Description
These No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust offer an irresistible flavor with easy prep. Perfect for dessert lovers who crave something sweet and homemade!
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, pressing the crumbs into the bottom.
- In a large bowl, beat cream cheese and powdered sugar until light and fluffy, using a hand or stand mixer.
- Stir in lemon zest and juice until well combined.
- Gently fold in whipped cream until fully incorporated.
- Transfer the cheesecake mixture to a piping bag and pipe it into the prepared cups, dividing evenly.
- Refrigerate the cups for at least 2 hours to chill.
- Top each cup with whipped cream and a slice of lemon before serving.
Notes
You can use stemless wine glasses for serving.
Ensure the cream cheese is at room temperature for easier mixing.
Refrigerating for longer enhances the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 362
- Sugar: 24g
- Sodium: 374mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 99mg