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Fruity Mini Lemon Cheesecakes No Bake Delight with Swirled Lemon Curd

These creamy, no-bake mini lemon cheesecakes are a delightful treat, perfect for sunny days and gatherings. With a buttery crust and zesty lemon filling, they are a refreshing dessert option.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
For the filling
  • 16 oz cream cheese, softened Use room temperature for best results.
  • 0.5 cup powdered sugar
  • 0.25 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/3 cup lemon curd For swirling on top.
  • fresh raspberries optional for topping
  • extra lemon zest curls optional for garnish

Method
 

Preparation of the crust
  1. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
  2. Press about 1 to 2 tablespoons of the crumb mixture firmly into the bottom of lined muffin tins or mini cheesecake molds.
  3. Chill in the refrigerator for 20 minutes to set.
Preparation of the filling
  1. In a large bowl, beat the cream cheese until smooth and creamy.
  2. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and silky.
  3. In a separate bowl, whip the heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the lemon cream cheese mixture until light and fluffy.
Assembly
  1. Spoon or pipe the filling over the chilled crusts, smoothing the tops with a spatula. Leave subtle swirls and soft peaks for a homemade look.
  2. Add small dollops of lemon curd on top and gently swirl with a toothpick to create natural patterns.
Chilling and serving
  1. Chill for at least 4 hours, or until firm.
  2. Garnish with fresh raspberries or delicate lemon zest curls before serving.

Notes

For a sturdier crust, press crumbs firmly and chill longer before adding filling. Use room-temperature cream cheese for a silky texture. Taste your filling and adjust the sweetness to suit your preference. If your lemon curd is thick, warm it slightly to make swirling easier.