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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 24g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg