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Ingredients for No-Bake Lemon Cheesecake Cups
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Lemon Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Topping (optional):
- Whipped cream
- Fresh lemon slices
- Additional lemon zest
How to Make No-Bake Lemon Cheesecake Cups
Step 1: Prepare the Crust
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are fully coated and resemble wet sand.
- Divide the mixture evenly among your serving cups (about 6-8 small cups), pressing down gently with the back of a spoon to form the crust layer. Place in the fridge to set while you make the filling.
Step 2: Make the Lemon Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and continue to beat until well combined and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
Step 3: Assemble the Cheesecake Cups
- Spoon or pipe the lemon cheesecake filling over the graham cracker crust in each cup, smoothing the tops.
- Chill the cups in the refrigerator for at least 2 hours or until the cheesecake sets.
Step 4: Garnish and Serve
- Just before serving, top the cheesecake cups with whipped cream, a sprinkle of lemon zest, or fresh lemon slices for a decorative touch.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Spatula
- Small serving cups (6-8)
- Measuring spoons and cups
Storage and Make-Ahead Tips
If you have any leftovers (although they tend to disappear quickly!), simply cover the cups with plastic wrap and store them in the refrigerator. They will stay fresh for up to 3 days.
To make them ahead of time, you can prepare the cups up to a day in advance. Just keep them in the fridge and garnish with whipped cream and lemon zest right before serving.
Tips for Perfect No-Bake Lemon Cheesecake Cups
- Chill the heavy cream: Make sure your heavy cream is very cold before whipping. This helps achieve the perfect, stiff peaks needed for a light and fluffy cheesecake filling.
- Soften the cream cheese: Softened cream cheese mixes more smoothly with other ingredients, preventing lumps in the filling.
- Adjust the lemon flavor: If you prefer a stronger lemon taste, feel free to add an extra teaspoon of lemon zest or a bit more lemon juice. Taste as you go!
- Piping the filling: For a professional finish, transfer the cheesecake mixture into a piping bag to evenly distribute the filling into the cups.
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