Lemon Cheesecake Paleo Style!

Most cheesecakes have a lot of sugar but not this one!  For the sweetner use maple syrup and feel free to adjust to your taste.  I hate to admit that I grew up on Jello-O cheesecakes which is loaded with sugar.  This one taste better even-though it may take a little more time to prepare it is worth it.

Lemon Cheesecake

  • 8 oz. cream cheese (use goat cheese if you can find it)
  • 16 oz. Greek Yogurt (full fat Plain)
  • 1 tsp vanilla extract
  • 1/2 lemon juice and lemon zest
  • 3/4 cup pure maple syrup (I sometimes adjust to 1/2 cup)
  • 4 eggs
  • 1/2 tsp salt


  • 2.5 cups almond flour
  • 1/2 cup coconut oil
  • 2 tbsp pure maple syrup
  • 1-2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Raspberry topping

  • 3 cups raspberries
  • juice of 1/2 lemon
  • 3 tbsp maple syrup
  • 1 tbsp lemon zest
  • 1 tlsp unflavored gelatin or you can use 1 tbsp coconut flour


First make the crust – preheat oven to 325 degrees.  Combine dry ingredients and in a separate bowl add wet ingredients. Stir wet and dry ingredients together.  Form the dough and place in a pie dish or cheesecake pan and bake for 15 minutes or until lightly brown.  Remove from oven and cool.

Combine cheesecake ingredients in a large bowl blending eggs into the batter one at a time – blend with mixer until smooth.  Pour mixture over the crust and bake at 350 degrees for 65 minutes.

Chill until serving.   Serve with fresh berries on top or use the raspberry topping.


Paleo Lemon Cheesecake
Paleo Lemon Cheesecake


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