Description
Savor the creamy goodness of No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust. This easy-to-make dessert combines the refreshing taste of lemons with a luscious cream cheese mix, perfect for any occasion. Ideal for quick treats or family gatherings, this recipe is a must-have for dessert lovers!
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 and melted butter together.
- Evenly distribute the mixture into 6 dessert bowls or dishes and press down to form the crust.
- In a large bowl, blend room temperature cream cheese with powdered sugar until fluffy and smooth, using a hand mixer or stand mixer.
- Incorporate lemon zest and juice, blending on medium speed until well combined.
- Gently fold in whipped cream or whipped topping until fully integrated.
- Transfer the cheesecake mixture to a piping bag fitted with a large tip, or cut a large opening in a disposable piping bag.
- Pipe the cheesecake filling evenly into the prepared cups over the crust mixture.
- Refrigerate for about 2 hours to chill and set.
- Before serving, top each cup with whipped cream and a lemon slice.
Notes
For best results, use full-fat cream cheese for a richer flavor.
Ensure all ingredients are at room temperature before mixing for a smooth consistency.
Add more lemon zest for an extra zing if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 18g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg