Description
These No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust are refreshingly zesty and incredibly easy to make. With a smooth cream cheese base complemented by lemon zest and whipped cream, this dessert brings delightful flavor without turning on the oven. Ideal for enjoyable gatherings or a sweet treat after dinner.
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 (if whipping your own cream, start with 3/4 cup liquid)
- more whipped cream and lemon slices for garnish
Instructions
- In a small bowl, mix graham cracker crumbs with melted butter.
- Evenly divide the crumb mixture into 6 dessert dishes, pressing the crumbs into the bottom.
- In a large mixing bowl, beat room temperature cream cheese with powdered sugar until smooth and fluffy, using a hand mixer or stand mixer.
- Incorporate lemon zest and juice, mixing until well combined.
- Gently fold in the whipped cream or whipped topping with a spatula until mixed.
- Fill a piping bag with the cheesecake mixture and swirl it into the prepared cups over the crust.
- Refrigerate the cups for about 2 hours to chill.
- Before serving, top each cup with whipped cream and a slice of lemon.
Notes
For a richer texture, ensure the cream cheese is fully at room temperature before mixing.
You can use store-bought whipped topping for convenience or make your own from heavy cream. A little extra zest can be added for additional lemon flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 33g
- Sodium: 276mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 112mg