Paleo Cheesecake with a Coconut Crust (Egg-Free, No Bake)

5 minute read

This creamy, smooth, and lemon-y no-bake Paleo cheesecake shines with a delectable coco-nutty cookie crust. Top this beauty off with a Paleo blueberry compote, and you have a dessert that will make your taste buds sing!

Hands down, blueberry cheesecake is my absolute favorite dessert, ever. When I was in high school, a group of us went to a bakery after a movie one evening. I cannot remember where it was or what the bakery was called, but I do remember every bite of the best blueberry cheesecake I have ever had. I have dreamt of that cheesecake ever since, until now. This Paleo blueberry cheesecake tastes even better than the one from my dreams, and I know you will love it as much as I do!

Why Coconut is So Good for You!

Coconuts are part of the Arecaceae family of plants which is primarily palms including trees and shrubs and originated in the Indo-Malaya area [1].  Coconut is considered to be a fruit and is full of good fats, fiber, and lots of minerals!

By choosing to make your coconut whipped cream with full-fat coconut cream and maple syrup, you are eliminating a very inflammatory ingredient: refined sugar.  Refined sugar has been directly linked to chronic inflammation which can lead to other chronic symptoms such as weight gain, fatigue, mood disorders, and pain. [2]. 

Refined sugars are so inflammatory because they have been highly processed and stripped of any naturally existing minerals typically found in the plant.  For example, in a teaspoon of white sugar, you will find that there is absolutely nothing in it except empty carbohydrates. [3]. Now take the pure maple syrup, what I used in this recipe, you will find trace minerals like potassium, calcium, sodium and iron.  This is food in its whole form, the way it is meant to be eaten. [4]

Minerals

  • Copper:  Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function [5].
  • Iron:  Iron is an essential mineral that your body needs and in plants we have non-heme iron.  To increase absorption, consume with foods that contain vitamin C.
  • Manganese:  Essential mineral that plays a role in blood sugar regulation, brain and nerve function and metabolic pathways [6].
  • Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
  • Phosphorous:  Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
  • Potassium: Potassium is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed.  Electrolytes are important in their role in hydration, blood pressure, heart health, healthy nerve conduction and muscle contractions.
  • Selenium: Essential in thyroid health, detoxification and helps to make DNA [7] and pasture raised pork has higher levels than conventional.

MCT’s: Medium Chain Triglycerides

A majority of the fat found in coconuts is medium-chain triglycerides or MCT’s which is readily absorbed and utilized for energy by the body. Some health benefits of MCT’s:

  • May support healthy weight by promoting the release of peptide YY and leptin, hormones the body produces that promotes fullness.
  • May support the body’s sensitivity to insulin [8].
  • Coconut oil contains caprylic acid which is a known anti-fungal.  Caprylic acid is known to support your gut health by keeping your microbiome balanced, as well as supporting your anti-inflammatory pathways. [9]
  • MCT oil can help to lower LDL (bad) cholesterol and increase HDL (good) cholesterol.

Fiber

Coconuts are loaded with insoluble fiber that helps to support a healthy GI tract.  Insoluble fiber promotes optimized movement and elimination of waste products and acts like a sponge by absorbing toxins and eliminating them from the body.

So grab some coconut cream and let’s get cooking!

Paleo Cheesecake with a Coconut Crust Ingredients

Makes an 8-9″ Cheesecake

Paleo Cheesecake Ingredients

3 cups Raw Whole Cashews, soaked*

1 cup Coconut Cream, cream only

½ cup Unrefined Coconut Oil, melted

1 cup Pure Maple Syrup

1 tsp Pure Vanilla Extract

1/3 cup Fresh Lemon Zest (about 2 lemons)

5 ounces Fresh Lemon Juice

½ tsp Fine Real Salt

Paleo Blueberry Compote (opt)

*soak in hot water for 90-mins to 2-hours or overnight with cool water.

Paleo Coconut Pie Crust Ingredients

Makes an 8-9″ Crust

3/4 cup Organic Almond Flour, packed

½ cup Unsweetened Shredded Coconut

3/4 cup Arrowroot Starch or Tapioca Starch

1/2 cup Brown Coconut Sugar

1/2 tsp Fine Real Salt

2 Tbsp Grass-Fed Beef Gelatin Powder

1/2 cup Unrefined Coconut Oil or Grass-fed Ghee, melted

How to Make Paleo Cheesecake with a Coconut Crust

For the Paleo Coconut Pie Crust:

1. Preheat the oven to 325 degrees for convection or 350 degrees for conventional.

2. Line an 8-9″ Springform pan with parchment on the bottom (I place this onto the bottom later and then attach the side piece).

3. In a medium bowl, combine all the dry ingredients and mix well with a fork to combine. 

4. Pour in the coconut oil and mix well. 

5. Transfer to the parchment lined springform pan and evenly press into the bottom and about halfway up the sides.

6. Bake for 12-minuets, cool completely.

 

For the Paleo Cheesecake filling:

1. Add the cashews to a medium bowl and fill with water covering the cashews with 2″ of water.

2. When the cashews are hydrated, drain in a mesh strainer and rinse under cool water. Set aside, in the mesh strainer and allow it to sit for 30-minutes.

3. In a high speed blender, add all the cheesecake ingredients and blend on high until smooth and creamy, about 60-90 seconds.

4. Pour over the prepared coconut crust and tightly cover with saran wrap.

5. Cool completely in the refrigerator overnight.

Serve with blueberry compote and enjoy!

 

Paleo Cheesecake with a Coconut Crust (Egg-Free, No Bake)

Amy Lippert
This creamy, smooth, and lemon-y no-bake Paleo cheesecake shines with a delectable coco-nutty cookie crust.
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Refrigeration Time 8 hours
Course Dessert
Cuisine American
Servings 16
Calories 350 kcal

Equipment

Ingredients
  

Paleo Coconut Pie Crust

Paleo Cheesecake

Instructions
 

Paleo Coconut Pie Crust

  • Preheat the oven to 325 degrees for convection or 350 degrees for conventional.
  • Line an 8-9" Springform pan with parchment on the bottom (I place this onto the bottom later and then attach the side piece).
  • In a medium bowl, combine all the dry ingredients and mix well with a fork to combine.
  • Pour in the coconut oil and mix well.
  • Transfer to the parchment lined springform pan and evenly press into the bottom and about halfway up the sides.
  • Bake for 12-minutes, cool completely.

Paleo Cheesecake

  • Add the cashews to a medium bowl and fill with water covering the cashews with 2" of water.
  • When the cashews are hydrated, drain in a mesh strainer and rinse under cool water. Set aside, in the mesh strainer and allow it to sit for 30-minutes.
  • In a high speed blender, add all the cheesecake ingredients and blend on high until smooth and creamy, about 60-90 seconds.
  • Pour over the prepared coconut crust and tightly cover with saran wrap.
  • Cool completely in the refrigerator overnight.
  • Serve with blueberry compote and enjoy!

Notes

*soak in hot water for 90-mins to 2-hours or overnight with cool water.

Nutrition

.wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;}
Nutrition Facts
Paleo Cheesecake with a Coconut Crust (Egg-Free, No Bake)
Amount per Serving
Calories
350
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
15
g
94
%
Sodium
 
259
mg
11
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Crust, Dairy Free, Easy Paleo Cheesecake, Egg-free Cheesecake, Gluten Free, Paleo Cheesecake, Whole 30 Cheesecake
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FAQs

Q: Can I use coconut milk in place of the coconut cream to make a Paleo cheesecake?

A: What you want is the cream top only, not the water, so you can use coconut milk, you just may need a few cans to get the 1 cup of coconut cream.

Q: Can I freeze a Paleo cheesecake to get it to set faster?

A: Yes, you can, however, you will need to thaw it in the refrigerator before serving, so I think it’s easier just to make it the day before and stick it straight into the fridge.

Q: How long does a Paleo cheesecake keep?

A: If it lasts this long, enjoy your Paleo cheesecake within 5-days when stored in the refrigerator, or you can freeze it up to a month.

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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