Already have an account?
Get back to the
Dessert Recipes

Mini Lemon Cheesecakes

The secret to these creamy treats? We folded lemon pudding into the cream cheese filling for irresistible citrus flavor.

Serving Size:


Active Time:

1 hr.

Total Time:

4½ hrs.


  • 1 cup graham cracker crumbs
  • ½ cup sugar
  • 4 Tbs. butter, melted
  • 1 cup heavy cream
  • 1 (3.4 oz.) pkg. instant lemon pudding and pie filling
  • 1 cup milk
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • 1 (¼ oz.) env. unflavored gelatin
  • Yellow liquid food coloring
  • 6 Tbs. lemon curd
  • Lemon slices, quartered


  1. Line baking sheet with parchment paper. Place 6 (3″x2″) ring molds on baking sheet. Mix crumbs and 2 Tbs. sugar; stir in butter. Press into bottoms of molds. Chill until set, 20 min.
  2. On medium-high, beat cream and 2 Tbs. sugar until stiff. Prepare pudding per package directions with milk. On medium, beat cream cheese and remaining sugar until smooth; beat in pudding.
  3. In microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand 5 min. Microwave until melted, 10 sec. Stir in 1 cup pudding mixture; fold back into remaining pudding mixture. Fold in 1½ cups whipped cream; tint yellow. Chill remaining cream. Spread filling in molds. Cover; chill. Spread with curd; chill. Run knife around inside of molds; remove. Top with remaining cream and lemon.
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.