Zesty Lemon & Coconut No-Bake Easter Cups (Vegan)
Brighten up your Easter table with these refreshing, citrusy treats! This card features two light and airy desserts: Lemon Coconut Cheesecake Cups and Mini No-Bake Lemon Pie Cups. Both recipes are completely vegan and dairy-free, offering a burst of spring sunshine in every bite.
Ingredients
For the Lemon Coconut Cheesecake Cups:
- 1 ½ cups Graham cracker crumbs ensure vegan/honey-free
- 4 tbsp Dairy-free butter melted
- 2 tbsp Organic sugar
- 16 oz Vegan cream cheese softened
- 1 cup Vegan sweetened condensed milk coconut or oat based
- 1/4 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 1/2 cup Shredded coconut plus extra for topping
For the Mini No-Bake Lemon Pie Cups:
- 1 pack Vegan-friendly Golden Oreo cookies
- 4 tbsp Dairy-free butter melted
- 1 cup Vegan sweetened condensed milk coconut or oat based
- 1/2 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 1 cup Coconut whipped cream chilled, for topping
Instructions
For the Cheesecake Cups:
- Combine graham crumbs, melted dairy-free butter, and sugar. Press firmly into the bottom of small serving cups.
- In a medium bowl, beat the vegan cream cheese until smooth. Slowly whisk in the vegan sweetened condensed milk, lemon juice, and zest until silky.
- Fold in the shredded coconut. Spoon the mixture over the crusts and top with a sprinkle of toasted coconut. Chill for 3 hours.
For the Lemon Pie Cups:
- Crush the Golden Oreos into fine crumbs and mix with melted dairy-free butter. Press into the bottom of a separate set of cups.
- In a clean bowl, whisk together the vegan sweetened condensed milk, lemon juice, and zest until the mixture thickens.
- Spoon into the cookie crust cups and chill for 2–3 hours. Top with a generous dollop of coconut whipped cream right before serving.
Notes
Toasting Coconut: For extra flavor, toast your coconut topping in a dry pan over medium heat for 2-3 minutes until golden brown.
Condensed Milk Tip: Use a coconut-based sweetened condensed milk for the thickest, creamiest texture in the pie cups.
Storage: These keep beautifully in the fridge for up to 3 days. If the whipped cream on the pie cups starts to soften, you can refresh it with a new dollop before serving.
