Paleo Blueberry Cheesecake Recipe.

We know you all clicked on this page for our new paleo blueberry cheesecake recipe (we called it a cheesecake because it reminded us of cheesecake… but it actually doesn’t have any cheese in it at all! Just scroll down if you are too excited to read on!) Here’s a few more reasons to go + make this paleo blueberry cheesecake right away… quick, run!

“So, why is the humble blueberry good for me?!” you ask…

  • They are packed full of antioxidants. This means they reverse + prevent heart disease as well as cancer.
  • They are anti-inflammatory (assisting to keep cholesterol levels at bay… merrymaker mum LOVES blueberries for this reason).
  • They activate fat burning genes (#winning).
  • Packed full of so many vitamins + minerals, including: vitamins C, E, riboflavin, niacin, folate, iron, magnesium, manganese + potassium (the blueberry is some super food or what?!).
  • They are anti-ageing (wrinkles + disease) + in some cases may even reverse the signs of ageing (thankyou Mr. blueberry!).
  • Low in natural sugars + low GI, so they won’t spike your blood sugar levels.

The BEST thing about the blueberry is the taste… nothing short of AMAZING… plus, they’re the key ingredient in our brand new paleo blueberry cheesecake!

We’d love to know how you like this one, just leave us a comment!

Always merrymaking,

e + c

P.s did you know we are also Yoga and Pilates intructors? If you’d like to try a FREE CLASS you can sign up over here.


paleo blueberry cheesecake.
Serves 8
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
stuff you need
for the base
  1. 1 1/2 cups walnuts
  2. 1/3 cup raw cacao powder
  3. 3/4 cup unsweetened desiccated coconut
  4. 100 grams pitted dates (soaked in boiling water for at least 10 minutes + drained)
  5. 1 tbs. melted coconut oil
  6. 1 tsp. vanilla extract
for the filling
  1. 2 cups raw cashews (soaked in water for at least one hour + drained)
  2. 400 mls coconut milk
  3. 1/2 cup melted coconut oil
  4. 1 tbs. vanilla extract
  5. 2 tbs. maple syrup (or preferred natural sweetener)
  6. 2 cups fresh or frozen (thawed) blueberries
now what
  1. Line the base of a 24 cm spring form cake tin with baking paper.
  2. Start with the base. In a food processor (we use our Vitamix), place the walnuts, raw cacao powder and desiccated coconut.
  3. Whiz these ingredients until a fine meal forms.
  4. Transfer the meal into a large mixing bowl, leave this for now.
  5. Drain the soaked dates and place them into the food processor, along with the coconut oil and vanilla extract.
  6. Whiz these ingredients until a smooth paste forms.
  7. Transfer the paste into the mixing bowl with the meal and mix together (you may need to get your hands dirty for this job!).
  8. Once it’s all combined, press the base into the cake tin, making sure you press it out evenly, covering the entire base.
  9. Place this into the freezer.
  10. Now for the filling (you will need to rinse the food processor).
  11. Drain the cashews and place them into the food processor.
  12. Whiz these until a crumbly, buttery paste forms.
  13. Now add all the other ingredients.
  14. Whiz on high speed until completely smooth.
  15. Take out the base from the freezer and pour the filling on top of the base (shake the tin carefully to even out the top).
  16. Place the cake into the freezer for two hours or until set.
  17. Take the cake out of the freezer and let sit for 30 minutes.
  18. Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
  19. Cut into slices with a hot knife! We enjoyed ours with pureed blueberries!
Merrymaker tip
  1. Store the remainder of your delish paleo blueberry cheesecake covered in the fridge for a week. It can also be stored in the freezer and thawed out when it's time for cake (when isn't it time for cake?!).
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

You may also like our other no-bake cakes: choc-raspberry, choc-orange + choc-caramel! Which to try next?!


Comments 33

  1. Allergic to walnuts and cashews πŸ™ but love, love L.O.V.E blueberries (and mangoes). On a hot day, straight from the freezer ‘au naturelle’. Your list of facts makes them less of a guilt and more of a pleasure πŸ™‚ Thanks.

  2. Bummer! Are you allergic to all nuts? You could definitely substitute the walnuts + cashews for something else. We have also used sunflower kernels before in our no bake cake fillings! Glad you love blueberries + mangoes… so do WE! e & c

  3. Hi Michelle! Instead of natvia try using 1/4 cup raw honey. We tried this out the other night + it worked well (you might need to add a little less coconut milk though… try for 250 mls instead!) Let us know how you go! e & c

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  6. Hi Leanne, sounds like it was a hit! Thanks for your feedback πŸ™‚ We’re so glad you and your family liked it! e & c

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  8. This cake was LOVELY πŸ™‚ I didn’t add any sweetener at all and I found it to be just right. Sometimes I can find paleo/raw desserts too sweet, but this was grand, thanks!!

  9. Hi Jamie! Thanks for the feedback and we’re super glad to hear that you like it! It’s funny, sometimes we find our sweet treats too sweet too but others don’t find them sweet enough! We need that happy medium πŸ˜‰ hehe! Thanks for commenting, we really hope to hear more from you! e + c

  10. When you say coconut milk do you mean the thicker stuff in the tin or coconut milk in cartons like soya or almond milk

  11. can you please clarify for me what dates did you use medjool or just plain dried dates.

  12. Hi Dimitra! It’s your preference! We use both, depending on what’s in our cupboard! You’ll find that regular dates need a bit longer soaking time! πŸ™‚ Let us know how you go! e + c

  13. Been wanting to try this and I did the other night, YUMMO it’s delicious!! I also didn’t add any sugar and thought it was just right thanks girls for a great recipe

  14. Post

    Hi Serena! Unfortunately the coconut products are really important in this recipe! Especially the coconut oil to help the filling set! We’ll have to try and come up with a raw cake that’s coconut free for you! e + c

  15. i have canned thick coconut milk is this ok or I can use runny carton. Please reply asap I’m in process of making.

  16. Post

    Hi Sophie! We monitor our comments once or twice a day so it’s hard for us to reply ASAP! You can use either canned or carton milk for this cake πŸ™‚ e + c

  17. Hi,

    Any idea on what could replace cashews and nuts in crust and filling ? DO you think almonds would work (one of my guests is allergic to nuts)…
    If almonds are OK, how long do you think they should be soaked ??

    Thanks πŸ™‚


  18. Post
  19. Thank you for your answer !
    Another question, should i use the same quantity ?
    for the base : 1 1/2 cups walnuts –> 1 1/2 cup almonds ?
    for the filling : 2 cups raw cashews –> 2 cups almonds ?

    Thanks again πŸ™‚

  20. Post

    OH good question! Yes all good for cashews and almonds. But maybe a little less for the base… say 1 cup. πŸ™‚ Let us know how you go!

  21. Post

    Hey Nic! This is a super old recipe, we don’t use Natvia anymore, swap to your natural sweetener preference, like maple, honey, stevia or rice malt syrup! πŸ™‚

  22. I am a British fan of your recipes but find the ‘cup’ measures tricky to work out. Would there be any chance you could convert your measurements to grams and mls please?

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