No Bake Mini Lemon Cheesecakes
These No Bake Mini Lemon Cheesecakes are packed full of lemon zest, lemon juice, and a layer of lemon curd too. Pop them in the freezer until you're ready to serve them.
Craving a delicious lemon dessert that you’re certain to love and enjoy? These No Bake Mini Lemon Cheesecakes just might be exactly what you’re looking for! They’re packed full of lemon zest, lemon juice, and a layer of lemon curd too. Pop them in the freezer until you’re ready to serve them.
Once those summer months roll around, the taste buds just start craving something a little nice and sweet. Lemon is one of these flavors that are perfect for summer and actually make a great addition to desserts and cheesecakes as well.
But sometimes, when it comes down to it, making a dessert and working on portion control can be harder than it really needs to be. After all, wh isn’t guilt of eating an entire cake or cheesecake at some point in time in their life?! The good news? These no bake mini cheesecakes help give you the taste that you’re craving without tempting you with the entire dessert.
If that’s not a dessert win, I don’t know what is! If you’re looking for a super simple light summer dessert, get ready to “wow” your taste buds with these No Bake Mini Lemon Cheesecakes!
No Bake Mini Lemon Cheesecakes
One thing to keep in mind with these cheesecakes is that the flavor becomes better the longer it sets. Plan on making this one day in advance if at all possible to ensure you get the most out of each and every bite!
Ingredients needed to make these homemade no bake mini cheesecakes
- lemon curd or homemade if preferred
- graham cracker crumbs
- granulated sugar
- butter
- cream cheese
- powdered sugar
- fresh lemon juice
- lemon zest
- heavy cream
Additional items needed for this cheesecake recipe
It’s important to have all of the right tools for this mini cheesecake recipe and I think that most people have these items in their cupboards. You’ll need a:
How to make No Bake Mini Lemon Cheesecakes
- Add butter, sugar, and graham crackers together.Press into bottom of the lined muffin tins.
- Beat cream cheese and powdered sugar together.
- Beat in the lemon zest, lemon juice, and whipped cream.
- Add a spoonful of lemon curd on top of each graham cracker bottom.
- Top with cream cheese mixture.
- Freeze.
How do you store these mini lemon cheesecakes?
Great question! Once you get done making this item, it needs to be stored in the freezer OR fridge until it’s time to eat it. I personally prefer the freezer. With the ingredients that are used, storing it in a cool place is important! Make certain that you store it in the refrigerator in something that has a lid as you don’t want the cheesecake to absorb the taste of anything else in the fridge that might be uncovered.
What happens if my crust doesn’t harden enough before I add in the filling?
It’s still fine to eat, just know that it might be a little bit more crumbly and fall apart on you during the time that you’re eating it. Just have a plate or napkin underneath and you should be fine!
Do I need to soften the cream cheese before using it?
Yes, the reason for doing so is that it helps it mix up easier. No one wants to be taking a bite of their cheesecake to find a huge lump of unmixed cream cheese right in the middle! By allowing it to soften, it just makes it that much less likely to clump up. Instead, it should mix and be nice and creamy for the filling.
When it comes to making this no bake cheesecake recipe, it’s probably one of the easier ones out there that you’ll find. It’s perfect to make and keep at home for a light and easy treat or even whip up and take to an outdoor BBQ gathering as well. There’s no doubt that the taste and the flavor are delicious, so why not create and share with all your family and friends?
Be certain to have the recipe handy because after they taste it, they’ll want to know how they can make it for themselves at home, too!
Have you even made no bake cheesecake before?
No Bake Mini Lemon Cheesecakes
These No Bake Mini Lemon Cheesecakes are packed full of lemon zest, lemon juice, and a layer of lemon curd too. Pop them in the freezer until you're ready to serve them.
Servings 10 cheesecakes
Ingredients
Crust
- 3/4 cup lemon curd or homemade if preferred
- 3/4 cup graham cracker crumbs
- 1/2 teaspoon granulated sugar
- 3 tablespoons butter melted
Cheesecake filling
- 8 ounces cream cheese room temperature
- 6 tablespoons powdered sugar
- zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream whipped
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
Crust
- Add 10 paper liners to a cupcake/muffin tin.
- In a small bowl, add the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs resemble wet sand.
- Press the crumbs into the bottom of the 10 paper liners.
- Place in refrigerator or freezer while preparing the filling.
Cheesecake filling
- In a large bowl, add the cream cheese and beat with a hand mixer until creamy.
- Add in the powdered sugar and continue to beat until the powdered sugar is worked into the cream cheese.
- Add in the zest and lemon juice. Beat until the combined. Scrape down the sides of the bowl and beat in any cream cheese lumps. Set aside.
- In a separate bowl, add the heavy cream and beat until stiff peaks form.
- Add the whipped cream in with the cream cheese mixture and beat until incorporated.
- Add a spoonful of lemon curd on top of each graham cracker bottom.
- Fill the rest of the paper liners up with the cheesecake batter.
- Store in the freezer.
Whipped Cream
- In a large bowl, add the heavy cream and powdered sugar. Beat with a hand mixer on medium until stiff peaks form.
- Add the whipped cream to a piping bag fitted with the 1M piping tip.
- Just before serving, pipe swirls of whipped cream on top of the cheesecakes.
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The directions for the crust say to mix in sugar but the ingredients list doesn’t say how much to add
Thanks for letting me know! It’s added now.
This recipe for cheesecake is bomb! I made it the first time into the minis, used a piping bag with a star tip to make them beautiful for the neighbors. The second time, I did a full-size pie and keto-fied everything, using Swerve in place of sugar, etc… I love how thick the filling is, even before refrigeration. The lemon curd is an amazing touch!
I made these for my mom’s birthday and the whole family loved them! Delicious!?
Awesome!