No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust
No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust are a delightful dessert that is incredibly easy to make. Creamy and luscious, these cups combine the tangy zest of lemons with a smooth cream cheese filling, all sitting atop a buttery graham cracker crust. The best part? You don’t have to turn on your oven! These cheesecake cups are perfect for any occasion, from summer gatherings to cozy nights in, and they are sure to impress your friends and family.
Table of Contents
I first stumbled upon a no-bake cheesecake recipe during a hot summer when the last thing I wanted was to bake in the kitchen. After one bite of this refreshing, lemony dessert, I knew I had to make it again and share with everyone I knew! The No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust have since become a staple in my dessert repertoire, one that I can whip up in just about 20 minutes. Perfect for busy days or when a sweet craving hits, I can proudly say this recipe is a crowd-pleaser, light, and oh-so-satisfying. I can’t wait for you to try your hand at making these delicious cups!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 20 minutes! Perfect for last-minute dessert plans.
- Irresistible Flavor: The bright, citrusy lemon flavor dances on your palate, complemented by a creamy texture that feels indulgent yet light.
- Eye-Catching Appeal: Serve these in cute dessert cups or glasses for an impressive presentation that’s bound to get compliments.
- Flexible Serving: Ideal for any event — whether it’s a summer BBQ, a dinner party, or a cozy treat for yourself.
- Diet-Friendly Options: Gluten-free options can be made using gluten-free graham crackers.
Ingredients You’ll Need
- 1 1/4 cups graham cracker crumbs: This serves as the base for your cheesecake cups. You can use regular or gluten-free graham crackers.
- 4 tablespoons melted butter: Binding the crumbs together, butter adds richness to the crust. Use unsalted butter for better control over the sugar in the recipe.
- 24 ounces full-fat cream cheese (approx. 3 cups or 675 grams), at room temperature: The creamy star of the show, full-fat cream cheese gives you that decadent texture.
- 3/4 cup powdered sugar: This sweetens the cheesecake while keeping the texture silky. If you prefer a less sweet version, feel free to adjust the amount.
- Zest of 2 large lemons: This packs a punch of lemon flavor, elevating the dessert beautifully. Make sure to zest carefully, avoiding the bitter white pith below the skin.
- Juice of one lemon: Provides acidity and enhances the overall flavor of the cheesecake.
- 1 1/2 cups whipped cream or whipped topping: Folding this in gives a light and airy texture. If you’re whipping your own cream, start with 3/4 cup liquid.
- More whipped cream and lemon slices for garnish: For that professional touch, they make the cups look extra inviting.
How to Make No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust
- Prepare the Crust: In a small bowl, combine 1 1/4 cups graham cracker crumbs and 4 tablespoons melted butter. Mix until the crumbs are evenly coated. Divide this mixture among 6 dessert cups or bowls, pressing it down firmly with your fingers or the back of a spoon.
- Make the Cheesecake Filling: In a large bowl, beat 24 ounces of room temperature cream cheese with 3/4 cup powdered sugar using a hand mixer on medium speed until it’s light, fluffy, and smooth. This should take about 1-2 minutes.
- Add Zesty Flavor: To the cream cheese mixture, add the zest of 2 large lemons and the juice of one lemon. Mix on medium speed until combined, letting the citrus aroma fill the air.
- Fold in the Whipped Cream: Take 1 1/2 cups of whipped cream or whipped topping and gently fold it into the cream cheese mixture with a rubber spatula. Be careful not to deflate the whipped cream; you want it to stay light and airy!
- Assemble the Cups: Fill a piping bag fitted with a large open tip (or simply cut the end off a disposable bag) and swirl the cheesecake filling into each prepared dessert cup on top of the graham cracker crust. Divide it evenly — no one likes to miss out on that creamy goodness!
- Chill: Place the cups in the refrigerator and allow them to chill for about 2 hours. This helps the flavors meld and ensures the cheesecake sets perfectly.
- Garnish and Serve: Before serving, add a dollop of whipped cream on top of each cup and garnish with a slice of lemon. These little touches make your dessert look so pretty and taste even better!
Storing & Reheating
To store your No-Bake Lemon Cheesecake Cups, keep them covered in the refrigerator for up to 3 days. If you want to make them ahead of time, they can be frozen for up to 3 months. Just make sure to put them in an airtight container; when you’re ready to enjoy, let them thaw in the refrigerator overnight. Note that the texture may change slightly after freezing, so a quick re-whip of the cream topping can refresh the delightful creaminess.
Chef’s Helpful Tips
- Cream Cheese Temperature: Always start with room temperature cream cheese. This ensures a smooth mixture without lumps.
- Measure Zest Carefully: Take your time zesting the lemons to avoid the bitter pith; you want that bright, fresh flavor.
- Whipped Cream Folding: When folding in the whipped cream, use gentle motions to maintain airiness.
- Don’t Skip the Chill: Chilling the cups is crucial for allowing the flavors to develop; it’s worth the wait!
- Make Ahead: These cheesecake cups are perfect for preparing ahead of a party. Just cut your prep time short on the day of the event!
No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust offer a splendid balance between tart and sweet, all wrapped in a creamy texture sitting atop a crumbly crust. They’re simple enough to whip up on a whim yet impressive enough to serve at a dinner party. I encourage you to experiment a bit; maybe add a berry topping, or try different citrus flavors if you’re feeling adventurous! Whether served at a family gathering or just to satisfy your sweet tooth, these cups are bound to become a cherished favorite. Enjoy every delightful bite and happy baking!
Recipe FAQs
Can I use low-fat cream cheese?
Absolutely! Low-fat cream cheese can be used for a lighter version of these cheesecake cups. However, the texture may not be as rich, but it will still taste delicious.
How can I make these cheesecake cups gluten-free?
To make your No-Bake Lemon Cheesecake Cups gluten-free, simply substitute the graham crackers with gluten-free alternatives. There are several brands available, or you can even use crushed gluten-free cookies.
How long can I store these cheesecake cups?
Your stored cheesecake cups can last in the refrigerator for up to 3 days. If needed, you can freeze them for up to 3 months in airtight containers. Just thaw in the refrigerator before serving!
What can I use instead of whipped cream?
If you’re looking for a non-dairy option, you can substitute whipped cream with coconut cream or a store-bought non-dairy whipped topping. Just make sure to fold gently as you mix.
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📖 Recipe Card
No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust
- Prep Time: 20 minutes
- Cook Time: No Data
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Description
Treat yourself to these No-Bake Lemon Cheesecake Cups with a crunchy vanilla cookie crust. This recipe features creamy cheesecake made with delicious lemon zest and juice, making it a refreshing dessert that’s easy to prepare. Ideal for summer gatherings or a quick sweet treat!
Ingredients
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons melted butter
- 24 ounces full fat cream cheese
- 3/4 cup powdered sugar
- zest of 2 large lemons
- juice of one lemon
- 1 1/2 cups whipped cream
- more whipped cream and lemon slices for garnish
Instructions
- Combine graham cracker crumbs and melted butter in a small bowl.
- Divide the mixture between 6 dessert bowls or dishes and press the crumbs into the bottom.
- In a large bowl, mix room temperature cream cheese with powdered sugar until light and fluffy using a mixer.
- Add lemon zest and juice, mixing until combined.
- Fold in whipped cream gently with a rubber spatula until just mixed.
- Transfer the cheesecake mixture to a piping bag and fill each cup evenly on top of the crumb layer.
- Refrigerate the cups for about 2 hours to chill.
- Before serving, top each cup with whipped cream and a lemon slice.
Notes
Ensure cream cheese is at room temperature for easy mixing.
For a lighter cheesecake, use whipped topping instead of heavy whipped cream.
Garnish with additional lemon zest for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 22g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
