Description

These No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust offer a refreshing burst of lemon flavor, easy preparation, and creamy texture. With simple ingredients like cream cheese, lemon juice, and homemade whipped cream, they are perfect for any gathering or as a delightful dessert after dinner.

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

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Instructions

Combine graham cracker crumbs and melted butter in a small bowl.
Divide the mixture evenly between 6 dessert bowls, pressing the crumbs down into the bottoms.
In a large bowl, mix room temperature cream cheese with powdered sugar until light and fluffy.
Add lemon zest and juice, mixing until combined.
Gently fold in whipped cream until everything is mixed together.
Transfer the cheesecake mixture to a piping bag and swirl into the 6 prepared cups on top of the crumb mixture.
Chill the cups in the fridge for about 2 hours.
Before serving, top each cup with a dollop of whipped cream and a slice of lemon.

Notes

For even creamier cheesecake, ensure the cream cheese is at room temperature before mixing.
You can substitute whipped topping with freshly whipped cream for a richer taste.
These cups can be made a day in advance for convenience.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 15g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg