Individual No-Bake Lemon Cheesecakes
Prep time: 
Total time: 
Makes 4 to 6, depending on the size of your serving glasses. I used 300ml glasses.
For the crust:
  • 120g (or 4 to 4.5 ounces) buttery, crumbly cookies of choice, or graham crackers
  • 42g (or 3 tablespoons) unsalted butter
For the filling:
  • 200ml (or ¾ cup + 4 teaspoons) heavy whipping cream
  • 300g (or 10.5 ounces) cream cheese, softened at room temperature
  • 130g (or ½ cup + 2 tablespoons + 1 teaspoon) granulated sugar
  • Zest of 1 large lemon
  • 2½ teaspoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • pinch of table salt
  • Fresh fruit for serving
Start by making the crusts:
  1. In a small saucepan over low heat, melt the butter. Place the cookies in a large zip-lock bag, squeeze out the excess air and gently smash the cookies with a rolling pin until you have fine crumbs. Add the crumbs to the butter and stir with a spoon until well combined.
  2. Divide the crust mixture evenly over 4 to 6 serving glasses, using a small spoon or your (clean) fingers to level the crumbs and firmly press them into the bottom of the glasses.
  3. Place in the fridge to set for about 10 minutes.
In the meantime, make the filling:
  1. In a small bowl, using an electric mixer fitted with the whisk attachment, beat cream until it holds stiff peaks. Set aside.
  2. In a medium-sized bowl, using the same electric mixer fitted with the whisk attachment (no need to clean it first!), mix together cream cheese, sugar, lemon zest, lemon juice, vanilla extract and salt until fluffy and well combined, about 2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula and mix for another 30 seconds.
  3. Using a rubber spatula, gently fold one third of the whipped cream into the cream cheese mixture. Add the remaining cream and gently fold until combined.
  4. Spoon the cheesecake mixture into the prepared serving glasses, then cover the glasses with plastic wrap and place the cheesecakes in the fridge to set for at least 3 hours.
  5. Just before serving, top with fresh fruit.
  6. These no-bake cheesecakes can be made up to three days ahead. Keep them in the fridge until ready to serve, tightly covered with plastic wrap. Add the fruit right before serving.
Recipe by The Tough Cookie at