No Bake Lemon Cheesecake Bites
This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nut and date crust. Bite-size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free.
no bake cheesecake cake!
Who here loves lemon?! Now, I LOVE lemon. And these babies are like a lemon lover’s dream. So much tang, so much sweet, and so much beautifully raw vegan bites of L E M O N.
Food processor raw desserts are pretty much at the top of my list for favorite treats to make. I think it’s mostly because I love creamy desserts and raw food (cashew cheesecake is my favoriiiite!). And I love using my food processor to make life easier! That paired with my impatience to wait to eat dessert + my love affair for raw dough pretty much makes me the perfect candidate for these raw lemon bars!
And holy yum, these are gooood! I love everything about them. Maybe I am biased, but biting into the creamy center and the tang that bursts in your mouth… gimme seconds!
I used a handful of nourishing whole food pantry ingredients for this recipe along with Nielsen-Massey’s Pure Lemon Extract for the perfect combo of tangy and sweet. A healthy zesty dessert for parties, midnight snacking, or the perfect thing to add to your emergency dessert stash in the freezer… Don’t tell me you don’t have one.
These cute little cups make a great kid friendly treat! I even got my younger brother to eat cashew cheesecake and LOVE these!! … Not before eyeing me and inquiring if they had cauliflower or any other crazy healthy stuff in them.
More like this:
Coconut Yogurt Blueberry Cheesecake
- 1/2 cup almonds
- 1/4 cup coconut shreds
- 5 large medjool dates
- 1 teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- dash of salt
- 3/4 cup soaked cashews soak cashews in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- dash of sea salt
- dash of turmeric for color
| Info |
| Prep Time | 10 minutes |
| Servings |
servings
|
Rate this recipe!
|
Ingredients
Crust
Filling
|
- In a food processor blend all ingredients for the crust until it reaches a coarse consistency- if you pinch it, it should stick together in your fingers.
- Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
- Puree soaked cashews in a food processor for about 1 minute. Then slowly pour in the maple syrup first and then the rest of the ingredients. Blend until completely smooth and pour 1 tablespoon filling into each serving. Chill in the freezer for 4-12 hours until firm- more or less time depending on the desired consistency.
|
Nutrition Facts
No Bake Lemon Cheesecake Bites
Amount Per Serving
Calories 168
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 5g
25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 2mg
0%
Potassium 23mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
8%
Sugars 7g
Protein 4g
8%
Vitamin A
0.01%
Vitamin C
3%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
|
|
34Comments
Add yours+ Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These were amazing! Loved the texture and flavor! A perfect bite sized treat- love when I find vegan recipes that taste so good!
Thank you Anna!
These were great! Love how easy they are to make. So kid friendly too! All the kiddos in my house devoured them and loved the lemon touch. Thanks for such a great easy and healthy recipe!
Love to hear this! Thank you 🙂
The recipe shows “of sea salt” and “of tumeric”—so I don’t know how much to use! Help!
Hi Stephanie, it say just a dash of each- about a pinch.
Hi Kaylie
Would I be able to substitute Maple Syrup with Honey?
I live in South Africa, and Maple Syrup is hard to come by, and ridiculously expensive.
I can get maple flavoured syrup, but that seems like cheating.
I always have raw honey on hand, though.
Thanks
Hi Marcia, yes totally!
I can’t eat seeds or nuts due to diverticulosis and I’m concerned about the seeds in dates and figs, but know they are a good thing in paleo recipes. Bananas have tiny needs I about too. I Know you can use applesauce too, to reduce oil.
Avacado is good too. But the texture of dates & figs are hard to duplicate. suggestions? Merci.
Hi Gigi, I don’t know of a good sub, unfortunately.
I tried your Twix bars and I reallly enjoyed them. So I decided to try this one out since I love lemon and cheesecake. I have tried other raw cheesecake recipes but haven’t enjoyed them all that much, but this tastes great! Thanks for sharing.
Thanks Megan, glad you enjoyed it 🙂
The recipe says 17 servings, but how much is considered a serving? I’m trying to figure out how many of the finished bites one recipe makes.
Hi Katie, it makes 17 1 1/2″ bites. 🙂
I want to make it not A lemon cheesecake but an original cheesecake. Any suggestions for how to alter the recipe to make it original?
Hi Elsie, I have a recipe for that! 🙂 Just search vanilla cheesecake on my blog. I topped mine with cherries, but you can leave it plain. 🙂
Hi there, These look great! I want to make them for a potluck. Would they withstand sitting at room temperature for several hours, or would they get messy? Thanks!
Hi Valerie, they are best chilled, I don’t know that they would last that many hours in the warmth. Sorry!
How do I remove them from the mini cupcakes tins?
Hi Shamira, I use a knife to swirl around the edges of each cheesecake, then pop it out. 🙂 You can also prepare them in mini paper muffin liners and this will be REALLY easy to get out! 🙂 Hope that helps.
Hi Kaylie, I wasn’t able to find your recipe for “vanilla cheesecake .” I scrolled through page after page. I don’t see an option to “search.” Maybe I’ve been looking at this phone for too long 🤪 TY
Here is is Janice 🙂 https://paleoglutenfree.com/recipes/raw-vanilla-bean-cherry-cheesecake/ Enjoy!
Hi Kaylie, I am new to making healthier recipes 🙂
Can I substitute coconut fat for coconut oil?
Hi Jeanie, I’m not sure what coconut fat is…?
Quick question, I am planning to make your insanely tasty looking cheesecake bites tomorrow. Just wondering, what’s the cream-like topping you use in the pictures? Many thanks!! 🙂
Hi Karoline, it’s canned coconut milk whipped. 🙂
Hi Kaylie, Can I use your strawberry cheesecake crust (with cashews) instead of this one with almonds? Thanks!
Totally Rebecca! That sounds great!
Would it work with macadamia nuts instead of cashews?
Hi Melissa, it will change the flavor, but it would probably be delicious as well!
I loved the cheesecakes! Thanks for the recipe. The only change I made was not adding the lemon extract, since I did not have any at hand. To remove them From the tin just pushed them with a plastic knife on one spot and they came out easily, maybe because it is a new pan… thanks again
I am sensitive to coconut. Could I substitute palm oil for the coconut oil?
Hi Heather, that should probably work or you can swap for dairy free cream cheese. 🙂
This is a spectacular recipe. Easy! Delicious!
My son always wanted cheesecake for his birthday as a teen, but has discovered that like his mom, dairy and processed sugars and gluten all cause him to be sick or have pain. So this was such a treat. I used antique flat bottom glass dishes about half cup size. The recipe made 4 of them. Perfect personal sized cheesecakes. Since I didn’t have lemon extract, I used zest from the organic lemon I squeezed.
I’m making this again in the morning to take to an evening training because they announced they’re serving pie and ice cream. With one of these babies with me, I’ll be a happy dessert eater right alongside of the rest.