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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
- 200 g digestive biscuits
- 100 g unsalted butter (melted)
- 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
- 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!
- 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!
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