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Dessert Recipes

Mini Lemon Cheesecakes Recipe Is Pure Happiness in Every Bite

Sunny and bright, these sweet treats are the perfect summer dessert

Delightfully decadent and vibrant , our mini lemon cheesecakes recipe combines velvety smooth creaminess with a crunchy crust and sweet and tangy citrus. Yum! The best part? These delicious individual-sized cakes are no-bake brilliance, making them a cool and refreshing treat for the hot summer months when the last thing you want to do is turn on the oven. And they are so indulgent and luscious — everyone loves them!

This yummy dessert is oh-so simple, too. We use buttery graham crackers for the crust, which is the perfect balance to the cheesecake filling that’s kissed with lemon flavor. Convenient boxed pudding and prepared lemon curd makes them a breeze to whip up. They’re just as easy on your budget — they cost just $2.21 per serving! That makes them the perfect treat for parties of any occasion. Give these scrumptious mini lemon cheesecakes a try and then comment below to let us know your thoughts. 


6 - 6 servings

Total Time

Prep Time

Cook Time


  • 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


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

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.

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.


  • Calories: 790
  • Protein: 9 grams
  • Carbohydrates: 70 grams
  • Fiber: 1 gram
  • Sugar: 44 grams
  • Cholesterol: 175 milligrams
  • Sodium: 540 milligrams
  • Total fat: 54 grams
  • Saturated fat: 32 grams


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