Healthy Lemon Cheesecake Bites



Healthy Lemon Cheesecake Bites

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 created bites of L E M O N.
These no-bake lemon tarts have a simple nut and date base, topped with a thick creamy lemon layer, made quickly in a food processor, then chilled before eating! These are healthier for you and make the perfect little treat in a small portion.
Food processor 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 that are no bake.
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 no cook or no bake treats and desserts pretty much makes me the perfect candidate for these delish lemon bites!
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!
A healthy, 2-bite, zesty dessert for parties, pot lucks, family gatherings or midnight snacking, or the perfect thing to add to your emergency dessert stash in the freezer… Please don’t tell me you don’t have one.  😊
You could call this recipe the perfect people-pleasing dessert. Great for feeding a crowd on a special occasion. They are sure to be a hit and you will be asked for the recipe.
Course Dessert, Snack
Keyword healthy lemon cheesecake bites, lemon cheesecake cups raw, lemon cheesecake tarts healthy, lemon cheesecake tarts no bake
Servings 12


Base Crust

  • 1 cup pecans, walnuts or almonds
  • 1/2 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/4 cup oats, instant or quick
  • 1 teaspoon vanilla extract

Lemon Filling

  • 1 1/2 cups cashews, soaked 3+hours and drained
  • 1 13.5 oz coconut cream, full fat (solid part only) *see note below
  • 1/4 cup honey or maple syrup
  • 2-3 lemons, juice and zest – depending on how lemon-y you prefer

Toppings suggestion

  • Whipped coconut cream - recipe below in notes
  • Lemon zest


Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these tarts to allow coconut cream to separate.
    Use a 12 cup muffin pan and to remove the tarts easily, cut 4 x 1-inch strips of parchment paper and place those in the bottom of each cup.
    Press the crust mixture on top of these. Then when the cupcakes are done setting in the freezer you can pull on the parchment tabs to lift the cheesecakes out.
    Or you can use paper muffin cup liners, a silicon muffin pan or an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the cheesecake out easier for cutting.
    Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats and vanilla extract and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.
    Press up 2 tablespoons of the mixture into each cup of the muffin pan or in your pan or dish evenly. Refrigerate while you prepare the filling.

Lemon 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, honey, 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 down the sides if necessary and continue to blend until very smooth. Taste test and add more honey or lemon zest if you think it needs it.
    Pour the filling over the chilled crust (or muffin cups) and spread evenly with a spatula or the back of a spoon.
    Once each muffin cup has been filled, freeze the tarts for an hour or two, or until they become solid. Remove them by pulling the exposed ends of the parchment paper or pop out of mold or cut into slices if using a single pan.
    If freezing overnight, unmould and let sit on the counter for about 10 minutes before serving so the little cheesecakes bites are not too hard.
    Add toppings of choice before serving.


Add even more nutrition and healthy qualities to many other dishes with nutrient-dense, fluffy, delicious, whipped coconut cream. Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe:  Whipped Coconut Cream 
Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites 

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