Individual No-Bake Lemon Cheesecakes

Why make individual lemon cheesecakes

Lemon and cheesecake suit each other: the tang of lemon cuts through the richness of cream cheese. Making them as individual desserts means no slicing, easy portioning, and a dessert that looks tidy on a plate or in a jar. Many popular mini lemon cheesecake recipes are baked in a muffin pan, but a no-bake filling sets just by chilling, so you can skip the oven altogether, which is handy in hot weather.

This recipe makes about 8 to 10 servings, depending on the size of your cups.

Ingredients

Crust

• About 1 1/2 cups crushed digestive biscuits, graham crackers or shortbread
• About 6 tablespoons butter, melted

Lemon filling

• 8 oz (1 block) full-fat cream cheese, softened
• About 1/2 cup powdered sugar
• Zest of 1 lemon, plus about 2 to 3 tablespoons lemon juice
• About 1 cup cold heavy cream

Topping (optional)

• About 1/2 cup lemon curd
• Whipped cream, lemon zest or fresh berries for garnish

How to make them

1. Make the crust. Mix the crumbs and melted butter until they resemble damp sand. Divide among your cups, jars or lined muffin tin and press down firmly. Chill while you make the filling.
2. Beat the cream cheese. Beat the cream cheese with the powdered sugar and lemon zest until completely smooth.
3. Add the juice gradually. Beat in the lemon juice a tablespoon at a time. Lemon juice is acidic and can thin the mixture, so go slowly and taste as you go.
4. Whip the cream. In a separate bowl, whip the cold cream to stiff peaks.
5. Fold together. Fold the whipped cream into the lemon mixture gently until smooth and uniform.
6. Fill. Spoon or pipe into the cups over the crust.
7. Chill. Refrigerate for at least 4 hours, or overnight, until set.
8. Top. Just before serving, spoon a little lemon curd on top and add your garnish.

Serving formats

• Small jars or glasses: The easiest option, because there is nothing to unmold. Layer crust, filling and curd for a pretty look.
• Lined muffin tin: Use paper or silicone liners and lift the cheesecakes out once firm. This gives a classic mini-cheesecake shape.
• Ramekins or teacups: Good for a dinner party, served straight from the fridge.
• Mini springform or cheesecake pans: Work too, if you own them. Line the bases and chill thoroughly before releasing.

Getting the lemon flavor right

• Zest first: Lemon zest holds much of the aroma and adds flavor without thinning the filling.
• Use juice carefully: Too much can make the filling loose. Start small and add more only if the mixture still holds its shape.
• Use curd for a punch: A layer of lemon curd adds sweetness and brightness. Homemade or jarred both work. See our guide to quick no-bake desserts using lemon curd for more ways to use up a jar.

Tips for a firm set

• Use full-fat block cream cheese rather than spreadable tub cream cheese.
• Whip the cream until it holds firm peaks before folding it in.
• Chill for the full time. The filling often feels soft at first and firms up over several hours.
• If you want a firmer, sliceable filling, some recipes add a small amount of unflavored gelatin dissolved in water. This is optional, and the amount depends on the recipe, so follow a trusted method if you use it.

Variations

• Berry swirl: Add raspberries or blueberries on top. The format also works with strawberries, as in our easy mini strawberry cheesecakes.
• Different bases: Gingersnaps, vanilla wafers or Biscoff-style cookies all pair well with lemon.
• Lemon-lime: Swap half the lemon for lime.
• Simplified filling: For an even simpler base, see our 3-ingredient cream cheese desserts guide, then add lemon zest.

Storage

Cover and refrigerate. Many people keep no-bake cheesecakes for around three days, though they taste best in the first day or two. Add the curd and garnish close to serving for the freshest look. If you want to make the curd yourself, the method in our Irish lemon cake works well. These can be frozen if wrapped well, but the texture may change slightly when thawed. Because they contain dairy, do not leave them at room temperature for more than about 2 hours.

FAQ

Can I use another cookie for the base?

Yes. Any crisp, dry cookie that crumbs well will work.

Can I finish them with another topping?

Yes. Berries, whipped cream, a drizzle of white chocolate or crushed cookies all work well.

How do I know when they are ready?

The filling should feel set and hold its shape when you gently press the edge with a spoon. If it is still loose, give it more time in the refrigerator.