Description
Treat yourself to these No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust. Their creamy texture, refreshing lemon flavor, and simple prep make them ideal for gatherings or a quick sweet fix.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons melted butter
- 24 ounces full fat cream cheese, at room temperature
- 3/4 cup powdered sugar
- zest of 2 large lemons
- juice of one lemon
- 1 1/2 cups whipped cream or whipped topping
- more whipped cream and lemon slices for garnish
Instructions
- Mix graham cracker crumbs and melted butter in a small bowl.
- Distribute the mixture evenly among 6 dessert bowls, pressing it down firmly in the bottom.
- In a large bowl, beat room temperature cream cheese and powdered sugar until smooth and fluffy, using a hand or stand mixer.
- Incorporate lemon zest and juice, mixing on medium speed until well blended.
- Gently fold in whipped cream or topping with a rubber spatula until combined.
- Transfer cheesecake mixture to a piping bag and fill each cup evenly on top of the crumb base.
- Chill the cups in the refrigerator for about 2 hours before serving.
- Top with whipped cream and a lemon slice for garnish.
Notes
For best results, use full-fat cream cheese for a rich flavor.
Allow the cheesecake cups to chill fully for the best texture before serving.
Feel free to add more lemon zest for a stronger flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 14g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg