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
Scale
- 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