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No-Bake-Lemon-Cheesecake-Cups-with-Vanilla-Cookie-Crust-Recipe

No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust

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  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: No Data
  • Total Time: 0 hours
  • Yield: 6 servings 1x
  • Category: Desserts & Appetizers
  • Method: No-Bake
  • Cuisine: American

Description

Enjoy the delightful No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust, featuring a creamy filling made with cream cheese and whipped cream, enhanced by fresh lemon juice and zest. This simple dessert is perfect for gatherings or a sweet indulgence after dinner, offering a refreshing burst of flavor that everyone will love.

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 (if whipping your own cream, start with 3/4 cup liquid)
  • more whipped cream and lemon slices for garnish

Instructions

  1. In a small bowl, mix together the graham cracker crumbs and melted butter.
  2. Evenly divide the crumb mixture into 6 dessert bowls or small glasses, pressing down to form a crust at the bottom.
  3. In a large bowl, beat the room temperature cream cheese and powdered sugar until you achieve a light, fluffy texture using a hand mixer or stand mixer on medium speed.
  4. Add the lemon zest and juice, blending until fully incorporated.
  5. Gently fold in the whipped cream or whipped topping using a rubber spatula until just combined.
  6. Spoon the cheesecake mixture into a piping bag fitted with a large tip or cut the end of a disposable bag to create a large opening. Pipe and swirl the filling over the crumb bases in the cups, dividing evenly.
  7. Chill the filled cups in the refrigerator for about 2 hours.
  8. Just before serving, top each cup with whipped cream and a lemon slice.

Notes

Feel free to substitute graham crackers with vanilla cookies for a different flavor profile.
For the whipped topping, store-bought options can save time if you’re in a hurry.
These cheesecake cups can be made a day ahead and stored in the refrigerator, making them perfect for entertaining.

Nutrition

  • Serving Size: 1 cup
  • Calories: 500
  • Sugar: 28g
  • Sodium: 310mg
  • Fat: 36g
  • Saturated Fat: 22g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 78mg

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Find it online: https://weeknightflavor.com/no-bake-lemon-cheesecake-cups-with-vanilla-cookie-crust/