Mini Lemon Cheesecakes with Condensed Milk

Looking for a dessert that’s refreshingly tangy, delightfully creamy, and incredibly easy to make? These Mini Lemon Cheesecakes with Condensed Milk are the answer to your citrus dreams. No baking, no gelatine, and no stress—just luscious cream cheese blended with zingy lemon juice and sweetened condensed milk, layered over a buttery biscuit base.

Served in individual portions, these mini cheesecakes are perfect for parties, brunches, baby showers, or when you’re simply craving a bright, fresh bite-sized treat. The lemon adds a beautiful brightness that cuts through the richness of the cream cheese and condensed milk, while the crumbly biscuit base gives just the right amount of crunch.

With just a handful of ingredients and a few easy steps, you’ll have an elegant dessert that looks as good as it tastes—and one that can be made ahead for ultimate convenience.

Ingredients: (Makes 12 mini cheesecakes)

For the base:

• 150 g plain sweet biscuits (e.g. Arnott’s Marie), finely crushed
• 60 g unsalted butter, melted

For the lemon cheesecake filling:

• 250 g cream cheese, softened
• 395 g can sweetened condensed milk
• 80 mL fresh lemon juice (approx. 2 medium lemons)
• 1 tsp finely grated lemon zest
• 1 tsp vanilla extract

Optional toppings:

• Whipped cream or piped lemon curd
• Extra lemon zest
• Crushed biscuits or white chocolate curls

Preparation:

1: Prepare the base

Line a 12-hole muffin tray with paper cupcake liners or use silicone moulds for easy removal.

In a medium bowl, mix the crushed biscuits with the melted butter until the mixture resembles wet sand. Spoon approximately 1 heaped tablespoon of the biscuit mix into each cupcake liner.

Use the back of a spoon or the bottom of a small glass to press the crumb firmly into the base of each liner. Refrigerate for at least 20 minutes to set while you prepare the filling.

2: Make the lemon cheesecake filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free.

Slowly add the sweetened condensed milk, continuing to beat until the mixture is thick and glossy. Add in the lemon juice, lemon zest, and vanilla extract. Beat until well combined and the mixture begins to thicken naturally from the lemon juice reacting with the condensed milk.

3: Fill the cases

Spoon the filling evenly into each prepared cupcake liner, smoothing the tops with the back of a spoon. Tap the muffin tin gently on the counter to remove any air bubbles.

4: Chill to set

Refrigerate the cheesecakes for at least 4 hours, or ideally overnight, until fully set and firm to the touch. The longer they chill, the better the texture.

5: Garnish and serve

Before serving, remove the paper liners and garnish with your choice of:

• A swirl of whipped cream or lemon curd
• A sprinkle of extra lemon zest for zing
• Crushed biscuits or white chocolate curls for crunch and decoration

Serve cold and enjoy the creamy, zesty indulgence in every bite.

Variation:

• Lime Cheesecakes: Swap lemon juice and zest with lime for a tropical flavour twist.
• Mini Tart Shells: Use store-bought mini tart shells instead of biscuit bases for a shortcut.
• Gluten-Free Option: Use gluten-free sweet biscuits for the base.
• Berry Swirl: Add a spoonful of raspberry puree on top and swirl with a toothpick before chilling.

Cooking Note:

These cheesecakes set without gelatine thanks to the natural thickening effect of lemon juice on the condensed milk. Make sure your cream cheese is room temperature before beating to avoid lumps.

Fresh lemon juice is crucial here—bottled juice doesn’t provide the same flavour or chemical reaction for setting. Always zest your lemons before juicing!

Serving Suggestions:

• Plate individually with a lemon wedge and mint leaf for presentation.
• Add to a dessert buffet for easy entertaining.
• Serve with a side of berry compote or a dollop of thickened cream.
• Pack into jars or plastic cups for a portable picnic dessert.

Tips:

• To remove paper liners cleanly, refrigerate until completely firm and peel slowly.
• Use a piping bag to fill each mini case cleanly and evenly.
• These cheesecakes can be frozen without toppings—wrap tightly and thaw in the fridge overnight.
• For extra lemon flavour, add a teaspoon of lemon extract or more zest.

Time Overview :

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes

Nutritional Information (per mini cheesecake, approx.):

• Calories: 245 kcal
• Protein: 3.8 g
• Sodium: 110 mg

Note: Nutritional values may vary based on ingredients and toppings used.

FAQs

Q: Can I make these ahead of time?

Yes! These mini cheesecakes are perfect for prepping a day or two in advance. Just store them chilled in an airtight container until ready to serve.

Q: Can I use light cream cheese or condensed milk?

You can, but the texture will be slightly softer. Full-fat versions deliver the best structure and creaminess.

Q: What if I don’t have a muffin tin?

Use small ramekins, dessert cups, or mini jars. Just layer the base and filling the same way—no liner needed.

Q: Can I make a full-sized cheesecake with this recipe?

Yes! Press the base into a 20 cm springform pan and refrigerate to set. Pour the filling over, chill overnight, and slice to serve.

Q: Why isn’t gelatine required?

The lemon juice reacts with the sweetened condensed milk and cream cheese, naturally setting the filling—no gelatine needed!

Conclusion

These Mini Lemon Cheesecakes with Condensed Milk are everything you want in a dessert: quick, easy, and bursting with zesty citrus flavour. Perfect for entertaining or simply satisfying a sweet craving, these little cheesecakes pack all the creamy indulgence of a full-sized dessert into a convenient, no-fuss, no-bake format.

Bright, tangy, and irresistibly smooth, they’ll quickly become your new go-to for warm weather treats, dinner parties, or just a sweet finish to the day. With minimal ingredients and maximum flavour, these cheesecakes are proof that sometimes, less really is more.

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