Meyer Lemon No Bake Cheesecake

A no bake lemon cheesecake that takes it a little easy on the carbs and sugar. The almond flour crust is even better than graham crackers, and coconut sugar and agave add a depth of flavor you can’t get with white sugar. It’s like cheesecake’s sophisticated older sister. See post for tips on whipping your cream!

Yields: 6 servings



  1. In a large mixing bowl, combine the crust ingredients.
  2. Using your hands, press the crust mixture into a shallow baking dish covering the bottom of the pan and bringing it about 1 inch up the sides. Set aside.
  3. Pour the heavy whipping cream into a large mixing bowl. Using an egg beater or a large balloon whisk, beat the cream until it starts to form peaks- about 3-4 minutes. Set aside
  4. In a medium mixing bowl, combine the Cream cheese, agave, zest and juice of the lemon and beat with egg beater until smooth.
  5. With a rubber spatula, gently fold the cream cheese mixture into the whipped cream.
  6. Scoop the filling into the baking dish and spread over the crust. Garnish with a little more lemon zest or the candied lemon slices.
  7. Candied Lemon Slices
  8. Combine Juice of 1 Meyer Lemon and 1/2 Cup Honey in a skillet
  9. Bring to a simmer over medium heat and add lemon slices
  10. Simmer 12 minutes turning lemon slices occasionally.
  11. Remove to wax paper to cool.
  12. Allow to cool 20 minutes and then peel off and top the cheesecake.