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Creamy Mini No Bake Lemon Cheesecake Pies

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These creamy mini no bake lemon cheesecake pies feature a buttery graham cracker crust and a tangy, velvety lemon cheesecake filling. They’re quick to make, require no baking, and are perfect for parties, potlucks, or a refreshing summer treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/2 cup Greek yogurt
  • 1/3 cup fresh lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest (finely grated)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Whipped cream or whipped topping (optional)
  • Fresh berries (blueberries, raspberries, or strawberries, optional)
  • Extra lemon zest or thin lemon slices (optional)
  • Mint leaves (optional)

Instructions

  1. Line a 12-cup mini muffin pan with paper liners or lightly grease silicone cups. Set aside.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and mix until evenly moistened.
  3. Spoon about 1 tablespoon of crumb mixture into each muffin cup. Press firmly to form a compact layer. Chill the pan in the fridge while preparing the filling.
  4. In a large bowl, beat softened cream cheese until smooth and fluffy, about 1 minute.
  5. Add Greek yogurt, powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until creamy and well blended, 2-3 minutes. Scrape down the sides as needed.
  6. Taste the filling and adjust sweetness or lemon zest as desired.
  7. Remove the pan from the fridge. Divide the cheesecake filling evenly among the crusts (about 1 heaping tablespoon each). Smooth the tops.
  8. Chill the pies in the fridge for at least 2 hours (overnight for firmer pies).
  9. Just before serving, top with whipped cream, berries, extra lemon zest, or mint leaves. Gently peel off liners and serve.

Notes

For best results, use room temperature cream cheese and fresh lemon juice. Chill pies overnight for a firmer texture. You can make these gluten-free by using gluten-free graham crackers or almond flour for the crust, and dairy-free by substituting coconut yogurt and vegan cream cheese. Store in the fridge for up to 4 days or freeze for up to 1 month.

Nutrition

Keywords: lemon cheesecake, no bake dessert, mini pies, graham cracker crust, summer dessert, easy cheesecake, party dessert, creamy lemon pie

Find it online: https://forkifyfun.com/creamy-mini-no-bake-lemon-cheesecake-pies-recipe-easy-graham-crust-dessert/