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Lemon Walnut Mini Cheesecakes

Delicious, lemony, tart little masterpieces - a favorite dessert recipe everyone loves. Naturally sweetened walnut and date crust topped with a creamy cashew, coconut lemon filling!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthier lemon cheesecake recipe, healthy lemon mini cheesecakes, lemon walnut mini cheesecakes, no bake mini cheesecakes
Servings 12

Ingredients

Walnut Date Base Crust

  • 1 cup walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup rolled oats
  • 1/2 cup desiccated coconut

Lemon Cashew Cream Filling

  • 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 honey or maple syrup
  • 2 lemons, juice and zest

Toppings Optional

  • Whipped coconut cream – recipe below in notes
  • Drizzle of honey
  • Fresh fruit or berries
  • Chopped nuts

Instructions

Walnut Date Base Crust

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line 12 muffin tin slots with paper cupcake liners or use a silicon muffin pan. Set aside.
    Place all walnut base crust ingredients into a food processer and 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 base.
    Divide the mixture up and press into the bottoms of your cupcake liners evenly. Smooth out with the back of a spoon. Refrigerate while you prepare the filling.
     

Lemon Cashew Cream 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, 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 lemon if you think it needs it.
    Spoon a couple of tablespoons of the filling over each walnut base crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
    Place in the freezer for 1 hour, or until the mixture has firmed up.
    Remove from freezer and let soften (timing depends on how soft you want these, about 10-30 minutes). If you leave them in the freezer longer, they will require more time to soften (about an hour at room temperature)
    Serve with optional garnishes to serve!
    Store leftovers in an airtight container in the fridge for a softer cheesecake or in the freezer for a firmer cheesecake (let come to room temperature slightly).

Notes

Homemade Whipped Coconut Cream
 
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
 
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut cream or milk the day before you need it.
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 
 
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