Ingredients
Units
Scale
Crust:
- 1 cup almond flour (or finely ground almonds)
- 1/4 cup melted coconut oil
- 2 tablespoons honey or maple syrup
- Cheesecake Filling:
- 8 ounces cream cheese (room temperature)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 3 tablespoons lemon juice (freshly squeezed)
Topping:
- Fresh berries (blueberries, raspberries, or strawberries)
- Additional lemon zest for garnish
Instructions
Prepare the Crust:
- In a medium bowl, mix the almond flour, melted coconut oil, and honey (or maple syrup) until well combined.
- Divide the mixture evenly among 6 small jars or ramekins, pressing it firmly into the bottom to form the crust.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth using an electric mixer or a whisk.
- Add the Greek yogurt, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice. Mix until the filling is smooth and creamy.
- Spoon the cheesecake filling evenly over the prepared crusts in the jars or ramekins, smoothing the tops with the back of a spoon.
- Chill the Cheesecakes:
- Cover each jar or ramekin with plastic wrap and refrigerate for at least 2 hours, or until the filling is set.
- Add the Toppings:
- Before serving, top each cheesecake with fresh berries and a sprinkle of additional lemon zest.
- Serve and Enjoy:
- Serve chilled. These individual no-bake lemon cheesecakes are perfect for a light and refreshing dessert, using whole and minimally processed ingredients.
Notes
For a nut-free option, substitute the almond flour with crushed graham crackers or oat flour.
Adjust the sweetness to your taste by adding more or less honey or maple syrup.
For a dairy-free version, use dairy-free cream cheese and yogurt.
This refined recipe focuses on whole ingredients and minimal processing, creating a delightful and easy no-bake lemon cheesecake that’s perfect for individual servings.