No Bake Mini Cheesecakes
These No Bake Mini Cheesecakes are an easy, make-ahead dessert made with a simple gluten-free crust and a smooth lemon-honey cheesecake filling.
Ingredients
Instructions
- Add the pecans, melted butter, and 1 tablespoon of honey to a food processor. Pulse until the mixture becomes sticky and crumbly, blending smooth or leaving slightly chunky based on preference.
- Line a muffin tin with liners or use a silicone mold. Divide the pecan mixture evenly between the cups and press firmly into the bottoms using your fingers or the back of a spoon to form the crust.
- Without cleaning the food processor, add the softened cream cheese, lemon juice, lemon zest, and remaining 2 tablespoons of honey. Blend until completely smooth and creamy.
- Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops evenly.
- Refrigerate for at least 2 hours, or until the cheesecakes are fully set. Serve chilled, topped with fresh berries if desired.
Nutrition
Notes
- Press the crust firmly: Compacting the pecan mixture well helps create a sturdy base that holds together once chilled.
- Soften the cream cheese fully: Room-temperature cream cheese blends more smoothly and prevents lumps in the filling.
- Use the food processor efficiently: Blending the filling in the same processor after the crust saves time and cleanup.
- Chill long enough: Allow at least 2 hours of refrigeration so the mini cheesecakes fully set before serving.
- Use liners or silicone molds: This makes removing the cheesecakes clean and easy without sticking.
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