Layered Berry Cheesecake: No Baking, Dairy-Free & Paleo!

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This simple Paleo cheesecake is a great formula to make for any uncommon event or only for dessert! With beautiful dairy free cheesecake layers and a straightforward no prepare outside, you’ll feel like you’re reveling when you’re eating absolutely solid!

I was at Target last week and was simply so disappointed I was unable to discover even ONE sound choice for a treat. Dislike I was in any event, anticipating all that amount. Only one mostly respectable decision would have been great. I immediately acknowledged I must make a Valentine’s pastry myself. Furthermore, truly, I’m happy I did on the grounds that this Paleo berry cheesecake rushes to make, and presumably tastes better at any rate!

This post is supported by Vital Proteins. I’m glad to work with an organization I love, utilize and put stock in to such an extent! Much obliged for your help here on the blog and your help for Vital Proteins!

Making this berry cheesecake just required a blender and a cooler. Pretty standard stuff if you were to ask me. What you receive in return is a madly delectable treat that is ideally suited for Valentine’s. Without dairy, grain, refined sugar.. fundamentally none of the garbage that I was finding in the supermarket choices.


It’s now sound contrasted with the other option, however it’s made stunningly better with the new leafy foods Mixed Berry Collagen from Vital Proteins. This character from Vital Proteins has each of the advantages from collagen, in addition to a tasty normal berry flavor that adds probiotics.

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The manners in which that I utilize Vital Proteins Mixed Berry are in sweets like this layered Paleo berry cheesecake, in my espresso, in smoothies, in hand crafted jam and jam and in heated products. The choices are unending, and when you see the advantages from collagen you will not return to a day to day existence before it. Trust.

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For the Crust:

  • 1/2 cup almond flour
  • 3/4 cup raw pecans
  • 3 Medjool dates, pitted
  • 2 tablespoons coconut oil (unmelted)
  • 1 teaspoon cinnamon
  • For the Plain Cheesecake (first layer):
  • 2 cups raw cashews (you will need 3 cups total), soaked in water for at least 3 hours, up to overnight
  • 1/2 cup coconut milk
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • Squeeze of 1/2 lemon

For the Blueberry Cheesecake Layer (second layer):

  • 1 cup raw cashews (soaked in water for 3 hours up to overnight)
  • 1 cup frozen blueberries
  • 1 scoop Vital Proteins Mixed Berry Collagen
  • 1/4 cup coconut milk
  • 1/8 cup maple syrup
  • 1/8 cup coconut oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon vanilla extract
  • For the Raspberry Layer (top layer):
  • 2 cups frozen raspberries
  • 1 scoop Vital Proteins Mixed Berry Collagen
  • 1/8 cup maple syrup
  • 1 tablespoon lemon juice


  1. Grease an 8 inch pie pan, springform pan or cake pan with coconut or avocado oil
  2. Add all ingredients for the crust to a food processor and pulse until it becomes dough-like, but not over processed
  3. Place the crust into the pan and press down evenly to cover entire bottom of the pan, set aside
  4. In the food processor, add all the plain cheesecake ingredients (first layer) and blend until creamy, about 2 minutes
  5. Add a few tablespoons more coconut milk if not using a food processor that blends smoothly
  6. Pour cheesecake mixture on top of the crust layer and smooth out to cover entire crust
  7. In the same food processor, add the ingredients for the blueberry cheesecake (second layer)
  8. Blend until smooth and creamy again and spread evenly over the plain cheesecake layer
  9. Rinse food processor and add all remaining ingredients for the raspberry layer (top layer) to the food processor
  10. Blend until smooth and pour onto berry cheesecake layer in the pan
  11. Spread to evenly cover
  12. Add any additional berry toppings and place in the freezer
  13. Freeze until solid, about 4 hours
  14. Serve and enjoy!
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