⭐️ No-Bake Lemon Cheesecake Pots
These no-bake lemon cheesecake pots are light, silky and full of zesty lemon flavour—ideal for spring or any time you want a fresh, easy dessert. They come together quickly with no oven required, and can be chilled ahead for stress-free entertaining. Perfect for family dinners, Easter or a simple sweet treat.
⭐️ You’ll Love These Cheesecake Pots Because…
- They take minutes to make.
- No baking—just mix, layer and chill.
- Make ahead for a stress-free dessert.
- Bright, creamy texture with the perfect 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)
- Double cream
- Cream cheese
- Icing sugar
- Lemon zest
- Lemon curd
- Optional: mini meringues, extra lemon zest or berries to decorate
⭐️ How To Make Lemon Cheesecake Pots
- Make the biscuit base – melt the butter, stir in the crushed biscuits, then press the mixture into the base of each pot to form an even layer.
- Add the lemon curd layer – warm the lemon curd briefly in a small saucepan, spoon it over the biscuit base and smooth. Chill for 30 minutes to set.
- Make the creamy topping – whip the double cream with cream cheese, icing sugar and lemon zest until smooth and slightly thickened. Spoon or pipe the mixture over the chilled lemon curd layer.
- Decorate and serve – top with mini meringues, extra lemon zest, berries or a drizzle of lemon curd. Serve chilled.
⭐️ Make It Your Way…
- Swap digestive biscuits for ginger biscuits for a warmer spice note.
- Add a splash of vanilla extract to the cheesecake mix for extra depth.
- Top with whipped cream swirls for a fancier finish.
- Serve in mini jam jars or ramekins for a charming presentation.
⭐️ More Easy Cheesecakes To Make!
- Biscoff Cheesecake
- Mini Egg Cheesecake
- Oreo Cheesecake
No Bake Lemon Cheesecakes
4
15 minutes
30 minutes
45 minutes
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, mix in the crushed biscuits and press into each pot to form an even layer.
- Add the lemon curd layer – warm the lemon curd briefly, spoon over the biscuit base and chill for 30 minutes.
- Make the creamy topping – whip the cream with cream cheese, icing sugar and lemon zest, then divide between the pots and smooth.
- Decorate and serve – finish with meringues, extra lemon zest or a drizzle of lemon curd and serve chilled.
Notes
These will keep overnight in the refrigerator.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 667
Total Fat: 48g
Saturated Fat: 28g
Trans Fat: 1g
Unsaturated Fat: 15g
Cholesterol: 134mg
Sodium: 386mg
Carbohydrates: 56g
Fiber: 1g
Sugar: 44g
Protein: 7g
Nutritional content will vary depending on the exact ingredients used and measurements; this is a general guide only.
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