Mini No-Bake Lemon Cheesecakes


It’s been hot in Portland over the last couple of weeks.

I’m talking high 90s, really disgusting, actually enjoying icing my knee because it cools me down, don’t want to turn on your oven to bake anything kind of hot. Fortunately its cooling down this week but when it’s too hot to bake anything but you want to get a little messy in the kitchen, what do you do?

Enter, no-bake cheesecake.


No oven use required. Zip. Zero. Nada. We’re not baking the crust, we’re not baking the filling. This week, our fridge is our best friend. For more than just a glass of really cold white wine. This week our fridge is helping us satisfy our cravings for cheesecake.


Do we have cravings for cheesecake? Is that a thing? I can’t say I’ve ever really craved cheesecake but I do have some friends that love it. And after eating a couple of these mini lemon cheesecakes (quality control 😉 ), I might just find myself wanting some cheesecake every now and then.


These are so easy to make. They take more time than your average cheesecake because we’re having them set in the fridge instead of baking them, but they are worth every single minute.


Light, fluffy, lemony, a slightly sweet and salty crust. Individually portioned in cute cupcake liners to prevent us from eating half a cheesecake in one sitting. I’m looking out for you! I used lemon curd that I had made. If you have some, great, otherwise store-bought will work just fine. It’ll probably just taste a little less fresh.


I made 13 of these because that’s how many of these cute green and white striped cupcake liners I had. A baker’s dozen, cheesecake style! Topped with a dollop of whipped cream and some fresh berries to make it look pretty and hey presto, you have dessert sure to please just about anyone! And you don’t have to turn on your oven. It’s a win for everyone.

Mini No-Bake Lemon Cheesecakes

Yield: 13 mini cheesecakes


  • 3/4 cup graham cracker crumbs
  • 1/8 cup sugar
  • Pinch of salt
  • 3 1/2 tbsp. butter, melted
  • 1/4 cup lemon juice
  • 2 3/4 tsp. unflavoured gelatin (1 envelope)
  • 1 1/2 pounds cream cheese, room temperature
  • 3/4 cup sugar
  • Pinch of salt
  • 1 1/4 cups heavy whipping cream
  • 1/4 cup lemon curd
  • Whipped cream
  • Berries


  1. Using a fork, combine graham crackers, sugar, salt and melted butter until nice and crumbly. Evenly divide the mixture between 13 cupcake liners and firmly press in (I used the bottom of a shot glass to really compact everything). Refrigerate for at least 1 hour.
  1. Put the lemon juice in a small mug or bowl and sprinkle the gelatin over it. Allow to sit for 5 minutes, then microwave for about 30 seconds, until bubbling slightly and gelatin has dissolved. Set aside.
  2. Either in a stand mixer or large bowl with handheld mixer, beat the cream cheese, sugar and pinch of salt until smooth and creamy. While beating, slowly add in the heavy cream until light and fluffy, about 1-2 minutes.
  3. Add the gelatin mixture and lemon curd, beating until well combined, smooth and airy, about 2 minutes.
  4. Pour the filling on top of the crust in each cupcake liner and smooth with a small offset spatula or knife. Refrigerate for at least 6 hours.
  5. Just before serving, top with a dollop of whipped cream and a few berries, if desired.

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