Paleo AIP Blueberry Cheesecake
This no-bake Paleo AIP Blueberry Cheesecake is the perfect healthy treat to celebrate the 4th of July! It's nut free, egg free and made with NO sweeteners!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
For the Cheesecake Filling:
For the AIP Blueberry Cheesecake Filling:
Combine blueberries, strawberries, lemon juice, collagen and coconut flour your Vitamix or high speed blender and process until smooth.
Transfer this mixture in a bowl, mix in the coconut yogurt and set aside.
Heat up coconut milk and vanilla in a small sauce pan, and when hot (do not let it it get to a boil) take it off the stove and sift in the gelatin powder mixing it well with a milk frother.
Add the hot coconut milk mixture to the blueberry mixture, give it nice stir so they are well blended and let your AIP cheesecake filling cool down in the refrigerator while you prepare the raspberry jam.
Mash the raspberries and cook them in a small saucepan for 2 or 3 minutes, until they become like a creamy jam. Let cool down in the refrigerator and move on to the crust.
For the AIP Blueberry Cheesecake Crust:
Combine all ingredients in a food processor and pulse until you have a nice, crumbly mixture.
Press down the dough into a 6″ inch diameter silicon mold and set to rest in the refrigerator.
When the cheesecake filling has reached room temperature, pour it over the crust and drizzle some drops of coconut cream and raspberry jam on top, creating swirls with a toothpick.
Refrigerate your Paleo AIP Blueberry Cheesecake for at least 1 and 1/2 hour. The filling will thicken up to the perfect consistency and you’ll enjoy a perfectly rich and creamy no-bake cheesecake!
Calories: 151kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Sodium: 13mg | Potassium: 116mg | Fiber: 4g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg