Description
Treat yourself to these delightful No-Bake Lemon Cheesecake Cups with Vanilla Cookie Crust. With their creamy texture and bright, zesty flavor, they are quick to prepare and perfect for any occasion. Enjoy these scrumptious, easy-to-make desserts 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
- more whipped cream and lemon slices for garnish
Instructions
- Mix the graham cracker crumbs and melted butter in a bowl.
- Evenly distribute the mixture into 6 dessert bowls, pressing it down to form a base.
- In a large bowl, beat the room temperature cream cheese and powdered sugar until fluffy and smooth using a hand mixer.
- Incorporate the lemon zest and juice, mixing until well blended.
- Gently fold the whipped cream into the cheesecake mixture using a rubber spatula until just combined.
- Transfer the cheesecake mixture to a piping bag and swirl it into the prepared cups over the crumb base, dividing equally among them.
- Refrigerate the cups for about 2 hours to chill.
- Before serving, top each cup with whipped cream and a lemon slice.
Notes
Ensure the cream cheese is at room temperature for a smooth mixture.
Use a piping bag for easy and neat filling of the cups.
These cups can be prepared a day in advance for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg