Lemon Cheesecake Bites: Paleo, Raw & Vegan

Lemon Cheesecake Bites: Paleo, Raw & Vegan

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. 

Making No Bake Lemon Cheesecake Bites / Paleo, Vegan


No Bake Lemon Cheesecake Bites


  • 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


  1. 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.
  2. Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
  3. 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! 
Pure Luxe Apothecary blog about image

I'm Leslie, founder and maker behind Pure Luxe Apothecary. I formulate luxurious, clean skincare products to help you live your healthiest, most vibrant life. I believe simplicity is sexy and health is holistic. Join me in exploring the beauty of living well. 
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