Paleo Lemon & Macadamia Cheesecake Slice
Paleo Princess: 
Cuisine: Modern Australian
Dairy free, grain free Lemon and Macadamia Nut Cheesecake slice
  • 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
Recipe by Paleo Princess at