No-Bake Lemon Cheesecake Bites
Servings: 18 bites
Carbohydrates: 6g
Equipment
- Food processor
Ingredients
- ½ cup coconut flour
- ½ cup rolled oats use gluten free if needed
- 8 oz. plain cream cheese
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- ½ tsp almond extract
- Zest of 1/2 of a lemon
- Shredded coconut and extra lemon zest for rolling
Instructions
- Add your coconut flour and oats to the bowl of a large food processor and process until a fine powder is formed (about 30-45 seconds).
- Add the remaining ingredients (cream cheese, maple syrup, vanilla extract, almond extract, and lemon zest) to the food processor and process until smooth.
- Using a small cookie scoop, scoop the batter onto a parchment lined pan or container. Sprinkle the bites with additional lemon zest and/or shredded coconut if desired.
- Refrigerate the bites for 2nhours to allow them to harden. And enjoy!
- You can store your No-Bake Lemon Cheesecake Bites in the fridge in a sealed container for up to 2 weeks. Or freeze for up to 3 months.
Notes
Storage: Store the bites in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months. I like freezing part of the batch right away, then pulling out a couple at a time and letting them soften briefly in the refrigerator before eating!
Nutrition
Serving: 1bite | Calories: 70kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 52mg | Fiber: 2g | Sugar: 2g
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