Description
These mini no-bake lemon cheesecakes feature a buttery graham cracker crust, tangy lemon cheesecake filling, and a silky creamy vanilla topping. They are easy to make, require no oven, and are perfect individual desserts for gatherings.
Ingredients
Instructions
1. Combine crushed graham crackers, melted butter, and sugar until the crumbs are evenly coated.
2. Press about two tablespoons of the crust mixture into the bottom of each cup and chill for 10 minutes.
3. Beat softened cream cheese with an electric mixer until smooth.
4. Gradually add sweetened condensed milk and mix until lump free.
5. Stir in fresh lemon juice, lemon zest, and vanilla extract until well combined.
6. Spoon or pipe the lemon cheesecake filling over the chilled crusts and smooth the tops.
7. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
8. Spread the creamy vanilla topping over the lemon filling.
9. Refrigerate the cheesecakes for at least 3 hours or overnight until fully set.
10. Garnish with lemon curls, berries, or mint leaves before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: dessert
- Method: no-bake
- Cuisine: american
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 4
- Cholesterol: 50
Keywords: mini no-bake lemon cheesecakes, homemade lemon cheesecake, individual lemon desserts, lemon cheesecake cupcakes, small lemon cheesecake, mini lemon cheesecake recipes, creamy vanilla topping