This is a recipe from my upcoming Kindle book on how and what to eat for healthy skin, beautiful hair and radiant health. It’s not about giving up desserts or your favorite foods, it’s just about making them healthier. Also, the book is only going to be $2.99 so that everyone can afford it. If you don’t buy it, our friendship is over. Sign up for my newsletter to find out when the book is released!

I’ve always loved this blueberry pie from a nearby restaurant when I was growing up. It was loaded with  sugar and inorganic dairy, and a gluten-filled crust to top it off. So when I saw blueberries at the farmers market, I jumped on the chance to make a healthier version. And ya know what?

It was pretty damn good.

No Bake Paleo Blueberry Cheesecake! Seriously so good and so easy!!

Crust Ingredients:


  1. Combine the dates and almond flour in a food processor until dough forms.
  2. Press the dough evenly onto the bottom of a pie dish.



  1. Heat all of the ingredients over medium heat, except the gelatin.
  2. Create a slurry with the gelatin by adding it to two tbsp of warm coconut milk mixture – then add it back in.
  3. Pour over the crust and refrigerate for at least two hours.

No Bake Paleo Blueberry Cheesecake! Seriously so good and so easy!!


  1. Hi. This looks like a great recipe thanks for sharing. Just wondering what size pan you used and if I can double up the recipe? Thanks

    • dani stout Reply

      I think my pan is about 8 inches. You can definitely double the recipe, just make sure your pan is big enough!

  2. How do you get it out of the pan in one piece? Could I just use a cheesecake springform pan?

  3. It’s very tasty. My blueberries remained whole and the crust kinda floated up into the gelatin part (so mine wasn’t as pretty). But I had absolutely no issue with it sticking to the pan. It sliced up nicely.

  4. Can you use the green can of gelatin? I’m just starting to get some of these things…one at a time!

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