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Lemon Coconut Cheesecake Bars Sugar Free, Grain Free

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Lemon Coconut Cheesecake

Lemon Coconut Cheesecake Bars

No Bake, Sugar Free, Grain Free, Gluten Free

 

We love cheesecake at the Parker house. My favorite place to celebrate is The Cheesecake Factory. Since going, grain free, sugar free, and lower carb… that is a dangerous place to go with all the sugar filled temptations.

This no bake cheesecake recipe filled a need for my love of cheesecake while staying in my diet and keeping me healthy.

Plus, it is easy to make too! 

I’m a mom of two little girls. I want to cook healthy and more importantly EAT healthy… So I love no fuss, easy to throw together recipes that I can feel good about feeding my family.

We eat sugar free, because excessive sugar is not healthy. Here are my tips for ways to cut the sugar in your diet.

My husband loves the 4 layer delight bars that are popular with the layers: crust, cream cheese layer, pudding and whipped cream topping. These sugar free cheesecake bars also remind me of the flavors of the lemon delight bars. You could add a layer of whipped cream to the top if you would like.

I love that this recipe is sugar free, grain free and gluten free. 

I used stevia to sweeten my cheesecake bars. You could sub honey if you don’t need to stay sugar free.

For the crust, I used a combination of pecans and almond flour. My pecans actually came from a tree in my grandmother’s yard in Louisiana. Each year, she give all her kids and grandkids bags of pecans from the year. I love it!

Lemon Coconut Cheesecake

 

After pressing the pecan and almond crust into the pan, I carefully spread the cheesecake layer on top.

Lemon Coconut Cheesecake

 

To top off my cheesecake, I choose unsweetened shredded coconut. For extra color, I sprinkled just a little turmeric on top. It doesn’t change the flavor at all, but adds some nice color.

Turmeric is a natural detox spice.  I like to add it so my foods to help my liver stay clean naturally.

Lemon Coconut Cheesecake

 

After assembling the lemon coconut cheesecake bars, I placed in my fridge for 1 hour to set. You could place in the freezer if you need it to firm up more quickly.

Using the edges of the parchment paper, I lifted the bars out of my pan. I carefully cut away the excess paper. Then, I transferred to my serving dish for a prettier presentation.

Lemon Coconut Cheesecake

Lemon Coconut Cheesecake 2

 

Yum! I love the taste of lemon. It is so refreshing and pairs nicely with the cream cheese.

Lemon Coconut Cheesecake

 

Lemon Coconut Cheesecake

 

Lemon Coconut Cheesecake Bars Sugar Free, Grain Free
 
Prep time
Total time
 
This recipe is easy being no bake. Just use your food processor to make the layers.
Angela Parker:
Recipe type: dessert
Serves: 10
Ingredients
  • Crust:
  • 1 cup of pecans
  • 1 cup of almond flour
  • 1 tsp of vanilla
  • ¼ tsp of stevia extract powder
  • ¼ tsp of salt
  • 4 tablespoons of coconut oil
  • cheesecake layer:
  • 2 blocks of cream cheese (16 oz total), softened
  • ⅓ tsp of stevia extract powder
  • ½ tsp of salt
  • 2 tsp of lemon extract
  • ½ tsp of almond extract
  • ½ cup of coconut oil
  • topping: ½ cup of unsweetened shredded coconut
  • ¼ tsp of turmeric (optional)
Instructions
  1. Process the first 6 ingredients in food processor (pecans through 4 tablespoons of coconut oil). Pulsing the ingredients to combine.
  2. Next line your 8x8 pan with parchment paper. This will help you remove the bars and cut easier into nice little squares.
  3. Press your crust ingredients into your pan (You can use another layer of parchment paper on top to help keep layer smooth and less messy)
  4. Next add the cheesecake ingredients to empty food processor: cream cheese, stevia, salt, lemon extract, almond extract, & coconut oil.
  5. Process to combine (you could also use mixer)
  6. Spread cheesecake layer carefully over your crust.
  7. Top with unsweetened shredded coconut and turmeric (optional for color)
  8. Place in refrigerator to harden for 1 hour.

 

Click here for my favorite sweetener blend!

What is your favorite cheesecake flavor?

 

This post is linked up to Allergy Free Wednesdays and Wake Up Wednesdays and Healing with Food Fridays and Nomday Monday

 

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Angela Parker

Writer & Entrepreneur at Grassfed Mama
I’m a mama of 3 that just wanted to feel like myself again… and took the steps to change my LIFE!

I feel like motherhood was the most amazing thing that ever happened to me… but I had to discover how to not lose myself in the process.

Sound familiar?

I teach busy moms how to make simple healthy swaps that make a huge impact on their health and results.
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Comments

  1. […] Lemon Coconut Cheesecake Bars No Bake, Sugar Free, Grain Free, Gluten Free We love cheesecake at the Parker house. My favorite place to celebrate Read More […]

  2. Mmmmmm… cheesecake! This sounds so good! I have everything I need to make this except the cream cheese! Hahaha. But, maybe I will try it with some homemade paneer (cheese made from yogurt). Thanks for the recipe!

  3. This looks great. Thanks for sharing it with Let’s Get Real. I’m pinning it to our Pinterest group board.

  4. This looks and sounds delightful! I cut most sugar out of my diet as of November 2013. I’ve dropped 7 lbs and feel most energetic. I have the occasional “treat” but it’s minimal. I used to drink 2-3 cups of coffee a day (each with 1 tsp of sugar in them)… now, no sugar.

    Thanks for sharing this. I’m hoping that I can get to the point where I eliminate refined sugars and have only natural sweeteners in my diet.
    xoxo

    • We stopped making things with sugar in our house about 8 years ago, but I would have the occasional treat at a party and such… when I would splurge, I would not feel good afterwards. I’m so thankful I can eat things as good as this and still be sugar free. Thanks for reading!

  5. This sounds incredible and even better than it’s sugar free and grain free. Thanks for sharing on the weekend re-Treat link party. Hope you link up to the party again tomorrow!

    Britni @ Play. Party. Pin.

  6. Made this over the weekend and it was tasty! Next time I’ll probably use less coconut oil in the filling: it’s a little “chewy” unless it’s been sitting out to soften some. Also would be terrific with fresh grated lemon zest in the filling and on top with the turmeric.

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