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Ginger Lemon Cheesecake Bites

If you have never experienced the delicious flavor combination of lemon and ginger, these Cheesecake Bites are a great place to start!
The perfect balance of sweet and tangy, this easy no bake mini cheesecake bites recipe has a simple nut, date and gingersnap crust topped with thick creamy lemon filling and whipped coconut cream! A healthier version of a tried and true favorite. 
These baby cheesecakes are made quickly in a food processor, then chilled before eating. A crowd-pleasing dessert for any occasion at any time of the year.
Those of us who love cheesecake, often find an entire slice is just too heavy.  A few bites is all that is often needed, which is why these bite-sized delights are perfect and mini desserts are always more fun.
Making these into individual servings means they area great make-ahead dessert that you can serve straight from the fridge for super easy serving after a meal. A wonderful quick and easy dessert with delightful flavor and a wonderfully creamy texture.
 
Course Dessert, Snack

Ingredients

Base

  • 1 cup almonds, macadamias, walnuts or a mix
  • 1/2 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 teaspoon fresh grated ginger (more for a more ginger-ey flavour)

Filling

  • 1 1/2 cups cashews, soaked 3+ hours and drained
  • 1/2 cup desiccated coconut
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 lemon juice and zest, (more for a more lemon-ey flavour)

Topping

  • Whipped coconut cream - Store bought or homemade. Recipe below in notes

Instructions

Base

  • Place the nuts in a food processor and process until broken down and crumbly. Add dates, coconut and ginger and continue to process until well combined into a sticky dough. Be careful not to over process as leaving it a little chunky will add texture.
    Grease a mini muffin tin with coconut oil or use silicone muffin moulds and press 1/2 tablespoon of this mixture into each muffin cup. How many you get will depend on the size of your muffin cups.

Filling

  • Puree soaked cashews and coconut in a food processor for about 1 minute. Add honey, coconut oil, lemon and vanilla and continue to process until the mixture is smooth and creamy.
    Scoop 1 tablespoon of filling on top of base in each muffin cup. Chill in the fridge 1-2 hours until firm- more or less time depending on the desired consistency.
    When ready to serve, top with coconut cream and decorate with chopped nuts, toasted coconut or fresh fruit.

Notes

Homemade Whipped Coconut Cream recipe is here: Coconut Cream
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