We love to entertain in the summer, so I’m always looking for easy, healthy recipes that can be made ahead of time. That way, I can enjoy spending more time with my guests and less time in the kitchen.
The warm weather of summer lends itself to a light, refreshing no-bake dessert . So I decided to rework my favorite no-bake cheesecake recipe to create these beautiful single-serving treats perfect for summer entertaining (recipe below).
These scrumptious little grain-free mini-cheesecakes are so creamy and lemony with just the right balance of sweetness. Made from wholesome real food ingredients rich in probiotics, these little gems are not only delicious, they’re nutritious too!
Another wonderful thing about this easy-to-make recipe is there’s something for everyone, since you can provide a nice little assortment using a variety of your favorite fresh fruit toppings. Or simply top them with an additional sprinkle of grated lemon zest for an extra punch of tart goodness.
- 1 cup walnut baking pieces
- 12 whole pitted organic medjjool dates
- 2 tsp coconut oil (or butter, softened)
- 8 oz. organic plain (or cultured) cream cheese, room temp
- 1/3 cup pure raw honey
- 2 tbsp fresh squeezed lemon juice (about 1 lemon)
- 2 tsp fresh grated lemon zest (about 1 lemon)
- 1 cup plain organic whole milk Greek yogurt
- 2 1/2 cups of your favorite assorted fresh organic berries
- Combine walnut pieces, pitted and halved dates and coconut oil in a food processor and process until very finely chopped. (The mixture will resemble a graham cracker style crust.)
- Line a 12-cup muffin tin with paper liners. Using your fingers, press the nut mixture into the bottom of each paper muffin liner. (Use about 1 heaping tablespoon per muffin cup.)
- Carefully wipe out the food processor container and blade with a clean paper towel (or dish towel). Then add the cream cheese, honey, lemon juice and lemon zest to the clean container and process until well combined.
- Add the whole milk Greek yogurt and process until smooth and creamy.
- Divide filling evenly among the 12 muffin cups. Use your finger to even out the top of each muffin cup to ensure the filling is evenly distributed within each cup.
- Place the muffin tin in the freezer for at least two hours until frozen solid.
- When ready to serve, remove the muffin tin from the freezer. Then remove the mini-cheesecakes one at a time from the muffin tin and gently peel off the paper liners. (Or you can place the frozen solid mini-cheesecakes – liners left on – into an airtight container and just take out what you need and keep the rest frozen for future use.)
- Place the paperless mini-cheesecakes on a serving platter and allow them to sit on the counter about 20 minutes before serving.
- While waiting for them to thaw a bit, arrange your favorite fresh berries in a pleasing pattern across the top of each mini-cheesecake.
- Then serve and enjoy the accolades! These lemony little cheesecakes are AMAZING!
Here’s to a cool and refreshing summer! With blessings, Kelly
Do these hold their shape when they’re thawed? I want to make these for a get-together, but I’d have to transport them and keep them out of the freezer for an hour or so.
Love your site!
Hi, Sara. Thanks for your kind words. As far as your question, I would not recommend leaving this dessert out for an hour. I would instead recommend either placing them in a cooler with ice packs and then removing them from the muffin tin prior to serving, or opting for another dessert option that is more easily transported without temperature being an issue. Hope this helps! Blessings, Kelly 🙂
Amy Smith says
Hi Kelly! What cream cheese do you use and from where do you buy it, if you don’t make it yourself? Also, my little guy has a walnut allergy – so I will try using almonds instead…let me know if you think that would not be a good idea! Thanks and may the Lord be glorified in all that you do this week! Love you!
Hi, Amy. I use Organic Valley Cultured Cream Cheese, but yes, you can make it yourself. Here’s a tutorial: http://www.culturesforhealth.com/how-to-make-cream-cheese
As far as a replacement for the walnuts, I would recommend a softer moister nut like pecans or cashews over almonds, so it holds together better. Walnuts are soft and moist, which is why I used them in this crust. 🙂
Thanks for your kind words! Have a blessed week, sweet friend!
These were so yummy, my whole family loved them! I loved that it wasn’t horrible for us. 🙂
Thank you so much, Marie! I’m so glad y’all enjoyed these scrumptious little cheesecakes. They’re definitely a favorite here too! 🙂 Appreciate you taking the time to leave a kind note!
Hi Kelly, Could I substitute coconut cream for the Greek yogurt? Thank you so much for your amazing website!
Yes, I’m sure that would work just fine. 🙂