This dairy-free and Paleo cheesecake is full of bright blueberry flavor and zesty hints of lemon. It is creamy, smooth and packed with protein, thanks to Primal Kitchen Collagen Peptides and raw cashews. So, not only is it gorgeous and yummy, but also good for you! Once you try this cake, you’ll never want to eat the sugary, dairy-filled cheesecake again.
Wow your family and friends by whipping up this baby. They’ll be so impressed, and never know it was no-bake and so easy to make!
No-Bake Paleo Blueberry Cheesecake
- Prep Time: 30
- Total Time: 30 minutes
Description
Dairy-free, Paleo, raw, simple!
Ingredients
Scale
Crust
- 1 1/2 cups roasted unsalted pecan pieces
- 2 Tbs Lakanto monk fruit syrup or maple syrup
- 1 Tbs coconut oil, melted
Filling
- 2 cups raw cashew pieces, soaked in water for 4 hours-overnight
- 1 cup freeze-dried blueberries
- 1/2 cup coconut cream (from the top of a can of refrigerated coconut milk)
- 1/2 cup Primal Kitchen collagen peptides (optional)
- 2 Tbs Lakanto monk fruit syrup or maple syrup
- 2 Tbs lemon juice
- 2 Tbs coconut oil, melted
Topping
- 1 cup fresh blueberries
- Coconut whipped cream*
Instructions
- Line a 6″ spring form cake pan with a circle of parchment paper and set aside.
- In a high-speed blender using the wand tool, blend together the crust ingredients just until combined into a dough-like consistency. Do not over-blend, or it will turn into pecan butter!
- Press the pecan crust evenly into the bottom of the cake pan, and freeze it while you prepare the filling.
- Without washing your blender, blend together the filling ingredients until completely smooth.
- Pour the filling into the frozen crust, and top using the fresh blueberries. Place in the freezer for approximately 5 hours, or until it is frozen through. Using a butter knife, gently swipe around the inside of the pan to loosen the cake. Remove the cake from the spring form pan and slice! Serve with the optional coconut whipped cream.
- Store any leftover cake covered in the freezer, and thaw for about 15 minutes before serving.
Notes
- *To make coconut whipped cream, scoop out the thick cream from the top of a can of refrigerated coconut milk. Whip it using an electric mixer until smooth and fluffy. Flavor with monk fruit extract and vanilla extract, to taste.
Nutrition
- Serving Size: 8
