27-06-18 | Food | snacks |

Lemon vegan no-bake cheesecake bites to enjoy

Lately I’m eating more plant-based food due to several beneficial reasons. And as you might have noticed this means my recipes are vegan more often as well! It’s nice to experiment with all the good things that plant-based food has to offer. Well that definitely worked out extremely good with these lemon vegan no-bake cheesecake bites! No baking needed and ideal for healthy eating AND maximum pleasure.

“Vegan, because my body is a temple – not a tomb.”

A few months ago I shared my recipe for the no-bake carrot cake bites and I’ve got so much love from you for this easy-peasy recipe! That made me want to do another version of these no-bake bites, which led me to combine it with one of my most favorite treats: cheesecake! Yep, that one never gets old when there is something to celebrate 🙂 I shared a few cheesecake recipes on my blog before (which are all evenly yummy if you ask me haha), and now my first vegan version of this treat is here! Based on cashews and lemon this may not be a real cheesecake, but I can assure you these cheesecake bites won’t let down haha

To be honest I like the no-bakers so much because they are so easy that it just can’t go wrong! When I’m baking a cake I always hope for it to come out the oven as it should. So now I’m staying safe with no-bakers like these lemon cheesecake bites 😉

With love,


– 80 g almonds
– 50 g grated coconut
– 5 large dates
– 1 tsp. vanilla extract


– 120 g cashew nuts
– 60 ml lemon juice
– 1 tsp. vanilla extract
– 20 ml maple syrup
– Zest of 1 lemon
– Pinch of salt


Energy: 135,0 kcal
Carbs: 9,3 g
Protein: 3,6 g
Fat: 10,4 g
Fiber: 2,2 g


  1. Let the cashews and pitted dates, separately from each other, soak in warm water for 1 hour.
  2. After the hour put all the ingredients for the bottom in a blender or kitchen machine
  3. Mix to a firm mixture, getting everything to stick together.
  4. Take a muffin baking mold or separate muffin molds and fill each one with about 1 cm of the bottom mixture. Press well with a spoon.
  5. Blend the remaining ingredients for the filling and fill up the muffin molds.
  6. Put them in the freezer for 2 hours to firm up, and that’s all for your lemon cheesecake bites!

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