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Individual no-bake lemon cheesecakes with lemon curd and a sweetened whipped cream swirl – so easy, and so summery!

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, it’s 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!

Serving glasses 

With the cheesecakes being individual, and served in jars or cups, it’s super easy. I use any random gü jars, some Kilner jars, or even some glasses. Honestly, you can pick what you want. This recipe is designed to be so easy to throw together. 

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. 

Biscuit Base

The biscuit base is just like any other cheesecake, but it’s put into jars instead. I mix blitzed biscuits that are in a fine crumb, with some melted butter, and then I press them into the base of the jars. Often, I find this easier using something smaller than the size of the jar to press the base down firmly, whether it’s some spoons, a coffee tamper, or even a pastry pusher. 

If you wanted to change the base slightly, you can use basically whatever biscuit you want. For example, I love using a ginger biscuit in a lemon cheesecake. With ginger biscuits, you’ll likely need to use 2/3 of the amount of butter. 

Cheesecake filling 

I decided that with this recipe, I would use a simple cheesecake recipe so that I could use some of my homemade lemon curd! I adore lemon curd as it is 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. 

If you don’t want to use lemon curd, you can flavour the cheesecake with some lemon zest, lemon juice, or even lemon extract – but I do adore the lemon curd method. As long as you use full-fat ingredients, generally it will work no matter which flavouring you use. 


As with any other delicious cheesecake recipe, I adore to decorate them. I wanted to add a little sweetened whipped cream swirl, where you just lightly whip the cream and icing sugar together to soft peaks, and then pipe on top of the set cheesecakes. 

I decided to put on an extra little dollop of lemon curd and then a slice of lemon. Of course, you can decorate a cheesecake like this however you want, or even just leave them plain if you prefer and just want to be able to eat the cheesecakes quicker; I don’t judge. 

Tips & Tricks 

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. You can switch the flavour of cheesecake to a different citrus if you prefer, or even make a mixture – but thats entirely up to you. 

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. 

Individual Lemon Cheesecakes!

Individual no-bake lemon cheesecakes with lemon curd and a sweetened whipped cream swirl - so easy, and so summery!
Print Pin Rate
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: 8 cheesecakes
Author: Jane's Patisserie


Biscuit Bases

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

Cheesecake Filling

  • 400 g full fat soft cream cheese
  • 50 g icing sugar
  • 300 ml double/heavy cream
  • 200 g lemon curd


  • 100 ml double cream
  • 1 tbsp Icing sugar
  • lemon curd/lemon slices


Biscuit Bases

  • Blitz the biscuits in a food processor to a fine crumb, or crush in a bowl with the end of a rolling pin
  • Mix blitzed biscuits with the melted butter
  • Press into the base of ramekins/jars/glasses - this makes 7-10 depending on serving glass

Cheesecake Filling

  • Add the cream cheese, icing sugar and lemon curd to a bowl
  • Whisk until smooth
  • Add the double cream and whip until thick
  • Pipe onto the biscuit bases and set in the fridge for a few hours


  • Whip together the double cream and icing sugar to soft peaks and pipe onto the cheesecakes
  • Drizzle on some extra lemon curd and add a slice of lemon


  • 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!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Cathy on December 13, 2023 at 5:43 am

    Hi Jane. Can these be made into individual free standing cheesecakes in the mini cake tins or will they not stand up properly? Also can these be frozen to be taken out on Christmas Day to use?
    Thanks in advance x

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

    Hello. Can these be frozen?

  3. 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

  4. 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.

  5. 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.

  6. 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

  7. 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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