HAPPY 4TH OF JULY!! 🥳If you haven’t already picked your dessert recipe for this special occasion, you have to try this amazing Paleo Lime Cheesecake topped with fresh Berries.
PRETTY & FESTIVE PALEO LIME CHEESECAKE
I made this patriotic cutie for our beach fireworks tonight, but my husband couldn’t resist having a slice immediately. We don’t really eat sweets at my house, as we’re trying to stay off sugar as much as possible. However, this Lime Cheesecake is sugar-free, raw, paleo, AIP compliant, and very keto friendly. If you are on a strict autoimmune protocol right now, this dessert will become one of your favorite treats. You can change the topping and make it so many different ways and with different flavors.
YOUR SHOPPING LIST
I’m in a hurry today. I have so many things to finish and prepare before tonight, so I’ll get right to the point. For this Red, White & Blue Paleo Cheesecake, you’ll need…
FOR THE CRUST:
- Dates or Dry Cranberries
FOR THE FILLING:
- Coconut Cream
- Coconut Oil
- 100% Maple Syrup
- Vanilla Extract
- Lemon Juice
- Lime Juice
- Cashews (soaked)
HOW TO MAKE PALEO LIME CHEESECAKE
This recipe is so easy and 100% NO BAKE! The only thing you’ll need is a little prep and planning ahead. Starting with the crust:
Pulse the almonds in a food processor to break them up in rough pieces. Then add the walnuts and pulse until you have coarse crumbs. Now add the pitted dates or dry cranberries. I used cranberries because I already had them, and also because I prefer the tart flavor they add (remember, I don’t have a sweet tooth). However, dates are gooier and will hold the crust together more firmly. Now, pulse until you have a sticky, crumbly paste.
- Grease an 8″ springform pan with coconut oil. Add the crust mixture to the pan and press it down with the bottom of a jar or glass to make sure it’s compact and even. Put it covered in the freezer to set and go make the filling.
And now for the filling:
* Before you start making the crust, plan ahead by soaking the cashews for about 4 hours and place the cans of coconut milk upside-down in the fridge. Doing so will allow for the liquid and cream to separate, so you’ll have a thick coconut cream for your filling after discarding the thin liquid.
- Add all the filling ingredients to the food processor and blend on high for as long as it takes to have a smooth, thick cream. If it’s too dense or too dry, add some regular coconut milk.
- Add the creamy filling to the pan, covering the crust completely and evenly. Cover and move to the freezer to set and firm up for about 6 hours or overnight if you’re making it the day before like I did.
Talk is cheap. Let me show you how easy it is to put this vibrant Paleo Lime Cheesecake together for your 4th of July or any other special occasion.
That is all you need to do. As I mentioned before, the topping is entirely up to you. I chose raspberries and blueberries because I love berries (see more of my favorite dessert recipes like this one) and also because… it’s the 4th of July! 🇺🇸🇺🇸🇺🇸
One more tip: you decide how much filling you need or how high you’d like your cake to be. I don’t like very thick cakes where the filling becomes all I taste, but different strokes… am I right? Just make it your favorite way and enjoy!
Here is the full recipe for you. I really hope you’ll try this Paleo Lime Cheesecake in different ways and make it one of your top healthy desserts.
HAPPY 4TH TO YOU ALL!
PALEO LIME CHEESECAKE WITH BERRIES
- 1/2 cups raw almonds
- 1/2 cups raw walnuts
- 1 cup dates (alt. dry cranberries) pitted
- 10 oz. raw cashew nuts soaked
- 2 cans (13.5 oz each) coconut cream chill cans upside-down for 2 hours and remove liquid
- 1/3 cup coconut oil
- 1/2 cup maple syrup 100% pure and organic
- 1 lime juice
- 1 lemon juice
- 1 tsp vanilla extract
- Pulse the almonds in a food processor to break them up in rough pieces
- Add the walnuts and pulse until you have coarse crumbs
- Add the pitted dates or dry cranberries. I used cranberries because I already had them, and also because I prefer the tart flavor they add (remember, I don’t have a sweet tooth)
- Pulse until you have a sticky, crumbly paste
- Grease an 8" springform pan with coconut oil
- Add the crust mixture to the pan and press it down with the bottom of a jar or glass to make sure it's compact and even. Put it covered in the freezer to set and go make the filling
- Add all the filling ingredients to the food processor and blend on high for as long as it takes to have a smooth, thick cream. If it's too dense or too dry, add some regular coconut milk
- Add the creamy filling to the pan, covering the crust completely and evenly. Cover and move to the freezer to set and firm up for about 6 hours or overnight if you're making it the day before like I did
- Remove the cheesecake and let it thaw for 5-10 minutes
- Release the cheesecake from the springform pan. Serve it cold
- You can store leftovers well wrapped or in an airtight container inside the freezer for up to 2 weeks
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