These Mini Lemon Cheesecakes are a scrumptious little treat for babies and toddlers. With minimal refined sugar, your littlies can enjoy dessert with the rest of the family without the sugar overload. Simple ingredients (most of which are pantry staples) are brought together in minutes to make these easy no-bake mini cheesecakes. The hardest part will be waiting for these no-bake lemon cheesecake bites to chill in the refrigerator before savouring them 😋. These simple and nutritious lemon desserts are a delicious treat!
What you need for this no-bake cheesecake recipe
The ingredient list for this baby-friendly dessert recipe is super simple! The bases are actually a variation of my Lemon and Coconut Bliss Balls, another lemon desert recipe, with butter added to this mixture to hold them firmly together. Unlike other cheesecake recipes, there’s no graham crackers here! Just wholefood ingredients that are healthier for kids of all ages. To create the creamy cheesecake filling, you’ll also need cream cheese, Greek yoghurt, lemon butter or curd and an extra lemon for its juice. Here’s the ingredient list:
Rolled oats – I love using oats as a substitute to ingredients like biscuits or graham crackers. They’re a nutritious whole grain, and a great base for these baby-friendly cheesecakes.
Dates – I use pitted dates in this recipe. I keep a stockpile in my pantry, and they’re really easy to cook with to naturally sweeten snacks or desserts.
Coconut – Desiccated coconut is easiest, and a common pantry staple. You can substitute with shredded coconut though and just finely chop it in your thermo cooker or food processor beforehand.
Butter – Use unsalted butter, to avoid giving baby excess sodium [1].
Cream cheese – Opt for high-quality full-fat cream cheese [2], especially if serving to children under two years of age. I use the Philadelphia block of cream cheese. This variety has less than the recommended 100 mg of sodium per serving [3] so is better for baby than higher-sodium varieties.
Greek yoghurt – Plain, thick Greek yoghurt gives the cream cheese filling a lovely texture.
Lemon – This recipe uses both the lemon zest and juice from one to two large lemons.
Lemon butter or curd – Just one teaspoon is added to the creamy filling, to give a fresh lemon flavour and balance the slightly sour flavour of the yoghurt. You can use store-bough or homemade lemon curd. If serving to children under 12 months, you might like to leave this out.
How to make this recipe
Thermomixer? First, make the bases for the mini cheesecakes. Soak the dates for 15 minutes. Finely chop the lemon zest in your thermo cooker. Add the dates and water, and chop. Then add the remaining ingredients and chop again until the mixture all comes together. Line a 12-hole muffin pan with cupcake liners. Divide the mixture between the muffin holes, and press down with something the same size as the hole. I use my 1/4 cup measure, which is the perfect fit to flatten the bases. Pop the bases in the fridge to chill while you wash and dry your mixing bowl. To make the lemon cheesecake filling, simply whip together the cream cheese, Greek yoghurt, lemon juice and lemon butter/curd. Spoon the cream cheese mixture into the muffin holes, smooth out the filling with the back of a spoon and refrigerate for 30 minutes.
Conventional cook? These are really easy mini lemon cheesecakes, regardless of kitchen gadget! I suggest using a food processor, but you could use a blender, electric mixer or even make them by hand – the texture may vary a little but they’ll still be delicious! Just follow the same instructions as above, using whatever gadget you have.
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional methods.
How to serve Mini Lemon Cheesecakes
Serve these Mini Lemon Cheesecakes as a yummy morning or afternoon treat, or as dessert. For older children or adults, you might like to dollop a little bit of extra lemon curd or lemon butter on top for added sweetness. Alternatively, serve them with fresh berries or other fresh fruit.
Of course, whilst I love these mini cheesecake bites, you can also easily turn this recipe into a whole cheesecake by simply using a large springform pan instead of mini muffin trays.
How to store these no-bake mini cheesecakes
These no-bake cheesecakes can be stored in an airtight container in the refrigerator for up to 2 days, or 1 month in the freezer. I place mine on a baking tray in the freezer, and then once frozen wrap each of the individual lemon cheesecakes in cling wrap/plastic wrap before placing in an airtight container. To defrost, remove the cling wrap and then place in a container in the refrigerator overnight. Do not re-freeze.
Looking for more no-bake desserts that are healthier for babies and toddlers? Try these Cacao ‘Choccie’ Bliss Balls (no added sugar).
Making Mini Lemon Cheesecakes? Please leave a 🌟 star rating and a 📝 comment below, I love hearing from you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more delicious recipes.
Happy cooking,
Chloe x
No-Bake Mini Lemon Cheesecakes
Category: SweetsTap or hover to scale
Ingredients
- 80 g pitted dates
- 80 g boiling water
- 15 g lemon zest (approximately 1 lemon)
- 200 g / 2 1/4 cups rolled oats
- 50 g desiccated coconut
- 50 g fresh lemon juice (approximately 1 lemon) for the bases
- 100 g unsalted butter melted (Note 1)
- 250 g / 1 block softened cream cheese full-fat (Note 2)
- 125 g / 2/3 cup Greek yoghurt plain
- 25 g fresh lemon juice (approximately 1/2 lemon) for the filling
- 1 tsp lemon butter or lemon curd for the filling, optional for family under 12 months
- extra lemon butter or lemon curd optional topping for family over 12 months
Thermo Cooker Instructions
- In a small bowl, soak the dates in the boiling water for 15 minutes.
- Add lemon zest to the mixing bowl. Chop for 5 seconds, speed 8, MC on. Scrape down the mixing bowl and repeat.
- Add the dates and soaking water. Chop for 20 seconds, speed 9, MC on. Scrape down the lid and mixing bowl.
- Add rolled oats, coconut, lemon juice for the bases and butter. Chop for 20 seconds, speed 9, MC on.
- Divide the mixture between 12 lined muffin holes and press down firmly (Note 3). Wash and dry the mixing bowl.
- Add cream cheese, Greek yoghurt, lemon juice and lemon butter/curd for the filling to the mixing bowl. Chop for 5 seconds, speed 5, MC on. Scrape down the mixing bowl. Repeat if clumps remain. Spoon into the muffin holes, smooth and refrigerate for 30 minutes.
Conventional Instructions
- In a small bowl, soak the dates in the boiling water for 15 minutes.
- Finely chop the lemon zest.
- Into a food processor add the zest, dates and soaking water, and blitz until dates are finely chopped.
- Add the rolled oats, coconut, lemon juice for the bases and butter, and blitz again until the mixture comes together.
- Divide the mixture between 12 lined muffin holes and press down firmly (Note 3). Wash and dry the food processor bowl.
- Add cream cheese, Greek yoghurt, lemon juice and lemon butter/curd for the filling to the mixing bowl. Blitz until smooth. Spoon into the muffin holes, smooth and refrigerate for 30 minutes.
Recipe Notes
Nutrition Information
[1] Sodium and babies, 2023, Solid Starts Inc.
[2] Healthy eating for infants, children and teenagers, 2016, National Health and Medical Research Council.
[3] Cream cheese, 2023, Solid Starts Inc.
[4] Homemade baby food, 2023, Raising Children Network Australia Limited.
