Go Back

Paleo Lemon and Vanilla Cheesecake

(SCD, GAPS, Vegan, Gluten Free)


Lemon Layer

  • 2 cup cashews
  • 1/4 cup coconut manna You can also use coconut butter or coconut cream concentrate
  • 1/4 cup coconut oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup honey or maple syrup
  • 1 tbsp lemon zest
  • 1 pinch sea salt
  • 1 package shredded coconut

Vanilla Layer


Lemon Layer

  1. In your food processor (I use this one) combine all the ingredients (except for the shredded coconut) and blend until smooth

  2. Transfer the processed ingredients to a large bowl and stir in the shredded coconut

  3. Transfer the mix to a round cake pan and spread evenly, pressing down so that it's all even

  4. Place the cake pan in the freezer while you move on to the vanilla layer

Vanilla Layer

  1. Place all the ingredients in your food processor (clean it between the two layers)

  2. Blend until smooth

  3. Transfer the ingredients to the cake pan and spread evenly over the lemon layer

  4. If you are adding the shredded coconut for garnish, add that now

  5. Place the cake pan back in the freezer for ~2 hours

  6. Remove from the freezer and cut into desired sized pieces

  7. Serve and enjoy!

Recipe Notes

NOTE: Instead of making a cake, this dessert can also be made into squares. Simply use a 9"x9" square pan instead of the round cake pan.