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Dessert Recipes

This Delicious Mini Lemon Cheesecakes Recipe Is No-Bake Easy!

Rich with flavor, creamy and totally satisfying, cheesecake is the ultimate indulgence that is just sweet enough to curb a dessert craving. A slice of something this delightful is the perfect way to end a meal, but the water bath usually required to make cheesecake from scratch can be a bit daunting. So in the Woman’s World test kitchen, we simplified the technique, making it way easier! Now, you can skip the water bath, the baking and even the slicing — our tangy lemon-flavored mini cheesecakes are made in individual molds and chilled in the fridge until set. They’re perfect for a celebration, a dinner party, or any night you want a yummy dessert. And they’re ready to eat in just one hour! 

Featuring a 2-ingredient gingersnap crust and a creamy ricotta-based filling, you’ll end your meal on a blissful note with these flavorful bites! Give them a try tonight.

What’s your favorite cheesecake flavor? Comment below to let us know!

Related: Frozen Mini Cheesecakes Are the Sweetest Way to Beat the Heat – 5 Easy Recipes

Yields

12 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 (12 oz.) pkg. gingersnap cookies
  • 6 Tbs. butter, melted
  • 2-3 lemons
  • 1 (¼ oz.) pkg. unflavored gelatin
  • 1 (15 oz.) cont. ricotta cheese, at room temp.
  • 1 (8 oz.) pkg. cream cheese, at room temp.
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • Whipped cream and lemon zest curls (optional)

Instructions

Coat 12 mini cheesecake molds with cooking spray. In food processor, pulse gingersnaps until finely ground. Add butter; pulse until combined. Evenly divide mixture among molds; press into bottoms to form crusts. Chill.

Grate 2 tsp. zest and squeeze 1⁄4 cup juice from lemons. In small microwave-safe bowl, sprinkle gelatin over lemon juice. Let stand until gelatin is softened, 5 min.; microwave in 15-sec. intervals until melted.

In clean food processor, combine ricotta, cream cheese, sugar, vanilla, lemon zest and gelatin mixture; process until blended and smooth, about 2 min.; divide evenly among crusts. Chill cheesecakes until filling is set, about 30 min. Run knife around cheesecake edges, then remove from molds. If desired, garnish with whipped cream and lemon curls. 

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