Description
These No-Bake Lemon Cheesecake Cups are a delightful dessert that combines creamy lemon cheesecake with a crunchy vanilla cookie crust. Perfect for gatherings or a sweet treat at home, they are made with simple ingredients that come together quickly, making them an excellent choice for anyone looking for homemade desserts with a burst of fresh flavor.
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
- In a small bowl, mix graham cracker crumbs with melted butter.
- Evenly distribute the mixture into 6 dessert cups or dishes, pressing down to form a base.
- In a large bowl, beat the cream cheese and powdered sugar using a hand mixer until fluffy and smooth.
- Incorporate the lemon zest and juice, mixing until fully combined.
- Gently fold in the whipped cream until just blended.
- Transfer the cheesecake mixture into a piping bag and swirl into each prepared cup on top of the crust.
- Chill the cups in the refrigerator for approximately 2 hours before serving.
- Top with additional whipped cream and lemon slice before serving.
Notes
Make sure the cream cheese is at room temperature for easier mixing.
Feel free to use store-bought whipped topping if you prefer a quicker option.
These cheesecake cups can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 19g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg