Individual Lemon Cheesecakes Recipe

These individual lemon cheesecakes are an easy no bake recipe that you can whip together quickly when company is coming. Also included is an easy recipe for candied lemon zest to garnish.


2 cups graham cracker crumbs
1/2 cup butter, melted ( 1 stick,)

1 (3 ounce) packages gelatin
1 cup boiling water
3 Tablespoons lemon juice
16 ounces cream cheese, at room temperature
1 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 (12 ounce) can evaporated milk

1/4 cup candied lemon zest (store-bought or use the recipe here).

Homemade Candied Lemon Zest
1 lemon
3/4 cup white sugar
8 cups water

(Serves 6)



Mix together the graham crumbs and melted butter and press 3/4 of the mixture into 6 ramekin size dishes, reserving some for the topping

*Note: You can also make 1 (9 inch) round from this recipe.


Dissolve gelatin in boiling water. Let it cool.

Add the lemon juice.

In a medium bowl, cream the sugar, salt and cream cheese with a mixer .

Add the gelatin mixture and set aside.

In a large bowl beat the evaporated milk for 8-10 minutes. Fold in the cream cheese mixture.

Pour it into the prepared glass pan or individual dishes.

Sprinkle the remaining graham crackers mixture on top.

Cover with plastic wrap and freeze for 4 hours to let firm.

Serve wit candied lemon zest.

Homemade Candied Lemon Zest

Cut the lemon into and remove any of the fruit inside.

Cut away any white part as well.

Keep the remaining peel in long strips.

Bring water and lemon peel to a boil in a small pan.

Drain water, and repeat with fresh cold water.

Repeat the boiling step three times.

Drain and set peels aside.

Combine 2 cup fresh water with 3/4 cups sugar.

Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels.

Simmer for 20 minutes.

Store peels airtight in syrup in the fridge for when you need them.