No-Bake Lemon Cheesecakes

I love lemons.  I love cheesecake.  Therefore, I love lemon cheesecake!

Lemon merangue pie, not so much.  But that stems from a traumatic childhood experience where my mother hit me in the face with one.  Unprovoked.  At least that is my side of the story.

She may have a slightly different version involving some sass, but if she wants to tell it, let her start her own blog. 😉

To this day though, I cannot look at a lemon meringue pie without curling into the fetal position and sucking my thumb. I’m fine with lemon cheesecake though!

And the best part of this one is that it takes almost no time at all to make and because it is raw, there is no baking required.

Ingredients: This picture shows all of the ingredients, but I have broken it down below into crust and cheesecake.

Crust:

• 1 cup pistachios
• 4 Tablespoons date syrup

Grind pistachios into a fine powder.  Add date syrup and mix well.  Divide the batter between 24 mini-muffin cups (I highly recommend that use mini paper cup liners for easier removal) and press down firmly.

Cheesecake:

• 1 cup monkfruit
• 2 packages Kite Hill almond cream cheese
• 1 whole lemon that has been frozen

Put the cream cheese (room temp works best) and monk fruit into a high speed blender (I use a Vitamix).  Grate the frozen lemon, rind and all in and process the three till smooth and creamy.

This will take more than just a minute if you don’t want to taste the monk fruit granuals. (alternatively, you can powder the monk fruit first by putting it in the blender and turning it to dust.  Caution: wait till the dust dies down before you remove the lid). Spoon over crusts, piling as high as you can without going over the edges(again, the paper cups are better and let you  pile higher) and put in freezer for at least an hour.

To serve, take cheesecakes out of freezer, turn out of the tins and let sit for about 15-30 minutes, depending on how high you were able to pile them.   I topped mine with a bit of coconut whipped cream, a bit more grated frozen lemon and a sprinkling of pistachio crumbs.

Enjoy!