No-bake lemon cheesecakes

No-bake lemon cheesecake - Lilie Bakery
No-bake lemon cheesecake - Lilie Bakery
No-bake lemon cheesecake - Lilie Bakery

July… Do you feel the sweet smell of the holidays approaching little by little? I do ! Especially with the scorching heat we experienced at the end of last week… The opportunity to brainstorm by finding recipes that do not involve turning on the oven! This is what emerged from the little survey I did on Instagram recently: you asked me for no-bake recipes for this summer. Something promised, something due with this recipe for No-bake lemon cheesecakes.

I chose to present it in individual form in a small jar, because first of all I love to see through the different layers of the cheesecake through, it's so delicious: it just makes you want to plunge your spoon directly into it! And secondly, it avoids any addition of gelatin or agar agar: it stays very creamy, it doesn't have to be too compact.

What are these no-bake lemon cheesecakes ? With a biscuit base (mixed dry biscuits), a creamy mixture of cream cheese and whipped cream, and a creamy homemade lemon curd. In general, I try more and more to reduce the amount of sugar in my recipes, and to avoid refined white sugar as much as I can. This recipe is no exception :)

Once these little cheesecakes are made, I advise you to place them in the refrigerator for at least 3 hours to reinforce the aromas and densify the cream cheese part. And for information, they will be even better the next day!

Find my recipe below :)

No-bake lemon cheesecake - Lilie Bakery
No-bake lemon cheesecake - Lilie Bakery
No-bake lemon cheesecake - Lilie Bakery
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4.7 on 13 votes

No-bake lemon cheesecakes

In glasses, for a change!
Prep time30 minutes
Cook time20 minutes
Yield: 6


  • 2 organic lemons large
  • 2 eggs
  • 50 g unsalted butter
  • 90 g Brown sugar
  • +
  • 250 ml heavy whipping cream 30%
  • 300 g nature philadelphia cream cheese
  • 3 cs brown sugar
  • +
  • 125 g dry biscuits
  • 75 g soft butter, melted


  • Prepare the lemon curd (can be done in advance): grate the zest of one of the two lemons. Squeeze the two lemons to obtain 120ml of juice. Pour the juice into a container compatible with a bain-marie, with the zest, the eggs previously relaxed with a fork, the sugar and the butter in pieces. Heat in a double boiler for about 15-20 minutes, stirring constantly: the mixture should thicken and coat the spoon. Leave to cool off the heat (refrigerate while waiting).
  • For the cheesecake part: beat the liquid whipped cream with the sugar. Once the whipped cream is ready: set aside about 50g of whipped cream for the final decoration. Apart from relaxing the cream cheese with a fork. Add the cream cheese to the whipped cream and whisk at medium speed to obtain a homogeneous mixture. Put in the fridge while waiting for the rest.
  • Mix the dry cookies and add the melted butter, mix well.
  • Dressing: in the bottom of the glasses or jars (mine are about 20cl, I have put the link of similar jars at the bottom of the article), distribute the mixed cookies, tamp lightly. Using a tablespoon, spread the cheesecake over the cookies then the lemon curd as in my photos. Finish with a spoonful of whipped cream and cookie crumbs for decoration (optional). Place in the refrigerator at least 3 hours before serving.


Keeps for several days in the refrigerator (even better the next day ...)
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    July 3, 2019

    I would gladly dip my spoon in the pot.

  2. Reply


    July 6, 2019

    I am very fond of all lemon desserts, this little verrine is no exception!

  3. Reply


    July 9, 2019

    Super beautiful and very enticing!

  4. Reply


    July 23, 2019

    Hello what tempting photos and recipe! I reproduced it this very afternoon, but I had a problem: when I put the eggs in the bain-marie, those cooked and suddenly the white made the skins, which seems logical then. do we have to incorporate them or the yellow is enough? Because at the tasting I admit that it tastes me a little thank you for your return

  5. Reply


    July 26, 2019

    As beautiful as it looks appetizing! Thank you for this recipe, I will test it without delay :)

  6. Reply


    April 4th

    In all sincerity I am very disappointed with this recipe.
    The photos are very attractive, but it seems obvious that the proposed recipe is not the one used for the photos.
    Like someone else earlier in the comments, the egg white cooks in a bain-marie. Yet I stirred all along. I have made lemon curds before and never put an egg, I found it weird but I wanted to trust the recipe.
    Then add some brown sugar, brown the lemon curd So obviously it would never be as yellow as these pictures with brown sugar.
    Then all the quantities are quite strange I had to review everything.
    Biscuits really too little, it barely covered the bottom of the 6 jars of 0,5cm (yet the same 200ml jars as this recipe).
    Butter for cookies, either too much butter or not enough cookie. The biscuit butter mixture with these portions is borderline liquid.
    Let's move on to whipped cream, I will say multiply the quantities by 1,5
    Lemon curd ditto x1, 5
    I suggest to propose to put the whipped cream of the decoration in the piping bag, which most certainly was done for this beautiful rendering on photo but which is not specified, yet it makes all the difference.

    They are now cool, I will taste them tomorrow for the Easter meal with the family.
    I am very skeptical (I licked the spoonful of whipped cream + Philadelphia and I find it very tasteless and dirty even though I put salt nowhere.
    Conclusion: I will not do it again

    • Reply

      Lilie bakery

      April 4th

      What a feeling in this comment! Have you thought about who gives you this recipe for free?
      To answer you, yes it is indeed MY photo and MY recipe. It's very indelicate of you to assume anything else, especially on my blog.
      In addition, I inform you that the lemon curd is made with eggs. I invite you to type "lemon curd recipe" in Google and consult the ingredients of the recipes that appear.
      If you don't like the taste of Philadelphia (lightly salted cream cheese), why did you choose to make this recipe?
      I had many positive comments on social networks from people who loved this recipe, they even sent me the photos of their beautiful creations, they were delighted.

  7. Reply


    July 2, 2023

    5 stars
    I made the recipe yesterday and it was absolutely delicious!!
    Thank you very much for sharing it.

    • Reply

      Lilie bakery

      July 4, 2023

      Thank you very much Alice for your feedback! See you soon :)

  8. Reply


    6th February 2024

    This recipe is very tempting! However, I wonder about the role of the butter mixed with the biscuits? could this be to limit the soaking of the biscuits in the cream? In a classic cheesecake, butter serves as a binder to make a compact base, but here? Do you think we can eliminate the butter or use less?
    thank you for your reply

    • Reply

      Lilie bakery

      10th February 2024

      Hello Laurence, I put butter first because I love the taste of butter :) This is the first reason, I find that it is ultra delicious with the taste of the biscuit. In fact, this also helps limit the humidity of the cream. You can definitely reduce it if you prefer, but the taste will be a little different as a result. See you soon :)

  9. Reply


    18th February 2024

    Hello, can you give me the link to find the little pots please, I have the impression that the link does not work/no longer. FYI, I followed your recipe and it was perfect, thank you :)

    • Reply

      Lilie bakery

      19th February 2024

      Hello Virginie, thank you for your feedback! I no longer have the exact link but they have a capacity of approximately 270ml each. See you soon :)

  10. Reply


    July 3, 2024

    5 stars
    Used a spread other than Philadelphia, even though it's true that a little taste of salt goes very well with the lemon. But it was still absolutely perfect, great lemon curd, top notch.
    An advantage: as the egg is cooked, it keeps well longer (with the taste which does not alter at all) than the lemon mousse with raw egg which I also made but which you really have to taste very quickly as you rightly pointed out (the taste really changes from the day after, that's normal).

    • Reply

      Lilie bakery

      July 3, 2024

      Great, thank you very much Jérôme! See you soon for other recipes :)

4.70 from 13 votes (11 ratings without comment)


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