No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust are the ultimate treat for anyone who craves something quick, refreshing, and deliciously creamy without the hassle of baking. These charming little cups combine a velvety cheesecake filling infused with zesty lemon and a buttery graham cracker crust that’s both satisfying and indulgent. The combination of tartness from the lemons and the sweetness from the whipped cream creates a delightful balance that keeps you coming back for more. With minimal prep time, they make a fantastic dessert for impromptu gatherings or a sweet finish to any meal.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust

No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust

Having first made this recipe on a warm summer afternoon, I was captivated by how easily it came together. As soon as I took my first bite, the creamy texture melted in my mouth, and the bright lemon notes danced across my palate. It was a total win, and I couldn’t help but share it with friends and family. What’s more, these No-Bake Lemon Cheesecake Cups are perfect for those busy days when you want an impressive dessert without spending hours in the kitchen. Easy to assemble and even better to enjoy, they’re sure to become a staple in your dessert rotation.

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep time gives you a delightful dessert without the fuss.
Irresistible Flavor: The creamy, zesty lemon cheesecake is both refreshing and satisfying.
Eye-Catching Appeal: Servings presented in individual cups make for a stunning dessert display.
Flexible Serving: Great for casual family dinners, special occasions, or just a sweet afternoon snack.
Diet-Friendly Options: Easily adaptable for gluten-free diets with appropriate crust substitutions.

Ingredients You’ll Need

1 1/4 cups graham cracker crumbs: These provide the perfect base for our cheesecake, offering flavor and a bit of crunch. You can use store-bought crumbs or crush your own crackers if you’re feeling adventurous.
4 tablespoons melted butter: This helps bind the crust together. Salted butter enhances flavor, but unsalted works just fine too.
24 ounces full fat cream cheese (approx. 3 cups or 675 grams), at room temperature: Rich and creamy, full-fat cream cheese is key to achieving that luscious cheesecake texture. Avoid light cream cheese as it might alter the consistency.
3/4 cup powdered sugar: Sweetens the cheesecake mixture without the graininess of granulated sugar. For a healthier option, consider using a substitute like coconut sugar.
Zest of 2 large lemons: Adds a burst of citrus flavor. Use fresh lemons for the best taste; avoid bottled zest if you can.
Juice of one lemon: Brightens the cheesecake and balances the sweetness. Fresh lemon juice is essential here.
1 1/2 cups whipped cream or whipped topping: Incorporates air and lightness into the cheesecake. If you prefer to whip your own, start with 3/4 cup of heavy cream.
More whipped cream and lemon slices for garnish: Optional but adds a lovely finishing touch to your cups.

Prepare the Crust: In a small bowl, combine 1 1/4 cups graham cracker crumbs with 4 tablespoons melted butter until evenly mixed. Divide this mixture between 6 dessert bowls or dishes, pressing the crumbs down firmly into the bottom to form a crust.
Mix the Cheesecake Filling: In a large bowl, beat 24 ounces of room-temperature cream cheese with 3/4 cup powdered sugar until light, fluffy, and smooth, using a hand mixer on medium speed.
Add Lemon Zest and Juice: Stir in the zest of 2 large lemons and juice from one lemon, mixing until fully incorporated.
Incorporate Whipped Cream: Gently fold in 1 1/2 cups of whipped cream or whipped topping using a rubber spatula. Be careful not to deflate the mixture—this ensures a light and airy filling.
Pipe the Filling: Transfer the cheesecake mixture to a piping bag fitted with a large tip or simply cut the end off a disposable piping bag. Pipe the cheesecake filling evenly on top of the graham cracker crust in each dessert cup.
Chill: Place the filled cups in the fridge to chill for about 2 hours, allowing the flavors to meld and the cheesecake to set beautifully.
Garnish and Serve: Before serving, add a generous dollop of whipped cream and a lemon slice on top of each cup for an eye-catching touch.

Storing & Reheating

To store any leftover No-Bake Lemon Cheesecake Cups, cover them with plastic wrap or transfer them to an airtight container. They can stay good in the refrigerator for about 3 to 5 days. While these cheesecake cups are best enjoyed fresh, they can also be frozen in a sealed container for up to 3 months. When you’re ready to indulge again, just thaw them overnight in the fridge. Be aware that the texture may change slightly after freezing, but a quick whip of the cream before serving can help refresh it.

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature before mixing. This helps achieve a smooth filling without lumps.
Avoid over-mixing when folding in the whipped cream; you want to maintain that light texture for the cheesecake.
If you want a stronger lemon flavor, feel free to increase the lemon zest and juice to your liking.
Use fresh ingredients wherever possible for the best flavor and texture.
Consider making the crust a day ahead for a simple yet delicious dessert option.

These No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust are a creamy, citrus-infused delight that scores high on taste and provides a pretty presentation. Perfect for sunny picnics, summer barbecues, or a sweet end to any dinner, you’ll love how easy they are to whip together. Whether you stick to the classic recipe or play around with flavors, I’m excited for you to try this scrumptious treat. Grab those lemons and get ready to impress!

Recipe FAQs

Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, keep in mind that it might affect the texture of the cheesecake. Full-fat cream cheese offers the best creamy result, making it rich and delicious. If you’re looking to cut back on fat, try using a blend of half full-fat and half low-fat for a compromise.

How long do No-Bake Lemon Cheesecake Cups need to set?

For the best texture and flavor, these cheesecake cups should chill in the fridge for at least 2 hours. This allows them to firm up properly and lets the flavors meld beautifully together. For an even firmer texture, consider chilling them longer.

Can I make these cheesecake cups ahead of time?

Absolutely! These cups are perfect for making ahead of time. You can prepare them a day in advance and store them in the refrigerator until you’re ready to serve. This makes them an excellent choice for stress-free entertaining.

What can I use instead of whipped cream?

If you prefer a non-dairy option, you can substitute the whipped cream with coconut whipped cream. This will still give it that light and fluffy texture while adding a hint of tropical flavor. Just ensure to use a quality coconut cream that whips well.

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Author: Peter
Prep Time: 20 minutes
Cook Time: NO DATA
Total Time: 0 hours
Yield: 6 servings 1x
Category: Desserts
Method: No Bake
Cuisine: American

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Description

These No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust deliver an irresistible flavor with simple prep. Made with creamy cheese and fresh lemons, they’ll delight anyone looking for an easy homemade dessert. Perfect for gatherings or a sweet treat!

Ingredients

Scale

1 1/4 cups graham cracker crumbs
4 tablespoons melted butter
24 ounces full fat cream cheese (approx. 3 cups or 675 grams), 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

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Instructions

Combine the graham cracker crumbs and melted butter in a small bowl.
Divide the mixture evenly between 6 dessert bowls or dishes and press the crumbs down into the bottom of the dishes.
In a large bowl, mix the room temperature cream cheese with the powdered sugar until light, fluffy, and smooth using a hand mixer or stand mixer.
Add the lemon zest and juice, mixing on medium speed until combined.
Gently fold in the whipped cream until everything is combined.
Transfer the cheesecake mixture to a piping bag and swirl into each of the 6 prepared cups on top of the crumb mixture.
Chill the cups in the fridge for about 2 hours.
Before serving, add a dollop of whipped cream and a lemon slice on top of each cup.

Notes

For best results, ensure cream cheese is at room temperature before mixing.
You can use store-bought whipped topping to save time.
These cups are best enjoyed within a day or two for optimal freshness.