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Mini No Bake Lemon Cheesecake Recipe

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Mini No-Bake Lemon Cheesecake Recipe

This Mini No-Bake Lemon Cheesecake recipe is so easy to make, has just the right amount of tartness and is the perfect treat for spring and summer. Everyone likes how cute they look in the shot glasses (the ones pictures are 2oz) but they love the taste even more. They are perfect for parties, summer bbqs and any family gathering.no bake lemon cheesecake

Bonus, if you like to do some prep ahead of time the homemade lemon curd can be made the day before you want to serve up these little bites of deliciousness. Be warned you may want to double the recipe as your friends and family will gobble down these little mini bites of heaven aka the no-bake lemon cheesecake.

How to make lemon curd

While you can make this delicious no-bake lemon cheesecake recipe with a quick lemon pie filling I think it’s worth it to make the homemade lemon curd. It’s easier than you think and you can do it the day before so that when you’re ready you can pretty much assemble these desserts the day you want to serve them. Just given enough time to chill them in the fridge. The leftover lemon curd will also last for up to 2 weeks in the fridge. It’s yummy on yogurt too!no bake lemon cheesecakeFor the homemade lemon curd you’re going to put all of the ingredients (except the vanilla) in a double boiler. Mix, cool and yep it’s ready. Simple right? Let’s get on to the recipe shall we so you can see for yourself how easy this no-bake lemon cheesecake recipe is!

If you’d love some more lemon-y goodness check out our Lemon Loaf with Homemade Lemon Glaze and our Instant Pot Lemon Chicken.

Yield: 12

Mini No Bake Lemon Cheesecake Recipe

Mini No Bake Lemon Cheesecake Recipe

This Mini No Bake Lemon Cheesecake recipe is so easy to make, has just the right amount of tartness and is the perfect treat for spring and summer.

Prep Time 30 minutes
Cook Time 15 minutes
Inactive Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

Cheesecake Filling:

  • 1 - 8 oz package Cream Cheese  (softened)
  • ½  cup Granulated Sugar
  • 1 cup Whipping Cream
  • 1 tsp Vanilla

Lemon Curd:

  • 4 Lemons (juiced and zested)
  • ¾ cup Sugar
  • 5 Egg Yolks
  • ½ cup Butter
  • 1 tsp Vanilla
  • Pinch salt

Fresh Whipped Cream:

  • I cup whipping cream

Instructions

  1. Prepare a double boiler and place all lemon curd ingredients except vanilla in saucepan.
  2. Cook over medium heat for 12 minutes gently stirring occasionally.
  3. Remove from heat and strain over a fine mesh strainer into glass container, like a mason jar stir in vanilla and allow to cool before assembling shooters. Leftover curd can be refrigerated for 2 weeks.
  4. Combine Graham crumbs and melted butter, set aside.
  5. Prepare cheesecake filling. Cream together cream cheese and sugar with whisk attachment on medium high speed for 1 to 2 minutes. Add vanilla and then slowly stream in cream, scraping sides of bowl as necessary. Continue to mix for 4-5 minutes.
  6. Transfer filling to piping bag.
  7. Place 1.5 - 2 tablespoons of graham crumbs in the bottom of shooter glass, press down with a dowel or wooden spoon, next layer with 2-3 teaspoons of lemon curd. Next pipe cheesecake filling followed by piped or dolloped whipped cream.
  8. Chill for at least 30 minutes to set cheesecake topping

Garnish with raspberries if desired and enjoy!

Notes

Please note that prep time does not include the time to cool the lemon curd or chill time for the final cheesecake. Cook time is for the lemon curd only as everything else including the cheesecake filling is not "cooked" it's all prep work.

We used 2 oz shot glasses for this recipe and they are the ones shown in the recipe.

Nutrition Information:

Yield:

12

Serving Size:

2 oz

Amount Per Serving: Calories: 382Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 161mgSodium: 146mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 4g

Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.

no bake lemon cheesecakeDoesn’t that look so easy peasy to make? It really is that easy to put together this tasty no-bake lemon cheesecake recipe. I love the styling of it in the shooter glasses as it presents well and if someone just wants a taste and doesn’t want to overindulge they can.

no bake lemon cheesecak

However, for those who won’t be able to get enough of this delicious treat, you might want to double it or you can put them slightly bigger dessert jars, bowls etc.. Just adjust the amount you put in them according to the size of the dish you’re serving them in. Keep in mind quantity too if you switch this up. 

no bake lemon cheesecake

Now, don’t you just see yourself serving and eating these tasty mini no-bake lemon cheesecakes? I may have had a couple (or 3) in one sitting. The tart with the slightly sweet and topped with fresh raspberries is just so delectable. I think this may be one of my new favourite desserts ever. It’s already very popular and since it’s no-bake I won’t mind making them during the hot weather. no bake lemon cheesecakeYou can PIN this mini no bake lemon cheesecake recipe for later! You may just be making it quite a bit over the summer. I know I’ve already had a few requests for it. no bake lemon cheesecake

By on May 11th, 2019

About Powered by Mom

I’m Michelle aka Powered by Mom. I’m married with one daughter, my hubby was my high school sweetheart, our two dogs Nyx and Cleo and our cat Oliver. As you can see we’re a family of animal lovers. We love to travel when we can, try different food and activities all over the world and enjoy being together. My passions are writing, travelling, creating new recipes, encouraging people to adopt not shop and just to enjoy life while we can.

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36 thoughts on “Mini No Bake Lemon Cheesecake Recipe”

  1. Hi, I’m about to put together this recipe. Just confirming the cheesecake ingredient list calls for eggs, but they aren’t in the directions. Personally I’d rather leave them out of the no bake filling, but did you use them?? Thanks for responding.

    Reply
  2. I think even I could pull this off, and for my hubby who doesn’t care much for lemon, it would be easy to choose a different lie filling flavor just for his variation! Thanks for sharing, best of all, no bake means summertime. Friendly!

    Reply
  3. These look so cute and I love the whole single serving idea. Allows you a treat without overindulging. Did I mention I love lemon?

    Reply
  4. Cheesecake is my all-time favorite dessert! I haven’t had it for a long time because I’m diabetic, but I could have one this size! I love lemon, too!

    Reply
  5. I love mini desserts! And homemade lemon curd is the tastiest. I would like to make these for my mom as she just likes smaller dessert servings.

    Reply
  6. I have been craving lemon desserts for months. I’m afraid if I make this I’ll eat the entire thing myself it looks so good.

    Reply
  7. Oh, yes please!! These mini lemon cheesecakes look and sound absolutely delicious! I love lemon desserts, they are my favorite! I love that these are no-bake too, my favorite kind of desserts! Thank you so much for sharing the recipe. 🙂

    Reply
  8. This recipe sounds like a great summer dessert. Hubby and I are hosting cookouts and I am sure this would be a big hit!

    Reply
  9. I am thinking this would be perfect to take to a BBQ. Buy some of the small clear colored plastic cups, fill them up, place in refrigerator, put them in baskets or something in the cooler. Can of spray whip cream some plastic spoons and desert is served.

    Reply
  10. My son loves lemon cake but he never tried lemon cheese cake. I think I should try this recipe for him. he would love it. Thank you.

    Reply

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