There’s something about mini things that makes me feel good. Our brains love cute things rewarding us with dopamine, a chemical that makes us feel intensely happy. Mini animals, mini cars, and most importantly, mini foods. Not only are miniature eats perfectly bite-sized, but they make eating fun. And who can resist a dessert when it comes in such a cute little package?
Why you will love these cashew lemon cheesecake protein cups:
They are creamy, tangy, and sweet – just like traditional cheesecake but healthier: vegan, paleo, no refined sugars and gluten free.
Nutritious, made with cashews and coconut which are rich in fiber, heart-healthy fats, and plant protein.
Have a deliciously sweet, rich, lemon-y flavor and taste as amazing as they look.
NO BAKING, not even the crust, that’s easier right?
Made with simple healthy ingredients you can find in your supermarket or health food store.
The 12 individual ‘cheesecake’ cups freeze up beautifully. This way you can take out 1 or 2 at a time to enjoy instead of having to eat the whole cake within a few days. Tart, creamy, light, and sweet. Perfect for dessert, potlucks, parties, or just for snacking. Just like the classic cheesecake, but in poppable bites! These mini cashew lemon protein cups are made in muffin pans and can be eaten in about two to three bites which makes them perfect for hand held desserts and awesome for portion control.
Handy to have in your recipe box because they are easy to make and share with others. They are a great make-ahead dessert, especially for warm weather gatherings when you want to finish your meal with something refreshing, and can be whipped up at a moment’s notice!
This recipe is definitely one of my favorite no-bake recipes. They taste so good right out of the freezer and are perfect for a barbeque or party and won’t take you tons of time to put together. Cheesecake is one of my favorite desserts and if love cheesecake too, but don’t need an entire cheesecake in the house, try mini ones instead.
This recipe is nothing like a regular cheesecake though. Instead of using cream cheese and truckloads of sugar, this is made with cashews, coconut cream and flavoured with real lemon. It’s like a tropical holiday in your mouth! I can’t get enough of them.
As well as being really easy to make, these cups are healthier than your average treat as they are made with wholesome REAL food ingredients. With the added protein powder it makes them more balanced than the traditional high carb recipe. Old fashioned baked recipes always had tons of sugar, carbs and fats. The new modern way it to add protein making the recipe more balanced and healthy.
Eating protein-rich foods has many health and fitness benefits, including:
Speeding recovery after exercise and/or injury.
Reducing muscle loss
Building lean muscle
Helping maintain a healthy weight
Curbing hunger
A well-balanced diet with proper ratios of macro nutrients (protein, healthy carbs and fats) provides all of the: energy you need to keep active throughout the day, nutrients you need for growth and repair, helping you to stay strong and healthy and help to prevent diet-related illness.
When you find your optimal balance and amounts of macro nutrients, you take a major step toward reaching your health goals and this balance has been improved in this recipe by the addition of healthy protein.
Your body can only absorb around 25-30 grams of protein at one time and you likely need 80-100 plus grams a day so its important to spread it over all meals and snacks throughout the day so you can meet your required amount.
So, if you are craving something delish, these small but mighty bites of heaven will definitely hit the spot. Luxurious, creamy, bursting with flavor and using good-for-you ingredients.
They deliver the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as these babies are sure to wow, as well as your taste buds. The perfect any time healthy snack or dessert! Or whenever you are craving a little something sweet but want to stay on track with your healthy eating plan.
If anyone is ever sceptical of treats without refined sugar or dairy, these are what I make them – always a crowd pleaser!
Cashew Lemon Cheesecake Protein Cups
Ingredients
Base Crust
- 1 cup almonds, pecans or walnuts or a mix
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Cashew Lemon Cheesecake Layer
- 2 cups cashews, soaked 3+hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2 scoops protein or collagen peptides powder
- 1-2 lemons, juice and zest (depending on how lemon-y you prefer)
Caramel Topping
- 1 cup Caramel Sauce –store bought or healthy homemade recipe below in notes
- Optional: coarse salt flakes for sprinkling (if you like your caramel salted).
Instructions
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making this recipe to allow coconut cream to separate.If you are going to make your own healthy homemade caramel sauce do this first so it is ready when you go to serve your cheesecake protein cups.
Base Crust
- Line a 12-hole muffin tin with paper or silicon liners and set aside. Or use a silicon muffin pan.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake cups.Evenly distribute the mix to the 12 muffin liners and evenly spread out. Set aside.
Cashew Lemon Cheesecake Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients, cashews, coconut cream, coconut oil, honey, protein powder, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lime if you think it needs it.Evenly distribute the mix to the 12 muffin liners, spooning 1-2 tablespoons of the filling into each muffin cup on top of the chilled crust. Spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.Transfer the muffin tin to the freezer and freeze for a least one hour to harden.
Caramel Topping
- You can either top the cheesecakes with the caramel sauce after it's been in the freezer for 30 minutes (once the top hardens a little) and then return back into the freezer and allow it to chill and set fully for at least 2-3 hours. Alternatively you can just allow the cheesecake to chill fully and then top with the caramel layer later just before eating. Prior to serving, sprinkle with a hint of coarse salt on top and enjoy!For best results ,enjoy after the hour of freezing, or keep frozen and allow ~20 minutes to defrost before enjoying for up to one month.
Notes
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
