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Lemon Coconut Cheesecake

Lemon Coconut Cheesecake Bars Sugar Free, Grain Free

Angela Parker
This recipe is easy being no bake. Just use your food processor to make the layers.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Servings 10

Ingredients
  

  • Crust:
  • 1 cup of pecans
  • 1 cup of almond flour
  • 1 tsp of vanilla
  • 1/4 tsp of stevia extract powder
  • 1/4 tsp of salt
  • 4 tablespoons of coconut oil
  • cheesecake layer:
  • 2 blocks of cream cheese 16 oz total, softened
  • 1/3 tsp of stevia extract powder
  • 1/2 tsp of salt
  • 2 tsp of lemon extract
  • 1/2 tsp of almond extract
  • 1/2 cup of coconut oil
  • topping: 1/2 cup of unsweetened shredded coconut
  • 1/4 tsp of turmeric optional

Instructions
 

  • Process the first 6 ingredients in food processor (pecans through 4 tablespoons of coconut oil). Pulsing the ingredients to combine.
  • Next line your 8x8 pan with parchment paper. This will help you remove the bars and cut easier into nice little squares.
  • 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)
  • Next add the cheesecake ingredients to empty food processor: cream cheese, stevia, salt, lemon extract, almond extract, & coconut oil.
  • Process to combine (you could also use mixer)
  • Spread cheesecake layer carefully over your crust.
  • Top with unsweetened shredded coconut and turmeric (optional for color)
  • Place in refrigerator to harden for 1 hour.