I love desserts. And tart lemon flavors are so totally irresistible to me. So when I saw this Lemon Cheesecake recipe from Paleo Gluten Free Eats, I was all over it this week.
They are sweet, tangy, and SO easy to make. You just need a food processor and some freezer space. Made with raw, healthy whole foods and zero refined sugar, these luxurious treats are bursting with flavor. As soon as I tasted the filling, I did a zippy little dance around the kitchen. I've found my new favorite dessert! These will not last long in this house...
I made a couple minor swaps to the original recipe and included them below. I didn't have almonds, but did have a fresh bag of walnuts. I also didn't have dates (could've sworn I had some in the fridge), so I used unsulphured dried apricots instead. And rather than lemon extract, I used a few drops of pure lemon essential oil.
You could easily make these in a regular cupcake pan or a small cake pan. But the mini tart tin is perfect for me - it keeps me from eating them all at once, and means I have a stash of snacks in the freezer. For at least a couple days.
Kaylie at Paleo Gluten Free Eats offers amazing food inspiration and gorgeous photography. Check out her original post and website here. It's a wonderful resource for healthy eating and beauty from the inside out.
No Bake Lemon Cheesecake Bites
INGREDIENTS
- 1/2 cup almonds (I used walnuts)
- 1/4 cup coconut shreds
- 5 large medjool dates (I used 7 large dried apricots, unsulfured)
- 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 pure vanilla extract
- 1/2 teaspoon lemon extract (I used 5 drops lemon essential oil)
- dash of sea salt
- dash of turmeric for color
INSTRUCTIONS
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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.
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Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
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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.
Happy snacking!
