mini no-bake lemon cheesecakes {for two}

As I'm writing this, I'm realizing something... I ate two lemon cheesecakes for lunch. Before you go and think I'm some crazy fat kid, they weren't entire cheesecakes. Seriously, I do have some portion control. Not a lot, but SOME. So they weren't big ones. Just cute little tiny ones made in ramekins. See? It's all good. You can continue thinking I'm a skinny little runner. Thank you for your cooperation. 

I can totally justify this though. Justifying is one my skills... 
Why didn't I go running this morning? Because I needed more sleep so my brain would work good for school. Why do I need to buy that nail polish? Because my collection is lonely and needs a new friend. Why did I lounge around in sweats and a t-shirt all day? Because why waste close when you're not seeing any humans... Other than your family. But they don't count. Why did I eat two mini cheesecakes for lunch? Because I'm all for balanced meals! Cream cheese {dairy}, lemon {fruit}, and graham crackers {carb}. Derrrrrrr!

I made these in the middle of the day as I was studying for an exam. When I really get into studying, I forgot to do a lot of things. Likeeeeeee eat. And brush my teeth. However, my brain can only work for SO long, ya know? My noggin was fried, so I decided to take a break and make cheesecake. It's only logical. 

Single serving recipes on this blog are definitely among the most popular. You guys love that stuff! I thought I'd feed your obsession with some cheesecake. It's no bake. It's super quick. It only makes a little, so you don't have a whole PAN of cheesey cake laying around. And holy gracious, it's creamy, sweet, and tangy. 

Yooooooou're super duper welcome. 

mini no-bake lemon cheesecakes {for two}

2 tbsp. butter, melted
1/2 c. graham cracker cumbs
1 tsp. cinnamon

3/4 c. cream cheese
1 tbsp. lemon juice
1 tsp. vanilla
yellow food coloring {optional}
1/4 c. powdered sugar
2 tbsp. white sugar

First, prepare the crust by combining the graham cracker crumbs, butter, and cinnamon with a fork. Press into two small ramekins and set aside. Next, make the cheesecake filling by whipping the cream cheese, lemon juice, sugars, and vanilla. Add in the yellow food coloring drop by drop until you get the desired color. Pour filling into ramekins. Wrap in plastic wrap and refrigerate for at least an hour. 

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  1. Man this sounds delicious. Can't wait to give it a try. I've been looking for a reason to buy a few ramekins, and here it is :)) good luck with that exam!

  2. Oh wow, these sound so good! I can't wait to try it out!

  3. I made your cheesecake recently but with chips ahoy cookies/biscuits instead of graham cracker since graham crackers are impossible to find around here.

    And, oh my goodness, it turned out incredible. I also put my dish right in the freezer to solidify quickly and thoroughly since the cheesecake was coming with me on an anniversary picnic.

    Thanks for the recipe!


    Owner and Founder of Let's Go Lesco Photos

  4. Just made this...used fresh Meyers lemon juice since the lemons are in abundance right now. Added some zest to the mix. May I just say THANK YOU! Yum!!!

  5. Do you absolutely have to have the crust? Or could I do just the cheesecake part? I have no graham crackers!

    1. No, I think you could leave the crust part out if you absolutely needed to. Be warned though, the cheesecake IS pretty runny so it sort of needs something to keep it in.


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