We’re making something absolutely delightful and super easy: No-Bake Lemon Curd Mini Cheesecakes. If you’re craving a dessert that’s both creamy and tangy, and doesn’t require turning on your oven, you’ve come to the right place. These little treats are perfect for any occasion, and I can’t wait to share this recipe with you.
Why You Will Love This Recipe
These No-Bake Lemon Curd Mini Cheesecakes are truly special because they bring together the best of both worlds: the rich, smooth texture of cheesecake and the bright, zesty flavor of lemon curd. What’s even better is that they are incredibly simple to make. No baking needed means less fuss and a cooler kitchen, which is always a win! The mini size makes them perfect for individual servings, so they’re great for parties or just a special treat for yourself. The combination of the crunchy graham cracker crust, the creamy filling, and the sweet-tart lemon curd is simply irresistible. Plus, they look so pretty and elegant, you’ll impress everyone without spending hours in the kitchen. Trust me, once you try these, they’ll become your new favorite no-bake dessert.
Ingredients
Here’s everything you’ll need to whip up these delicious mini cheesecakes:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- ¼ cup lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 cup lemon curd (store-bought or homemade)
Step-by-Step Instructions
Let’s get started on making these No-Bake Lemon Curd Mini Cheesecakes! It’s easier than you think, and I’ll guide you through each step.
- Make the Graham Cracker Crust: First, we’ll get the crust ready. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Stir it all up until it’s evenly combined and looks a bit like wet sand.
- Press Crust into Muffin Liners: Line a 12-cup muffin tin with paper liners. Take about 2 tablespoons of the graham cracker mixture and press it firmly into the bottom of each muffin liner. You can use the bottom of a glass or your fingers to make sure the crust is packed down nicely and evenly. This will be the base for our mini cheesecakes.
- Prepare the Cream Cheese Filling: Now, let’s make the creamy cheesecake filling. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s smooth and fluffy. This usually takes about 2-3 minutes. Make sure there are no lumps!
- Add Sweetness and Flavor: Gradually add the powdered sugar to the cream cheese, mixing on low speed until it’s fully combined and the mixture is smooth. Then, pour in the lemon juice and vanilla extract. Mix again until everything is well incorporated and the filling is creamy and delicious. The lemon juice adds a lovely tang that balances the sweetness.
- Fill the Crusts: Spoon the cream cheese filling evenly into each muffin liner, on top of the graham cracker crusts. Fill them almost to the top, leaving a little space for the lemon curd.
- Top with Lemon Curd: Now for the best part – the lemon curd! Spoon a generous tablespoon of lemon curd over the top of each mini cheesecake. You can swirl it gently with a toothpick if you like a marbled look, or just leave it as a dollop.
- Chill to Set: This is a no-bake recipe, so the refrigerator is our friend. Place the muffin tin in the refrigerator and let the mini cheesecakes chill for at least 2 hours, or preferably 4 hours, to allow them to set completely. They need to be firm so they hold their shape.
Serving Suggestions
These No-Bake Lemon Curd Mini Cheesecakes are ready to be enjoyed straight from the fridge! For a little extra flair, you can add some fresh berries like raspberries or blueberries on top just before serving. A light dusting of powdered sugar also makes them look extra pretty.
Storage and Reheating
Since these are no-bake cheesecakes, you’ll want to keep them stored in the refrigerator. Place them in an airtight container to maintain their freshness. They will stay delicious for up to 3-4 days in the fridge.
No reheating is needed – in fact, they are best enjoyed cold straight from the refrigerator. The cool, creamy texture is part of what makes them so refreshing and delightful.
Key Details
- Prep time: 20 minutes
- Chill time: 2 hours (minimum, 4 hours recommended)
- Total time: 2 hours 20 minutes (mostly chilling!)
- Servings: 12 mini cheesecakes
- Equipment:
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Food processor or plastic bag and rolling pin (for graham cracker crumbs)
- Hand mixer or stand mixer
I hope you love making and eating these No-Bake Lemon Curd Mini Cheesecakes as much as I do! They are such a simple yet impressive dessert that’s sure to become a favorite. Enjoy!
