Description

These No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust deliver a delightful, creamy treat that’s simple to prepare. Packed with creamy goodness, zesty lemon flavor, and topped with whipped cream, they’re a perfect dessert for gatherings or a quick family treat.

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

Mix graham cracker crumbs and melted butter in a small bowl.
Evenly divide the crumb mixture among 6 dessert bowls, pressing it down firmly at the bottom.
In a large bowl, beat room temperature cream cheese with powdered sugar until light and fluffy using a hand or stand mixer.
Add lemon zest and juice; mix on medium speed until well combined.
Gently fold in whipped cream until mixed.
Transfer the cheesecake mixture to a piping bag and swirl it into the prepared cups over the crumb base, dividing evenly.
Chill the cups in the fridge for about 2 hours before serving.
Top each cup with a dollop of whipped cream and a lemon slice before serving.

Notes

For a firmer texture, chill the cups longer than 2 hours if you prefer.
Use fresh lemon juice for the best flavor.
Consider using flavored whipped cream for an extra twist.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 19g
Sodium: 230mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg