Name: Mini no-bake lemon cheesecakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 185 gram butternut biscuits; 180 gram cream cheese, chopped, at room temperature; 1/3 cup lemon curd; 1 teaspoon finely grated lemon zest; 1 teaspoon vanilla extract; 1 tablespoon caster sugar; 1 lemon, sliced, to serve

Our editors handpick everything we recommend. We may receive revenue for sharing this content or when you shop through our links. Read more here.

These delicious mini lemon cheesecakes are made with an easy biscuit base and a few simple ingredients. They’re so easy to whip up for a dinner party dessert, or even a simple afternoon tea! Make sure your cream cheese is at room temperature before starting.

Are you looking for more no bake cheesecakes?

Ingredients

185 gram butternut biscuits

180 gram cream cheese, chopped, at room temperature

1/3 cup lemon curd

1 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1 tablespoon caster sugar

1 lemon, sliced, to serve

woolworths.com.au

Philadelphia Original Cream Cheese Block 250g

woolworths.com.au

Yackandandah Lemon Curd 350g

woolworths.com.au

CSR Caster Sugar 500g

Method

Arrange 4 biscuits on a microwave-safe plate. Microwave on medium-high (70%) power 15-20 seconds, until softened.

Use your fingers to gently press each biscuit into a recess of a 12-hole shallow patty pan. Repeat with remaining biscuits. Allow to cool.

In a small bowl, using an electric mixer. beat cream cheese and lemon curd together until smooth. Stir zest and vanilla through. Spoon 1 tablespoonful of mixture into each biscuit base. Chill until required.

Heat a small frying pan on medium. Sprinkle caster sugar over lemon slices. Cook, turning, 2-3 minutes, until caramelised. Allow to cool before topping each mini cheesecake with a caramelised lemon slice. Keep chilled.

mini lemon cheesecakes on a stand, some topped with lemon slices

Test Kitchen tip

The biscuit bases will harden on cooling.

Make the lemon cheesecakes even faster

If you like, you can omit preparing the caramelised lemon slices and serve the mini cheesecakes without them.

More mini cheesecakes to try

When it comes to individual desserts, mini cheesecakes are beloved by many. Plus, since most need refrigeration time, they’re a great prep-ahead option for entertaining. For more mini cheesecake recipes, try these:

Italian ricotta cheesecake

Julie Goodwin’s sour cream cheesecake slice

Julie Goodwin’s little mango cheesecakes

julie goodwin mini cheesecakes on a yellow and white plate, topped with passionfruit

Julie Goodwin’s mini frozen cheesecakes

41 brilliant baked cheesecakes

Julie Goodwin’s chocolate cheesecake

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook