Easy Individual No Bake Lemon Cheesecake Cups | Paleo

No Bake Lemon Cheesecake Cups

There isn’t much to say about these No Bake Lemon Cheesecake desserts except YUM! They are the perfect dessert for Mother’s Day, Easter, Bridal Brunch or Shower or just to Treat Yo’Self.

Ingredients in No Bake Lemon Cheesecake Cups

There are three components to this dessert:

  • Paleo (Grain-Free) Graham Cracker Crust
  • Dairy Free Cheesecake Layer
  • Lemon Curd

You can use storebought ingredients for these layers, but to completely control all the ingredients, make the components from scratch.

Storebought Ingredients for No Bake Lemon Cheesecake Cups

If you do not have time or don’t want to make each layer completely from scratch, you certainly don’t have to. Purchased ingredients most likely will not adhere to Paleo ideals since they most likely will have sugar and some form of dairy (i.e. butter in lemon curd)

  • For the crust, purchase gluten free graham crackers and blend with 2 tablespoons butter, 2 tsp honey and a couple of dashes of cinnamon.
  • For the dairy free cheesecake layer, use dairy free cream cheese, whipped coconut cream (aerosol can) and less honey.
  • For lemon curd, purchase your favorite lemon curd (storebought will most likely not be dairy free)

Ingredients to Make No Bake Lemon Cheesecake from Scratch

There are several ingredients to make the three layers, but they are all pretty standard in your kitchen except for the dairy free cream cheese.

Almond Flour

Coconut Flour

Coconut Oil




Dairy Free Cream Cheese (I love Kite Hill)

Butter (Miyokos for dairy free)

Coconut Milk

No Bake Lemon Cheesecake Cups

No Bake Lemon Cheesecake Cups Are the Perfect Make Ahead Dessert

These are a perfect light dessert to make up in batches and keep in your freezer. A few minutes on the countertop and you will have dessert ready to go any time you need it. If you choose to go this route, layer them in 4 or 8 oz mason jars.

How to Make Paleo No Bake Cheesecake

I had long ago figured out the graham cracker crust and lemon curd. But cheesecake was escaping my grasp. Then I searched and found out my fellow Whole30 Coach Autumn Michaelis had one on her website – Whole Food for 7. It proved to be about as close to real cheesecake texture as anything I had found. Gelatin is the secret to the no-bake situation. In fact, the small amount of gelatin is just enough to create a true cheesecake consistency without baking. And it doesn’t have a “bouncy” gelatin texture like you may expect.

Easy Individual No Bake Lemon Cheesecake Cups | Paleo


  • Crust
  • 1 box Simple Mills Toasted Pecan Cookies or 7 whole GF graham crackers (not paleo)

  • 2 1/2 tbsp coconut sugar

  • 4 tbsp melted ghee, grass-fed butter or dairy free butter

  • Cheesecake Layer
  • 6 oz coconut cream

  • 8 ounce container dairy-free cream cheese

  • 2 0.25 ounce packages or 1 1/2 tablespoons unflavored gelatin

  • 3 tbsp honey

  • 1 1/2 tsp vanilla extract

  • Lemon Curd
  • 3 eggs

  • 1/4 cup honey

  • Zest of 1 lemon

  • 4 tbsp ghee, grass-fed butter, or dairy free butter melted

  • Pinch of sea salt

  • 6 tbsp lemon juice


  • Crust
  • Finely grind the cookies to make 1 cup crumbs. I use a food processor, but you can also place the cookies in a ziploc bag and use a rolling pin or wine bottle to roll and crush them. Mix together the crumbs, coconut sugar and melted butter. Divide evenly between the cups.
  • Cheesecake Layer
  • Combine all the filling ingredients in a blender or food processor. Blend until smooth and then spoon about 1/3 cup into each container. You may have a little leftover. It’s great as a cookie filling, pancake topping or just on a spoon! 🙂
  • Lemon Curd
  • Whisk the eggs, honey and lemon zest in a medium saucepan until well blended. Add butter and salt. Whisk until completely incorporated then add lemon juice.
  • Set pan over medium heat and continuously stir until the mixture has thickened. Do not let it come to a rolling boil or the eggs will “scramble”.
  • Just in case you have a few “scrambled” eggs, set a strainer over a bowl and strain out the lemon mixture.
  • Spoon about 1/4 cup over the cheesecake layer.
  • Press plastic wrap or parchment to the surface of the curd so it won’t form a skin.
  • Transfer the cups to the fridge and let them sit for at least 4 hours so the layers will completely set up.
  • Garnish with raspberries and mint leaves if you like.

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