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No-Bake Mini Lemon Cheesecakes

These No-Bake Mini Lemon Cheesecakes with Condensed Milk are a delightful dessert that embodies the essence of lemon brightness in a creamy, easy-to-make treat, perfect for gatherings or leisurely afternoons.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Modern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Base
  • 150 g plain sweet biscuits (e.g., Arnott’s Marie), finely crushed
  • 60 g unsalted butter, melted
For the Filling
  • 250 g cream cheese, softened Use room temperature for a smoother filling.
  • 1 can sweetened condensed milk (395g)
  • 80 mL fresh lemon juice (approx. 2 lemons)
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla extract
Optional Toppings
  • Whipped cream or piped lemon curd
  • Extra lemon zest
  • Crushed biscuits or white chocolate curls

Method
 

Preparation of Base
  1. Line a muffin tin with cupcake liners and combine the crushed biscuits with melted butter, stirring until sandy. Press this mixture into the base of the muffin cases and chill.
Preparation of Filling
  1. Beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, zest, and vanilla, mixing until velvety and well combined.
Assembly
  1. Spoon the filling over the biscuit bases, smoothing the tops, and refrigerate for at least four hours or overnight.
Final Touch
  1. Just before serving, add optional toppings like whipped cream, lemon curd, lemon zest, and crushed biscuits or white chocolate curls.

Notes

Store in an airtight container in the refrigerator for up to 3 days. The cheesecakes can also be adorned with fresh berries or a swirl of chocolate for variations.