Mini No-Bake Lemon Coconut Cheesecake Bites

By Golfwidow7

Nutrisystem, Count As: 2 Extras

Ingredients

• ¼ cup raw almonds
• ¼ cup unsweetened shredded coconut
• 3 medjool dates, pitted
• Pinch of sea salt
• 8 oz. low-fat cream cheese, room temperature
• ½ cup nonfat plain Greek yogurt
• Zest of ½ lemon
• 1 tsp. lemon juice
• 1 tsp. vanilla extract
• 4-8 drops of stevia

Preparation

Step 1

Line 20 mini muffin tins with paper liners.
Combine coconut, almonds, dates and sea salt in a food processor. Pulse until finely ground. Press 1 tsp. of the crust mixture into each of the muffin liners. Set aside.
Add low-fat cream cheese, Greek yogurt, vanilla extract, lemon juice and Stevia to a food processor and puree until smooth.
Evenly divide the cheesecake filling amongst the 20 muffin tins.
Freeze for at least four hours before serving. Let soften at room temperature for a few minutes before serving.