Lighter Lemon Walnut No Bake Cheesecakes Recipe - Quick & Easy! (2024)

This post may contain affiliate links. Read our disclosure policy.

Lighter Lemon Walnut No Bake Cheesecakes. A naturally sweetened walnut date crust topped with a creamy coconut yogurt, cream cheese, honey, lemon filling! I love this quick and easy recipe with a short ingredient list!

Today’s post is sponsored by theCalifornia Walnut Board. All opinions are my own.

Love lighter spring-y treats? You’ll also love: walnut and greek yogurt stuffed dates, healthy zucchini cake, and white bean blondies.

Spring is in the air.

Or maybe that’s just wishful thinking. 😉

At the VERY least, spring has sprung in my kitchen.

Lighter lemon walnut no bake cheesecakes are startin’ us off strong.

A naturally sweetened date and walnut crust topped with a creamy coconut yogurt, cream cheese, honey, lemon filling . . .

I mean . . .

Doesn’t that just SCREAM spring?!

These bite sized treats are quick and easy to make and PACKED with coconut lemon-y goodness.

Who else is dying for a taste?!

Ingredients in a date and walnut cheesecake crust:

• Dates <– naturally sweetened crust please-and-thank-you
• California walnuts
  • Walnutsadd good fats, protein, and nutty deliciousness to this cheesecake.
  • Just 1oz of walnuts has 13g polyunsaturated fat and 2.5g monounsaturated fat– including 2.5g omega-3 ALA – and 4g of protein.
  • #winning
• Unsweetened shredded coconut
• Lemon zest
• Salt

Ingredients in a no bake yogurt cheesecake filling:

• Cream cheese
• Full fat coconut yogurt
• Honey
• Lemon juice
• Lemon zest

I LOVE this short ingredient list.

How to make a walnut date crust:

1. Line 18 muffin tin slots (you’ll need 2 (12 slot) non stick muffin tins) with paper cupcake liners. Set aside.
2. Place dates, California walnuts, coconut, lemon zest, and salt into your food processor.
3. Process until well combined and the mixture sticks together easily.
4. Evenly scoop the mixture into the prepared slots.
5. Use your fingers – or the bottom of a small shot glass – to gently press the mixture down to form an even crust.
6. Place in freezer for 15 minutes while you prepare the filling.

How do you make lighter lemon walnut no bake cheesecakes?

1. Place softened cream cheese, coconut yogurt, and honey into a bowl.
2. Using your hand mixer, beat until well combined and fluffy.
3. Add in lemon juice and zest and beat, again, until well combined.
4. Scoop the mixture evenly onto the prepared crusts.
5. Place in the freezer for 1 hour, or until the mixture has firmed up.
6. Remove from freezer and let soften (timing depends on how soft you want these).
7. Serve with whipped cream and fruit!

The crust alone is super addicting, sweet and perfectly nutty, and when combined with a tangy, honey, coconut, bright lemon-y fluffy cheesecake filling . . .

I mean . . .

Are you dying for a taste yet?!

– Jennifer

Thanks again to our friends attheCalifornia Walnut Boardfor sponsoring today’s post!