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5 from 2 votes

Paleo Lemon Cheesecake

Prep Time15 mins
Servings: 6 pieces





  • *The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm. 
  • Grease a 7-inch springform pan and set aside. 
  • In a high powered blender or food processor, make the crust. Add the pecans, dates, salt, and lemon juice to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Press into bottom of springform pan and place in the fridge while you make the cheesecake. 
  • Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, almond milk, honey, salt, lemon zest and juice. 
  • Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7. Once completely smooth, pour over crust and refrigerate until firm, about 4 hours. It can also be kept in the freezer, but will need to thaw a little before serving. 
  • Cover and store in the fridge.