Description
Treat yourself to No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust. This recipe features creamy full-fat cream cheese, zesty lemon, and fluffy whipped cream—all piled into a delectable crumb crust. Perfect for quick gatherings or an easy dessert night!
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
- more whipped cream and lemon slices for garnish
Instructions
- In a small bowl, combine the graham cracker crumbs and melted butter.
- Evenly distribute the mixture between 6 dessert bowls or dishes, pressing it down into the bottom.
- In a large bowl, mix room temperature cream cheese and powdered sugar until light, fluffy, and smooth, using a hand or stand mixer on medium speed.
- Incorporate the lemon zest and juice, and mix on medium speed until combined.
- Gently fold in whipped cream or whipped topping until just combined, using a rubber spatula.
- Fill a piping bag with the cheesecake mixture and swirl it into the prepared cups over the crust, dividing evenly among the cups.
- Refrigerate the cups for about 2 hours to chill.
- Before serving, top each cup with a dollop of whipped cream and a lemon slice.
Notes
You can use store-bought whipped topping for convenience.
Chill the cups for longer if you prefer a firmer texture.
Variations can include using different citrus zest for unique flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg