Already have an account?
Get back to the
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. 

Yields

6 - 6 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 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

Instructions

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.

Nutrition

  • 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

Tags:

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.