No bake mini lemon cheesecake. For big on flavor and easy to make sweet treats, you can’t go past these mini no bake cheesecakes. Add it to your dessert menu for easy entertaining!
When it comes to cooking, we spend so much time in our kitchens whipping up everyday meals. So a delicious dessert that you can create quickly and easily is always a welcoming addition to the menu.
Say hello to no bake mini lemon cheesecake. The recipe is 100% no bake, not to mention the incredibly delicious citrus flavor that makes it so good. On top of that, you can make these cheesecakes a day ahead and decorate with the beautiful toppings just before serving.
As we are making mini cheesecakes, you’ll need a large muffin tin, and line with paper liners. I used a 12 hole muffin tin to make 12 mini cheesecakes.
Now it’s time to fill the cupcake liners with the delicious elements of this mini lemon cheesecake. Start with grinding a few graham crackers or Marie biscuits into fine powder. Combine it with a little melted butter so you can press it onto the base of the tin. Refrigerate this while you prepare the cheesecake filling.
The cheesecake filling is going to be loaded with the beautiful flavor of lemon. You’ll need to beat softened block of cream cheese until it turns fluffy. To this, you’ll need to add sugar and the lemon flavors that are going to make this incredibly delicious. A pinch of lemon zest and a little lemon juice is all you need to create this masterpiece. Finally, fold in the whipped cream before adding it to the base biscuit layer. Refrigerate this again for about 4-6 hours or until it sets.
Now the final decorations to this no bake mini cheesecake. This step is totally optional. Again, I’m going to add a touch of grated lemon rind and lemon juice to the whipped cream to bring out the lemon flavors. Beautiful!
Before you serve, pipe the cream onto the cheesecakes. I like to top them with lemon slices, raspberries and mint leaves.
More Cheesecake Recipes:
- No Bake Mango Cheesecake
- Chocolate Cheesecake Cake
- Mini Thandai Cheesecake No Bake
- Strawberry Lemon Cheesecake
- No Bake Gulab Jamun Cheesecake
No Bake Mini Lemon Cheesecake | Video
Ingredients
Base layer:
- 125 g graham crackers or Marie biscuits
- 70 g butter melted
Cream cheese layer:
- 250 g cream cheese softened
- ½ cup granulated sugar caster sugar
- 2 teaspoon lemon zest
- 2 tablespoons lemon juice
- A pinch of salt
- 1 cup heavy cream thickened cream
Lemon whipped cream:
- 1 cup heavy cream thickened cream
- ½ cup powdered sugar icing sugar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
To decorate (optional):
- Raspberries
- Mint leaves
- Lemon slices
Instructions
- Grease and line a 12-hole muffin tin with cupcake liners. Set aside.
Base layer:
- Place graham crackers or biscuits in a food processor. Grind to a fine powder.
- Transfer to a large bowl.
- Add melted butter. Stir to combine until the mixture resembles breadcrumbs.
- Divide them among the cupcake liners.
- Using a small glass or back of spoon, press down onto the base of the liners. Refrigerate.
Cheesecake layer:
- Place cheesecake, sugar and salt in a large bowl.
- Using an electric mixer, beat until combined and fluffy.
- Add lemon zest and lemon zest. Beat to combine. Set aside.
- Place cream in a bowl.
- Using an electric mixer, beat until soft peaks form.
- Fold cream into cheesecake mixture. Divide mixture among cupcake liners.
- Refrigerate 4-6 hours or until set.
Lemon whipped cream:
- Place cream, sugar, lemon zest and lemon juice in a bowl.
- Using an electric mixer, beat until soft peaks form.
- Pipe cream on the cheesecakes.
- Decorate with raspberries, mint leaves and lemon slices.
Video
Nutrition
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