Description
Enjoy the refreshing taste of No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust. This easy dessert features creamy lemon cheesecake and a buttery crust, perfect for gatherings or a sweet treat at home.
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, pressing down to form a crust.
- In a large bowl, mix cream cheese and powdered sugar until light and fluffy using a mixer.
- Add lemon zest and juice; mix until incorporated.
- Fold in whipped cream gently with a spatula until combined.
- Transfer cheesecake mixture to a piping bag and fill each cup on top of the crust evenly.
- Chill the cups in the refrigerator for about 2 hours.
- Before serving, top each cup with whipped cream and a lemon slice.
Notes
For best results, use room temperature cream cheese for easier mixing.
Feel free to garnish with fresh berries for extra flavor and color.
Nutrition
- Serving Size: 1 cup
- Calories: 412
- Sugar: 24g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg