No-Bake Lemon Cheesecake Cups

Cheesecake has long held a beloved place in the hearts of dessert enthusiasts. Its rich, creamy texture and versatile flavors make it a popular choice for celebrations, casual gatherings, and everything in between. Among the myriad of cheesecake variations, no-bake cheesecakes have carved out their niche, appealing to those who crave a delightful dessert without the hassle of baking. This article introduces you to the Zesty No-Bake Lemon Cheesecake Cups—a refreshing dessert that perfectly balances sweetness and tang, making it an ideal treat for any occasion.

Discover the joy of making Zesty No-Bake Lemon Cheesecake Cups, a delightful dessert that brings a refreshing twist to any gathering. With a creamy lemon filling and a crunchy graham cracker crust, these individual cups are perfect for summer parties or a sweet treat after dinner. They require minimal prep and no baking, allowing you to whip up an impressive dessert in no time. Get ready to impress your guests with this easy and delicious cheesecake recipe!

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Ingredients

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened

1 cup powdered sugar

1/4 cup sour cream

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the Topping:

Whipped cream

Extra lemon zest or lemon slices for garnish

Instructions

Prepare the Crust:

- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. The mixture should resemble wet sand.

- Spoon about 2 tablespoons of the crust mixture into the bottom of each serving cup or glass. Press down firmly with the back of a spoon to form an even layer. Set aside.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, about 2-3 minutes.

- Gradually add the powdered sugar, mixing on low speed until it is fully incorporated.

- Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth and well combined.

Whip the Cream:

- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.

- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream.

Assemble the Cheesecake Cups:

- Spoon the cheesecake filling over the crust layer in each cup, filling them about 3/4 full.

Chill:

- Cover the cups with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.

Serve:

- Once set, top each cheesecake cup with a dollop of whipped cream. Garnish with extra lemon zest or a slice of lemon for a fresh touch.

- Serve chilled and enjoy the refreshing flavors!

Prep Time, Total Time, Servings: 30 minutes | 4 hours 30 minutes | 6 servings