Paleo Lemon & Macadamia Cheesecake Slice

LemonCheesecake Imagine a zesty creamy lemon cheesecake, with a shredded coconut and macadamia nut base… that’s exactly what I was dreaming of when I created these delicious Paleo Lemon and Macadamia Cheesecake slices. 


So far, everyone that has tried this slice… loves it! Even people who are not following a paleo diet.

The trick really is to make sure you soak the cashew nuts over night (don’t short cut this part) & you will need to have a little patience when you are blending them (to make sure that there are no gritty teeny tiny grainy bits of cashews). A nice smooth mixture will keep people guessing – it really will be hard for them to believe that this slice is dairy free and made with nuts!

Lemons are in season at the moment, so it should be nice and easy for you to get your hands on some lovely fresh lemons from your local farmers market for a great price. The beauty of using fresh lemons is you get that lovely lemon taste.. but don’t forget – before you squeeze the lemons you will need to use a microplane (zester or fine grater) to collect the lemon zest which is used in the recipe and a little extra to use to sprinkle over the top of the slice as a garnish.



You can make this cheesecake slice ahead of time. It will store in the fridge for at least 4 days. Alternatively, it can be frozen and defrosted on the day you wish to serve it.

Paleo Lemon & Macadamia Cheesecake Slice
Dairy free, grain free Lemon and Macadamia Nut Cheesecake slice
Paleo Princess:
Cuisine: Modern Australian
  • ½ cup almond meal
  • 2 cups shredded coconut
  • 9 medjool dates (pits removed)
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla bean paste
  • 2 Tablespoons freshly squeezed lemon juice
  • 225g raw cashews
  • ½ cup freshly squeezed lemon juice
  • 3 tightly packed tablespoons of lemon zest
  • 2 Tablespoons coconut oil, melted
  • ¼ cup honey (you may need less see recipe)
  • 4 Tablespoons hot water
  • 1½ Tablespoons gelatine powder
  • 1 cup coconut cream
  • 1 cup roughly chopped macadamia nuts
  • *Optional* Additional lemon zest (just a little) for garnishing
  1. Place cashews in a bowl and cover with water. Allow the cashews to soak overnight.
  2. Continue with the next step the following day.
  3. Line a brownie tray with baking paper. (Making sure that the baking paper hangs over the edges – best way to do this is to use two pieces of baking paper one for lengthwise the other for across the width).
  4. Before you juice the fresh lemons, make sure you zest the lemons using a microplane (will create fine zest) and place the zest aside.
  6. Place the dates, almond meal, vanilla and coconut oil into a food processor and blitz until well combined (ie. until there are no lumpy bits of dates).
  7. Add the shredded coconut and blitz until combined (no need to blend for too long as you don’t want to form a paste – the shredded pieces of coconut make a great texture).
  8. Place the mixture into the bottom of the brownie pan and press the mixture out evenly and firmly over the base.
  9. Spread the macadamia nuts evenly over the base.
  10. Place the brownie tray in the fridge.
  12. Drain water from the cashews (rinse the cashews in water if they are a little sticky)
  13. Place the cashews into a food processor (or thermomix) together with the coconut cream, coconut oil, 2 tightly packed tablespoons of lemon zest, lemon juice and half of the honey and blend until very smooth (you may need to do this in batches depending on the size of your food processor). Be patient as the longer you blend, the smoother the mixture will be.
  14. Taste test the mixture.. if you think it needs to be sweeter add the remaining honey and blend until smooth. If you think the filling needs to be a little more zesty, add a little more lemon zest.
  15. Place hot water in a small mug, add gelatine and stir/whisk with a fork until gelatine has completely dissolved.
  16. Whilst still blending the filling mixture, slowly pour in the gelatine. Continue to blend for a further minute.
  17. Remove the brownie tray from the fridge and pour the filling over the top of the base.
  18. Return the spring form tin to the fridge.
  19. Allowing the cheesecake to set
  20. Allow the cheesecake to set in the fridge (approx 7 hours)
  21. Carefully slice the cake into equal portions before serving.
  22. The cake will keep in the fridge for at least 4 days, alternatively you cake freeze the cake and defrost it about half an hour before serving.
  23. Garnish with additional lemon zest (optional) Enjoy x M