Go Back
To make your no bake lemon cheesecake cups, gather these simple ingredients: - 1 cup graham cracker crumbs - 2 tablespoons sugar - 1/4 cup unsalted butter, melted - 8 oz cream cheese, softened - 1 cup powdered sugar - 1/2 cup sour cream - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - Whipped cream, for topping - Lemon zest or slices, for garnish You can find the full recipe to guide you through each step. Each ingredient plays a key role in creating a creamy, zesty treat. The graham cracker crumbs form a crunchy base, while the cream cheese provides a rich filling. Lemon juice and zest add a bright flavor that makes this dessert refreshing. You’ll love how easy it is to whip up this delightful treat. Just make sure to use fresh lemons for the best taste! To start, gather your ingredients for the crust. You need graham cracker crumbs, sugar, and melted butter. In a medium bowl, combine 1 cup of graham cracker crumbs with 2 tablespoons of sugar and 1/4 cup of melted butter. Mix these until they feel like wet sand. Next, take small cups or mason jars. Distribute the crumb mixture evenly in each cup. Use the back of a spoon to press it down. This step ensures a firm base for your cheesecake. Now, let’s make the filling. In a large bowl, beat 8 ounces of softened cream cheese with an electric mixer. Mix it until it’s very smooth. Then, gradually add 1 cup of powdered sugar. Keep mixing until well combined. Next, mix in 1/2 cup of sour cream, 1/4 cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Blend until the filling is creamy and fluffy. This adds a nice lemon flavor. It's time to layer the filling. Spoon the lemon cream cheese filling over the crust in each cup. Make sure to spread it evenly. This helps each bite taste just right. After layering, cover the cups with plastic wrap. Place them in the fridge for at least 4 hours. This chilling time helps the filling set properly. When ready to serve, take the cups out of the fridge. Top each one with a dollop of whipped cream. You can also add some lemon zest or a thin slice of lemon for a nice touch. For a lovely presentation, serve the cups on a platter with fresh berries and mint leaves. For the full recipe, check out the details above. Enjoy your delicious no-bake lemon cheesecake cups! How to avoid a grainy texture To keep your cheesecake smooth, use softened cream cheese. Cold cream cheese creates lumps. Beat it well before adding other ingredients. Mix slowly, and be careful not to overmix. A gentle hand helps keep it creamy. Ensuring the crust is firm A good crust is key. Mix graham cracker crumbs, sugar, and melted butter well. Press the mixture firmly into the bottom of the cups. Use the back of a spoon to pack it down. This helps the crust hold its shape when you serve. Adding more lemon zest For a zesty kick, add more lemon zest to the filling. This adds freshness and brightens the flavor. You can also mix in a splash of lemon juice for extra tang. Taste as you go for the best balance. Suggestions for flavor variations Want to switch things up? Try adding berries for a fruity twist. You can blend strawberries or blueberries into the filling. Chocolate lovers can mix in cocoa powder for a rich flavor. Get creative and have fun with it! Best mixer for cream cheese An electric hand mixer works best for this recipe. It blends the cream cheese smoothly. If you have a stand mixer, that works great too. Just make sure to scrape down the sides often. Ideal cups or jars for serving Small glass jars or clear plastic cups are perfect. They show off the layers. Look for cups with a wide mouth for easy filling. This makes serving and eating much simpler. Enjoy your beautiful creation! {{image_2}} You can switch up the flavors to keep things fun. Here are two tasty options: - Berry cheesecake cups: Swap lemon juice with fresh berry puree. Use strawberries, raspberries, or blueberries. This gives a sweet and tangy taste. - Chocolate lemon cheesecake cups: Mix in cocoa powder with the cream cheese. This rich twist adds depth and a lovely chocolate flavor. If you have dietary needs, don't worry! Here are some easy swaps: - Dairy-free options: Use vegan cream cheese and coconut cream instead of sour cream. This keeps the creaminess while being dairy-free. - Gluten-free options: Choose gluten-free graham cracker crumbs for the crust. This way, everyone can enjoy these yummy cups! You can make your cheesecake cups shine with seasonal flair. Consider these ideas: - Using seasonal fruits for garnish: Top your cups with fresh fruit like strawberries in spring or peaches in summer. This not only looks pretty but adds flavor too. - Holiday-inspired flavors: For winter, add spices like cinnamon or nutmeg to the filling. This gives a cozy feel that fits holiday vibes well. For the complete experience, check out the Full Recipe. The no-bake lemon cheesecake cups last up to five days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If you cover each cup tightly, they will stay good longer. Yes, you can freeze no-bake cheesecake cups! They freeze well for up to two months. To freeze, place them in a freezer-safe container. Use plastic wrap to cover each cup tightly. This helps prevent freezer burn. To thaw, move the cheesecake cups to the fridge overnight. This keeps the texture smooth and creamy. After thawing, serve them cold. Add fresh whipped cream and lemon zest for extra flavor. Enjoy these tasty treats chilled for the best experience! For the Full Recipe, check the previous section. You can make these cheesecake cups a day ahead. Just prepare them and chill them overnight. This gives the flavors time to blend. I recommend chilling them for at least four hours before serving. This will help them set properly and taste best. Yes, you can change the crust! Try using Oreo cookies, vanilla wafers, or even digestive biscuits. Each option will give a unique taste. Just crush the cookies and mix them with melted butter and sugar like you do with graham crackers. The cheesecake is set when it feels firm to the touch. If you gently shake it, the filling should not jiggle much. You can also check for a smooth surface. If it looks fluffy and holds its shape, you are ready to serve! These cheesecake cups are fun and easy to make. We covered the ingredients, from crust to filling. You can customize flavors and avoid common mistakes with simple tips. The storage section makes it clear how to keep your treats fresh. For extra joy, try different variations to surprise friends and family. Enjoy your delicious creations whenever you like, and don't hesitate to experiment along the way! Happy baking!

No Bake Lemon Cheesecake Cups

Indulge in the refreshing delight of Zesty No Bake Lemon Cheesecake Cups! These easy-to-make treats combine a buttery graham cracker crust with a creamy lemon filling that's perfect for any occasion. Ready in just 20 minutes, let them chill for a few hours, and you have the ultimate dessert to impress your guests.
Print Recipe Save Recipe

Ingredients
  

1 cup graham cracker crumbs

2 tablespoons sugar

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

Whipped cream, for topping

Lemon zest or slices, for garnish

Instructions
 

Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.

    Prepare the Cups: In small cups or mason jars, evenly distribute the graham cracker mixture as the base layer, pressing it down gently with the back of a spoon to create a firm layer.

      Cream Cheese Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar, mixing until combined.

        Add the Zest and Juice: Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until the mixture is creamy and fluffy.

          Layer the Filling: Spoon the lemon cream cheese filling over the prepared crust in each cup, ensuring an even distribution.

            Chill: Cover the cups with plastic wrap and refrigerate for at least 4 hours or until the filling is set.

              Garnish and Serve: Before serving, top each cheesecake cup with a dollop of whipped cream and garnish with additional lemon zest or a thin slice of lemon.

                Prep Time: 20 min | Total Time: 4 hours 20 min | Servings: 6

                  - Presentation Tips: For a beautiful presentation, serve the cups on a platter with fresh berries and mint leaves alongside.