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Friday, February 22, 2019

Paleo and Keto Mini Lemon-Blueberry Cheesecakes

Happy Friday, guys!

It's been a really nice week. Tristan, my five-year-old was on school vacation. We went to Disney on Ice, took trips to the library, and went to an open gymnastics hour today.  He even helped me bake a lot of treats, including these little cheesecakes. He is the cutest little helper, he loves to feel important. I realized that I need to start taking more photos of him helping me, he really does a wonderful job! :)

Even though I eat primarily grain-free, I was still consuming organic dairy frequently. I don't have any digestive issues with dairy, but it's always good to include less dairy from your diet. After all, cow milk is for baby cows, not humans. However, I cannot deny it is delicious.

I needed something to satisfy my cheesecake craving and these guys did just the trick. They are super easy to throw together for a last-minute dinner party or just as a treat for yourself. The kids loved these, and they were the perfect dessert for Tristan to help me with because you totally cannot mess these up. They require zero baking or heating.

I have a refurbished Vitamix that I absolutley LOVE. Vitamix has an amazing warantee. I have never had any issues with mine and it is such a quality product. I use it almost every day. You can find Certified-Refurbished Vitamixes here!

Paleo and Keto Mini Lemon-Blueberry Cheesecakes
(paleo, keto option, vegan)
Serves 12-16

Crust Ingredients:
  • 1 cup almond flour
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
Crust Process:

1. Line a muffin tin (you may have enough to do more) with silicone or regular muffin liners. I use silicone. You can find the ones that I use here.
2. Stir the crust ingedients together into a large bowl until mixture forms a dough ball.
3. Press a small amount of crust into each mufifn liner. Refrigerate the muffin pan until your filling is done!

Filling Ingredients:

  • 3 cups raw cashews (soaked for at least 2 hours) and drained
  • 1/4 cup coconut cream
  • 1/4 cup coconut oil
  • 2/3 cup ChocZero vanilla syrup (you can order it here) Alternatively, you can use honey or pure maple syrup)
  • 1/3 cup lemon juice

Filling Process:

1. In a Vitamix or Food Processor, blend all filling ingredients until smooth.
2. Carefully pour cheesecake filling into each muffin liner until they are 75-80% full.
3. Freeze cheesecakes for 30 minutes.
4. Before serving, remove cheesecakes from the freezer for 20-30 minutes. Add fresh blueberries or homemade blueberry syrup, some lemon zest to garnish, and enjoy!


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