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–+ servings

Easy No Bake Meyer Lemon Cheesecakes {Paleo + Vegan}

A creamy, light, sweet-tart filling screams spring and resembles cheesecake so much, no one will have a clue it's Vegan. Free of refined sugar and full of healthy fats to give you energy. Wonderful to satisfy your sweet cravings, or as a pre/post workout refuel.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 -8

Ingredients
  

Crust

  • Coconut oil for greasing containers
  • 1/2 cup finely ground blanched almond flour
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon pure maple syrup or light raw honey
  • 1 tablespoon Meyer lemon juice freshly squeezed
  • Zest of 1 Meyer lemon
  • 1/2 teaspoon vanilla bean paste or extract
  • 2 tablespoons melted coconut oil or ghee
  • 1/2 teaspoon sea salt

Filling

  • 1 cup raw cashews soaked overnight, or for at least 4 hours
  • 1/2 cup coconut oil or ghee softened
  • 1/3 cup full-fat coconut milk
  • 1/3 cup Meyer lemon juice freshly squeezed
  • 1/4 cup real maple syrup or raw honey
  • 2 teaspoons vanilla extract
  • Zest from 2 Meyer lemons
  • 1/2 teaspoon sea salt

Instructions
 

Crust

  • Line 6 standards muffins tins, or 12 mini muffin tins with nonstick liners. Alternatively grease 4 ramekins with coconut oil. Set aside.
  • Combine all crust ingredients in a food processor and pulse until combined and thick dough forms. It should hold together when you squeeze it.
  • Divide dough evenly into muffin tins or ramekins, and form into the bottom of each dish. Use the back of your hand to press firmly and ensure an even layer.
  • Transfer pan or containers to the freezer to set while you make the filling.

Filling

  • Drain soaked cashews, and rinse under fresh water. Transfer rinsed cashews to a food processor, and process until creamy and a nut butter forms, a couple of minutes.
  • Add all other filling ingredients, and process again until mixture is completely combined and smooth, another 2-3 minutes. Scrape down the sides of the bowl, then add more lemon juice and/or sweetener to taste. Process one last time until smooth.
  • Spoon mixture on top of crusts, splitting evenly between all containers.
  • Transfer to the refrigerator or freezer and let set at least 1 hour, or up to overnight. Remove from refrigerator and serve immediately. If serving from the freezer, let rest at room temperature for 10 minutes. Top with fresh berries or lemon wedges if desired. Covered tightly, tarts will keep in the refrigerator several days, or up to a month in the freezer.

Notes

  • These can be made ahead and also freeze very well.
  • If you prefer a single large serving, use a tart pan or glass baking pan instead.
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