These no-bake lemon cheesecake cups are simple to make with just a few ingredients and no gelatine. Enjoy smooth, creamy individual lemon cheesecakes in under an hour.
I love cheesecake — the tangy cream cheese lifts any flavour it’s paired with. But full-size cheesecakes can be time-consuming: baked versions risk cracking or overcooking, and many no-bake recipes rely on gelatine and long chilling times. These individual lemon cheesecake cups avoid those headaches. They need no baking, no gelatine, and only a short chill, delivering creamy, reliable results every time.
Each cup layers crunchy cookie crumbs, a smooth lemon cream-cheese filling, and bright lemon curd so every bite has texture and zing. They’re quick to assemble, impressive to serve, and perfect when you want a dessert ready in under an hour.
What You’ll Love About This Recipe:
- 🍋 EASY TO MAKE – just 6 ingredients.
- 🍋 NO BAKE – no water bath and no risk of a cracked cheesecake.
- 🍋 NO GELATINE – sets without gelatin.
- 🍋 SMOOTH AND CREAMY – light, silky texture.
Ingredients
Cream Cheese – use full-fat cream cheese, at room temperature for about 30 minutes. Low-fat varieties won’t set properly.
Cookies / Biscuits – plain vanilla cookies, graham crackers, or any complementary biscuit. Use gluten-free cookies if needed.
Butter – salted or unsalted, melted.
White Chocolate – choose good-quality white chocolate that melts smoothly; it helps the filling set without changing the lemon flavour.
Whipping Cream – regular whipping cream (also labelled heavy cream or single cream in some countries). Don’t overwhip or the texture can become grainy.
Lemon Curd – use a thick homemade or store-bought lemon curd.
How to Make Lemon Cheesecake Cups
This summary covers the main steps. For full ingredient amounts and detailed instructions, see the recipe card below.
- Crush the cookies to fine crumbs using a food processor or by placing them in a resealable bag and using a rolling pin. Mix crumbs with melted butter. Spoon a little into the bottom of each serving glass and chill the glasses while you prepare the filling.
- Melt the white chocolate in short bursts in the microwave or use a double boiler. Let it cool slightly.
- Beat the softened cream cheese until smooth, then mix in the melted white chocolate and some lemon curd.
- Whip the cream until stiff peaks just begin to form, then fold it gently into the cream-cheese mixture to keep it light.
- Layer the dessert: crumbs, cheesecake filling, lemon curd, repeat until the glasses are filled. Finish with a spoonful of lemon curd on top.
- Enjoy immediately or chill for 20–30 minutes to firm up slightly.
Storing the Cheesecake Cups
These cups make a great make-ahead dessert. Store them covered in the refrigerator for up to 3 days. Cover individual cups with plastic wrap or place all cups in an airtight container. Add fresh fruit or any delicate decorations just before serving. You can also freeze the cups in individual containers and thaw in the fridge for about an hour before eating.
Quick Tips
- Let cream cheese come to room temperature for about 30 minutes to avoid lumps.
- If using store-bought lemon curd, choose a thick variety for best texture.
- To pipe the filling, chill it for 10–15 minutes first so it firms up slightly and holds its shape.
- Add lemon zest or a touch of lemon juice to the filling if you want extra citrus brightness.
- Top with whipped cream or fresh berries just before serving for an attractive finish.
- Use small glasses or shot glasses for mini cheesecakes—great for dessert tables and parties.
More No-Bake Desserts You May Like
Easy Chocolate Mousse – fluffy, three-ingredient mousse. No Bake Caramel Chocolate Cheesecakes – another simple no-bake cheesecake variation. Easy Mocha Mousse – coffee-flavoured, light and airy. Gluten Free Lemon Slice – a zesty lemon traybake topped with cream-cheese icing.
Lemon Cheesecake Cups
Quick no-bake lemon cheesecakes with simple ingredients and no gelatine. Smooth, creamy and ready in under an hour.
Ingredients
- 250 g vanilla cookies or graham crackers (or any complementary biscuit)
- 35 g butter, melted
- 100 g white chocolate, chopped
- 500 g full-fat cream cheese, softened
- 300 ml whipping cream
- 1 ½ cups lemon curd (approx. 600 g / 375 ml)
Instructions
- Crush the biscuits to fine crumbs in a food processor or by using a rolling pin inside a resealable bag. Combine crumbs with melted butter and press a spoonful into the bottom of each serving glass. Chill the glasses while you prepare the filling.
- Melt the white chocolate in a heatproof bowl in short bursts in the microwave, stirring between bursts, or use a double boiler. Allow to cool slightly.
- Beat the cream cheese until smooth, then beat in the melted white chocolate and about 1/4 cup of lemon curd.
- Whip the cream until stiff peaks just start to form. Fold one-third of the whipped cream into the cream-cheese mixture to lighten it, then fold in the remainder gently.
- Spoon or pipe a layer of filling into each glass, add lemon curd around the edges and a spoonful of biscuit crumbs in the center. Repeat layers until the glasses are filled, finishing with lemon curd on top.
- Chill for 20–30 minutes to firm up, or serve immediately if preferred. Store covered in the fridge for up to 3 days or freeze in individual containers and thaw before serving.
Notes
Serving Glasses: I used six 260 ml stemless wine glasses; any similar-sized glasses or jars will work.
Cookies: Use plain vanilla, graham crackers, or a biscuit flavour that complements lemon. For a gluten-free version, choose gluten-free biscuits.
Cream: Use pourable cream that whips (heavy cream, whipping cream, or single cream depending on your region). Avoid over-whipping.
Lemon Curd: Homemade or a thick, good-quality store-bought lemon curd both work well.
Nutrition (estimate per serving): Calories: 756 kcal | Carbs: 84 g | Protein: 20 g | Fat: 38 g. Nutritional info is an estimate and provided as a guide only.
Happy cheesecaking.
~Natalie
xx