There’s a special kind of magic in the air at Christmas, isn’t there? The scent of pine needles, the warmth of the fireplace, and the endless parade of rich, decadent foods. But amidst the Christmas pudding and mince pies, I always find myself craving something to cut through the richness—a bright, zesty flavour that wakes up the palate. That’s where these Christmas Mini Lemon Cheesecake Bites come in. They are little bursts of sunshine on a cold winter’s day, with a crumbly, buttery base and a cloud-like, tangy lemon filling that is both refreshing and utterly indulgent.

This recipe has become a bit of a signature of mine during the festive season. Friends always ask me for this recipe after trying it at my annual Christmas party, where they disappear from the platter in minutes. What I love most is how they look: elegant, individual little desserts that seem like you’ve spent hours crafting them, yet they come together with surprising ease. The sharp citrus tang of the lemon is balanced perfectly by the creamy sweetness of the filling, all sitting atop a classic digestive biscuit base that provides a satisfying, crumbly texture. We’re talking about a dessert that works beautifully as part of a buffet, as a light finish to a heavy meal, or simply with a cup of tea in a quiet moment.

These lemon cheesecake bites are for anyone looking to add a touch of brightness to their holiday treat selection. They are a welcome departure from the usual chocolate and spice, offering a sophisticated and invigorating alternative. Whether you’re hosting a grand get-together or just want a special holiday treat for the family, this recipe is a reliable and delightful choice that consistently gets compliments.

Recipe Overview

Here we have a straightforward, no-bake recipe for creating two dozen delightful lemon cheesecake bites. The flavour is bright and tangy, dominated by fresh lemon, with a rich creaminess from the full-fat cream cheese and a sweet, buttery crunch from the biscuit base. When I first tested this recipe, I tried adding the cream and cream cheese together at once, but found the texture was far superior when I whipped the cream separately and folded it in gently – it creates a much lighter, more moussey consistency.

• Prep Time: 25 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 25 minutes
• Servings: 24 bites
• Difficulty: Easy

Why You’ll Love This Christmas Mini Lemon Cheesecake Bites Recipe

• Vibrant, Genuine Flavour: We use both the zest and juice of fresh lemons, which gives the filling an unmistakable, zesty punch that isn’t artificial or muted. It’s a clean, sharp taste that beautifully complements the creamy, sweet base.
• Hands-On Time is Under 30 Minutes: The active preparation for this dessert is remarkably short. You can have the bases pressed and the filling made in less than half an hour before they go into the fridge to set.
• A Wonderfully Flexible Recipe: You can easily adapt the base to your liking. Try swapping the digestive biscuits for ginger nuts to add a warming, spicy note, or use shortbread for an even richer, more buttery foundation.
• Ideal for Festive Parties: Because they are individually portioned, these mini cheesecakes are great for Christmas gatherings or New Year’s Eve celebrations. They are easy for guests to pick up and enjoy without the need for plates or cutlery.
• Family Tested and Approved: This is a recipe I make every year, and it’s one my whole family looks forward to. My dad, who usually prefers a traditional trifle, always saves room for a couple of these lemon bites.

Christmas Mini Lemon Cheesecake Bites

⏱️ 30 min prep  •  🍳 0 min cook  •  👥 24 servings

📌 Pin This Recipe

Ingredients You’ll Need

For a truly creamy, flavourful cheesecake, using good quality, full-fat ingredients is key. I always reach for Philadelphia Original for the cream cheese; its thick, smooth texture provides the perfect structure for the filling. And please, use fresh lemons – the bottled juice just doesn’t compare.

• For the Biscuit Base:
• 250g digestive biscuits
• 125g unsalted butter, melted
• 1 tbsp demerara sugar (optional, for extra crunch)
• For the Lemon Filling:
• 500g full-fat cream cheese, at room temperature
• 150g icing sugar, sifted
• 2 large unwaxed lemons (you’ll need the zest of both and the juice of 1-2)
• 1 tsp vanilla extract
• 300ml double cream, cold
• For the Garnish (Optional):
• 150ml double cream, whipped
• White chocolate shavings
• Candied lemon peel or fresh mint sprigs

Marcus’s Tip: Make sure your cream cheese is genuinely at room temperature. If it’s even slightly chilled, it won’t beat to a completely smooth consistency and you might end up with small lumps in your filling. I take mine out of the fridge a good hour before I start.

How to Make Christmas Mini Lemon Cheesecake Bites

The process for these mini cheesecakes is methodical but not at all difficult. We create the base, let it chill, then whip up the light and airy filling. The most important part is the final chill, which allows everything to set into the perfect, sliceable-yet-creamy texture.

1. Line a 24-hole mini muffin tin with paper liners. This is crucial for easy removal later on.
2. First, make the base. Place the digestive biscuits in a food processor and blitz into fine crumbs. Alternatively, put them in a sealed bag and crush them with a rolling pin. Pour the crumbs into a bowl, add the demerara sugar if using, and stir in the melted butter until the mixture resembles damp sand.
3. Spoon about a tablespoon of the crumb mixture into each paper liner. Use the back of a teaspoon or a small glass to press the base down firmly and evenly. Place the tray in the fridge to chill for at least 30 minutes while you prepare the filling.
4. In a large bowl, using a stand mixer or electric hand mixer, beat the room-temperature cream cheese and sifted icing sugar together on a medium speed until completely smooth and free of lumps, scraping down the sides of the bowl as needed. This should take about 2-3 minutes.
5. Add the zest of two lemons and the juice of one to start. Beat again until just combined. Taste the mixture – if you prefer a sharper tang, add the juice of the second lemon. Stir in the vanilla extract.
6. In a separate, clean bowl, whip the cold double cream until it holds soft peaks. Be careful not to over-whip. What works best for me is to stop when the whisk leaves a trail that holds its shape for a moment. For a detailed guide on this, BBC Good Food has an excellent tutorial on how to whip cream correctly.
7. Gently add the whipped cream to the cream cheese mixture. Using a large metal spoon or spatula, fold it in carefully until there are no white streaks remaining. The goal is to keep the air in the cream, which gives the cheesecake its light texture.
8. Remove the muffin tin from the fridge. Spoon or pipe the lemon filling evenly over the biscuit bases, smoothing the tops with the back of a spoon.
9. Return the tray to the fridge and chill for a minimum of 4 hours, or preferably overnight, until the cheesecakes are firm to the touch. This resting period is non-negotiable for a perfect set.
10. Once set, carefully remove the cheesecake bites from the tin. If you like, you can garnish them just before serving with a small swirl of whipped cream, some white chocolate shavings, or a piece of candied lemon peel.

Tips From My Kitchen

• Temperature is Everything: I can’t stress this enough – your full-fat cream cheese must be at room temperature. Cold cream cheese is the number one cause of lumpy cheesecake filling. Likewise, your double cream should be very cold, straight from the fridge, as this helps it whip up faster and hold its volume.
• The Secret to a Light Texture: I learned that the technique of folding in the separately whipped cream is what elevates this from a dense cheesecake to a light, airy dessert. Don’t be tempted to just pour the cream in and beat it all together; that extra step makes all the difference.
• Make-Ahead Magic: These are a fantastic dessert to prepare in advance. You can make them completely (without the final garnish) up to two days before you need them. Just keep them covered in the fridge. This frees up so much time on the day of a party.
• Proper Storage: Store any leftover cheesecake bites in an airtight container in the fridge. They will keep well for up to 3 days, though the biscuit base may soften slightly over time. I don’t recommend freezing them as it can alter the creamy texture.

Equipment You’ll Need

• Stand mixer or hand mixer
• 24-hole mini muffin tin with paper liners
• Mixing bowls
• Spatula and zester

Common Mistakes to Avoid

• Using Low-Fat Ingredients: This recipe relies on the high fat content in the cream cheese and double cream to set firmly. Using low-fat or light versions will likely result in a runny filling that never properly sets. Stick to the full-fat products for guaranteed success.
• Not Using Room Temperature Cream Cheese: As mentioned, this is the key to a silky-smooth filling. If you beat cold cream cheese, it will form tiny, stubborn lumps that are almost impossible to get rid of, affecting the final texture.
• Skipping the Chilling Time: Patience is a virtue with no-bake cheesecakes. The 4-hour (or overnight) chilling period is essential for the filling to firm up completely. If you rush this step, they will be too soft and won’t hold their shape.

What to Serve With Christmas Mini Lemon Cheesecake Bites

These lemon bites are perfectly self-contained and don’t require much accompaniment, but here are a few ideas if you want to create a full dessert experience:

• Fresh Berries: A small bowl of fresh raspberries or blueberries alongside provides a lovely colour contrast and a different kind of fruity sharpness that complements the lemon.
• A Festive Drink: A crisp glass of Prosecco or a sweet dessert wine like a Sauternes cuts through the creaminess wonderfully. For a non-alcoholic option, a good quality elderflower pressé is a fantastic pairing.
• Other Mini Desserts: If you’re building a dessert table, these sit beautifully alongside other small treats. Why not try my Lemon Crumb Bars Recipe for another citrusy option, or some rich, gooey Stuffed Cookies for the chocolate lovers.

Frequently Asked Questions

Christmas Mini Lemon Cheesecake Bites

Delightful no-bake mini lemon cheesecakes with a crunchy biscuit base and a light, creamy filling. Perfect for festive gatherings or as a zesty dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 24 mini cheesecakes

Course: Dessert

Cuisine: European

Calories: 245

Ingredients Method Notes

Ingredients

  

For the Biscuit Base

• 250 g digestive biscuits
• 125 g unsalted butter melted
• 1 tbsp demerara sugar optional, for extra crunch

For the Lemon Filling

• 500 g full-fat cream cheese at room temperature
• 150 g icing sugar sifted
• 2 large unwaxed lemons you'll need the zest of both and the juice of 1-2
• 1 tsp vanilla extract
• 300 ml double cream cold

For the Garnish (Optional)

• 150 ml double cream whipped
• White chocolate shavings
• Candied lemon peel or fresh mint sprigs

Method

 

1. Line a 24-hole mini muffin tin with paper liners. This is crucial for easy removal later on.
2. First, make the base. Place the digestive biscuits in a food processor and blitz into fine crumbs. Alternatively, put them in a sealed bag and crush them with a rolling pin. Pour the crumbs into a bowl, add the demerara sugar if using, and stir in the melted butter until the mixture resembles damp sand.
3. Spoon about a tablespoon of the crumb mixture into each paper liner. Use the back of a teaspoon or a small glass to press the base down firmly and evenly. Place the tray in the fridge to chill for at least 30 minutes while you prepare the filling.
4. In a large bowl, using a stand mixer or electric hand mixer, beat the room-temperature cream cheese and sifted icing sugar together on a medium speed until completely smooth and free of lumps, scraping down the sides of the bowl as needed. This should take about 2-3 minutes.
5. Add the zest of two lemons and the juice of one to start. Beat again until just combined. Taste the mixture – if you prefer a sharper tang, add the juice of the second lemon. Stir in the vanilla extract.
6. In a separate, clean bowl, whip the cold double cream until it holds soft peaks. Be careful not to over-whip. What works best for me is to stop when the whisk leaves a trail that holds its shape for a moment. For a detailed guide on this, BBC Good Food has an excellent tutorial on how to whip cream correctly.
7. Gently add the whipped cream to the cream cheese mixture. Using a large metal spoon or spatula, fold it in carefully until there are no white streaks remaining. The goal is to keep the air in the cream, which gives the cheesecake its light texture.
8. Remove the muffin tin from the fridge. Spoon or pipe the lemon filling evenly over the biscuit bases, smoothing the tops with the back of a spoon.
9. Return the tray to the fridge and chill for a minimum of 4 hours, or preferably overnight, until the cheesecakes are firm to the touch. This resting period is non-negotiable for a perfect set.
10. Once set, carefully remove the cheesecake bites from the tin. If you like, you can garnish them just before serving with a small swirl of whipped cream, some white chocolate shavings, or a piece of candied lemon peel.

Notes

These cheesecakes require a minimum of 4 hours of chilling time to set properly, preferably overnight. Store leftovers in an airtight container in the fridge for up to 3 days.

I really hope these Christmas Mini Lemon Cheesecake Bites bring a little burst of bright, zesty joy to your festive table this year. They are a true favourite in my house, and I love seeing the happy faces when I bring a platter of them out. If you give them a go, please let me know how you get on in the comments below – I always enjoy hearing about your kitchen adventures. Happy baking!

– Marcus