No bake mini lemon cheesecake cups is a delightful creamy dessert with lemon flavour to serve in summers. These are single serving mini cheesecakes easy to make and the good thing is that no baking is required and made with low fat homemade cream cheese.
What is a Cheesecake?
Cheesecake is a rich dessert which has mainly three parts crumb base, cream cheese filling and topped with fruit filling or glaze. It can be made without baking called no bake cheese cake and with baking called baked cheesecake. Traditionally, cheesecakes filling consists of high fat creamcheese, sugar, eggs and full fat whipped cream. It is a calorie rich creamy dessert with a soft texture.
About Easy No-Bake Mini Lemon Cheesecake Cups Recipe
Summer is the perfect time to enjoy no bake lemon cheesecakes. They are easy to combine and loved by everyone. Flavour with lemon enhanced the taste of these no bake single served cheesecake recipe.
Here, I am sharing the recipe of a healthy, low fat, and low sugar eggless lemon cheesecake recipe. It is a no bake cheesecake recipe not only easy to prepare but also healthy to eat.
To make these mini lemon cheesecake cups, I have used oats biscuits crumb base without adding any sugar or other sweetener to it.
Also, while preparing filling only 2 tablspoons of condensed milk is added and a low fat non dairy whipping cream is used. Overall, these cheesecakes are delicious in taste and health friendly.
You can enjoy it as a evening snack or serve it as a after dinner dessert or will be a great addition to any summer dinner party!
Creamy, mildly sweet, rich and tangy flavour make it favourite to all. Further to cut down calories you can use very small serving cup so that the portion size is reduced as well calories.
My Other Eggless Recipes of Cheesecakes
Egg less triple chocolate brownie
Easy No Bake Lemon Cheesecake Recipe Ingredients
For fillings
Creamcheese – I have used homemade lowfat cream cheese to make this delicious lemon flavour dessert. You can buy low fat creamcheese from the market too but it is not pocket friendly.
Condensed milk – To give a creamy, smooth mouthfeel condensed milk is used. if it is not handy can add powdered sugar instead.
Lemon juice– gives natural lemon flavour to the cheesecake.
Lemon zest– enhances the lemon flavour.
Whipping cream– non dairy low fat whipping cream is used. Adds a soft mouth feel and light texture to the cheesecake.
For making cheesecake base
Oats biscuits – low sugar high fibre biscuits are used to make a healthy version.
Melted butter (unsalted)– add flavour and binding to the base.
How to Make Eggless Lemon Cheesecake Recipe at Home-Step by Step Preparation
For making base
1.Transfer biscuits in a ziplock bag and make a coarse powder using a rolling pin. Add into melted butter and mix well.
2. Now add 2-3 tablespoons crumbs mixture in a cup and evenly spread it. I have made 4 cups like this. Now, refrigerate them for 30 minutes to set.
For making filling
3. In a bowl add room temperature cream cheese, condensed milk and beat till it becomes a smooth mixture.
4. Now add lemon juice and lemon zest and mix well once again.
5.Take another bowl and add whipping cream in it. Beat the cream till it starts forming stiff peaks.
6.Now add cream cheese mixture to it and fold gently. Beat for few seconds to combine everything well.
7. Then add 3-4 tablespoons of cream cheese mixture in each glasses and spread it evenly.
8. Wrap the glasses with aluminium foil and refrigerate them for at least 6-8 hours before serving.
9. Garnish with lemon zest, a lemon slice and cherry before serving
Serving Suggestions
Serve these delicious protein rich low fat lemon cheesecake recipe no bake as a evening snack or a after meal dessert to satisfy your sweet tooth. This dessert will be a great addition in the menu of any special occasion. It tastes best when served chilled.
Tips and Tricks
- Measure all the ingredients perfectly to get a nice smooth and creamy texture.
- Cream cheese should be at the room temperature before whisking.
- You can prepare it before hand and keep refrigerated for 3-4 days.
- Sugar quantity can be increase of decrease according to your taste and health conditions.
- Chill it atleast 6-8 hours before serving to get best texture and taste.
Recipe Card
Easy No-Bake Mini Lemon Cheesecake Cups with Homemade Cream Cheese
Ingredients
For preparing fillings
- 100 gm cream cheese(at room temperature)
- 2 tbsp condensed milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 100 gm whipping cream(defrosted)
For making base
- 10 marie lite oats biscuits
- 2 tbsp melted butter unsalted
- Lemon zest lemon slices and cherries for garnishing
Instructions
For the base
- Transfer oats biscuits in a ziplock bag and make a coarse powder. Add into melted butter and mix well. Now add 2-3 tablespoons of this mixture in each cup and spread evenly.
- Refrigerate them for 30 minutes to set.
For making filling
- In a bowl add room temperature cream cheese, condensed milk and beat till it becomes a smooth mixture.
- Now add lemon juice and lemon zest and mix well once again for few seconds.
- Take another bowl and add whipping cream in it. Beat the cream till it starts forming stiff peaks.
- Now add cream cheese mixture to it and fold gently. Beat for few seconds to combine everything well.
- Then add 3-4 tablespoons of this mixture in each glass and spread it evenly.
- Wrap the glasses with aluminium foil and refrigerate them for at least 6-8 hours before serving.
- Garnish them with lemon zest, a lemon slice and a cherry to make it more attractive just before serving.
Video
Notes
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