Paleo Lemon Cheesecake (Nut Free Option)
Serves: 6 servings
  • Crust
  • ½ cup raw or dry roasted macadamia nuts (2.25 oz by weight), available here or 2.25 ounces sunflower seeds for nut free
  • ½ cup finely shredded coconut, available here
  • ½ cup pitted mejool dates, soaked in hot water for 15 minutes, available here
  • Pinch of salt
  • Filling
  • ¼ cup fresh lemon juice
  • 1¾ tsp. grassfed gelatin, available here
  • Zest of 1 lemon
  • 2 cans of coconut milk, allowed to settle undisturbed for 2 days, available here
  • ¼ cup raw honey, available here
  • ½ tsp. vanilla extract
  1. You'll need a 6" or 7" springform pan, available here, for this recipe. See note below.
  2. To make the crust, blend all ingredients until you have a sticky mixture. I use and recommend this blender, which is a fraction of the price of a Vitamix. It will not be a smooth puree, and will still have some texture from the finely-chopped nuts.
  3. Press the crust evenly into the bottom of the springform pan.
  4. To make the filling, leave the cans of coconut milk at room temperature, undisturbed for a couple of days. This allows the cream to settle to the top. Open the cans and remove the cream, leaving behind the watery liquid.
  5. In a small saucepan, pour the gelatin over the lemon juice. Let sit for 5 minutes. Then, place the saucepan over medium heat and stir until the gelatin is dissolved.
  6. With an electric mixer, combine all the filling ingredients (including the coconut cream) with the lemon/gelatin mixture. Pour over the prepared crust.
  7. Chill the cheesecake overnight, or for at least 8 hours.
The only springform pans I've found are aluminum or coated with non-stick finish, which I avoid. However, the toxins in the non-stick coating are released with heat, so I feel safe using this pan for unheated desserts.
Recipe by Empowered Sustenance at