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Healthy paleo dessert. Perfect for your 4th of July celebration! Dairy-free, grain-free, sugar-free, gluten-free and 100% delicious!
Prep Time4 hrs
Freezing and setting6 hrs
Total Time10 hrs
Course: Dessert
Cuisine: American
Keyword: berries, blueberries, Coconut, coconut milk, dessert, Healthy Dessert Recipes, maple syrup, paleo cheesecake, raspberries
Diet: AIP, Dairy-free, Gluten-free, Keto, PALEO, Raw, Vegan, Vegetarian
Servings: 12 slices


  • Food Processor
  • Springform Cake pan



  • 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