No-Bake Lemon Cheesecake Cups

If you love lemon desserts, these little cheesecake cups are a lovely treat. They have all the flavour of a classic lemon cheesecake but without baking, slicing, or worrying about cracks. Everything is layered into glasses, making them easy to serve and beautiful for the table.

The base is made with crushed digestive biscuits and melted butter, giving a buttery crunch at the bottom. The filling is smooth and creamy, made with cream cheese, Greek yoghurt, icing sugar, lemon zest, lemon juice, and vanilla. The lemon curd on top adds a sweet, tangy finish, and the whipped cream and berries make them look extra special.

These cheesecake cups are also great for making ahead. Just chill them in the fridge, then decorate before serving.

Servings: 4 - Prep: 30 min - chill: 2 h - Total: 2:30 min

Ingredients

Base

• 100 g digestive biscuits / ¾ cup biscuit crumbs

• 40 g melted butter / 3 tbsp

Filling

• 250 g cream cheese / 9 oz, room temperature

• 200 g Greek yoghurt / ¾ cup

• 60 g icing sugar / ½ cup

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Topping

• 150 g lemon curd / ½ cup + 2 tbsp

• 150 ml whipping cream / ⅔ cup

• Fresh berries

• Extra biscuit crumbs, optional, for decorating

Instructions

1. Make the Biscuit Base

Crush the digestive biscuits into fine crumbs. You can do this in a food processor or place them in a sealed bag and crush them with a rolling pin.

Mix the biscuit crumbs with the melted butter until the texture looks like damp sand.

Divide the mixture between 4 serving glasses and press it down lightly with the back of a spoon. You do not need to press too firmly, as a slightly loose base is easier to eat from a glass.

2. Make the Lemon Cheesecake Filling

Add the room-temperature cream cheese to a mixing bowl and beat until smooth and creamy. Add the Greek yoghurt, icing sugar, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and smooth. The filling should be thick, creamy, and easy to spoon or pipe.

3. Fill the Cups

Spoon or pipe the lemon cheesecake filling over the biscuit bases. Smooth the tops gently with the back of a spoon or a small spatula.

4. Add the Lemon Curd Layer

Spoon the lemon curd over the cheesecake filling, spreading it into an even layer.

If your lemon curd is very thick, stir it first to loosen it slightly before adding it to the cups.

5. Chill

Cover the cups and chill in the fridge for at least 2 hours, or until the filling is set and nicely chilled.

For the best texture, you can also chill them overnight.

6. Decorate and Serve

Whip the whipping cream until soft peaks form. Before serving, add a small spoonful or swirl of whipped cream on top of each cheesecake cup. Finish with fresh berries and a few extra biscuit crumbs if you like. Serve cold and enjoy.

Tips and Tricks

✅ Use room-temperature cream cheese. This helps the filling mix smoothly and prevents lumps.

✅ Do not over-press the biscuit base. A lightly pressed base is easier to spoon from the glass.

✅ Adjust the lemon flavour to taste. For a stronger lemon flavour, add a little extra lemon zest. For a softer flavour, use slightly less lemon juice.

✅ Chill for at least 2 hours. This helps the filling firm up and makes the cups taste even better.

✅ Make them ahead. These cheesecake cups are perfect for preparing the day before. Add the whipped cream and berries just before serving for the freshest look.

✅ Use a piping bag for a neater finish. Piping the filling into the glasses gives cleaner layers, especially if you are making them for guests.

✅ Whip the cream just before decorating. This keeps the topping light, fresh, and fluffy.

✅ Fresh berries work best. Raspberries, blueberries, strawberries, or blackberries all pair beautifully with lemon.

✅ Keep them chilled. Because the filling contains cream cheese and yoghurt, store the cups in the fridge until ready to serve.