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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…..

This Paleo Lemon Cheesecake is thick and creamy, while still being dairy, grain, and refined sugar-free | cookingwithcurls.com

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}

The only thing missing from this rich and creamy Paleo Lemon Cheesecake is the calories! cookingwithcurls.com #feastndevour

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…..

Paleo Lemon Cheesecake crust cookingwithcurls.com

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…..

Paleo Lemon Cheesecake blend cookingwithcurls.com

Pour the filling over the prepared base and smooth over the top until even…..

Paleo Lemon Cheesecake fill cookingwithcurls.com

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…..

Paleo Lemon Cheesecake top cookingwithcurls.com

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 slice of this thick and creamy Paleo Lemon Cheesecake is the perfect way to end a healthy meal | cookingwithcurls.com

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:

10 Luscious Lemon Recipes | cookingwithcurls.com

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!!

The only thing missing from this rich and creamy Paleo Lemon Cheesecake is the calories! cookingwithcurls.com #feastndevour

Paleo Lemon Cheesecake

This Paleo Lemon Cheesecake proves that dessert can be delicious and healthy! Dairy, gluten, and refined sugar-free!!
4 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: paloe, lemon, cheesecake, recipe
Prep Time: 30 minutes
Chilling Time: 2 hours
Servings: 8 Servings
Calories: 501kcal
Author: Lisa Johnson

Ingredients

Base

  • 1 ½ cups Paleo Vanilla Wafers crushed
  • 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
  • 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. {affiliate link}
  • 15 Paleo Vanilla Wafers equal 1 1/2 cups of crumbs.
The nutritional facts are totally wrong for this recipe. There are no values in the app for paleo vanilla wafers or lemon curd.

Nutrition

Calories: 501kcal | Carbohydrates: 53g | Protein: 8g | Fat: 30g | Saturated Fat: 14g | Sodium: 173mg | Potassium: 338mg | Fiber: 2g | Sugar: 34g | Vitamin C: 5mg | Calcium: 15mg | Iron: 2.8mg

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