Healthy No-Bake Lemon Cheesecake Cups
Made with healthier ingredients, no cookie crust and they're gluten-free and refined sugar-free. These healthy no-bake lemon cheesecake cups are so creamy! The oat and pecan base adds that wonderful nutty flavour.
- Prep time
- 20 min
- Cook time
- 3 hr 2 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup instant oats
- 1/4 cup pecans
- 1 tbsp honey
- 16 oz full fat plain cream cheese (, room temperature)
- 2/3 cup erythritol
- 1/4 cup lemon juice
- zest from 1 lemon
- 1 cup whipping cream (, min 35% fat, chilled)
- 5 slice lemon (, for decoration)
Instructions
- 1
Blend all base ingredients in a food processor into a semi-fine mixture. Divide evenly into 5 cups and set aside.
- 2
Using a handheld whisk, mix cream cheese and erythritol in a big bowl until fluffy. Then add in lemon juice and zest. Mix well and set aside.
- 3
In another bowl, whisk the chilled whipping cream until stiff peaks, using a handheld whisk. Add it to the cream cheese mixture bowl.
- 4
Using a spatula, gently fold until everything is well combined. Set aside.
- 5
Place a slice of lemon each against the walls of our prepared cups. Spoon in the filling. Roughly smooth out the top with the back of the spoon. Chill for 4 hours in the coldest part of the fridge.