Mini No-Bake Cheesecakes + Lemon Pies

Last week my dad hosted a small dinner party and he asked that I bring a dessert. In true Covid-19 spirit, I wanted to make something that could be prepared in individual servings. If you’ve followed along with other recipes on this site you have probably noticed I have a strong penchant for individually-served or mini desserts / treats.

Below is a quick + easy dessert that can be switched up to work with whatever flavors you have on hand. This recipe would also work well in mini mason jars! However, there is apparently a shortage of mini mason jars in my area so I opted for these small dessert cups from the Dollar Tree! Here’s what you’ll need:

Ingredients: for the graham cracker crust

(this crust was used for both the cheesecakes and lemon pie)

• 1 cup graham crackers, crushed

• 2 tbsp sugar

• 5 tbsp melted butter

Ingredients: for the cheesecake filling

• 8 oz cream cheese, softened

• 1/2 cup sugar

• 2 tsp vanilla extract

• 1 cup heavy whipping cream

• chocolate sauce or desired (sliced) fruit

Ingredients: for the lemon pie filling

• 1 can sweetened condensed milk

• 1/2 cup lemon juice

• 2 room temperature eggs, yolks separated

• 2 tbsp sugar

Directions: for the graham cracker crust

1. Crush the graham crackers. If you don’t have a food processor simply throw your graham crackers into a ziplock bag and use a rolling pin or large glass to crush into a sandy texture.

2. Add in sugar and melted butter and combine well. Mixture should be a bit sticky, if it’s not- add more butter!

3. Using a tablespoon, divide the graham cracker crust into your individual containers, for me this made 15 individual desserts! (8 cheesecakes and 7 lemon pies)

4. Use the back of your spoon to press the mixture into a solid crust and set aside.

Directions: for the cheesecake filling

1. Beat the cream cheese and sugar until light and fluffy.

2. Stir in vanilla.

3. In a separate bowl, whisk the heavy cream until soft peaks form and then fold into the cream cheese mixture.

4. Spoon the cheesecake mixture into a large ziplock bag as if you were going to ice a cake.

5. Pipe a bit of cheesecake filling into each cup, add a layer of chocolate sauce / fruit, add another layer of cheesecake and then top with a slice of fruit or a small chocolate bar.

Directions: for the lemon pie filling

1. Mix the sweetened condensed milk, lemon juice and 2 egg yolks until smooth and creamy.

2. In a separate bowl, beat the 2 egg whites until soft peaks form, then add the sugar a tablespoon at a time until hard peaks form. Set aside.

3. Pour lemon pie filling into cups and then top with a spoonful of whipped topping.

4. Refrigerate for at least 4 hours before serving.

The cheesecake recipe would be so delicious with cherries or blueberries! Let me know if you make these and what topping you used!

xx, Riss

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