No Bake Lemon Cheesecake Pots
⭐️ No-Bake Lemon Cheesecake Pots
These little no-bake lemon cheesecake pots are light, creamy and packed with zesty flavour – perfect for spring! They’re super quick to make, no oven needed, and ideal for popping in the fridge ahead of time. A lovely easy dessert for family dinners, Easter, or just when you fancy something sweet and lemony.
⭐️ You’ll Love These Cheesecake Pots Because…
- They take minutes to make
- No baking or faff – just mix, layer and chill
- You can prep them ahead for a stress-free dessert
- They taste so fresh and creamy with just the right amount of lemon zing!
⭐️ Equipment Needed
- Rolling pin
- Mixing bowl
- Saucepan
- Weighing scales
- Tablespoon
- Grater
- Food processor/mixer
- Small bowls or jars
⭐️ Ingredients
To make 4 small pots, you’ll need:
- Digestive biscuits, crushed
- Butter, melted (use unsalted butter)
- Double cream
- Cream cheese
- Icing sugar
- Lemon zest
- Lemon curd
- Optional: mini meringues, lemon zest, or berries to decorate
⭐️ How To Make Lemon Cheesecake Pots
- Make the biscuit base - melt the butter - stir in the crushed biscuits into the melted butter and divide the mixture between the pots.
- Add the lemon curd layer - heat the lemon curd in a small saucepan, then divide between the pots and spread over the biscuit layer with a spoon - chill for 30 minutes.
- Make the creamy topping - whip the cream, cream cheese, icing sugar and lemon zest together - divide the cream cheese mixture between the pots and spread evenly.
- Decorate and serve - decorate the top with meringues, lemon zest or an extra drizzle of lemon curd.
⭐️ Make It Your Way…
- Use ginger biscuits for a warmer flavour
- Add a splash of vanilla extract to the cheesecake mix
- Make it extra fancy with whipped cream swirls on top
- Serve in mini jam jars or ramekins for a cute look
⭐️ More Easy Cheesecakes To Make!
No Bake Lemon Cheesecakes
Ingredients
- 150g Digestive Biscuits - crushed
- 70g butter
- 150g cream cheese
- 100ml double cream
- lemon zest
- 2 tablespoon icing sugar
- 4 tablespoon lemon curd
- 4 mini meringue nests
Instructions
- Make the biscuit base – melt the butter – stir in the crushed biscuits and divide between the pots and smooth into a layer.
- Add the lemon curd layer – heat the lemon curd in a small saucepan, then divide between the pots and spread over the biscuit layer – chill for 30 minutes.
- Make the creamy topping – whip the cream, cream cheese, icing sugar and lemon zest together – divide between the pots and spread evenly.
- Decorate and serve – decorate the top with meringues, lemon zest or an extra drizzle of lemon curd.
Notes
These will keep overnight in the refrigerator.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 667Total Fat: 48gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 134mgSodium: 386mgCarbohydrates: 56gFiber: 1gSugar: 44gProtein: 7g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
⭐️ Need some family meal ideas?
Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE! You can head over and join our Proper Easy Meals facebook group for lots more meal ideas.
Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
