Lemon Cheesecake Bites – Grain & Dairy-Free


These little paleo cheesecake bites are full of zesty lemon flavour with sweet and nutty paleo crust. They are great for entertaining or to have in the fridge for a little afternoon treat. Their size makes them ideal for lunch boxes too. For those of you looking for a grain-free, dairy-free, paleo version of a lemon cheesecake, this is a great recipe to try.  These can be turned into vegan cheesecake cupcakes by replacing gelatine with something like agar agar.

Related Recipe: Chocolisious Jaffa Coconut Cups

Lemon Cheesecake Bites - Paleo, Grain-Free, Dairy-Free
Prep time
Cook time
Total time
This recipe requires overnight soaking of cashews or at least 4 hours.
Serves: 10-12
  • 1 cup raw cashews
  • 8 medjool dates, pitted
  • 1 cup almonds
  • 1 cup shredded coconut
  • Pinch pink Himalayan salt
  • 1 teaspoon vanilla paste
  • 2 teaspoon coconut oil, melted
  • 1 cup coconut cream
  • ½ cup coconut butter
  • 6 tablespoon lemon juice
  • 2 table spoon honey
  • 1 teaspoon gelatine
  • Zest of 2 lemons
  1. Soak the cashews in water overnight, then drain and rinse well.
  2. Line a muffin tray with patty cases.
  3. Place the dates in a bowl with some hot water for 5 minutes, then drain.
  4. Place the dates, almonds, coconut and salt in a blender or food processor and blend to combine.
  5. Add to this the vanilla and coconut oil and blend again. The mixture will begin to clump together.
  6. Divide the mixture evenly between the patty cases, making sure you press in and flatten out the mixture as you go. Place the tray in the freezer while you make the cheesecake top.
  7. In a saucepan over a low heat, warm the coconut cream and the coconut butter. Turn the heat off. Bloom (sprinkle) the gelatine over the mixture and let it sit for 1 to 2 minutes. Bring the mixture to a gentle simmer and whisk until the gelatine is completely dissolved. Remove from the heat and place to one side.
  8. In a powerful blender, combine the cashews, lemon juice and honey and blend on high speed until you have a lovely creamy mixture.
  9. Add to this the coconut cream mixture and blend again until well combined. Then add the lemon zest and gentle pulse (you want some of the lemon zest pieces to remain).
  10. Divide the mixture evenly between the patty cases and place in the freezer for about 30 minutes to set or in the fridge for a couple of hours. Remove from the fridge about 5-10 minutes before serving and top with additional lemon zest.

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Claire Yates

By Claire Yates

Claire Yates is a Nutritional Medicine Practitioner, holding a Bachelor of Health Science, who is passionate about paleo nutrition, health and having fun! She is the author of Optimal Health The Paleo Way and is a self-confessed lover of good food and good coffee.

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