No Bake Mini Lemon Cheesecake Cups
A delightful no-bake dessert that combines the zesty flavor of lemon with the creamy texture of cheesecake, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon zest from 1 lemon
- 1 cup heavy whipping cream
For the garnish
- to taste Lemon slices or zest
- optional Fresh mint leaves
Instructions
Prepare the crust
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press this mixture firmly into the bottom of your serving cups or a muffin pan lined with cupcake liners.
Make the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add in powdered sugar, mixing until well combined.
- Stir in vanilla extract, lemon juice, and lemon zest, mixing until everything is incorporated.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
Layer the cups
- Spoon or pipe the cheesecake filling over the graham cracker crusts in each cup.
- Refrigerate the cups for at least 4 hours or overnight for the best results.
Garnish and serve
- Once set, remove the cups from the fridge. Top with lemon slices, zest, or mint leaves.
- Serve chilled and enjoy!
Notes
For best results, ensure that the cream cheese is softened and do not skip the lemon zest for an enhanced flavor.