Lemon Cheesecake Cupcakes

I just made these this past weekend and the family gobbled them up. I set one aside in the refrigerator for a friend and that, too, was snatched up when I wasn’t looking!

 

 

 

 

Makes 12

Ingredients:
1 cup ground walnuts
1½ teaspoons ground cinnamon
3 tablespoons butter, softened, or coconut oil
Sweetener equivalent to 3 tablespoons sugar
12 oz cream cheese or Neuchâtel cheese, softened
1½ tablespoons coconut flour
2 large eggs
Grated rind and juice of 1 medium lemon
½ cup coconut milk
1 teaspoon vanilla extract

Preheat oven to 350º F.

In small bowl, mix together ground walnuts, butter or coconut oil, cinnamon, and one-third of sweetener. Spoon into paper cupcake liners and press down with spoon until flat.

In large bowl, place cream cheese, eggs, and coconut flour and blend at low speed until well-mixed. Add in lemon rind and juice, coconut milk, remainder of sweetener and vanilla and beat until thoroughly mixed. Spoon mixture over top of walnut crust in cupcake liners.

Bake for 30 minutes. Remove and cool.

Optionally, decorate with slice of strawberry, shaved dark chocolate, or mint leaf. Store in refrigerator.

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53 Responses to Lemon Cheesecake Cupcakes

  1. Suzi says:

    Dr D!! I made these today for Easter ! So good and no one even noticed that I used stevia instead of sugar. Love your work!! :)

  2. Rose says:

    Oh man I just gotta try these since I dearly LOVE anything lemon! Do you know the carb count and fiber on them Dr. Davis? Diabetic here trying to be NON diabetic! :) and got some SORE fingers to prove it. lol

    • Dr. Davis says:

      No, I don’t, Rose. But I can tell you that the carbohydrate content is trivial and they are perfectly in line with the effort to get RID of diabetes.

      I purposely left out calorie and carbohydrate content to discourage counting for these recipes, all of which are compatible with an effort to CURE diabetes.

  3. Jeannie says:

    These were fantastic. I baked them with raspberries on top…yummy! Good breakfast items!

  4. Pingback: Sweet As: Lemon and Ginger Cheesecake Cupcakes

  5. Roye says:

    Sadly I can’t have walnuts, can I use pecans instead or what do you recommend?
    Thank you

  6. Katie says:

    Is that canned coconut milk or coconut milk in the carton…or does it matter? Thank you.

    • Dr. Davis says:

      Yes, it does matter.

      The canned variety is the form you want. The carton variety tends to be too thin.

  7. tasanee jordan says:

    How many calories are they?

  8. CINDY says:

    CAN THESE BE FROZEN