Description
These No-Bake Lemon Cheesecake Cups boast an irresistible flavor with a smooth cream cheese filling and zesty lemon. Perfect for a quick dessert or celebration, their simple prep makes them a favorite for all food lovers.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons melted butter
- 24 ounces full fat cream cheese (approx. 3 cups or 675 grams), 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, combine the graham cracker crumbs and melted butter.
- Divide the mixture evenly among 6 dessert bowls or dishes, pressing the crumbs down into the bottoms.
- In a large bowl, mix the room temperature cream cheese with powdered sugar until light, fluffy, and smooth using a hand mixer or stand mixer on medium speed.
- Add the lemon zest and juice and mix on medium speed until fully combined.
- Gently fold in the whipped cream or whipped topping using a rubber spatula until smooth.
- Transfer the cheesecake mixture into a piping bag fitted with a large tip, or cut the end of a disposable piping bag to create a large opening, and swirl the filling into the prepared cups on top of the crumb mixture.
- Place the cups in the fridge to chill for about 2 hours.
- Before serving, top each cup with a dollop of whipped cream and a lemon slice.
Notes
For best results, ensure the cream cheese is at room temperature to avoid lumps.
Chilling time is crucial for the cheesecake cups to set properly.
Garnish with fresh berries for an added touch!
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 24g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg