No Bake Mini Lemon Cheesecakes made with Lemon Oreos and lemon pudding are delicious! This easy no bake cheesecake recipe made with only 6 ingredients is the perfect summer dessert!
No Bake Mini Lemon Cheesecakes are one of my favorite desserts to take to a party in the summer. Or anytime. They have the perfect amount of lemon flavor and I love that the crust is made from lemon Oreos. So easy to make and you have 24 perfectly portioned cheesecakes in less than 10 minutes! If you need to save even more time, you can put the lemon filling in a regular graham cracker crust – it’s still delicious!
When I serve mini lemon cheesecakes, I like to add a little bit of whipped cream on top with a small slice of lemon, but you can also just crumble up a few more lemon Oreos and sprinkle the crumbs on top.
Ingredients in No Bake Mini Lemon Cheesecakes
Lemon Oreos – You’ll need 35 cookies to make the crust. If you want less lemon flavor, you could use Golden Oreos instead, but the lemon ones add even more lemon flavor to the recipe.
Butter
Cream cheese – You can use regular cream cheese or a low-fat or non-fat variety. They all work great!
Instant lemon pudding mix – You’ll need 2 small boxes, (4 serving size each).
Milk – Any type of milk is fine. I usually use 1% because that’s what we have on hand, but you can use whole milk, 2%, even skim. I’ve never tried with a non-dairy alternative, but I think those would work just fine too!
Cool Whip – 8 oz. container of non-dairy whipped topping, regular or non-fat.
How to make mini lemon cheesecakes
Place the Oreos (leave the filling in!) in a blender or food processor until crushed into fine crumbs. Mix the crumbs with melted butter.
Place 24 muffin cup liners in regular muffin tins. Place about a tablespoon of the crumb mixture into each muffin cup and press the crumbs down, covering the entire bottom. If you have extra crumb mixture, add more to each cup until it is all used up.
Soften the cream cheese and beat for 1-2 minutes with an electric mixer. Add 1/2 cup of the milk and mix until smooth. Add the remaining milk and pudding mixes and beat for another minute.
Fold in the Cool Whip until smooth and well combined. Spoon the filling into each muffin cup, filling just barely over the top. I like to use a muffin scoop – it’s just the right size and makes it so easy to scoop the filling evenly!
Refrigerate 3-4 hours or until set. Add a little bit of whipped cream, lemon zest, cookie crumbs, lemon slices….anything you’d like for the top!
Mini No Bake Lemon Cheesecakes
Ingredients
- 35 Lemon Oreo cookies crushed into fine crumbs
- 5 Tbsp butter melted
- 8 oz cream cheese softened
- 2 pkgs instant lemon pudding mix (4 serving size each)
- 2 cups milk
- 8 oz Cool Whip thawed
Instructions
- Place the Oreos (leave the filling in!) in a blender or food processor until crushed into fine crumbs. Mix the crumbs with melted butter.
- Place 24 muffin cup liners in regular muffin tins. Place about a tablespoon of the crumb mixture into each muffin cup and press the crumbs down, covering the entire bottom. If you have extra crumb mixture, add more to each cup until it is all used up.
- Soften the cream cheese and beat for 1-2 minutes with an electric mixer. Add 1/2 cup of the milk and mix until smooth. Add the remaining milk and pudding mixes and beat for another minute.
- Fold in the Cool Whip until smooth and well combined. Spoon the filling into each muffin cup, filling just barely over the top. I like to use a muffin scoop - it's just the right size and makes it so easy to scoop the filling evenly!
- Refrigerate 3-4 hours or until set. Add a little bit of whipped cream, lemon zest, cookie crumbs, lemon slices....anything you'd like for the top! Refrigerate until ready to serve. Any leftovers can be stored in the fridge for 3-5 days.
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CAN YOU REPLACE THE COOL WHIP IN NO BAKE CHEESECAKE?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the cheesecake filling. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
Love cheesecake? So do we! Here are some of our favorite cheesecake recipes!
- Cheesecake Chocolate Chip Cookie Bars
- Raspberry Cheesecake Brownies
- Cranberry Cheesecake
- Rocky Road Cheesecake
- Cheesecake Berries with Chocolate Ganache
- White Chocolate Cherry Cheesecake
- Cherry Cheesecake Cookies
- Lemon Cheesecake Bars
- Banana Cream Cheesecakes
- Mini No Bake Cheesecakes
- Strawberry Cheesecake Bites
- Frozen Raspberry Cheesecake Bars
- Double Berry Cheesecake Muffins
- Easy No Bake Cheesecake
- Orange Cheesecake Brownies
No Bake Mini Lemon Cheesecakes made with Lemon Oreos and lemon pudding are delicious! This easy no bake cheesecake recipe made with only 6 ingredients is the perfect summer dessert!
Laura McKeller says
My thought is to just drop the cookie in the mini cupcake liner & fill with the filling, works great for chocolate chip cookie cheesecakes. Gonna make this for our next horsey-girls luncheon, yummy!
Nellie says
I’ve actually tried that and it does work, but the cookies get kind of soggy if you don’t serve them within a few hours of making them. They still taste good though! I’m going to have to try it with chocolate chip cookies though-that sounds delicious!
Marsha says
These were absolutely delicious! I loved the zesty whipped cream 🙂
Claudia Lamascolo says
This is the easiest lemon cheesecake I ever made and its fabulous will make it again and again!