Description

Enjoy these No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust, featuring a luscious cream cheese filling, tangy lemon zest, and a buttery crust. Perfect for gatherings or quiet evenings at home, these cups are simple to make and absolutely delicious!

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

Mix the graham cracker crumbs with melted butter in a small bowl.
Evenly distribute the mixture into 6 dessert bowls, pressing it into the bottom.
In a large bowl, beat the cream cheese and powdered sugar together until fluffy and smooth.
Add the lemon zest and juice, blending until fully combined.
Gently fold in the whipped cream until just mixed together.
Transfer the cheesecake mixture to a piping bag and fill each cup evenly on top of the crumb base.
Chill the cups in the refrigerator for about 2 hours.
Before serving, top with whipped cream and a lemon slice.

Notes

For a lighter texture, use whipped topping instead of whipped cream.
Allow enough chilling time for the best texture and flavor.
Switch up the lemon for another citrus zest if desired.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 22g
Sodium: 250mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg