No-Bake Lemon Cheesecake Cups
These no-bake lemon cheesecake cups are creamy, citrusy, and perfect for any occasion. They're easy to prepare and require no oven, making them a go-to dessert for warm days or quick cravings.
Ingredients
- 150 g graham cracker crumbs
- 75 g unsalted butter melted
- 400 g full-fat cream cheese softened
- 100 g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice fresh
- 1 tsp lemon zest
- 200 ml whipped cream or whipped topping
- Optional toppings extra zest, berries, crushed cookies
Instructions
- 1. In a bowl, mix graham cracker crumbs with melted butter and a tablespoon of sugar.
- 2. Press about 2 tbsp of the crust into the base of each serving cup and set aside.
- 3. In another bowl, beat softened cream cheese until smooth.
- 4. Add powdered sugar, vanilla, lemon juice, and zest. Beat until fully incorporated.
- 5. Fold in the whipped cream gently to keep the mixture airy.
- 6. Spoon or pipe the filling over the crust layers in each cup.
- 7. Chill in the fridge for 2–4 hours until firm.
- 8. Top with extra lemon zest, fruit, or cookies before serving.
Notes
Ensure cream cheese is at room temperature to avoid lumps.
You can swap graham crackers for digestive biscuits or vanilla wafers.
These cups are freezer-friendly for up to 2 months without toppings.