Let’s be real: sometimes, we want dessert now, without turning on the oven, making a mess, or waiting hours for something to cool and set. These No-Bake Mini Lemon Cheesecakes are refreshing, packed with tangy lemon flavor, and so easy to whip up no baking required.

Whether you’re craving something sweet but wholesome, looking for a make-ahead dessert for your next gathering, or need a sunny little pick-me-up in the middle of a busy week, these mini lemon cheesecakes are about to become your new favorite treat.

Here’s why this recipe is a total keeper:

• No baking needed; zero oven time, especially great for warmer days or busy kitchens.
• Made with real, whole-food ingredients, like Greek yogurt, maple syrup, and Simple Mills Sweet Thins.
• Perfectly portioned; serve them in small jars, ramekins, or cupcake liners for built-in portion control.
• Easy to make dairy-free or gluten-free: great for a range of dietary needs.
• Bright, fresh flavor, thanks to real lemon juice and zest.

If you’re someone who loves desserts that are creamy but not overly heavy, indulgent but still nourishing, this recipe hits the sweet spot…literally and figuratively.

Ingredients You’ll Need

Let’s break it down into two easy parts: the crust and the filling. You only need a handful of ingredients, most of which you probably already have at home.

Crust:

• 1 box Simple Mills Sweet Thins (Lemon or Honey Cinnamon both work beautifully)

These Sweet Thins create a subtly sweet, crunchy base that’s gluten-free, made from almond flour, and a clean alternative to processed cookies. If you can’t find Simple Mills, you can use graham crackers, but I highly recommend giving Sweet Thins a try for that nourishing twist.

Filling:

• 1 cup plain Greek yogurt (or unsweetened dairy-free yogurt like cashew, almond, or coconut)
• 4 oz cream cheese (or vegan cream cheese)
• 2–3 tbsp maple syrup (adjust depending on your desired sweetness)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

Optional Toppings:

• Fresh berries
• Shredded coconut
• Thin lemon slices or zest curls
• Crushed nuts like pistachios or almonds

How to Make No-Bake Mini Lemon Cheesecakes

This recipe comes together in about 15–20 minutes (plus chilling time). Here’s a step-by-step walk-through with extra tips along the way:

1. Make the Crust

Crush the Sweet Thins in a food processor until they resemble a coarse crumb, or place them in a zip-top bag and crush with a rolling pin. You want a fine, graham-cracker-like consistency.

Tip: If your crust isn’t sticking together, add 1–2 teaspoons of melted coconut oil to help it bind, but this is optional.

Spoon a layer of the crushed Sweet Thins into small jars, ramekins, or cupcake liners placed in a muffin pan. Press down gently with your fingers or the bottom of a glass to form a compact crust.

2. Make the Filling

In a mixing bowl, beat together the Greek yogurt and cream cheese until smooth. You can use a handheld mixer or just a whisk and some elbow grease. Add the maple syrup, lemon zest, lemon juice, and vanilla. Continue to mix until the filling is creamy and silky.

Taste Test Tip:

Give it a quick taste want it tangier? Add a touch more lemon. Want it sweeter? A splash more maple syrup will do the trick.

3. Assemble the Cheesecakes

Spoon or pipe the lemon filling over the crusts, smoothing the tops with the back of a spoon or a small spatula. You can get fancy and use a piping bag if you want those elegant swirls.

4. Chill to Set

Place the mini cheesecakes in the refrigerator for at least 1–2 hours, or overnight if you’re prepping ahead. This chilling time allows the filling to firm up and the flavors to meld together beautifully.

Pro Tip: If you’re making these in jars with lids, they’re perfect for taking to picnics, potlucks, or even keeping in your fridge for quick snacks throughout the week.

5. Garnish and Serve

Right before serving, top each cheesecake with your favorite garnish. A few fresh raspberries, a sprinkle of shredded coconut, or a little lemon zest go a long way.

And just like that—you’ve got a zesty, creamy, no-fuss dessert that feels special and indulgent but is made with simple, nourishing ingredients.

Healthy Swaps and Substitutions

This recipe is super customizable. Here are a few ways to make it work for your dietary preferences or pantry availability:

• Dairy-Free: Use dairy-free yogurt (like Forager or Kite Hill) and vegan cream cheese (like Miyoko’s or Violife).
• Gluten-Free: Simple Mills Sweet Thins are already gluten-free, but you can also use gluten-free graham crackers or oat cookies.
• Low-Sugar: Adjust the maple syrup to your taste, or swap for stevia or monk fruit if you prefer a lower glycemic option.
• Nut-Free: If needed, use a nut-free cookie or cracker for the crust and choose a seed-based yogurt.

Make It a Family Activity

This is a great recipe to make with kids. They can help crush the crackers, mix the filling, and add toppings to their own mini jars. It’s an easy and fun way to get them involved in the kitchen, and more likely to try new flavors like lemon and Greek yogurt.

Why I Love This Recipe (and You Will Too)

What I love most about these no-bake mini lemon cheesecakes is how balanced they are. They’re creamy but not too rich. Sweet, but not overly so. The lemon gives it a fresh, bright note that makes every bite feel like a little celebration of sunshine.

They’re also a great reminder that healthy, whole-food desserts don’t have to be complicated. With just a few ingredients and no oven, you can create something that feels totally indulgent but is grounded in nourishing, simple components.

Bright, creamy, refreshing, and just the right amount of sweet. They’re proof that dessert can be good for the soul and your body.

Try them out, and if you do, tag me or leave a comment.

I’d love to hear how yours turn out.