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Indulge in the delightful tangy-sweet combination of citrusy lemon and creamy cheesecake with these irresistible no-bake mini lemon cheesecakes. Perfectly portioned and bursting with refreshing flavors, these bite-sized treats are a delightful addition to any dessert spread or a satisfying treat on their own.

A white tray filled with lemon cheesecake cupcakes.

I love the versatility of these easy mini lemon cheesecakes. This no-bake dessert makes a fantastic activity to enjoy with your kids, offering a fun cupcake-making experience. However, their elegance makes them equally perfect for entertaining guests.

You can dress for any occasion by just changing the toppings! Go all out with sprinkles, or make them refined and elegant with fruit and mint.

They are excellent for special occasions like birthday parties, baby showers, bridal showers, Easter lunches, Mother’s Day, or spring and summer holidays. They also make a lovely addition to a brunch spread.

Any way you serve them, these cheesecake cupcakes strike the perfect balance between sweet and tart.

Ingredient Notes

A labeled image of ingredients needed for mini lemon cheesecakes.
  • Graham Crackers: These are crushed into crumbs and mixed with melted butter and light brown sugar to create a delicious and crunchy crust for the mini lemon cheesecakes.
  • Butter, Melted: The melted butter is essential for binding the graham cracker crumbs together, forming a sturdy crust that holds the cheesecake filling.
  • Light Brown Sugar: Adding light brown sugar to the graham cracker crust brings a subtle caramel flavor and enhances the overall sweetness of the dessert.
  • Heavy Cream: Heavy Whipping Cream is used to create a rich and creamy texture in the filling. Make sure it’s cold, as this will help with the whipping process.
  • Full-Fat Cream Cheese: Softened cream cheese is easier to blend and results in a smoother filling. Using a full-fat cream cheese block ensures a rich and creamy texture.
  • Lemon Juice: Freshly squeezed lemon juice is used to infuse the cheesecake filling with a bright and zesty citrus taste that is the highlight of these mini lemon cheesecakes.
  • Lemons Zest: In addition to using lemon juice, you can zest the lemon to add a fragrant and intense lemon flavor to lemon cheesecake or as a garnish on top of the cheesecakes.

Optional Garnish Ingredients:

  • Blueberries: Fresh blueberries can be used as a topping to add a burst of fruity flavor and visual appeal.
  • Lemon: Slices of lemon can be used as a garnish to enhance the lemon theme, and they make such a pretty presentation.
  • Mint: Fresh mint leaves can be used as a garnish to add a pop of color and a hint of freshness to the mini lemon cheesecakes.

How To Make No-Bake Mini Lemon Cheesecakes

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prepare Pan & Make Crust

First, grab a 12-cupcake pan and line it with paper liners. Set it aside for now.

Next, take a large ziplock bag and put the graham crackers inside. Grab a rolling pin or a heavy glass, and give the bag a good roll until the graham crackers are finely crushed.

Collage image showing steps to crushed graham crackers.

You can also crush these in a food processor or buy them already crushed.

Now, grab a medium-sized bowl and pour the crushed graham crackers into it. Add the melted butter and brown sugar to the bowl, and give everything a good mix until it reaches the consistency of wet sand.

Collage image showing steps to make graham cracker crust with melted butter and brown sugar mixed with crushed graham crackers.

Time to assemble the crust! Take about 1 ½ tablespoons of the graham cracker mixture and put it into each cupcake liner.

Adding graham cracker crumb mixture to cupcake tins.

Use the back of a spoon or the end of a wooden spoon to press the mixture down firmly until it’s compact.

Pop the cupcake pan into the freezer for about 30 minutes to help the crust set.

Collage image showing steps to press graham cracker mixture into bottom of cupcake liner to form a crust.

Step 2 | Make No-Bake Lemon Cheesecake Filling

Meanwhile, grab another medium-sized bowl and whisk the heavy cream using an electric hand mixer on medium speed (or in the bowl of a stand mixer with a whisk attachment). Keep whisking until you have stiff peaks. Once done, set it aside for a moment.

Collage image showing step to mix heavy cream into whipped cream.

In a separate medium-sized bowl, combine the cream cheese, powdered sugar, sour cream, freshly squeezed lemon juice, lemon zest, and pure vanilla extract. Mix everything together on medium speed with an electric mixer or in a stand mixer until it becomes smooth and silky.

Don’t forget to scrape the sides of the bowl with a spatula during mixing if needed.

Collage image showing steps to juice and zest lemon, then add cheesecake ingredients to a bowl and beat together with an electric mixer.

Now, it’s time to add the whipped cream to the cream cheese mixture. Gently fold the whipped cream into the mixture until it’s thoroughly combined.

Collage image showing steps to fold whipped cream into cheesecake mixture.

Take about 2 tablespoons of the cheesecake filling and scoop it into each cupcake liner, right on top of the graham cracker crust. Use the back of a spoon to smooth out the cheesecake layer evenly.

Collage image showing steps to spoon lemon cheesecake mixture to mini crusts.

Step 3 | Chill Lemon Cheesecake Cupcakes

Cover the cheesecakes with plastic wrap or aluminum foil, and refrigerate them for 1-3 hours or until they become firm and set.

Step 3 | Garnish and Serve

When you’re ready to serve, garnish each mini lemon cheesecake with fresh lemon slices, blueberries, and a sprig of mint; it adds a nice finishing touch! Enjoy your delicious mini lemon cheesecakes!

Collage image showing garnish added to set mini lemon cheesecakes.

Tips

  • Taste and adjust: When adding powdered sugar to the filling, taste it and adjust the sweetness level according to your preference.
  • Whip with care: Whip the heavy cream until stiff peaks form, being careful not to over-whip, as it can lead to a grainy texture
  • Garnish just before serving: Add optional garnishes like fresh lemon slices, blueberries, and mint right before serving, as these do not freeze well.
A white plate with one mini lemon cheesecake topped with a lemon slice, blueberries, and mint.

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Variations and Substitutions

  • Fruit Swirl: Create a fruity twist by adding a fruit swirl to the cheesecake filling. Spoon a dollop of fruit preserves or fruit sauce (such as raspberry or strawberry) onto the filling and gently swirl it with a toothpick before baking.
  • Lemon Blueberry: Fold fresh blueberries into the cheesecake filling before spooning it onto the crust. The burst of juicy blueberries complements the lemon flavor beautifully.
  • Coconut Lemon: Add shredded coconut to the graham cracker crust for a tropical touch. You can also sprinkle toasted coconut flakes on top of the cheesecakes as a garnish.
  • Lime or Orange Twist: If you prefer a different citrus flavor, you can replace the lemon juice and zest with lime or orange juice and zest for a refreshing twist.

Recipe FAQ’s

Can I use store-bought lemon juice instead of freshly squeezed lemon juice?

While fresh lemon juice provides the best flavor, you can use store-bought lemon juice as a substitute if needed. However, the taste may not be as vibrant as using freshly squeezed lemon juice.

Can I use low-fat ingredients instead of full-fat for a healthier version?

While you can use low-fat ingredients, keep in mind that they may affect the texture and richness of the cheesecakes. Full-fat ingredients contribute to a creamier and more decadent result.

Can I make the crust ahead of time?

Yes, you can prepare the crust ahead of time. Simply press the graham cracker mixture into the cupcake liners and store them in an airtight container in the refrigerator or freezer until you are ready to add the filling.

A mini lemon cheesecake sliced in half on a white plate.

Storage Instructions

Storage: The cupcakes can be stored in an airtight container at room temperature for 2 to 3 days in the refrigerator.

Freeze: Place them in an airtight container or wrap them individually in plastic wrap before freezing. The cupcakes can also be frozen in a freezer for up to 2-3 months.

Thaw them in the refrigerator before serving.

What to Serve with Lemon Cheesecake Cupcakes

When serving no-bake mini lemon cheesecake bites, you have various options to complement and enhance their flavors. Here are some delicious ideas:

  1. Fresh Fruit: Serve the cheesecakes with a medley of fresh berries such as strawberries, blueberries, raspberries, or blackberries. The sweet and tangy berries pair wonderfully with the zesty lemon flavor.
  2. Fruit Coulis: Drizzle a fruit coulis over the cheesecakes for an extra burst of flavor. Raspberry, strawberry, or mixed berry coulis would be great choices.
  3. Whipped Cream: Top each mini cheesecake with a dollop of freshly whipped cream. You can also use cool whip; it is usually a little sweeter than whipped cream.

The possibilities for your favorite toppings are endless!

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A tray of no-bake mini lemon cheesecakes garnished with lemon slice, blueberries and mint.
Recipe
5 from 6 votes

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Mini Lemon Cheesecakes

Prep Time: 20 minutes
Chill Time: 1 hour 30 minutes
Servings: 12 servings
Author: Nikki Lee
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Indulge in the delightful tangy-sweet combination of citrusy lemon and creamy cheesecake with these irresistible no-bake mini lemon cheesecakes. Perfectly portioned and bursting with refreshing flavors, these bite-sized treats are a delightful addition to any dessert spread or a satisfying treat on their own.

Equipment

Ingredients 

Crust Ingredients

  • 8 each graham crackers
  • 1 cup butter, melted
  • 3 tablespoons light brown sugar, packed

Lemon Cheesecake Ingredients

  • ½ cup cold heavy cream
  • 8 ounces full-fat block cream cheese, softened to room temperature
  • 5 tablespoons powdered sugar
  • 3 tablespoons full-fat sour cream
  • ¼ cup lemon juice, freshly squeezed
  • zest of 2 lemons
  • 1 teaspoon pure vanilla extract

Optional Garnish

  • lemon
  • mint
  • blueberries, (or other fruit)

Instructions

  • Line a 12-cupcake pan with liners. Set aside.
  • Graham Cracker Crust: Place the graham crackers into a large ziplock bag. Take a rolling pin or a heavy glass and roll over the ziplock bag until the graham crackers are finely crushed. Into a medium bowl add the graham crackers.
    These can also be pulsed in a food processor to crush into crumbs.
  • Into a medium bowl add the graham crackers. To the bowl add the melted butter and brown sugar. Mix together until you have the consistency of wet sand.
  • Place 1 ½ tablespoons of the graham cracker mixture into the cupcake liners. With the back of the spoon or the end of a wooden spoon press the graham cracker mixture down until it is fully compact.
  • Then, place the cupcake pan in the freezer for 30 minutes.
  • Whipped Cream: Whisk the heavy cream in a medium bowl with a mixer on medium speed for 1 ½ to 2 minutes or until you have stiff peaks. Set aside.
  • Cream Cheese Mixture: In another medium-sized bowl add your cream cheese, powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix on medium speed for 1 ½ minutes or until smooth and silky. With a spatula scrape the sides of the bowl throughout mixing.
  • Add the whipped cream to the cream cheese mixture. Gently fold the whipped cream in until thoroughly combined to make the cheesecake mixture.
  • Assemble Mini Cheesecakes: Scoop 2 tablespoons of the cheesecake into the cupcake liners.
  • Use the back of a spoon to smooth the cheesecake over the graham cracker crust.
  • Place the cheesecakes in the refrigerator for 1-3 hours or until firm. Cover the cheesecakes with saran wrap or aluminum foil. 
  • When ready to serve top each cupcake with fresh lemon slices, blueberries, and mint.

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Nutrition Information

Serving: 1serving Calories: 224kcal (11%) Carbohydrates: 9g (3%) Protein: 4g (8%) Fat: 20g (31%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 56mg (19%) Sodium: 263mg (11%) Potassium: 81mg (2%) Fiber: 0.04g Sugar: 8g (9%) Vitamin A: 648IU (13%) Vitamin C: 2mg (2%) Calcium: 84mg (8%) Iron: 0.1mg (1%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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Nikki Lee author of Soulfully Made in the kitchen serving cupcakes.

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Nikki Lee. Here at Soulfully Made you will find delicious, home-cooked, easy recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

5 from 6 votes (1 rating without comment)

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10 Comments

  1. 5 stars
    A perfect summer dessert that is so easy and delicious! Made over the weekend and whole family enjoyed it.

    Reply

  2. 5 stars
    I love these mini lemon cheesecakes! They are the perfect size for a sweet tooth craving, and are so easy to make!

    Reply