These Paleo Vegan Lemon Cookie Cups are soft, sweet and filled with a delicious cheesecake filling. Filled with bright lemon flavors. Gluten free, dairy free and naturally sweetened.
These little cups are so fun and perfect for spring! A lemon shortbread cookie is pressed into a muffin tin and then filled with a cashew cream cheese filling. To top it off, I added a raspberry topping that adds a little flavor and nice brightness. I just wanted to create something light and spring-y and these turned into one of my most loved desserts from friends I shared them with! 🙂
Paleo Vegan Cheesecake Filling
These little cups are filled with a cashew cheesecake. Soak some raw cashews to soften and then blend with maple syrup, coconut oil and lemon juice. A high powered blender works best here to get them super creamy. It's tangy, smooth and so delicious! The perfect pairing with the soft, chewy cookie.
Lemon Cookie Cups
The cookie is a shortbread that is pressed into a muffin cup. I used cashew flour, but almond will work. Grease the muffin tin well or use a parchment liner. When I remade them (with just a slight adjustment), the bottom stuck to the pan so I think I'll use muffin liners next time. They just will have the grooves from the liner on the outside, which is fine and doesn't effect the taste.
The lemon zest and juice make these so fresh and feel like the perfect spring or summer treat. The mixture comes together quickly and uses just a handful of ingredients.
These are best stored in the fridge. They're really good cold- like traditional cheesecake. They can be made ahead and chilled until ready to serve.
I know you will love these paleo vegan lemon cookie cups because they are fresh and light while still feeling indulgent. The best combination of tender cookie and creamy cheesecake filling.
Here are some more lemon recipes to try:
- Paleo Lemon Bars
- Soft Paleo Lemon Poppy Seed Cookies
- Paleo Vegan Lemon Poppy Seed Bites
- Lemon Poppy Seed Bread (paleo)
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Paleo Vegan Lemon Cookie Cups
Ingredients
- 2 ½ cups almond flour (or cashew flour)
- ¼ cup coconut flour
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- ⅓ cup maple syrup
- Zest of 2 lemons
- 2 tablespoons lemon juice
Cheesecake filling
- 1 cup raw cashews soaked and drained
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
- ¼ teaspoon salt
- 3-4 tablespoons lemon juice
Topping
- ½ cup raspberries
- 1 tablespoon maple syrup
- 1 tablespoon water
Instructions
- Grease a 12 portion muffin tin or line with parchment liners. Preheat the oven to 325°
- Make the cookies. In a large bowl combine almond flour, coconut flour and salt. Stir to combine. Add in the coconut oil, maple syrup and lemon zest and juice and stir until well mixed. Scoop into prepared muffin tin, about 2 tablespoons each and press up the sides. Bake 15-17 minutes until lightly brown around the edges. Remove from oven and press the center down and sides up, reinforcing the cup shape. Let cool for 10 minutes then run a butter knife along the sides and gently remove.
- Make the cheesecake. Soak the cashews for an hour in hot water or 4 hours in cold water. In a high powered blender combine the cashews, coconut oil, maple syrup, salt and lemon juice and blend until completely smooth. Scoop into cups evenly and place in the fridge for at least an hour to set before topping with drizzle.
- Make the raspberry drizzle. In a small sauce pan, combine the raspberries maple syrup and water and cook over medium heat for five minutes until the mixture is broken down and the raspberries are like a jam. Strain threw a fine mesh strainer to remove all the seeds and then add 1 tablespoon of coconut butter to thicken. Drizzle over the cheesecake cups and serve.
- Alternatively, you can use fresh raspberries, blueberries, blackberries or strawberries as a topping.
- Store covered in the fridge to keep fresh.
Nutrition Information
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