Perfect to celebrate Mother’s Day, Easter or just Spring, these Teacup No-Bake Cheesecake with Lemon Curd are so easy to put together. Even the kids could make these!

Teacup No-Bake Cheesecake with Lemon Curd

These Teacup Lemon Curd No-Bake Cheesecakes would be perfect for a Mother’s Day brunch or as a dessert, or since it is Mother’s day, quite an acceptable part of breakfast-in-bed for Mom, I’d say ;)

As these are no-bake cheesecakes, you can make these in any teacup. Serving them in a pretty teacup or in china teacups with saucers (see an example of that below the recipe!), is a great way to make a super simple dessert special. And speaking of special, it’s so easy to add a flower to these and it’s definitely the touch that elevates this one. I used pansies here, as they are so colourful and perfect for Spring. They are also edible, though you certainly don’t have to eat them :)

Ingredients and Substitutions

Cream Cheese – For best results, go with full-fat cream cheese.

Lemon Curd – One final consideration for these desserts, is that they can be made with either homemade or store-bought lemon curd (or even canned lemon pie filling). I’ve included the recipe for homemade lemon curd below, but the alternatives are quite easily available, if you’d like to make these totally stove and oven free. Lemon not your thing? Top these with blueberry pie filling instead!

Teacup No-Bake Cheesecake with Lemon Curd

Recipe Tips

If you’re making your own lemon curd, be sure to do it a bit ahead, so it has a chance to sit in the fridge and set-up and chill before using.

If lemon is not your thing, try blueberry (or cherry) pie filling, decorated up with coordinating flower colours.

Teacup No-Bake Cheesecake with Lemon Curd

Making Ahead

These can be made well ahead and refrigerated. No need to cover them. Just pop them in the fridge for up to 24 hours (though that’s probably the longest I’d leave them in the fridge, for best results). Decorate/garnish just before serving.

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Get the Recipe: No-Bake Tea Cup Cheesecakes

Pretty, easy and delicious, this no-bake cheesecake in a teacup is topped with lemon curd and decorated with flowers and fresh berries.
4.88 stars from 8 ratings
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: 6 teacups


Lemon Curd:

  • 3 large egg yolks
  • 1 large egg
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • zest of 2 lemons
  • 4 tablespoons unsalted butter, cut into small cubes

Graham cracker crust:

  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons granulated white sugar
  • 6 Tablespoons unsalted butter, melted

Cheesecake Filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream, (35% b.f.)

To serve:

  • Fresh blueberries, for garnish
  • Fresh flowers, for garnish
  • Lemon slices, for garnish


  • For the Lemon Curd: In a small saucepan, whisk together the egg yolks and the whole egg until combined. Add in the sugar, lemon juice and zest and continue whisking until creamy and well incorporated, about one minute. Place the saucepan over medium heat on the stovetop. Cook, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. (*If you have an instant read thermometer, watch for this thickening to occur around 175-180F, if you want to monitor it that way. DO NOT ALLOW THE MIXTURE TO BOIL, as it will curdle). Remove the pan from the heat and stir in the butter, one cube at a time until each is melted. Strain into a bowl, cover the surface with plastic wrap and chill in the refrigerator for at least one hour. Keep refrigerated or freeze.
  • For the Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Place several tablespoons in to the bottom of each teacup. Press down lightly. Place teacups in the fridge while you prepare the filling:
  • For the Cheesecake Filling: In the bowl of stand mixer with a whisk attachment or in a large bowl with your electric mixer, beat the whipping cream until soft peaks form. Remove whipped cream to a separate large bowl and set aside. Rinse the bowl and wipe dry. In the same bowl with your electric mixer (or with your stand mixer fitted with the paddle attachment), beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl, then beat in the vanilla extract. Remove bowl from mixer if using stand mixer. Spoon the reserved whipped cream on top of the cream cheese mixture. Using a spatula, fold the whipped cream gently in to the cream cheese mixture until well combined.
  • Remove teacups from fridge and place a layer of filling over the chilled graham cracker crust until it reaches within 3/4-inch of the top of the cup. Smooth the top of the filling. Spoon a layer of the cooled or room temperature lemon curd over the cheesecake filling and gently spread evenly to the edges. Place teacups in the refrigerator for several hours or more.
  • To serve, decorate with a slice of lemon, flowers and a few fresh blueberries.


You can use store-bought lemon curd and skip making your own lemon curd, if you like.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 585kcal, Carbohydrates: 56g, Protein: 4g, Fat: 38g, Saturated Fat: 22g, Cholesterol: 229mg, Sodium: 171mg, Potassium: 107mg, Sugar: 42g, Vitamin A: 1340IU, Vitamin C: 8.1mg, Calcium: 64mg, Iron: 1.2mg
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