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
No Bake Lemon Cheesecake Bites
Ingredients
- 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
Instructions
- 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.