The Absolute Best Primal Cheesecake Recipe

This is the absolute best primal cheesecake recipe. It is creamy and smooth with just the right amount of sweet. Delicious!!

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For those of you who don’t already know, Steve has a massive sweet tooth. He loves everything with chocolate, especially brownies, but his biggest weakness is cheesecake. It was because of this I was determined to figure out the most delicious Primal Cheesecake Recipe.

There’s a lot of great primal cheesecake recipes out there but a lot of them are quite complex, calling for a large amount of nut butter or needing days to set. I wanted to come up with something that could be whipped up in an afternoon, ready for desert that night. It also needed to be delicious enough that those who are unknowing wouldn’t even realise it was primal.

This is the recipe I came up with. I love it, more importantly Steve loves it, and so does anyone who has ever tried it.

This is the absolute best primal cheesecake recipe. It is creamy and smooth with just the right amount of sweet. Delicious!!


  • 2 x Philladelphia Cream Cheese Blocks
  • 1 x 440ml can of Coconut Cream (refrigerated for at least 24hrs)*
  • ¼ cup Rice Malt Syrup
  • 1 tsp Vanilla Extract
  • Juice of half a lemon
  • ¼ cup butter (melted) (you can use coconut oil if you’d prefer)
  • 1 cup of almond meal
  • ½ cup of desiccated coconut
  • ¼ cup coconut sugar


For the base, add the butter, almond meal, desiccated coconut and coconut sugar into a bowl and mix until combined.

Press into a lined cheesecake pan and refrigerate while making filling.

For the fill, chop the cheese into cubes and beat well (I use a stand mixer for this).

From your can of coconut cream, remove the liquid and keep separate (not to be used in this recipe) – you will be left with the thick part of the cream, which is quite pasty. (If you have refrigerated your can upside-down you simply need to open the can and pour the liquid from the top).

Add the coconut cream paste, rice malt syrup, vanilla and lemon to the cheese and continue to mix until smooth and creamy.

Depending on how you like your cheesecake, you can add more rice malt syrup if you’d prefer it sweet or add a little more lemon juice if you’d prefer it tangy.

Pour mixture onto base and refrigerate for at least 3 hours.

When set, remove from tin and enjoy!!

*I always keep at least a few cans of Coconut Cream in the fridge for recipes that call for the separation of the cream from the liquid. If you refrigerate it upside-down it makes this process easier. The longer you keep it refrigerated, the more the cream separates. I find a month is fantastic and therefore keep at few in the fridge at any time.

Have a look at my Paleo Chocolate Mousse for another sweet treat recipe.


  1. Hi there, I love all of these sweet tooth posts and am thoroughly enjoying my choc paleo mousse and paleo cheesecake, but can you please for the love of God, give me a recipe for the stuff I pour out of the coconut cream cans? I’m up to about four can leftovers. 😉 Hahaha love your healthier treats.

    1. The stuff you pour out is gold!! 🙂 I add it to my green juices/smoothies or if you want something super yummy, add it to some frozen mango and blitz up in a food processor or blender and you have yourself a delicious sorbet!! Yum!!! Keep an eye out for some more paleo and primal sweet tooth treats coming up as I attempt to cut processed sugar from my diet! 🙂

  2. Hi! Can I sub maple syrup for the rice malt syrup?? If so, how much maple syrup should i sub? Also- can i use the cream that gathers in a can of full fat coconut milk that refrigerated?

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