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.
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