This is a recipe from my upcoming Kindle book on how and what to eat for healthy skin, beautiful hair and radiant health.

It’s not about giving up desserts or your favorite foods, it’s just about making them healthier. Also, the book is only going to be $2.99 so that everyone can afford it. If you don’t buy it, our friendship is over. Sign up for my newsletter to find out when the book is released!

I’ve always loved this blueberry pie from a nearby restaurant when I was growing up. It was loaded with sugar and inorganic dairy, and a gluten-filled crust to top it off. So when I saw blueberries at the farmers market, I jumped at the chance to make a healthier version. And ya know what?

It was pretty damn good.

No Bake Paleo Blueberry Cheesecake! Seriously so good and so easy!!

No Bake Paleo Blueberry Cheesecake! Seriously so good and so easy!!
No Bake Blueberry Cheesecake

Paleo Blueberry Cheesecake

Dani
This paleo blueberry cheesecake is SO simple to make! It’s an easy no-bake affair that comes together in under 20 minutes! Perfect for guests!
Prep Time 15 mins
Cook Time 5 mins
Chilling 2 hrs
Total Time 20 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 185 kcal

Ingredients
  

Crust Ingredients:

  • 4 dates soaked in water overnight (found HERE)
  • 1.5 cup almond flour

Filling:

  • 1 can coconut milk
  • 1/4 cup raw honey if you can’t find raw honey, you can buy it HERE
  • 1.5 cup blueberries
  • 1 tbsp gelatin
  • 1 tbsp vanilla

Instructions
 

  • Combine the dates and almond flour in a food processor until dough forms.
  • Press the dough evenly onto the bottom of a pie dish.
  • Heat all of the ingredients over medium heat, except the gelatin.
  • Create a slurry with the gelatin by adding it to two tbsp of warm coconut milk mixture – then add it back in.
  • Pour over the crust and refrigerate for at least two hours.

Notes

For raw honey, I recommend this brand. The best gelatine to use is definitely this one.
I like this brand of coconut milk and this brand of almond flour. 

Nutrition

Serving: 1servingCalories: 185kcalCarbohydrates: 14gProtein: 4gFat: 13gSaturated Fat: 6gSodium: 5mgPotassium: 103mgFiber: 2gSugar: 9gVitamin A: 10IUVitamin C: 2.1mgCalcium: 37mgIron: 1.7mg
Keyword dairy-free blueberry cheesecake, healthy blueberry cheesecake, paleo cheesecake recipe
Tried this recipe?Let us know how it was!

7 Comments

  1. Hi. This looks like a great recipe thanks for sharing. Just wondering what size pan you used and if I can double up the recipe? Thanks

    • dani stout Reply

      I think my pan is about 8 inches. You can definitely double the recipe, just make sure your pan is big enough!

  2. How do you get it out of the pan in one piece? Could I just use a cheesecake springform pan?

  3. It’s very tasty. My blueberries remained whole and the crust kinda floated up into the gelatin part (so mine wasn’t as pretty). But I had absolutely no issue with it sticking to the pan. It sliced up nicely.

  4. Can you use the green can of gelatin? I’m just starting to get some of these things…one at a time!

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