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Individual No Bake Lemon Cheesecakes with lemon curd! Heavenly spring Cheesecakes that the whole family will enjoy!

I have obviously done what feels like a million cheesecake recipes, but who cares… cheesecake is the best. Anyway! As most of my recipes are realistically designed for whole cheesecakes and not mini ones (although, its very easy to make them this way!) I decided that this recipe should be individual ones. 

Mini cheesecakes can be so fun and like I say, something all the family can get involved with too! Lemon is a perfect flavour for a cheesecake as its nice and light but also full of zesty flavour! The combination of cheesecake, lemon and then whipped cream – HEAVEN!

With the cheesecakes being individual, and served in jars or cups, it makes it slightly easier as you don’t have to really have a good thickness with your cheesecake filling. Obviously, its better that way, but its not essential as it doesn’t have to hold itself!

I decided that with this recipe, I would use a simple cheesecake recipe (a plain one) so that I could use some of my Homemade Lemon Curd! I adore lemon curd as its delicious, and Homemade Lemon Curd is even better – however, shop bought can be just as good. I feel like it makes the cheesecakes look a little better as it creates the different textures, but gives the bursts of colour! Also, I thought this would make it a little different to other lemon cheesecake recipes out there!

If you are feeling you want something with a bit if chocolate involved, try my Mini Chocolate Orange Cheesecakes or my Mini Chocolate Chip Cheesecakes. May not be in jars like the lemon ones but still mini and still delicious. 

I always use a jumble of jars or glasses or whatever I have hiding in my cupboard – the beauty of something like this is that they look delicious either way. Obviously, my piping skills were a little messy, but that didn’t stop them being delicious. My mum gave me the best text review of “Hi Jane, Cheesecake was lush! My favourite so far… Luscious Lemon” which believe me is a TOP review! Always good to impress mummy – especially when I need a dogsitter!

I find that cheesecake served in a jar always goes down well at a dinner party as it looks like you’ve made a lot of effort for something tasty and yet simple. Something about a jar also instantly makes something look more interesting. So even if your decoration isn’t spot on, everyone will think its to suit the rustic theme of the jar! 

If you want something a little lower fat then these, try my Skinny Mini Cheesecakes which are also served in cute little jars! But seriously though, these are little lemony cheesecake jars of heaven that all the family will love. Enjoy!

No Bake Lemon Cheesecakes

Individual No-Bake Lemon Cheesecakes with lemon curd! Heavenly spring Cheesecakes that the whole Family will enjoy!
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Category: Dessert
Type: Cheesecake
Keyword: Lemon
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 6 cheesecakes
Author: Jane's Patisserie


Biscuit Bases

  • 200 g digestive biscuits
  • 100 g unsalted butter (melted)

Cheesecake Filling

  • 360 g full fat Philadephia cream cheese
  • 75 g icing sugar
  • 300 ml double/heavy cream
  • 1 jar lemon curd


  • whipped cream/cheesecake filling
  • lemon/yellow decorations
  • lemon curd


Biscuit Bases

  • Blitz the biscuits in a food processor to a fine crumb and add the melted unsalted butter – pulse a few times until it is combined well.
  • Press down firmly into the bottoms of the jars/cups that you use – chill in the refrigerator whilst you do the rest!

Cheesecake Filling

  • With an electric mixer mix the full fat Philadelphia and icing sugar briefly together until smooth, it’ll only take a few seconds!
  • Whilst whisking on a medium speed, pour in the double cream and continue to whip the cream cheese/cream mixture until it is starting to thicken.
  • When the cheesecake filling is thick (it's not essential in this one that it holds itself completely as the jar will hold it) spoon in a spoonful of lemon curd onto the cheesecake base - fill a piping bag with a nozzle inside with the cheesecake filling and pipe the mixture on top of the biscuits and lemon curd.
  • Reserve a little filling for the top if you have any spare.
  • Spoon another spoonful of lemon curd onto of the cheesecake filling and with any spare filling, pipe a little rosette on top and sprinkle with any sprinkles that you are using!


  • If you didn't use any cheesecake filling, pipe some whipped cream on and then use any sprinkles of your choice!


  • IF you decide to make this as a large cheesecake, I still recommend using a dish with sides as with the addition of lemon curd, it might not set 100% correctly and hold itself! I would also add another 100g of biscuits, and 50g more butter to the base. And set it in the fridge OVERNIGHT if you are making a large one, 1-2 hours will not be long enough!
  • I used a mixture of Clip-Top Kilner Jars, Kilner Drink Jars, and other random drink jars - the size doesn't really matter as long as it's no smaller than 250ml as that's a minimum dessert size in my eyes!
  • These little cheesecakes will last covered in the fridge for 3 days!


Find my other recipes on my Recipes Page!

You can find me on:

J x

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  1. Emma on September 19, 2021 at 2:38 pm

    Hello. Can these be frozen?

  2. Oleatia Pflasterer on June 3, 2020 at 5:16 pm

    Hi Jane,

    Thank you for your wonderful recipe. May I please ask what measurement of lemon curd you would recommend to use?

    Thank you!
    Oleatia x

    • Jane's Patisserie on June 4, 2020 at 8:21 pm

      Hiya! I would say it’s about 300g in total? It’s been a while and I can’t quite remember sorry!! x

  3. Amanda on May 6, 2018 at 4:23 pm

    Hi. I’d like to make this yummy cheesecake a large one, so what size of tin should I use.

  4. Karen gardiner on June 10, 2017 at 7:05 am

    Hi I was wanting to make your no back meringue cheesecake, in Australia we have 250 g packets of cream cheese , your recipes say 2 x 280 g packets of cream cheese , ?

    • Jane's Patisserie on June 10, 2017 at 7:21 am

      Two of your packets would be fine, ours are 280g. Only a 60g difference is fine.

  5. Olivia on April 8, 2016 at 4:05 pm

    Oh my goodness these look amazing! I was looking for something to bake for this weekends Sunday roast pudding but I think I will make these instead!
    Fantastic recipe!
    Olivia x – http://www.beautybagsandbaking.co.uk

    • Jane's Patisserie on April 8, 2016 at 10:02 pm

      Oh thank you Olivia!! ☺️ I really hope you like the recipe! X

  6. Tracy on April 7, 2016 at 9:25 am

    What a fantastic idea! These I am going to try – I love using Greek yoghurt in my cheesecakes but they are not always the sturdiest – this idea would work perfectly!

    • Jane's Patisserie on April 7, 2016 at 9:28 am

      Oh thank you Tracy! I’ve seen that people use yoghurt but I’m not a massive fan of the taste of the yoghurt itself if that makes sense? Hopefully this works out for you! X

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