Paleo & Gluten Free Eats

No Bake Lemon Cheesecake Bites

This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts 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.

CourseDessert

Servings	Prep Time
17servings	10minutes

Servings	Prep Time
17servings	10minutes

Ingredients

Crust

1/2cup almonds
1/4cup coconut shreds
5large medjool dates
1teaspoon fresh grated ginger
1teaspoon vanilla extract
dashof salt

Filling

3/4cup soaked cashewssoak cashews in boiling water for 1/2-1 hour until soft, then drain
1/4cup lemon juice
1/4cup maple syrup
3tablespoons coconut oil
1teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2teaspoon Nielsen-Massey Pure Lemon Extract
dash of sea salt
dashof turmericfor 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.