Description
These No-Bake Lemon Cheesecake Cups deliver irresistible flavor with simple prep. Featuring cream cheese, lemon zest, and creamy whipped topping, they are perfect for anyone yearning for a delicious homemade dessert.
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
- more whipped cream and lemon slices for garnish
Instructions
- Mix graham cracker crumbs and melted butter in a small bowl.
- Evenly divide the mixture into 6 dessert cups and press down firmly.
- In a large bowl, beat room temperature cream cheese and powdered sugar until fluffy and smooth using a mixer.
- Add lemon zest and juice, mixing until combined.
- Gently fold in whipped cream with a spatula until well combined.
- Pipe the cheesecake mixture into the prepared cups, dividing it evenly.
- Chill the cups in the refrigerator for about 2 hours before serving.
- Top with whipped cream and a lemon slice before serving.
Notes
For a lighter dessert, use reduced-fat cream cheese.
Make sure the cream cheese is at room temperature for easier mixing.
Allow the cups to chill longer for a firmer texture.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg