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Overhead of 3 mini cheesecakes with a fork next to them on a wood background
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5 from 5 votes

Mini Lemon Cheesecakes

Mini Lemon Cheesecakes are the perfect sweet, light dessert for spring and summer. These tasty little treats are no-bake and incredibly simple to make. You will love them!
Prep Time10 mins
Chill Time3 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 340kcal



  • Beat the cream cheese in an electric mixer fitted with a paddle and slowly add the condensed milk, lemon juice, lemon zest, vanilla extract, and non-flavored gelatin until everything is well combined and smooth.
  • Divide the filling between the 12 mini pie crusts.
  • Place the mini cheesecakes on a baking sheet in the refrigerator until set, about 2-3 hours.
  • Once the cheesecakes are set, top with whipped cream and extra lemon zest, if desired.



Tips and Techniques

  • You can make your own pie crust, if you prefer, with your favorite graham cracker pie crust recipe and mini pin pans. There is a basic pie crust recipe in this post for Coconut Cheesecake Bars. You will likely need to double it.
  • Store leftovers covered in the refrigerator. Use within 5 days. 
** Nutritional information is an estimate and may vary.


Serving: 1cheesecake | Calories: 340kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 165mg | Potassium: 180mg | Sugar: 24g | Vitamin A: 596IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 1mg