesecake, so what better dessert to make for him for Father’s Day. This is a gluten-free, sugar free, and vegan dessert everyone can enjoy. It is great for warmer days because it requires no bake time!

From our kitchen to yours, Dana



4 Medjool Dates
1 cup Macadamia Nuts (raw, unsalted)
Pinch of Salt
2 cups Coconut Cream (place two cans of coconut milk in the fridge, let them sit overnight and scoop out the thick creamy part of the can)
⅔ of a cup Cashews (soaked in water for 10-15 minutes)
4 tablespoons Fresh Lime Juice
2 tablespoons Maple Syrup
2 Medjool Dates
1 cup fresh Blueberries

For garnsih
1 teaspoon Lime Zest
½ cup fresh Blueberries

Line a 9 inch springform with parchment paper
Place macadamia nuts, 4 dates and pinch of salt in food processor and pulse until a sticky mass forms
Press macadamia crust into bottom of springform and half way up the sides using fingers. place in freezer while you prepare the filling
Clean out food processor and place coconut cream, cashews, lime juice, and maple syrup in it. Pulse and process until mixture is smooth
Remove springform from freezer and pour lemon cheesecake filling into the springform. Place springform in freezer again until filling in slightly firm (about 10 minutes)
Clean out food processor again and place blueberries and 2 dates in it. Pulse again until smooth (blueberry skin will still be present, this is OK).
Carefully spread blueberry topping over filling in the springform
Place in refrigerator for at least 4 hours or overnight until filling is firm
When cheesecake is firm and ready to serve garnish with fresh blueberries and lime zest


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