Lemon Cheesecake Bites

Snacks that can sit in the fridge ready and waiting for you all week, ready in under 10 minutes?

Better still when they're made from only a handful of ingredients and taste like dessert?

Sounding like heaven?

I thought so.

Lucky for you the recipe for these Raw Lemon Cheesecake Bites is here!

Add this recipe to your next shopping list; you may even find that you have the ingredients in your pantry already; and enjoy these time-saving, delicious snacks.

Remember that having a nutritious snack on hand that will sustain you at work, uni or on the road, is exactly what you need to walk away from those less-than-ideal options. None of us are perfect and those decisions are made a million times easier for us when we have a delicious and healthy option to turn to.

Raw Lemon Cheesecake Bites | Nadia Felsch
Raw Lemon Cheesecake Bites | Nadia Felsch

Raw Lemon Cheesecake Bites | Nadia Felsch

How do we re-create that classic creamy cheesecake texture and taste without actually making cheesecake then?

Great question!

The first time that I stumbled across the answer to this was a fairly life-changing day.

Answer : cashews.

These incredible and diverse nuts lend their creamy, tasty properties without overpowering other flavours that you combine them with - win/win. Additionally, they're on the less-pricey scale and who doesn't love that?

This is exactly how I came to stumble upon creating this recipe over the Easter long weekend. Cashews in the pantry. Lemons in the fruit bowl. What can I do here...

Flavour aside (although it is awesome), these bites will provide you with healthy saturated fats for sustained concentration and satisfaction through the cashews and coconut. Lemon and vanilla add a fresh lightness to the recipe, whilst rice malt syrup is a great sweetener option that won't spike your insulin response.

I mentioned it was a win/win right?

Raw Lemon Cheesecake Bites | Nadia Felsch


Lemon Cheesecake Bites
Prep time
Total time
Recipe type: Snack
Cuisine: Healthy Eating
yield: 12
  • 1 cup soaked cashews
  • 1 cup desiccated coconut (+ ¼ cup for rolling)
  • Zest from ½ small lemon
  • Juice from 1 small lemon
  • 2 heaped tablespoons rice malt syrup
  • ¼ teaspoon vanilla powder (or ½ teaspoon vanilla extract)
  1. Soak cashews in water for 20 minutes
  2. Combine all ingredients in a food processor
  3. Blend until well combined, until dough forms a ball
  4. Roll and coat well in coconut
  5. Store in an airtight container in the fridge for one week
Can be made in bulk and frozen.


Make it, enjoy it, post it and tag me #nfeats on Instagram 


Raw Lemon Cheesecake Bites | Nadia Felsch

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