Unleash the magic with these enchanting Mini No-Bake Lemon Cheesecakes, perfect for those who love the zest and zing of lemon without the fuss of baking. These delightful treats feature a crispy digestive biscuit base paired with a creamy, tangy lemon cheesecake filling, all chilled to perfection. The addition of lemon and optional orange marmalade topping brings a vibrant burst of color and flavor, making these cheesecakes not only delicious but visually appealing.
Why You’ll Love This These mini cheesecakes are a breeze to make, requiring no oven time and minimal prep. The rich flavor of the creamy lemon-infused filling, combined with the sweet, citrusy topping, makes each bite a refreshing experience. They are perfect for any level of cooking skill and offer a hassle-free way to create a dessert that’s as pleasing to the palate as it is to the eye.
Perfect Occasion Ideal for summer picnics, afternoon tea, or as a light dessert at any dinner party, these mini cheesecakes fit beautifully into any event with their individual serving size and charming appearance. They’re also great for family gatherings or special occasions when you want to impress without spending hours in the kitchen.
Decoration Tips
- Top each mini cheesecake with a thin slice of fresh lemon or a small twist of lemon zest for an extra pop of freshness.
- Alternate layers of lemon and orange marmalade to create a colorful, multi-layered effect that’s sure to catch the eye.
- For a fancier touch, add a sprig of mint or a dusting of powdered sugar just before serving.
Ingredients
- For the Crust:
- 200g digestive biscuits, finely crushed
- 100g melted butter
- For the Lemon Cheesecake Filling:
- 100 ml fresh cream for desserts
- 240g cream cheese, such as Philadelphia
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon organic lemon zest, grated
- For the Topping:
- Lemon marmalade
- Orange marmalade (optional for added color)
- Prepare the Crust: Blend the digestive biscuits into fine crumbs. Mix thoroughly with melted butter. Distribute evenly among muffin tins, pressing firmly to form the base. Refrigerate for 30 minutes to set.
- Make the Lemon Cheesecake Filling: Lightly whip the fresh cream, then blend in the cream cheese, sugar, lemon juice, and lemon zest until smooth. Spoon two tablespoons of this creamy mixture over each biscuit base. Chill in the refrigerator for at least 3-4 hours to allow the cheesecake to firm up.
- Decorate and Serve: Before serving, top each mini cheesecake with a dollop of lemon marmalade. For a burst of color and flavor, add a layer of orange marmalade as well.
Enjoy! Delight in these magical Mini No-Bake Lemon Cheesecakes, each a perfect harmony of tangy and sweet, ready to dazzle at your next gathering or simply as a special treat to brighten any day.
