No Bake Mini Lemon Cheesecakes

These easy No Bake Mini Lemon Cheesecakes feature a creamy lemon-infused filling layered over bright lemon curd and a buttery graham cracker crust.

Mini No Bake Lemon Cheesecakes

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.

These No Bake Mini Lemon Cheesecakes are a tangy blend of lemon juice and zest in a creamy homemade cheesecake batter, atop lemon curd and a graham cracker crust.

With this simple, no bake recipe, you can make individually portioned mini lemon cheesecakes. That way you can enjoy the delicious lemon taste that you’re craving without the temptation to eat the whole dessert! Since you can keep them in the freezer, you can have a single serving whenever you like!

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!

Ingredients

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For the Crust:

• 3/4 cup lemon curd
• 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

Homemade Whipped Cream Ingredients:

• 1 cup heavy cream
• 2 Tablespoons powdered sugar

Helpful Kitchen Tools

• Muffin pan
• Cupcake liners
• Electric mixer

Instructions

To Prep: Fill a muffin pan with paper liners. This recipe will make between 10-12 mini cheesecakes.

To Make the Crust:

• In a small bowl, combine 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.

To Make the Cheesecake Filling:

1. In a large bowl, add the softened cream cheese and beat with an electric mixer until smooth and creamy.
2. Add the powdered sugar and continue to mix until all of the powdered sugar is incrorporated into the cream cheese.
3. Add the lemon zest and lemon juice. Beat until just combined. Scrape down the sides of the bowl and beat in any cream cheese lumps. Set aside.
4. In a separate bowl, whip up the heavy cream until stiff peaks form.
5. Add the whipped cream to the cream cheese mixture and beat until incorporated.

To Layer:

1. Add a spoonful of lemon curd on top of each graham cracker bottom and spread evenly.
2. Fill the rest of the paper liners up with the cheesecake batter.
3. Freeze until fully set.

To Make Homemade Whipped Cream:

1. Add the heavy cream and powdered sugar to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form.
2. Add the whipped cream to a piping bag fitted with a large star tip.
3. Just before serving, pipe swirls of whipped cream on top of the cheesecakes.

Prep Tips

• Make Ahead – 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!
• Crust – If your crust doesn’t harden all the way before you add the filling, everything will still taste fine. It just might be a little more crumbly when you take the cheesecake out of the wrapper.
• Storage – Keep cheesecakes in an airtight container in the freezer OR fridge until ready to serve. I personally prefer the freezer for a delicious chilled, almost ice cream like texture. With the dairy ingredients used, do not leave out at room temperature for more than an hour.

More Mini Cheesecake Recipes To Try

• Mini Cherry Cheesecakes
• Mini Oreo Cheesecakes
• Gingerbread Mini Cheesecakes
• Mini Pumpkin Cheesecakes
• Mini Mint Cheesecakes
• S’mores Mini Cheesecakes
• Mini Apple Crumble Cheesecakes

Mini No Bake Lemon Cheesecakes Recipe (Printable Recipe Card)

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