Add almonds to a food processor and blitz to a crumb. Add room temperature pitted dates , almond butter and coconut and blitz until combined and a moist crumb is formed.
Spoon out base into a 16 hole silicone muffin tray. Press mixture firmly into hole so it comes halfway up the sides.
If cream cheese is soft enough you may not need a food processor as you’ll be able to mix the filling by hand. However if in double, use a clean food processor to make the filling.
Add all ingredients for the filling either into a food processor or into a large mixing bowl and mix together until smooth and creamy with no lumps.
Spoon filling into casings, levelling off the top with the back of a butter knife
Cover with plastic wrap and let cheesecakes set in the fridge for 6 hours.
To remove, use a butter knife to go around the edge of the mold to loosen and pop out from the bottom.
Decorate with fresh whipped canned cream and lemon zest. (Don’t put whipped cream on until ready to serve otherwise it may sink and turn into a cream puddle on top of the cheesecake!)
Almonds: I used toasted almonds, however you could also use almond meal which is already ground almonds.
Cream Cheese: Full Fat or Low Fat works perfectly fine. I usually use full fat cream cheese in my cheesecakes, but for these mini versions, low fat cream cheese works really well to keep the calories lower.
Powdered Sweetener: I use lakanto powdered sweetener which is superfine and perfect for no bake sweets as it disappears and there is no trace of gritiness.
Almond Butter: Cashew butter can be substituted for almond butter. I would avoid using peanut butter as it will be too overpowering and you may not taste the lemon as much. Almond butter and cashew butter are more subtle and work well with the lemon flavour.
Lemon Juice: Using fresh lemon juice makes a difference with this recipe I find. It tastes fresher and more zestier. I would definitely use fresh lemon juice over bottled lemon juice if you can.