El Mundo Eats · by Bea & Marco★ 5.0 (2)
Healthy No-Bake Lemon Cheesecake Cups
NUTRITION · PER SERVING260M COOK
CAL 30%·PRO 20%
CARBS 54G35% OF CAL
3G FIBER3G ADDED6G INTRINSIC41G OTHER9G TOTAL SUGAR
FAT 53G78% OF CAL
30G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy no-bake lemon cheesecake cups with a nutty oat and pecan base, made with honey and erythritol. Light, tangy, and refined sugar-free.
dessertamerican⚙️ food processorgluten freevegetarian
View the full recipe on El Mundo Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 cup instant oats
- 1/4 cup pecans
- 1 tbsp honey
- 16 oz full fat plain cream cheese (, room temperature)
- 2/3 cup erythritol
- 1/4 cup lemon juice
- zest from 1 lemon
- 1 cup whipping cream (, min 35% fat, chilled)
- 5 slices of lemon (, for decoration)
At a glance
PER SERVING · TIME 260M
CAL 30%·PRO 20%
CARBS 54G35% OF CAL
3G FIBER3G ADDED6G INTRINSIC41G OTHER9G TOTAL SUGAR
FAT 53G78% OF CAL
30G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 400mg
- Total sugar
- 9g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 212mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.