No-Bake Lemon Cheesecake Cups

No-Bake Lemon Cheesecake Cups Recipe

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 8 ounces full-fat block cream cheese, softened
• 3/4 cup powdered sugar
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of fine salt
• 1 cup cold heavy whipping cream
• Fresh berries or thin lemon slices, for serving (optional)

Directions

1. 1. Stir the graham crumbs, melted butter, and granulated sugar together until evenly moistened. Divide among 8 small dessert cups and press gently into an even layer.
2. 2. Beat the softened cream cheese and powdered sugar in a medium bowl until completely smooth. Beat in the lemon zest, lemon juice, vanilla, and salt.
3. 3. In a separate chilled bowl, whip the cold cream to medium-stiff peaks.
4. 4. Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in the remaining whipped cream until no streaks remain.
5. 5. Spoon or pipe the filling over the crusts. Cover and refrigerate for at least 4 hours. Garnish just before serving.

Helpful Tips

• Use block cream cheese, not spreadable tub cream cheese, so the filling sets properly.
• Softened cream cheese blends smoothly; cold cream cheese leaves small lumps.
• Zest the lemon before squeezing it, and avoid the bitter white pith.

Storage and Reheating

Cover and refrigerate for up to 4 days. Add berries immediately before serving. These cups are best refrigerated rather than frozen because thawing can affect the creamy texture.

Food Safety

This egg-free filling is not cooked, so keep the dairy ingredients cold. Do not leave the cups at room temperature for more than 2 hours.

Estimated Nutrition

Per serving: 390 calories, 4 g protein, 31 g carbohydrate, 29 g fat, 1 g fiber, 260 mg sodium. Nutrition is an estimate and varies by brands and portions.