Paleo Lemon Cheesecake
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It’s Feast ‘n Devour time again, and this month is LEMON!! Wouldn’t it have been weird if I said it was chocolate, since the title says Paleo Lemon Cheesecake? No? Okay then, you are going to love this cheesecake. It is rich and creamy just like a “normal” cheesecake, but has no gluten, refined sugar, or dairy to weigh you down or mess with your stomach…..
I used to make my son a cheesecake for his birthday, then he developed a full-blown allergy to dairy and cheesecake became taboo in our house. 🙁 This year I decided to get creative and come up with and suitable substitute that does not contain soy-based fake cream cheese…and this insanely delicious Paleo Lemon Cheesecake was born. {angels are singing}
He didn’t need it to be paleo, in fact he would have preferred that it wasn’t, but since I’m on a paleo kick right now I thought I would go for it…and I am so glad that I did. Yes, I did eat a tiny slice so I could make sure it was perfect, even though I am allergic to coconut. What we do for our kids, lol
How to make a Paleo Lemon Cheesecake:
Spray a 7-inch springform pan with olive oil spray. Set aside.
In a large bowl, mix the crushed Paleo Vanilla Wafers with the honey. Add one Tablespoon of oil/ghee at a time until mixture holds together…..
The moisture content of your wafer will affect the amount of oil needed to hold the crumbs together without it turning into a paste. {soft cookies vs crunchy cookies}
Pour the mixture into the prepared pan and press into the bottom until smooth. Set aside.
Drain the cashews and place them in a blender. Add the coconut cream, honey, and lemon juice. Puree until completely smooth…..
Pour the filling over the prepared base and smooth over the top until even…..
Place the pan into the freezer for 1 to 2 hours to set. I didn’t wrap it, I just stuck it in there.
Remove the cheesecake from the freezer and top with Paleo Lemon Curd, spreading it evenly over the top…..
Place in the refrigerator until chilled and completely set.
Remove the outer ring from the pan. Run a large knife under the base to loosen it, and lift the cheesecake off the pan with a large spatula and place on a cake plate.
Slice and serve…..
A-M-A-Z-I-N-G!!
Notes:
- I soaked my cashews for 3 hours, and my son didn’t like the texture. Soaking them longer makes them smoother when they are blended, I’m just impatient.
- For the coconut cream: refrigerate a can of full-fat coconut milk until solid. Remove without shaking, open with a can opener, and scoop out the solid coconut cream on top. Discard the liquid.
- For clean slices: run a chef knife under hot water before slicing, wipe off the blade and run under hot water again between slices.
- I used this springform pan to make my Paleo Lemon Cheesecake. {affiliate link}
- 15 Paleo Vanilla Wafers equal 1 1/2 cups of crumbs.
more delicious lemon recipes:
Lemon Ricotta Fritters from Bread Booze Bacon
Raspberry Lemon Layer Cake from White Lights on Wednesday
Lemon Sour Cream Sugar Cookies from I Heart Eating
Paleo Lemon Cheesecake from Cooking with Curls
Lemon Berry Napoleons from Home.Made.Interest.
Lemon Butter Cake from Sugar & Soul
Lemon Blueberry Bundt Cake from Celebrating Sweets
Candied Lemon Peel from The Two Bite Club
Lemon Poke Cake from Liz on Call
Lemon Chewies from It Bakes Me Happy
Enjoy!!
Paleo Lemon Cheesecake
Ingredients
Base
- 1.5 cups Paleo Vanilla Wafers crushed - homemade or store bought
- 2 tablespoons honey
- 2 - 3 tablespoons coconut oil or ghee
Filling
- 2 cups cashews soaked in water overnight
- 1 cup coconut cream
- 2 tablespoons honey
- .33 cup fresh lemon juice
Topping
- 1 cup Paleo Lemon Curd
Instructions
- Spray a 7-inch springform pan with olive oil. Set aside.
- In a large bowl, mix the crushed vanilla wafers with the honey. Add one Tablespoon of oil/ghee at a time until mixture holds together.
- Pour the mixture into the prepared pan and press into the bottom until smooth. Set aside.
- Drain the cashews and place them in a blender.
- Add the coconut cream, honey, and lemon juice. Puree until completely smooth.
- Pour the filling over the prepared base and smooth over the top until even.
- Place the pan into the freezer for 1 to 2 hours to set.
- Remove the cheesecake from the freezer and top with lemon curd, spreading it evenly over the top.
- Place in the refrigerator until chilled and completely set.
- Remove the outer ring from the pan. Run a large knife under the base to loosen it, and lift the cheesecake off the pan with a large spatula and place on a cake plate.
- Slice and serve.
- Store unused portions in the refrigerator for up to 3 days.
Notes
- Paleo Vanilla Wafers
- Paleo Lemon Curd
- I soaked my cashews for 3 hours, and my son didn't like the texture. Soaking them longer makes them smoother when they are blended, I'm just impatient.
- For the coconut cream: refrigerate a can of full-fat coconut milk until solid. Remove without shaking, open with a can opener, and scoop out the solid coconut cream on top. Discard the liquid.
- For clean slices: run a chef knife under hot water before slicing, wipe off the blade and run under hot water again between slices.
- I used this springform pan to make my Paleo Lemon Cheesecake.
- 15 Paleo Vanilla Wafers equal 1.5 cups of crumbs.
This looks so luscious Lisa!
Lemon is my favorite! This looks amazing!!!
Thank you so much, Brittany. 🙂
You are killing me here, Lisa. This looks fabulous. I wish I weren’t the only one that likes cheesecake in the house.