Lighter Lemon Walnut No Bake Cheesecakes. A naturally sweetened walnut date crust topped with a creamy coconut yogurt, cream cheese, honey, lemon filling! I love this quick and easy recipe with a short ingredient list!
Today’s post is sponsored by the California Walnut Board. All opinions are my own.
Love lighter spring-y treats? You’ll also love: walnut and greek yogurt stuffed dates, healthy zucchini cake, and white bean blondies.
Spring is in the air.
Or maybe that’s just wishful thinking. 😉
At the VERY least, spring has sprung in my kitchen.
Lighter lemon walnut no bake cheesecakes are startin’ us off strong.
A naturally sweetened date and walnut crust topped with a creamy coconut yogurt, cream cheese, honey, lemon filling . . .
I mean . . .
Doesn’t that just SCREAM spring?!
These bite sized treats are quick and easy to make and PACKED with coconut lemon-y goodness.
Who else is dying for a taste?!
Ingredients in a date and walnut cheesecake crust:
- Dates <– naturally sweetened crust please-and-thank-you
- California walnuts
- Walnuts add good fats, protein, and nutty deliciousness to this cheesecake.
- Just 1 oz of walnuts has 13g polyunsaturated fat and 2.5g monounsaturated fat– including 2.5g omega-3 ALA – and 4g of protein.
- #winning
- Unsweetened shredded coconut
- Lemon zest
- Salt
Ingredients in a no bake yogurt cheesecake filling:
- Cream cheese
- Full fat coconut yogurt
- Honey
- Lemon juice
- Lemon zest
I LOVE this short ingredient list.
How to make a walnut date crust:
- Line 18 muffin tin slots (you’ll need 2 (12 slot) non stick muffin tins) with paper cupcake liners. Set aside.
- Place dates, California walnuts, coconut, lemon zest, and salt into your food processor.
- Process until well combined and the mixture sticks together easily.
- Evenly scoop the mixture into the prepared slots.
- Use your fingers – or the bottom of a small shot glass – to gently press the mixture down to form an even crust.
- Place in freezer for 15 minutes while you prepare the filling.
How do you make lighter lemon walnut no bake cheesecakes?
- Place softened cream cheese, coconut yogurt, and honey into a bowl.
- Using your hand mixer, beat until well combined and fluffy.
- Add in lemon juice and zest and beat, again, until well combined.
- Scoop the mixture evenly onto the prepared crusts.
- 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).
- Serve with whipped cream and fruit!
The crust alone is super addicting, sweet and perfectly nutty, and when combined with a tangy, honey, coconut, bright lemon-y fluffy cheesecake filling . . .
I mean . . .
Are you dying for a taste yet?!
– Jennifer
Lighter Lemon Walnut No Bake Cheesecakes
Equipment for this recipe
Ingredients
Walnut Date Crust:
- 1 (8 oz) package dates pits removed, about 2 cups
- 2 cups California Walnuts
- ¼ cup unsweetened coconut
- zest of 1 lemon
- ¼ teaspoon salt
Lighter No Bake Cheesecake Filling:
- 2 (8 oz) packages full fat cream cheese room temperature
- 2 (8 oz) containers full fat coconut yogurt room temperature
- ¼ cup honey
- ¼ cup lemon juice room temperature
- zest of 2 lemons
Optional Garnishes:
- Whipped cream
- Drizzle of honey
- Berries
Instructions
Walnut Date Crust:
- Line 18 muffin tin slots (you'll need 2 (12 slot) non stick muff tins) with paper cupcake liners. Set aside.
- Place dates, California Walnuts, coconut, lemon zest, and salt into your food processor.
- Process until well combined and the mixture sticks together easily.
- Evenly scoop the mixture into the prepared slots.
- Use your fingers - or the bottom of a small shot glass - to gently press the mixture down to form an even crust.
- Place in freezer for 15 minutes while you prepare the filling.
Lighter No Bake Cheesecake Filling:
- Place softened cream cheese, coconut yogurt, and honey into a bowl.
- Using your hand mixer, beat until well combined and fluffy.
- Add in lemon juice and zest and beat, again, until well combined.
- Scoop the mixture evenly onto the prepared crusts.
- 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’ll require more time to soften (about an hour at room temperature)
- Serve with optional garnishes and enjoy!
- Store leftovers in an airtight container in the fridge for a softer cheesecake or in the freezer for a firmer cheesecake (and again, let come to room temperature slightly).
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to our friends at the California Walnut Board for sponsoring today’s post!
Marisa Floresta, Buenos Aires F.D.
Jennifer @ Show Me the Yummy
Michelle United States
Jennifer @ Show Me the Yummy
Rachel Albuquerque, New Mexico
Jennifer @ Show Me the Yummy
Kasey Amarillo, Texas
Jennifer @ Show Me the Yummy