a fork slicing into the no bake mini lemon cheesecake with lemon curd squishing out
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No Bake Mini Lemon Cheesecakes

Prep Time30 mins
Cook Time0 mins
Freezing Time8 hrs
Total Time8 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: mini lemon cheesecakes, no bake mini lemon cheesecakes
Servings: 10 cheesecakes

Ingredients

Crust

  • 3/4 cup lemon curd or homemade if preferred
  • 3/4 cup graham cracker crumbs
  • 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.