Healthy No-Bake Lemon Cheesecake Cups

Spooning healthy no-bake lemon cheesecake cup.

5 from 2 votes

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 Time20

Chill Time4

Total Time4 20

Servings: cups

Author: Bea & Marco

Ingredients

Base

½ cup (42.8 g) instant oats
¼ cup (26.15 g) pecans
1 tablespoon honey

Filling

16 oz (453.59 g) full fat plain cream cheese , room temperature
⅔ cup (140.89 g) erythritol
¼ cup (64.46 g) lemon juice
zest from 1 lemon
1 cup (251.49 g) whipping cream , min 35% fat, chilled
5 slices of lemon , for decoration

Instructions

Base

Blend all base ingredients in a food processor into a semi-fine mixture. Divide evenly into 5 cups and set aside.

Filling

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.
In another bowl, whisk the chilled whipping cream until stiff peaks, using a handheld whisk. Add it to the cream cheese mixture bowl.
Using a spatula, gently fold until everything is well combined. Set aside.

Assembling

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.

Notes

Each of my cup's/small glass's capacity is 1 cup (250 ml).

Nutrition