Recipe of the Month

Easter Dessert: Lighter Lemon Walnut No Bake Cheesecakes

Recipe courtesy of Show me the Yummy: https://showmetheyummy.com/lighter-lemonwalnut-no-bake-cheesecakes-recipe/#recipe

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

INGREDIENTS

Walnut Date Crust: • 1 (8 oz) package dates pits removed, about 2 cups • 2 cups California Walnuts • 1/4 cup unsweetened coconut • zest of 1 lemon • 1/4 teaspoon salt

Lighter No Bake Cheesecake Filling: • 2 (8 oz) packages full fat cream cheese room temperature • 2 (8 oz) containers full fat coconut yogurt room temperature • 1/4 cup honey • 1/4 cup lemon juice room temperature • zest of 2 lemons

Optional Garnishes: • Whipped cream • Drizzle of honey • Berries INSTRUCTIONS

Walnut Date Crust:

1. Line 18 muffin tin slots (you'll need 2 (12 slot) non stick muff 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.

Lighter No Bake Cheesecake Filling:

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, about 10-30 minutes). If you leave them in the freezer longer, they’ll require more time to soften (about an hour at room temperature)

7. Serve with optional garnishes and enjoy!