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.
Servings: 10 cheesecakes
Calories: 381kcal
Cost: $12
Equipment
- Muffin pan
- 10 Cupcake liners
- Mixing bowls
- Electric Mixer
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.
Notes
Nutrition information is provided as an estimate only.
Prep Tips
- Make Ahead - These cheesecakes can be made ahead of time and kept frozen until you're ready to enjoy.
- 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. Keeping them in the freezer gives them a chilled, almost ice cream like texture. With the dairy ingredients used, do not leave out at room temperature for more than an hour.
Nutrition
Calories: 381kcal | Carbohydrates: 25g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 204mg | Potassium: 92mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 1110IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 0.3mg