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Lemon Cheesecake For One

Lemon Cheesecake Mousse - a light and creamy, easy to make, no bake dessert recipe with the perfect balance of tart and sweet.

Lemon cheesecake mousse garnished with thin lemon slices on a glass plate with three whole lemons in the background on a metal tray

I could enjoy no bake lemon desserts like this refreshing lemon cheesecake mousse all throughout the year, but springtime is when I really seem to crave lemony treats.

You may have seen my recent Lemon Scones recipe and my not-so-recent Honey Lemon Custard For One recipe that's going wild on Pinterest these days.  I'm such a fan of lemon desserts and I think many of our readers are fans too.

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This dessert is truly spectacular. It's an easy no bake cheesecake recipe that comes together quickly.

RELATED: The Best Cookie Recipes For One


See recipe box below for ingredient amounts and full recipe instructions.

  • graham cracker crumbs (or use lemon or lemon cream filled cookies)
  • butter
  • cream cheese
  • sugar
  • lemon juice
  • lemon zest
  • heavy cream (also called double cream)

How To Make Lemon Cheesecake

  1. Mix the cream cheese along with a touch of sugar, lemon juice and lemon zest.
  2. Fold in homemade whipped cream and spoon into a buttery crushed cookie crust.

RELATED: Easy Single Serving Comfort Food Recipes

a small pie topped with lemon slices with a triangle taken out.

This lemon cheesecake is the perfect size for one or two people to enjoy.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this lemon cheesecake recipe you might like to consider using them in any of these single serving recipes:

Other Single Serving Pie Recipes

Cheesecake For One

You might also like to try these single serving cheesecake recipes:

Forkful of lemon cheesecake mousse on a glass plate with whole lemons and a mug of coffee on a metal tray

Best Dish To Use

I often use mini pie or tart pans when I make this lemon cheesecake.  An 8.5 or a 10-ounce ramekin will also work well.

You could even leave out the pie crust and make a lemon mousse and spoon it into a pretty serving dish too.

Overhead view of a spoonful of lemon cheesecake mousse in a dessert glass on a white cloth napkin and a bowl of lemons all on a metal tray

Cheesecake Crust

When I make this lemon cheesecake, I usually make a graham cracker crust but recently, I discovered lemon filled Oreo cookies and I loved how the crust tasted.

The crushed lemon-filled cookies add an extra sweet and zesty flavor. If you can find this type of cookie, definitely give them a try.

With the Oreo crust, I suggest baking the crust to help it set a little better. If you use graham crackers, no baking is necessary.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Lemon Cheesecake Mousse with crust on glass plate

Lemon Cheesecake For One

Prep Time: 10 minutes
Chill: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Dessert
Keywords: cheesecake, lemon
Servings: 1 person
Calories: 689kcal
Author: Joanie Zisk


  • ¼ cup graham cracker crumbs (2 large sheets of graham crackers or use 5 lemon cream filled cookies such as Lemon Oreos)
  • 1 tablespoon salted butter melted
  • 2 ounces cream cheese softened
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 4 ounces heavy cream


  • Place the 2 sheets of graham crackers (or 5 cream filled cookies) in a zip-topped bag and roll with a rolling pin or heavy can to crush.
  • Pour crumbs into a small bowl and stir in melted butter.
  • Spoon crumbs into dessert dish and press down with the back of a spoon. Set aside. *(See notes)
  • In a separate bowl, mix together the cream cheese, sugar, lemon juice and lemon zest. Set aside.
  • Pour the heavy cream into another small bowl and whisk until stiff peaks form, about 4 minutes.
  • Fold the whipped cream into the cream cheese mixture.
  • Spoon over the cookie crust and refrigerate for at least 20 minutes.


If you are using a mini pie pan and wish to bake the crust, press the butter-moistened crumbs into pie pan and bake in a 350 degree oven for 8 minutes.  Remove from the oven and let cool.  When the crust has cooled, spoon in the lemon cheesecake mousse filling and refrigerate for at least 20 minutes.


Serving: 1serving | Calories: 689kcal | Carbohydrates: 48g | Protein: 7g | Fat: 67g | Saturated Fat: 44g | Cholesterol: 247mg | Sodium: 463mg | Potassium: 200mg | Sugar: 39g | Vitamin A: 2780IU | Vitamin C: 7.1mg | Calcium: 146mg | Iron: 1.1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About The Author

21 thoughts on “Lemon Cheesecake For One”

  1. Cheese Cake, I am wondering if you can use this same recipe and do it in a small spring form pan? I can’t seem to find a recipe using a spring form pan and wanted to make it like for Christmas Eve or Da y desert. What are your suggestions?

    thanks so much!

    1. Ann, this lemon cheesecake has a mousse-like texture and is not as firm as a traditional cheesecake so I don’t think it will work well in a spring form pan. If you want to use the spring form pan, you could do an upside down cake ( https://onedishkitchen.com/caramelized-banana-upside-down-cake/ ) and feel free to use a different fruit, if necessary. The pan used is a 7-inch pan. If the pan you are using is smaller, you might like to try the flourless chocolate cake – https://onedishkitchen.com/flourless-chocolate-cake-for-one/

  2. 5 stars
    I made this today without the crust, mostly to save a few calories. Loved it. I could hardly wait for it to chill.
    Next time I’ll crush one little section of graham cracker to sprinkle on top just for texture, or a vanilla wafer would be good.

  3. 5 stars
    So quick and easy. I made it without a crust in a parfait dish with fresh blueberries. I like the idea of adding lemon cookies with the mousse. I recently bought some Pepperidge Farm lemon cookies that would be great with this. I am learning to cook for one and have made several recipes from your site. In fact I had curried cream of vegetable soup using your curried carrot soup recipe.

  4. The lemon Oreos or snaps sound delish! If you want to use with the mousse, I suggest crushing up some and just layering with the mousse to make a parfait. This will be on the menu as soon as I can go get the cookies!

  5. 5 stars
    Oh my gosh, that was sooo good. I made it without the crust because I don’t have the small pans yet but I’m going to order them asap.

    1. I love it without the crust too, Judy. Thanks so much for letting me know you enjoyed the recipe. It makes me so happy to hear!

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