If I had known making cheesecake was this easy, I would have made my first batch a long time ago. Because cheesecake is one of my favourite desserts. I would take the creamy biscuit-based cake over a glistening chocolate mouse or a rich, red velvet cupcake any day.
It’s for this reason that my heart breaks. It breaks because … Tom doesn’t like cheesecake! When I first found this out a few years ago, I felt a lot of things. Disappointment. Sadness. Frustration. Bewilderedness. How could anyone not like cheesecake? How could we be compatible if we were so different? And his reasons? Not liking the texture. He’d rather have chocolate. God help me.
I’ve seen Tom stick up his nose to cheesecake too many times to count*, so to watch him scoff down two of my mini lemon cheesecakes made me feel like I’d won a battle I didn’t even know was waging. I’d like to say I wasn’t surprised because these cheesecakes are just that good, but I was unashamedly blown away. Cheesecake had triumphed.
With a crunchy, buttery biscuit base, a silky, tangy filling and a refreshing zesty bite, these no-bake mini lemon cheesecakes are exactly what you want from a cheesecake. And they’re the easiest dessert in the world to make. No baking and no fancy frills – just a scrumptious cheesecake in its simplest form.
*I’m not being dramatic for poetry’s sake. I’ve literally seen him wrinkle his nose at the dessert.
No-bake Mini Lemon Cheesecakes
- ½ packet vanilla biscuits (like Tennis or Marie biscuits)
- ⅓ cup melted butter
- dash of ground cinnamon
- 1 tub softened cream cheese
- ½ cup condensed milk
- 1 tsp grated lemon zest
- 1½ tbsp lemon juice
Grease six cases of a muffin tin with non-stick spray
Crush vanilla biscuits into fine crumbs by pulsing in a blender or placing in a sealed packet and crushing with a rolling pin
In a large bowl, add crushed biscuits, melted butter and cinnamon. Stir until properly combined. Transfer tablespoon-sized portions of the mixture into the muffin tin, and press down firmly using the back of the spoon. Chill in fridge for 30 minutes
Beat the cream cheese until smooth, then gradually beat in the condensed milk. Fold in lemon juice and zest. Mix well
Spoon the cream cheese filling on top of the biscuit bases, filling each case to the top. Chill in the fridge for at least 1 hour
Garnish with lemon slices or grated zest