Healthy Lemon Curd Cheesecake in a Jar - Darling Darleen

Healthy Lemon Curd Cheesecake in a Jar

I’ve inherited Grandpa Waite’s sweet tooth. I love anything sweet! But I also inherited Grandpa Waite’s love handles. SO, i have to be careful on how many desserts and sweets I can eat or my pants will not like me. If you’ve been following along, you know I love healthy eating, and I especially love healthy dessert recipes so I can enjoy and not feel the sugar guilt the next day. Or the sugar headache! This healthy lemon curd cheesecake in a jar is so good that it hits the spot. A quick recipe, it’s a no-bake cheesecake recipe, and a perfect dessert to take on a picnic outing or backyard barbecue. With Mother’s Day around the corner, I thought this would be a fun dessert to share with your mom (I know mine would love it!).

I made the Paleo lemon curd recipe from this lemon curd recipe using Meyer lemons because they are naturally sweeter than normal lemons. This lemon curd recipe is so yummy and can be eaten alone. If you don’t have a lot of time, you can seriously just stop here and top the lemon curd with fresh berries and homemade whip cream. Yum!

Here is the recipe for the

No-Bake Cheesecake

1 (8 oz) pkg of cream cheese

1 cup of coconut cream (Trader’s Joes) OR 1 cup plain Greek yogurt

1 tsp of Vanilla extract

2 tsp lemon juice

1/8 tsp of salt

1/4 cup SweetLeaf Sugar (or stevia) or sweetener of your choice (1/2 cup honey would work great too)

Place all the ingredients in a medium bowl, except the sweetener. Using a handheld beater or stand mixer, blend until it is smooth and creamy. Scrape down the sides while mixing. Gradually add the SweetLeaf sugar tasting by tablespoons until you are satisfied with the sweetness. I used a little less than 1/4 cup. Stevia is very sweet and coconut cream is also sweet, so if you gradually add the sugar you will know how sweet you would want it. The lemon juice also brings out the sweetness. If you are using Greek yogurt than you might want to add a little more than 1/4 cup. Chill in the fridge until ready to put in jar.

No-Bake Crust

2 cups almonds or pecan

5 dried figs

1 tsp of salt

1/4 cup of coconut oil

Put all the items in a food processor or blender and pulse until well combined.

Once you make all three items, take clean mason jars and starting with the crust, then the cheesecake, lemon curd then top with fresh berries. Leave room so you can put the jar top on it. Tie a cute wooden spoon around the jar and put it in a picnic basket. Enjoy your healthy lemon curd cheesecake in a jar!