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Mini Lemon Coconut Protein Cheesecakes

This recipe for creamy mini lemon cheesecakes is so simple and perfect for a small crowd! Makes 1 dozen perfectly portioned mini lemon-y cheesecakes. Made in a muffin tin and way easier to make than one large cheesecake. They are pretty as a picture and a lot less messy to serve.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, lemon coconut protein cups, lemon protein cups no bake, mini lemon coconut protein cheesecakes, no bake lemon coconut mini cheesecakes
Servings 12

Ingredients

Base Crust

  • 1 cup almonds, or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract

Creamy Lemon Coconut Filling

  • 1 1/2 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 protein or collagen peptides powder, plain or vanilla
  • 1/4 cup honey or maple syrup
  • 1 lemon, juice and zest

Instructions

Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line a 12-cavity muffin pan with paper liners or use a silicon muffin pan.
    Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates 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 bases.
    Divide and press the base mixture into the bottom of your muffin liners evenly. Refrigerate while you prepare the filling.

Creamy Lemon Coconut 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, protein powder, 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 or pipe the filling, dividing the mixture among the muffin liners, on top of the chilled crusts and spread evenly with the back of a spoon, then place back in the refrigerator.
    Cover and place in the freezer for at least 3 hours to set. You can also refrigerate overnight to set.
    Notes:
    Chill thoroughly: Allow at least 2 hours in the fridge, or longer for firmer texture. You can also freeze for 30-45 minutes if short on time.
    Piping the filling: Use a piping bag or zip-top bag with the corner snipped off for a neater presentation.
    Flavor variations: Try orange or lime zest, a dash of vanilla, or top with fruit, coconut, or chocolate for a custom twist.
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