No-Bake Mini Lemon Cheesecake Cups


I LOOOOOOVE no-bake desserts.  Especially when the heat is high in the middle of summer, no-bake desserts are the best.  Lately, I’ve been on a citrus kick, and I’ve been experimenting with the jar of lemon curd I made a week ago.

Coincidentally, I’m also cleaning out my pantry at the moment, and I found a sleeve of graham crackers that I need to eat before it expires.  I started experimenting with combining the two to make a no-bake dessert.  After some brainstorming, I came up with a really simple, lemon cheesecake cup.

The base is just like a regular graham cracker crust.  It’s very buttery and has a lot of bite to it.  The filling is not as dense as a cheesecake, but it’s nice and fluffy, which will give you serious lemon meringue pie vibes.  I topped the whole thing with a generous layer of lemon curd and voila!


No-Bake Mini Lemon Cheesecake Cups

  • Servings: 24
  • Print


  • 16 graham cracker sheets, crushed
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2/3 cup heavy cream
  • 1/2 cup lemon curd


  1. Line the 24 cavities of a mini-muffin tin with paper liners or grease with butter.  In a small bowl, combine crushed graham crackers and butter.  Stir together until it forms a crumbly mixture.  Divide and press evenly along the base and sides in mini muffin tins.
  2. In a medium bowl, whip cream cheese until light and fluffy.  In a separate bowl, beat heavy cream with granulated sugar until it reaches stiff peaks.  Fold in the whipped cream cheese until well-combined.  Spoon approximately 2 tsp of cream cheese mixture in each cup (leave a little room on top).
  3. Spread a thin layer of lemon curd on the top.  Refrigerate 2 hours before serving.

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