Description

These No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust offer a delightful blend of creamy sweetness and zesty lemon. Perfect for entertaining or a quick dessert fix, these cups are easy to prepare and are sure to impress with their light and refreshing flavors.

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

In a small bowl, mix graham cracker crumbs and melted butter.
Evenly divide this mixture among 6 dessert cups, pressing it down firmly into the base.
In a large bowl, beat the room temperature cream cheese and powdered sugar until fluffy and smooth, using a hand or stand mixer.
Add lemon zest and juice, mixing until well combined.
Gently fold in the whipped cream or topping until fully mixed.
Transfer the cheesecake mix into a piping bag and swirl into the cups over the crumb layer evenly.
Refrigerate the cups for about 2 hours to chill.
Before serving, top each cup with whipped cream and a lemon slice.

Notes

Graham cracker crumbs can be replaced with other biscuit types for a different flavor.
For best results, allow the cheesecake to set overnight in the fridge.
Use fresh lemons for the best flavor and aroma.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 19g
Sodium: 320mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg