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–+ servings

No-Bake Lemon Cheesecake Cups

Aida Mollenkamp
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.
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Prep Time 20 minutes
Chill time 5 hours
Total Time 5 hours 20 minutes
Course Dessert, desserts
Cuisine American
Servings 12 cheesecakes
Calories 244 kcal

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.

Video

Nutrition

Calories: 244kcalCarbohydrates: 26gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 270mgPotassium: 185mgFiber: 3gSugar: 21gVitamin A: 333IUVitamin C: 14mgCalcium: 172mgIron: 1mg
Keyword almond flour, cheesecake, citrus, no bake dessert
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