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No bake mini lemon cheesecake cups topped with zesty lemon slices

No Bake Mini Lemon Cheesecake Cups

Melena
A delightful no-bake dessert that combines the zesty flavor of lemon with the creamy texture of cheesecake, perfect for any occasion.
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

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.
Keyword Lemon Dessert, Mini Cheesecake, No Bake Cheesecake, Summer Dessert, Sweet Treat