VEGAN LEMON COCONUT CHEESECAKE BITES (NO-BAKE)

VEGAN LEMON COCONUT CHEESECAKE BITES (NO-BAKE)

 

Wooo! I’m currently obsessed with making healthy cheesecake. This recipe is a greek-yogurt cheesecake recipe but don’t worry vegans in the next couple weeks I have a few cheesecake and square options coming for you!

I have been on a healthy cheesecake kick before. Here are two amazing healthy cheesecake recipes: Key Lime Cheesecake with Coconut Whipped Cream and Skinny Pumpkin Cheesecake.

These Healthy Lemon Coconut Cheesecake Bites are unreal. They are tart, sweet, creamy… they’re just the perfect lemon-coconut-cheesecake square. Aside from the fact that these are perfectly healthy, natural squares.

This recipe is as simple as throwing things in your food processor and freezing them. That simple, that delicious – Amazing! This Healthy Cheesecake Recipe is perfect for anyone craving something sweet while looking to lose weight, a healthy family dessert option, to serve at parties, for Valentine’s Day, or just a sweet bite after dinner.

Healthy-No-Bake-Cheesecake

Their claim to fame is that they are more sweet. Did I feel they are more sweet? No. But, I’m going to get them again and just have them in my hot lemon water and see how I really feel about them. I’ll let you know.

HEALTHY LEMON COCONUT CHEESECAKE RECIPE

Crust Ingredients:

1/2 Cup Pitted Dates
1 Cup Unsweetened Shredded Coconut
1 Cup Raw Cashews
1/2 Tsp Vanilla Extract
Juice of 2 Lemons
Vegan Cheesecake Layer Ingredients:

3 Cups Pre-Soaked Cashews (I soak mine overnight)
1/4 Cup Coconut Oil
1/4 Cup Agave Nectar (Maple Syrup or Honey)
1/2 Tsp Vanilla Extract
Juice of 1/2 a Lemon
Shredded Coconut (for topping)
OR

Non-Vegan Cheesecake Ingredients:

1/2 Cup Reduced Fat or Light Cream Cheese (Room Temperature)
1 Tsp Vanilla
1/2 Cup Non-Fat Plain Greek Yogurt
2 Tbsp Honey
3 Packets of Truvia (or Stevia Brand of Choice)
Shredded Coconut (for topping)

Directions:

Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
Grease an 8×8 baking pan or glass dish with a healthy oil.
Press crust mixture evenly into baking dish.
Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
Thinly sprinkle your shredded coconut over the top.
Cover with saran wrap and freeze overnight.
When you’re ready to serve remove from the freezer, cut into squares and serve immediately.