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Easy Citrus No Bake Cheesecake Cups
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These no bake cheesecake cups are everything we want in a California-style dessert: bright, creamy, not too sweet, and built around fresh, always in season ingredients. There’s no oven involved, minimal prep, and just enough elegance to make them feel special.
Scented with Meyer lemon (or lemon and orange zest) and finished with honey and cardamom, these no bake cheesecake cups are equally at home at a dinner party or tucked into the fridge as a make-ahead weeknight treat.
Why You’ll Like These No Bake Cheesecake Cups
Because there’s no baking required, these no-bake cheesecake cups are especially appealing when you want dessert without heating up the kitchen, whether that’s during the height of summer or when oven space is at a premium during the holidays.
They set up beautifully in the refrigerator, can be made days in advance, and portion perfectly for casual gatherings, picnics, or dinner parties where you want something polished but effortless.
Why These No Bake Cheesecake Cups Work
What makes these cheesecake cups such a good choice is their simplicity. The almond-flour crust is naturally gluten-free and lightly nutty, providing structure without heaviness.
The filling is airy rather than dense, thanks to whipped cream folded into the cream cheese base, creating a texture that’s closer to mousse than traditional baked cheesecake.
They’re also practical. Most of the ingredients, cream cheese, honey, citrus, cream, and fruit, are affordable, widely available, and easy to keep on hand. That makes this recipe a smart option when you want a dessert that feels special without specialty ingredients or a long prep window.
Ingredients You’ll Need
Because this recipe is simple, each ingredient plays a clear role in building flavor and texture.
For the Crust
- Kosher salt – Balances sweetness.
- Superfine almond flour – Forms a tender, lightly nutty base.
- Unsalted butter (melted) – Binds the crust and adds richness.
- Honey – Sweetens while complementing the citrus.
For the Custard
- Cold heavy cream – Whipped and folded in for a light, mousse-like texture.
- Cream cheese (room temperature) – The creamy foundation.
- Honey – Adds natural sweetness without overpowering the citrus.
- Lemon and orange juice + zest – Provide acidity and fragrance.
- Vanilla extract – Rounds out the citrus with warmth.
- Ground cardamom – Adds subtle floral spice without dominating.
- Kosher salt – Keeps the custard from tasting flat.
CA GROWN ingredients play an important role here. California leads the nation in dairy production, meaning cream cheese and cream are widely available and consistently high quality. Citrus is also a cornerstone of California agriculture, with lemons and oranges harvested seasonally but available fresh year-round.
Look for the Real California Milk seal!
Every product stamped with the Real California Milk Seal is made with wholesome dairy from the Golden State, where 99% of dairy farms are family-owned. Plus, California dairies are worldwide leaders in sustainability efforts, sharing best practices, innovations, and technologies such as methane digesters with other states and nations.
Got your Real CA Dairy in hand? Whip up Ricotta Toast with Warm Peaches + Blueberries or Frozen Yogurt Snack Bites.
How to Make No-Bake Cheesecake Cups
You’ll need a muffin tin and a hand or stand mixer. The process is simple and forgiving.
- Prepare the pan – Line a 12-cup muffin tin with paper liners for easy removal.
- Make the crust – Mix almond flour, melted butter, honey, and salt until combined, then press into the bottoms of the liners. Freeze briefly to firm.
- Mix the custard base – Beat the cream cheese until smooth, then add honey, citrus juice and zest, vanilla, cardamom, and salt until light and airy.
- Whip the cream – Whip the cold heavy cream separately to stiff peaks for structure.
- Fold gently – Fold the whipped cream into the cream cheese mixture in stages to keep it light.
- Fill and chill – Divide the mixture among the crusts, smooth the tops, and refrigerate until fully set, at least 5 hours or overnight.
The result is a chilled, slice-free cheesecake that’s ready whenever you are.
4 Tips for the Best No-Bake Cheesecake Cups
Yes, no-bake cheesecake is easier than a traditional recipe like this Lemon Raspberry Cheesecake. However, there are still a few key things to make it amazing:
- Room-temperature cream cheese is essential for a smooth filling.
- Whipping the cream separately and folding it in gently keeps the texture light.
- Citrus zest adds more aroma than juice alone, so be generous with it.
- You’ll notice there’s no gelatin here. These no-bake cheesecake cups rely on proper chilling and whipping to achieve structure, keeping the texture creamy.
Easy Ways to Personalize This Recipe
These no-bake cheesecake cups are endlessly adaptable. You can substitute the Meyer lemon with orange, mandarin, or grapefruit when available. A different spice, such as ginger or cinnamon, can replace cardamom to create a warmer profile.
The crust can be adjusted as well: crushed graham crackers or vanilla wafers work well if almond flour isn’t your preference.
For toppings, fresh berries, sliced kiwi, or a drizzle of honey are delicious, but they’d be equally wonderful with this Easy Blueberry Compote or this Rum Raisin Honey Caramel sauce.
Hungry For More Cheesecake Recipes?
As far as we are concerned, one can never have too many cheesecake recipes. Here are a few more worth saving.
- Best Ever Cheesecake Recipes Featuring Real California Dairy
- Lime Cheesecake with Pistachio Crust
- Creamy Lemon Raspberry Cheesecake
Like to jam to some sweet tunes while you prep dessert? Check out this California Grown Spotify playlist:
Have you tried these No-Bake Lemon Cheesecake Cups? We’d love to see your creations! Share your photos with us by tagging #CAGROWN on social media.
Don’t stop here! Follow us on Pinterest for more fresh and fabulous recipe inspiration. Dive into the world of CA GROWN goodness, and let’s make every meal a celebration of the Golden State’s bounty.
No-Bake Lemon Cheesecake Cups
Ingredients
For the crust:
- 1 cup superfine almond flour
- 3 TBSP unsalted butter melted
- 1 TBSP honey
- Pinch salt
For the custard:
- 2 (8-ounce) cream cheese packages , at room temperature
- 1/2 cup honey
- 1/4 cup Meyer lemon juice or half lemon juice and half orange juice
- Zest from one Meyer lemon or from one orange
- 1 TBSP pure vanilla extract
- 1/2 tsp ground cardamom
- Pinch salt
- 2/3 cup cold heavy cream
- 2 to 3 kiwi peeled and sliced
- 1 pint berries for garnish
- Honey for garnish
Instructions
For the crust:
- Place baking cups (aka cupcake baking liners) into a (12-well) muffin pan. Place almond flour in a bowl, add the melted butter, honey, and salt, and mix until thoroughly combined.
- Divide the mixture among the wells, about a scant tablespoon for each. Coat a teaspoon in cooking spray or a neutral oil (like canola or avocado oil), then use the back of it to press the crust into the bottom of the cupcake liners. Place in the freezer for about 20 minutes or until solid.
For the custard:
- Meanwhile, place cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium until the cream cheese is smooth, about 1 minute.
- Add the honey, juice, zest, vanilla, cardamom, and salt, and continue mixing over medium heat until the mixture is airy and light, about 3 minutes. Transfer to a large mixing bowl.
- Return the bowl (you don’t have to clean it out) to the stand mixer and attach the whisk attachment. Add the heavy cream and whip over medium until stiff peaks form, about 3 minutes.
- Stir one-third of the whipped cream into the cream cheese mixture until completely combined. Then add the remaining whipped cream and fold it into the cream cheese mixture. Divide the mixture among the muffin wells (about a heaping 1/4 cup (60 g) of filling per well).
- Smooth the top of the cheesecakes with an offset spatula. Cover loosely with plastic wrap or a piece of parchment paper and refrigerate until chilled and set, at least 5 hours or overnight. (Can be made up to 3 days in advance.)
- Top, as desired, with sliced kiwi, berries, and a drizzle of honey, and serve immediately.
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Get to know our CA GROWN creator, Aida Mollenkamp:
Aida is a food and travel expert, author, chef, Food Network personality, and founder of Salt & Wind Travel. With a career in food travel media and hospitality, she has traveled the globe in search of the best food destinations. Her cookbook, Keys To The Kitchen, is a favorite among home cooks seeking adventure, and her Travel Guides For Food Lovers series is cherished by food travelers.
Influenced by her many adventures and inspired by California’s bountiful produce, Aida’s recipes are fun, fresh, and bursting with flavor. We’re loving her Grilled Artichoke Recipe With Herbed Roasted Garlic Aioli – you will too!
Here are a few more recipes from Aida, we think you’ll love:
Pistachio Lemon Strawberry Pound Cake
You need this Strawberry Pound Cake recipe in your life. We understand if you’ve always stuck to classic Vanilla Pound Cake because it’s so delicious in its simplicity. But here, traditional vanilla pound cake levels up thanks to adding fresh strawberries, lemon zest, and pistachios. It’s packed with the best-quality California-grown ingredients, like a sweet snapshot of the Golden State.
Salted Rum Raisin Honey Caramel Sauce
Have you ever made Honey caramel? That’s right; it’s caramel with honey. You can use your favorite honey style—like wildflower, avocado blossom, or buckwheat—to make a salted caramel sauce. We highly recommend you do this ASAP because the result is a sweet, floral caramel that’s a lovely twist on the classic.