Mini Lemon Cheesecakes (No Bake)
Prepare your ingredients before you begin.
Beat cream cheese in a mixer. Slowly add milk, lemon juice, zest, vanilla, & gelatin until smooth.
Divide filling between pie crusts. Place on a baking sheet in the refrigerator for 2-3 hours to set.
Once set, top with whipped cream and extra lemon zest, if desired.
2 8-ounce packages at room temperature
Cream Cheese
1 14-ounce can
Sweetened Condensed Milk
1/4 cup (fresh squeezed)
Lemon Juice
1 teaspoon
Lemon Zest
1 teaspoon
Vanilla Extract
1 packet (about 2.5 teaspoons)
Unflavored Gelatin
Mini Graham Cracker Crusts
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