These no-bake lemon cheesecake cups are simple to make with everyday ingredients and no gelatine. Enjoy smooth, creamy individual lemon cheesecakes in under an hour.
I love cheesecake — the tang of cream cheese lifts any flavour you pair with it. Full-size cheesecakes can be time-consuming: baked versions risk cracking or overcooking, and many no-bake recipes rely on gelatine, which can be tricky. All that chilling time means more waiting and less eating.
These lemon cheesecake cups solve those problems. They require no baking, no gelatine, and only a short chill. The result is reliably creamy, bright-tasting lemon cheesecake served in individual cups so you can enjoy them quickly and easily.
Every element matters, so these cups layer crunchy cookie crumbs, smooth cream cheese filling, and tart lemon curd to deliver balanced texture and flavour in every spoonful.
What You’ll Love About This Recipe:
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🍋 EASY TO MAKE – just six ingredients
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🍋 NO BAKE – no water bath or risk of cracks
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🍋 NO GELATINE
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🍋 SMOOTH AND CREAMY
Ingredients
Cream Cheese – Use full-fat cream cheese (blocks are best) and let it sit at room temperature for about 30 minutes so your filling is smooth and sets properly.
Cookies / Biscuits – Plain vanilla cookies or graham crackers work well; lemon biscuits add extra zing. Choose gluten-free cookies to make the recipe gluten free.
Butter – Salted or unsalted melted butter to bind the crumbs.
White Chocolate – Use good-quality white chocolate (not compound baking chips). A small amount helps the filling set without overpowering the lemon.
Whipping Cream – Regular whipping cream or heavy cream that whips to soft-to-stiff peaks. Don’t overwhip or the texture will become grainy.
Lemon Curd – Homemade or a good thick store-bought lemon curd. (The original used an easy microwave lemon curd recipe.)
How to Make Lemon Cheesecake Cups
This is a quick overview — full amounts and details are in the recipe card below.
- Crush the cookies to fine crumbs (food processor or a bag and rolling pin). Mix with melted butter and press a spoonful into the bottom of six glasses; refrigerate the glasses while you prepare the filling.
- Melt the white chocolate gently and let it cool slightly.
- Beat the softened cream cheese until smooth, then mix in the melted white chocolate and a few tablespoons of lemon curd for flavour.
- Whip the cream to soft-stiff peaks and fold it gently into the cream cheese mixture to keep the texture light.
- Layer the glasses with crumbs, cheesecake filling, and lemon curd. Repeat layers until glasses are filled, finishing with lemon curd on top.
- Serve immediately or chill for 20–30 minutes to firm up slightly.
Storing the Cheesecake Cups
These keep well in the refrigerator for up to 3 days. Cover each cup with plastic wrap or place them in an airtight container. If you plan to decorate with fresh fruit, add it just before serving to keep the berries bright.
Quick Tips
- Allow cream cheese to soften at room temperature for about 30 minutes for a lump-free filling.
- Use a thick lemon curd if using store-bought, so layers hold their shape.
- If you want to pipe the filling, chill it for 10–20 minutes so it firms slightly for cleaner piping.
- Boost lemon flavour with a little finely grated lemon zest or a splash of lemon juice.
- Top with a dollop of whipped cream or fresh berries just before serving for a pretty finish.
- These work well as individual desserts for a dessert table — serve in shot glasses, jars, or stemless wine glasses.
More No-Bake Desserts You May Like
Easy Chocolate Mousse – a three-ingredient classic; No Bake Caramel Chocolate Cheesecakes – another simple no-bake option; Easy Mocha Mousse – topped with whipped coffee or cream; Gluten Free Lemon Slice – for lemon lovers who want a bar-style dessert.
Lemon Cheesecake Cups
Ingredients
- 250 g vanilla cookies or graham crackers
- 35 g butter melted
- 100 g white chocolate chopped
- 500 g full-fat cream cheese softened at room temp for 30 mins
- 300 ml whipping cream
- 1 ½ cups lemon curd (approx. 600g or 375ml)
Instructions
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Crush the biscuits to fine crumbs using a food processor or a rolling pin in a resealable bag. Mix crumbs with the melted butter, press a spoonful into the base of each serving glass, and chill the glasses while you make the filling.
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Melt the white chocolate gently in short bursts and allow it to cool slightly.
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Beat the cream cheese until smooth, then add the cooled white chocolate and about 1/4 cup of lemon curd, mixing to combine.
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Whip the cream until soft-stiff peaks form, being careful not to overwhip. Fold one-third into the cream cheese mixture to loosen it, then fold in the remainder gently.
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Layer filling, lemon curd and crumbs in each glass. Pipe or spoon the filling for neat layers. Chill for 20–30 minutes to set, or serve straight away if preferred.
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Store covered in the fridge for up to 3 days. For freezing, use individual lidded containers and thaw before serving.
Notes
Cookies – Plain vanilla biscuits, graham crackers or a complementary biscuit are all fine. Use gluten-free biscuits if needed.
Cream – Use pourable cream suitable for whipping (labelled whipping cream, heavy cream or similar). Avoid over-whipping.
Lemon Curd – Homemade or a good-quality thick shop-bought curd will give the best results.
Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.
Happy cheesecaking.
~Natalie
xx