Mini lemon cheesecakes is the dessert you make when you want it handled before anyone shows up. These no bake cheesecakes (or cheesecake cups) go in the fridge and wait.

Make them when you’ve got people coming over and want one less thing to deal with on the day. You build them ahead, let them set overnight, then spoon lemon curd on top right before serving. The filling on its own is delicious but fairly mild, and the curd is what makes them really lemony.

They fit right in with other simple dessert recipes and no bake cheesecake desserts when you want something cold and quick. If you like easy cheesecake recipes that don’t ask much of you, these mini cheesecakes are an easy yes. Just know they need a few hours to set, so they’re not a last-minute thing.

Why You’ll Love This Recipe

The white chocolate does the work. Folded into the filling, it sets things firmer than whipped cream plus cream cheese alone, so each cup holds a clean spoonful instead of slumping.
Sweet and tart, in balance. The filling stays mild and creamy, which gives the sharp lemon curd on top something to play against instead of fighting it.
Easy to scale. Make four for tonight, or double the batch when you’ve got a crowd coming.

Ingredients and Substitutes

Crust

Graham crackers. The base of the crust — crush them fine so they pack down evenly. Any plain crunchy biscuit works as a swap.
Unsalted butter. Binds the crumbs together. Melt it fully before mixing.

Filling

Cream cheese. Use full-fat block cream cheese (not the spreadable tub kind) and let it come fully to room temperature so it beats out smooth. Philadelphia is the standard.
Lemon juice. Sharpens the filling and keeps it from tasting flat. Fresh is best.
Lemon zest. Adds the fragrant lemon note that juice alone doesn’t give. Zest the lemon before you juice it.
White chocolate. Sets the filling firmer as it chills and carries most of the sweetness. Use a good bar you’d happily eat on its own.
Powdered sugar. Dissolves cleanly into the base without any grit. The amount is low on purpose, since the white chocolate is already sweet.
Vanilla extract. Rounds out the filling behind the lemon. Vanilla bean paste works too if you want flecks.
Heavy cream. Whipped and folded in to keep the filling light instead of dense. Use cream with at least 30% fat so it whips, and keep it cold.
Salt. A pinch lifts the lemon and balances the sweetness.

Lemon Curd Topping

Egg. Thickens the curd as it cooks. Whisk it with the sugar before any heat so it can’t scramble.
Lemon. You need both juice and zest, so pick fruit free of blemishes and discoloration.
Sugar. Regular white sugar dissolves best into the curd.
Unsalted butter. Stirred in off the heat for a glossy, smooth finish.

Step-by-Step: How to Make No-Bake Mini Lemon Cheesecakes

Crust

Mix the crumbs. Stir the crushed graham crackers with about 90% of the melted butter until evenly damp and sandy. Squeeze a handful in your palm — if it holds its shape, it’s ready; if it crumbles, work in the rest of the butter.
Press into liners. Divide between 8 cupcake liners (about 15 g each) and press down lightly with the back of a spoon. Chill while you make the filling.

Filling

Beat the cream cheese. Beat the room-temperature cream cheese with the lemon juice, zest, powdered sugar, vanilla, and salt until completely smooth, about a minute. Scrape down the bowl so there are no lumps left.
Melt the white chocolate. Melt it gently over a double boiler or in the microwave in short bursts, stirring between each. Let it cool until just warm to the touch.
Add the white chocolate. Whisk the warm white chocolate into the cream cheese base until fully combined and glossy. Work quickly so it doesn’t set into streaks.
Whip the cream. In a separate bowl, whip the cold heavy cream to medium peaks — it should hold its shape but flop gently at the tip.
Fold in the cream. Fold the whipped cream into the base with a spatula until no white streaks remain. The filling should be smooth and pipeable.
Fill the liners. Spoon or pipe the filling over the chilled crusts, dividing it evenly between the liners. Smooth or swirl the tops.
Chill. Refrigerate at least 4 hours, preferably overnight, until the filling is firm and holds a clean spoonful.

Lemon Curd Topping

👉 New to curd? My lemon curd post walks through the full method step by step.

Zest and juice. Zest half a lemon, then squeeze out the juice.
Set up a double boiler. Set a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
Cook. Whisk the egg and sugar in the bowl until combined, then stir in the zest and juice. Keep stirring until the curd thickens enough to coat the back of a spoon. It’ll foam first, then settle as it thickens — be patient over the gentle heat.
Add butter. Off the heat, stir in the chopped butter until it melts in and the curd looks glossy.
Cool. Let the curd cool until warm but no longer hot before it goes on the cheesecakes.
Top and serve. Spoon the warm curd over each cup, let it settle into an even layer, and serve.

Lemon cheesecake cup in jar — You can make these as mini cheesecakes or single-serving cups

Tips for Success

Make the curd whenever suits you. You can make it a day or two ahead and keep it in the fridge, then spoon it on cold — it’ll sit a little thicker. Or make it soon before topping and use it warm, so it settles into a smoother, even layer that sets as the minis/cups chill. Both work; it’s just a texture preference.

Storage

Keep the mini cheesecakes covered in the fridge for up to 3–4 days. If you can, store them un-topped and add the lemon curd just before serving.