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

This Paleo Lemon Cheesecake proves that dessert can be delicious and healthy! Dairy, gluten, and refined sugar-free!!
Prep Time30 mins
Chilling Time2 hrs
Course: Dessert
Cuisine: American
Keyword: paloe, lemon, cheesecake, recipe
Servings: 8 Servings
Calories: 501kcal
Author: Lisa Johnson

Ingredients

Base

  • 1 1/2 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
  • 1/3 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