Name: No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust
Prep time: 20 min
Cook time: PT-492144H57M25S
Cuisine: American
Ingredients: 1 1/4 cups graham cracker crumbs; 4 tablespoons melted butter; 24 ounces full fat cream cheese; 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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No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust are a delightful treat that manages to be both elegant and incredibly easy to prepare. With each spoonful, you’ll enjoy the smooth, creamy texture of the cheesecake paired with a refreshing burst of lemon flavor. The buttery vanilla cookie crust adds a satisfying crunch, making it a perfect balance. There’s no baking fuss involved, allowing you to whip up these individual desserts in just about 20 minutes.

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

If you’re looking for a dessert that feels special without requiring hours in the kitchen, this is it! Whether it’s a hot summer day or you’re just craving something sweet but light, these No-Bake Lemon Cheesecake Cups are the answer. You’ll impress your family and friends with their bright flavor and charming presentation. I can’t wait for you to try this recipe—get ready to be a dessert hero!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, you’ll have a stunning dessert ready to chill.
Irresistible Flavor: The combination of creamy, tangy lemon cheesecake and a crispy cookie crust is pure bliss.
Eye-Catching Appeal: Each cup looks adorable, making them perfect for parties or gatherings.
Flexible Serving: These cups are great for any occasion, from casual snacks to fancy dinners.
Diet-Friendly Options: Easily adapt the recipe for gluten-free or dairy-free needs by using specific substitute ingredients.

Ingredients You’ll Need

1 1/4 cups graham cracker crumbs: This forms the base of your crust. Use finely crushed graham crackers for the best texture. Substitutes can include crushed vanilla wafers or digestive biscuits for a different flavor.
4 tablespoons melted butter: This helps to bind the crust together. Using unsalted butter allows you to control the saltiness of your dessert.
24 ounces full-fat cream cheese: Approximately 3 cups or 675 grams should be at room temperature for easy mixing. Low-fat cream cheese can be used but may change the texture slightly.
3/4 cup powdered sugar: This sweetens the cheesecake without the grittiness of granulated sugar, allowing for a smooth filling.
Zest of 2 large lemons: Fresh zest provides an intense aroma and vibrant flavor. If unavailable, zest from a jar can be used in small amounts.
Juice of one lemon: The acidity brightens the cheesecake flavor. Freshly squeezed juice is always best, but bottled pure lemon juice is an acceptable substitute.
1 1/2 cups whipped cream or whipped topping: This adds lightness and creaminess to the filling. If whipping your own cream, start with 3/4 cup of heavy cream.
More whipped cream and lemon slices for garnish: These add a finishing touch and elevate the presentation, making each cup irresistible.

Prepare the Crust: In a small mixing bowl, combine the 1 1/4 cups graham cracker crumbs with the 4 tablespoons of melted butter. Stir until the crumbs are evenly coated. Divide this mixture into 6 dessert bowls or cups, pressing it firmly into the bottom to create an even base.
Mix the Cheesecake Filling: In a large mixing bowl, beat the 24 ounces of room temperature cream cheese with the 3/4 cup of powdered sugar until the mixture is light, fluffy, and smooth. Use a hand mixer or stand mixer on medium speed for the best results.
Add Lemon Flavor: Incorporate the zest of 2 large lemons and the juice of one lemon into the cream cheese mixture. Continue mixing on medium speed until fully combined.
Fold in the Whipped Cream: Gently add 1 1/2 cups of whipped cream or whipped topping to the lemon cream cheese mixture. Using a rubber spatula, fold it in carefully until just mixed, ensuring you retain the light, airy texture.
Fill the Cups: Transfer the cheesecake mixture into a piping bag fitted with a large open tip, or simply cut the end off a disposable piping bag. Pipe the cheesecake filling into each of the 6 prepared cups over the graham cracker crust, dividing it evenly.
Chill and Set: Place your filled cups in the fridge to chill for about 2 hours. This allows the flavors to meld and the texture to firm up.
Garnish and Serve: Before serving, top each cheesecake cup with a dollop of whipped cream and a slice of lemon for a beautiful presentation.

Storing & Reheating

To store your No-Bake Lemon Cheesecake Cups, cover them with plastic wrap or transfer them to an airtight container. They can be kept in the fridge for up to 3 days without losing their creamy texture. If you have leftovers and want to store them longer, you can freeze the cups for up to 3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight. Note that while the flavor remains delightful, the texture may slightly change once frozen, so consider refreshing them with a new dollop of whipped cream before serving.

Chef’s Helpful Tips

Avoid overmixing the cream cheese with the sugar, as it can lead to a dense filling. Aim for light and fluffy!
Make sure your cream cheese is at room temperature for a smooth texture; cold cream cheese can result in lumps.
If you want a sweeter cheesecake, feel free to adjust the powdered sugar to your taste.
To enhance the lemon flavor, add an additional teaspoon of lemon zest. More zest means more fragrance!
For a unique twist, consider swirling in some citrus curd or berry puree into the cheesecake before chilling.

These No-Bake Lemon Cheesecake Cups are the perfect example of how simple ingredients can come together to create something beautiful. The balance of tangy and sweet in the lemon cheesecake filling against the buttery crunch of the crust is something to savor. Try it out for your next gathering or a cozy night in. You’ll enjoy every bite, and I promise your taste buds will be singing!

Recipe FAQs

Can I use low-fat cream cheese instead of full-fat?

Yes, you can use low-fat cream cheese for a lighter version. However, be aware that the texture may be a bit different—less creamy but still delicious.

How long can these cheesecake cups stay in the fridge?

These cups can be stored in the fridge for up to 3 days. They’ll maintain their freshness and flavor during this time, so feel free to make them ahead!

Can I use store-bought whipped topping?

Absolutely! Using store-bought whipped topping saves time and will still give you a delightful lightness. Just be sure to fold it gently into the cream cheese mixture.

What can I substitute for graham cracker crumbs?

If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits work great in place of the crumbs. You can also use gluten-free cookies for a gluten-free version!

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Author: Peter
Prep Time: 20 minutes
Cook Time: No data
Total Time: 0 hours
Yield: 6 servings 1x
Category: Desserts & Appetizers
Method: No-Bake
Cuisine: American

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Description

No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust are a treat for anyone seeking a flavorful dessert. With zesty lemons and creamy filling, they offer a refreshing taste and are incredibly easy to prepare. Ideal for gatherings or a relaxing evening at home.

Ingredients

Scale

1 1/4 cups graham cracker crumbs
4 tablespoons melted butter
24 ounces full fat cream cheese
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 graham cracker crumbs and melted butter in a small bowl.
Evenly distribute the mixture into 6 dessert bowls or dishes, pressing down the crumbs to form a base.
In a large bowl, mix room temperature cream cheese and powdered sugar until light and fluffy using a hand or stand mixer.
Add lemon zest and juice, mixing on medium speed until well combined.
Gently fold in the whipped cream or topping using a rubber spatula until fully mixed.
Transfer the cheesecake mixture to a piping bag and swirl filling into each prepared cup on top of the crust, ensuring even distribution.
Chill the cups in the fridge for about 2 hours before serving.
Top with a dollop of whipped cream and a slice of lemon before serving.

Notes

For a richer flavor, consider using mascarpone cheese mixed with cream cheese.
The dessert cups can be prepared a day in advance; just add toppings before serving.
Feel free to customize the garnish with your favorite fruits.