paleo raw blueberry lemon cheesecake recipe

Paleo Blueberry Lemon Cheesecake Recipe.

This Paleo Blueberry Lemon Cheesecake tastes as good as it looks! It’s also low fructose which means it won’t spike your blood sugars. We use rice malt syrup in this recipe but if you’d like to use a different sweetener, check out our post on paleo natural sweeteners and swap it for your favourite! 

Plus, what’s even better is that Australian Blueberries are now in season (July-April here in Australia!) so get your blueberry on!

We’d love to know how you like this paleo goodie! Leave us a comment and share your merrymaker creations with us on social media! Use #themerrymakersisters

Always merrymaking,

Emma + Carla

p.s how pretty is the photo of this cake? Thank you to Bel Combridge Photography for taking this photo!

paleo raw blueberry lemon 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 cup raw walnuts
    2. 1 cup unsweetened shredded coconut
    3. 2 tbs. coconut oil melted
    4. 2 tbs. rice malt syrup
    for the filling
    1. 2 cups raw cashews (soaked in water for at least an hour)
    2. 1 cup fresh or frozen blueberries (plus extra to garnish!)
    3. 1 cup coconut milk
    4. 1/3 cup coconut oil
    5. Juice and rind of 1 lemon
    6. 2 tbs. rice malt syrup
    7. 1 tsp 100% vanilla powder
    now what
    1. Line the base of a 20 cm spring form cake tin and grease the edges with coconut oil.
    2. In a food processor, whiz the walnuts and coconut until a fine meal forms.
    3. Transfer the meal in to a large mixing bowl.
    4. Add the coconut oil and rice malt syrup to the bowl and mix together well.
    5. Once it’s all combined, press the base in to the cake tin evenly.
    6. Place in to the freezer.
    7. Now for the filling. Drain and rinse the cashews and place them in to the food processor along with the coconut milk, coconut oil, rice malt syrup, lemon juice, rind and vanilla powder.
    8. Whiz until completely smooth, this will take around 5 minutes.
    9. Pour the filling on top of the base.
    10. Sprinkle the blueberries on top of the filling and press them in to the filling so they are covered.
    11. Shake the tin to even out the top and place the cake in to the freezer for around 2 hours or until set.
    12. Take the cake out of the freezer and let sit for 10 minutes.
    13. Rub the outside of the cake tin with a hot cloth and release the spring form slowly.
    14. To serve, garnish with extra blueberries and a little lemon rind!
    15. Cut in to slices with a hot knife and store any left overs in an airtight container in the freezer.
    Notes
    1. Merrymaker tip: Swap the rice malt syrup for honey or maple syrup if you like!
    The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/

    Comments 30

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    5. Do you think I could use almond milk? I am not a fan on coconut milk and would like to slightly cut down on calories and fat in this. Thanks, Maddie πŸ™‚

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        Hey Maddison! We’ve tried raw cakes with half coconut milk and half almond milk and they worked fine! We’ve never tried just almond milk, it will be a little different in texture and obviously taste but we think it will work fine! Let us know how you go! e + c xx

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    7. Hi, i love this recipe and like to give it a try. a question on the coconut milk ~ is this like the beverage kind of coconut milk, (e.g. So Delicious & Silk brands) or the kind used for baking (e.g. Aroy D/Kara)? we have 2 different kinds in asia and both have different consistency. love to hear back from you.

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    8. Aahw this cake looks so amazing!! I would love to make it, but I don’t have a freezer…
      Is it possible to cool it in the refrigerator?? πŸ˜€

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    9. Hello! Cannot wait to try this recipe, looks amazing! But vanilla powder… What is it and where can I buy it? Thanks heaps!!!

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