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!
Lemon desserts are great all year long, and these individual lemon cheesecakes are no exception. They are perfect for a dinner party, to add to a shower or brunch table, or honestly any night of the week when you need something a little sweet. These little lemon bites are surprisingly easy yet very impressive!
Top these cute lemon cheesecake bites with lemon curd, whipped cream, and a sprinkle of zest! Your friends won't believe you didn't buy them from a professional bakery!
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 and Lotus Biscoff Cheesecake!
- Lemon mini cheesecakes are individually portioned so everyone gets their own cheesecake!
- You won't need to turn on your oven.
- 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 mini cheesecakes recipe 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
- 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.
- I recommend using the bottom of a small glass or measuring cup to press the crust evenly into your cupcake liners.
- 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.
- Make sure to zest your lemon before juicing it! This will make zesting much easier.
Chances are, it's not actually curdled, it just hasn't softened enough before mixing it. Make sure it is room temperature so it can evenly incorporate with the rest of the ingredients, without any clumps.
Lemon zest is the outermost skin of the lemon, outside of the white pith. You can zest the lemon by using a microplane.
I recommend chilling them for at least a few hours to allow them to firm up. If you don't want to wait, they'll be extra soft and creamy!
These no bake lemon cheesecakes are best enjoyed the next day, but can be stored in the refrigerator for up to 4 days.
Store mini cheesecakes in an airtight container in the freezer for up to 1 month.
No Bake Mini Lemon Cheesecakes
- Cupcake pan with liners
- Food Processor
- Electric mixer recommended
- Mixing bowls
- Measuring spoons
Biscoff Cookie Crusts
- 18 whole Biscoff cookies
- 1 teaspoon granulated sugar
- 3 Tablespoons unsalted butter melted
Lemon Cheesecake Filling
- ¾ cup heavy whipping cream cold
- 10 ounces cream cheese room temperature
- ¼ cup sour cream
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon lemon zest about 1 medium lemon
- 1 tablespoon lemon juice about ½ of 1 medium lemon
- lemon curd optional, for topping
- whipped cream optional, for topping
Biscoff Cookie Crusts
- Chop the cookies in a food processor. Add the sugar and melted butter. Pulse until it resembles wet sand.
- Press about 1½ tablespoons of crumbs into the bottom of each cupcake liner. Freeze while making the filling.
- In a medium bowl, whisk the heavy whipping cream to stiff peaks.
- In a large bowl, stir the cream cheese until smooth. Mix in the sour cream, sugar, vanilla extract, lemon zest, and lemon juice really well.
- Fold the whipped cream into the cream cheese mixture just until combined.
- Scoop the lemon cheesecake filling on top of the frozen cookie crusts. Smooth the tops and chill overnight.
- Top with lemon curd and whipped cream (optional) before serving. Enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.