Paleo Raspberry Cheesecake

  • Paleo, Gluten Free Paleo, Gluten Free
  • Serves 12 Serves 12
  • 6 hours6 hours


For the base:

  1. 1 cup desiccated coconut
  2. 1 cup walnuts
  3. 10 dates, seeds removed
  4. 1 tablespoons unsweetened cocoa

Layer 1:

  1. 2 cups frozen raspberries/blueberries
  2. 8 medjool dates, seeds removed
  3. 1 teaspoon vanilla extract

Layer 2:

  1. 2 cups unsalted cashews
  2. 1/4 cup almond/coconut milk
  3. 3 tablespoons coconut oil
  4. 1 teaspoon vanilla extract
  5. 1/2 tbsp. Lemon juice


  1. Place the cashews into a bowl and covering with hot water. Set aside. 
  2. Place the ingredients for your base into your processor and blend until it forms a crumb. Press the mixture firmly into the base of a cake pan. 
  3. Place the ingredients for layer 1 into your processor and blend until the mixture is well combined. 
  4. Remove the water from the cashews and place them into your processor, blend the cashews to form a smooth paste. Mix in the remaining ingredients to form a smooth batter.
  5. Spread the cheesecake mixture over your base and place in the freezer for approximately six hours to set.
  6. Top with raspberry jelly, if you so desire.

Nutritional Value

Kcal: 361

Protein (g): 6.2

Fat (g): 23.2

Carbohydrates (g): 40

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Paleo Raspberry Cheesecake