No Bake Mini Lemon Cheesecakes

These No Bake Mini Lemon Cheesecakes are delicious and so simple to make! They have a spiced Biscoff cookie crust and a bright lemon cheesecake filling that doesn't require any time in the oven. This recipe for easy lemon cheesecake requires less than 10 ingredients and 30 minutes of prep time!

Why You'll Love This Recipe

• This recipe for easy lemon cheesecake requires less than 10 ingredients and 30 minutes of prep time!
• The sweet cookie crust pairs perfectly with the creamy, tangy lemon cheesecake filling. It's also exceptional in my Pear and Raspberry Buttermilk Tart!
• Lemon mini cheesecakes are individually portioned so everyone gets their own cheesecake!
• You won't need to turn on your oven.

Ingredients

• Biscoff cookies are crushed to make the crumb crust of these lemon cheesecake cupcakes. They have a subtle, warm spice that pairs perfectly with the filling. You can use any brand of Speculoos cookies.
• Sour cream and cream cheese add tang and creaminess to the cheesecake filling.
• Lemon juice and zest give this no bake cheesecake a subtle lemon flavor and help the no-bake filling firm up. You should only need about 1 lemon, but grab 2 in case they're small!
• Heavy whipping cream is whipped and folded in with the cheesecake filling to give it the perfect texture.
• Lemon curd is an optional topping, but adds extra delicious lemon flavor and smoothness! My favorite kind is the Trader Joe's brand.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Graham crackers can be substituted for the Biscoff cookies for a traditional graham cracker crust. You can follow my No Bake Cheesecake Bites for this version!
• Make any citrus variety by swapping out the lemon for lime, orange, or grapefruit juice and zest.
• The lemon flavor in the cheesecake filling is pretty subtle. You can enhance this by adding extra zest, ¼ teaspoon of lemon extract, or topping them with lemon curd!

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How to Make Mini Lemon Cheesecakes

Step 1: Chop Biscoff cookies, sugar, and melted butter in a food processor.

Step 2: Press the cookie crumbs into cupcake liners and freeze.

Step 3: In the bowl of a stand mixer (with whisk attachment) or in a medium bowl, whip the heavy cream to stiff peaks. I recommend using an electric mixer for this, but it can also be done by hand with a whisk.

Step 4: Stir cream cheese until smooth. Mix in the sour cream, sugar, lemon juice, lemon zest, and vanilla extract until smooth.

Step 5: Fold the whipped cream into the cream cheese until fully incorporated.

Step 6: Spread the cheesecake filling over the frozen crusts and chill overnight. Decorate the chilled cheesecakes with lemon curd, whipped cream, and lemon zest or lemon slices, if desired.

Expert Baking Tips

1. Use a food processor with at least a 4 cup capacity to fit all of the cookies in it. Your cookie crust mixture should be the texture of wet sand.
2. I recommend using the bottom of a small glass or measuring cup to press the crust evenly into your cupcake liners.
3. You'll know when your whipped cream is at stiff peaks when you flip the whisk over and the cream holds it's shape without wilting.
4. Make sure to zest your lemon before juicing it! This will make zesting much easier.

Recipe FAQs

Storage

Refrigerator

These no bake lemon cheesecakes are best enjoyed the next day, but can be stored in the refrigerator for up to 4 days.

Freezing Instructions

Store mini cheesecakes in an airtight container in the freezer for up to 1 month.

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