No-Bake Lemon & Coconut Cheesecake Pots with Bee Pollen
A coconut biscuit base, creamy lemon filling and golden bee pollen finish. Make four dairy-free, egg-free dessert pots, with a free illustrated recipe PDF.
In this guide
The Crystal Kitchen · Dessert collection 02
A little lemon.
A golden finish.
A buttery-tasting biscuit base without the butter, a soft lemon and coconut filling, and a final sprinkle of golden bee pollen. These little cheesecake-style pots are made for the moment you want a proper dessert with a little less fuss.
Four small pots · No oven · Dairy & egg free with suitable ingredients
Our second recipe in the Crystal Kitchen is something sweet. Lemon brings a fresh, sharp edge, coconut gives the filling its soft texture, and the crumb base makes each spoonful feel like a little cheesecake. Everything is assembled in individual glasses, so there is no tin to line and no cake to turn out.
The finishing touch is our Organic Bee Pollen: golden granules with a naturally sweet, floral flavour and a gentle crunch. It is an optional garnish, added just before serving. The recipe is equally lovely with toasted coconut, lemon zest and raspberries alone.
Ella Olsson / Pexels. Serving inspiration: the photograph shows lemon and raspberry dessert jars, not this exact recipe.
What makes these little pots work?
This is a cheesecake-style dessert made with dairy-free cream cheese and thick coconut yoghurt. The filling is intended to be soft, creamy and spoonable. The glasses do the work of holding everything together, which means there is no need for gelatine or a firm, sliceable set.
Choose full-fat dairy-free cream cheese and a thick coconut yoghurt that holds its shape on a spoon. Different brands behave differently, and a thin pouring yoghurt can make a loose filling. Freshly grated lemon zest adds plenty of lemon flavour without needing lots of extra liquid.
The recipe
No-Bake Lemon & Coconut Cheesecake Pots with Bee Pollen
A crisp coconut biscuit base, soft lemon cheesecake-style filling and a golden bee pollen finish. Four individual dessert pots, made without dairy or eggs.
You will need: four dessert glasses of about 180–200 ml, a mixing bowl, a spoon and a grater.
Ingredients
For the coconut biscuit base
- 160 g dairy-free, egg-free digestive-style biscuits
- 50 g Crystal Health & Beauty Coconut Oil, gently melted
- 10 g Crystal Health & Beauty Coconut Palm Sugar (optional)
For the lemon filling
- 250 g full-fat dairy-free cream cheese, chilled
- 100 g thick plain coconut yoghurt, chilled
- 35 g maple syrup
- 25 ml freshly squeezed lemon juice
- 2 tsp finely grated lemon zest, plus a little extra to serve
- 1 tsp vanilla extract
To finish
- 1/2 tsp Crystal Health & Beauty Bee Pollen, divided between four pots (optional)
- 1 tbsp toasted coconut flakes
- 4 fresh raspberries (optional)
Method
- Make the crumbs. Crush the biscuits into fine crumbs in a food processor, or place them in a sealed bag and crush with a rolling pin. Stir in the optional coconut palm sugar.
- Build the bases. Mix the crumbs with the melted coconut oil until evenly coated. Divide between four clean dessert glasses of about 180-200 ml each. Press lightly with the back of a teaspoon, keeping the layer loose enough to eat with a spoon. Refrigerate while you make the filling.
- Mix the lemon filling. Stir the dairy-free cream cheese until smooth. Fold in the thick coconut yoghurt, maple syrup, lemon juice, lemon zest and vanilla. Mix just until combined; avoid over-beating. Taste and add a little more zest if you prefer a stronger lemon flavour.
- Fill and chill. Spoon the filling over the biscuit bases and smooth the tops. Cover and refrigerate for at least 2 hours. The filling should be thick and spoonable rather than a firm, sliceable cheesecake.
- Add the finishing touches. Just before serving, add the toasted coconut, extra lemon zest and optional raspberries. If suitable for everyone eating the dessert, divide the measured bee pollen between all four pots.
Storage: Keep covered in the fridge and use within 2 days, or sooner if any ingredient label requires it. Add the toppings just before serving. These are chilled desserts; keep refrigerated until needed.
Small details, lovely results
Choose thick ingredients
Use full-fat dairy-free cream cheese and a thick, spoonable coconut yoghurt. Thin coconut drinks or pouring yoghurt will make a loose filling. Different brands set differently; these pots are designed to be eaten with a spoon.
Keep the base spoon-friendly
Press the crumb layer gently. Coconut oil firms in the fridge, so packing it down hard can make the base difficult to scoop.
Make them ahead
Assemble the bases and filling the day before, keep covered in the fridge and decorate only when ready to serve.
A version without bee pollen
Leave out the bee pollen and finish with coconut flakes, lemon zest and raspberries. With suitable plant-based biscuits and cream cheese, this version is vegan.
Make it gluten free
Use biscuits labelled gluten free and check the remaining ingredients and cross-contamination statements. Dairy free does not automatically mean gluten free.
Give it a berry layer
Add a few sliced fresh strawberries or raspberries between the base and filling. Keep the fruit dry so it does not loosen the cream.
From our shop to your kitchen
A golden finishing touch
Our organic wildflower bee pollen comes from Romania and has a naturally sweet, floral flavour. The granules are gently dried, with a slightly crunchy bite. In this recipe they are a finishing sprinkle, rather than an ingredient mixed through the filling.
Explore our Organic Bee Pollen →Ingredient & allergy notes
Check biscuits for wheat/gluten and any milk or egg ingredients. Dairy-free cream cheese and coconut yoghurt may contain soya or nuts. Our bee pollen may contain traces of sesame, soya and tree nuts. Do not use bee pollen if allergic to pollen or bee products; it can cause serious allergic reactions. Omit it if unsure. Follow its label advice in pregnancy, while breastfeeding or when taking medication.
For a dairy or egg allergy, check the ingredients and precautionary statements on every packaged ingredient rather than relying on a “plant-based” description. Use clean utensils and keep ingredients separate from foods you need to avoid.
Keep something lovely
Your free dessert recipe booklet
A three-page illustrated PDF with the full ingredients, step-by-step method, serving ideas, useful swaps and storage notes. Save it to your phone or print it for your kitchen.
Download the cheesecake pots recipe · PDFOpens a PDF. Use your browser’s save or print option to keep a copy.
Lemon cheesecake pot questions
Can I make these cheesecake pots the day before?
Yes. Make the biscuit bases and filling, cover the pots and refrigerate overnight. Add coconut flakes, lemon zest, fruit and any bee pollen just before serving.
Will dairy-free cheesecake pots set firmly?
These are spoonable desserts rather than a sliceable cheesecake. Full-fat dairy-free cream cheese and thick coconut yoghurt give the best chance of a creamy, substantial texture. Brands vary, so avoid pouring yoghurt or coconut drinks.
Can I leave out the bee pollen?
Yes. Finish with toasted coconut, lemon zest and raspberries instead. With suitable plant-based biscuits and cream cheese, the version without bee pollen is vegan.
Is bee pollen suitable for everyone?
No. Do not use bee pollen if allergic to pollen or bee products; it can cause serious allergic reactions. The product may contain traces of sesame, soya and tree nuts. Omit it if unsure and follow the label advice for pregnancy, breastfeeding and medication.
Can I make this gluten free?
Use biscuits labelled gluten free and check the labels and cross-contamination statements on every other ingredient. Dairy-free biscuits are not necessarily gluten free.
Why use coconut oil in the base?
Melted coconut oil coats the biscuit crumbs and firms as it chills, helping the base hold together. Press it lightly so it stays easy to scoop with a spoon.
More from the Crystal Kitchen → · Try our black seed oil recipe collection →
Recipe development note: this is an original recipe suggestion and has not been kitchen-tested by our team. Ingredient brands may affect flavour and consistency. Photography: Ella Olsson / Pexels, used as serving inspiration; product photograph: Crystal Health & Beauty.
Cuisine & estimated energy
Energy is an approximate ingredient-based estimate per serving, rounded to the nearest 5 kcal. It is not a laboratory analysis. Brands, portions and cooking losses change the result.
No-Bake Lemon & Coconut Cheesecake Pots with Bee Pollen
Cuisine: International. Approximately 510 kcal per serving. Makes 4 servings; one serving is 1 small dessert pot.
Calculation assumptions
Assumes biscuits at 463 kcal/100 g, dairy-free cream cheese at 237 kcal/100 g, coconut yoghurt at 120 kcal/100 g, maple syrup at 260 kcal/100 g and 5 g coconut flakes. Optional sugar, bee pollen and raspberries are excluded.
Calculated using generic ingredient values from CoFID 2021 and representative manufacturer nutrition labels where needed. Oils use 899 kcal/100 g as an approximation, including black seed oil. These values describe the recipe ingredients, not a product nutrition declaration.
