no bake lemon cheesecake

Mini No Bake Lemon Cheesecake Recipe

  • Author: Michelle - Powered by Mom
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42
  • Yield: 12 1x
  • Category: dessert



Cheesecake Filling:

  • 18 oz package Cream Cheese  (softened)
  • ½  cup Granulated Sugar
  • 1 cup Whipping Cream
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 tsp Vanilla

Lemon Curd:

  • 4 Lemons (juiced and zested)
  • ¾ cup Sugar
  • 5 Egg Yolks
  • ½ cup Butter
  • 1 tsp Vanilla
  • Pinch salt

Fresh Whipped Cream:

  • I cup whipping cream


  1. Prepare a double boiler and place all lemon curd ingredients except vanilla in saucepan.
  2. Cook over medium heat for 12 minutes gently stirring occasionally.
  3. Remove from heat and strain over a fine mesh strainer into glass container, like a mason jar stir in vanilla and allow to cool before assembling shooters. Leftover curd can be refrigerated for 2 weeks.
  4. Combine Graham crumbs and melted butter, set aside.
  5. Prepare cheesecake filling. Cream together cream cheese and sugar with whisk attachment on medium high speed for 1 to 2 minutes. Add vanilla and then slowly stream in cream, scraping sides of bowl as necessary. Continue to mis for 4-5 minutes.
  6. Transfer filling to piping bag.
  7. Place 1.5 – 2 tablespoons of graham crumbs in the bottom of shooter glass, press down with a dowel or wooden spoon, next layer with 2-3 teaspoons of lemon curd. Next pipe cheesecake filling followed by piped or dolloped whipped cream.
  8. Chill for at least 30 minutes to set cheesecake topping

Garnish with raspberries if desired and enjoy!


Please note that prep time does not include the time to cool the lemon curd or chill time for the final cheesecake. Cook time is for the lemon curd only as everything else including the cheesecake filling is not “cooked” it’s all prep work.


  • Serving Size: 2 oz

Keywords: dessert, lemon cheesecake shooters, no bake lemon cheesecake, lemon cheesecake, no bake dessert, easy dessert

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