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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 23g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg