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lemon walnut no bake cheesecakes on plate
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Lighter Lemon Walnut No Bake Cheesecakes

Lighter Lemon Walnut No Bake Cheesecakes. A naturally sweetened walnut date crust topped with a creamy coconut yogurt, cream cheese, honey, lemon filling!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: lightened up, no bake, walnut date crust
Servings: 18 cheesecakes
Calories: 262kcal


Walnut Date Crust:

  • 1 (8 oz) package dates pits removed, about 2 cups
  • 2 cups California Walnuts
  • 1/4 cup unsweetened coconut
  • zest of 1 lemon
  • 1/4 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
  • 1/4 cup honey
  • 1/4 cup lemon juice room temperature
  • zest of 2 lemons

Optional Garnishes:

  • Whipped cream
  • Drizzle of honey
  • Berries


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.
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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).
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Serving: 1cheesecake | Calories: 262kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 187mg | Fiber: 2g | Sugar: 13g | Vitamin A: 340IU | Vitamin C: 1.6mg | Calcium: 42mg | Iron: 0.7mg