Paleo Strawberry Cheesecake
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
  • 1¾ c almond flour
  • ¼ c hazelnut meal
  • ¼ t baking soda
  • ½ t nutmeg
  • ½ t cinnamon
  • 5 T pasture butter, softened
  • ¼ c raw, local honey
  • 1 egg
  • 1 t vanilla
  • 1 c water
  • 1 packet gelatin (grassfed)
  • 1 T butter
  • ½ t vanilla
  • 2 T honey or maple syrup
  • 2 c plain or vanilla goat or sheep yogurt
  • 2½ c fresh strawberry's
  • 1 T gelatin
  • ½ c cool water
  • 1 t Vanilla extract
  • 2 T maple syrup
  1. Preheat oven to 350 F.
  2. In a food processor add almond flour, hazelnut meal, baking soda, nutmeg, cinnamon and blend well.
  3. In a separate bowl mix butter, egg, vanilla and honey. beat well.
  4. Slowly add dry mix to wet mix and blend.
  5. Line a 9 inch pie pan with parchment paper.
  6. Pour crust in. It will be a thick wet crust.
  7. Bake for 15-18 minutes until golden brown.
  8. Remove from oven and place in freezer to cool.
  1. Heat 1 c water on stove top.
  2. In a large bowl add gelatin, butter, vanilla and honey.
  3. Stir in bowling water. mix well and dissolve all gelatin crystals.
  4. Add a couple pieces of ice to cool off just a bit.
  5. Add yogurt and whisk. It will have a few lumps but they will work themselves through while whisking.
  6. Make sure the yogurt gel mixture is smooth and creamy, and pour over cooled crust.
  7. Refrigerate a minimum 2 hours.
  1. In a bowl, mix gelatin and ½ c water.
  2. Add 1 cup strawberries.
  3. Place mixture into a pot with 1 c water and bring to boil.
  4. Boil for 5 minutes or until strawberries loose most red color.
  5. Strain mixture over bowl and whisk to remove syrup from strawberries.
  6. Once syrup is removed, toss out boiled strawberries.
  7. Stir in vanilla and maple syrup into the gelatin mixture.
  8. Chill for 5-10 minutes.
  9. While its chilling wash and cut up remaining strawberries.
  10. Place on top of cheese cake.
  11. Once gelatin mixture has cooled, bast over strawberries.
  12. Serve cake and keep chilled.
Recipe by Marpe at