Introduction
These Easy No Bake Lemon Cheesecake Cups are a delightful and refreshing dessert, perfect for summer! With a bright citrus flavor and no baking required, they’re incredibly simple to make. The creamy texture paired with the tangy lemon makes each bite a joyful experience, making them a great choice for gatherings or just a sweet treat at home.
Ingredients
For the Crust:
– 1 cup graham cracker crumbs
– 4 tablespoons melted butter
For the Cheesecake Filling:
– 24 ounces full-fat cream cheese (about 3 cups or 675 grams), at room temperature
– 1 cup powdered sugar
– Zest of 2 large lemons
– Juice of 1 lemon
– 1 cup whipped cream or whipped topping; if whipping your own, start with 1 cup liquid
For Garnish:
– Additional whipped cream
– Lemon slices
Prep Time
Approximately 30 minutes
Cook Time
None required
Total Time
Approximately 2 hours and 30 minutes (including chilling)
Yield
Makes 6 servings
Instructions
Prepare the Crust:
In a small bowl, combine the graham cracker crumbs and melted butter. Divide the mixture evenly among 6 dessert cups or bowls (stemless wine glasses work well) and press the crumbs down firmly into the bottom.
Make the Cheesecake Filling:
In a large bowl, mix the room temperature cream cheese and powdered sugar until light, fluffy, and smooth. A hand mixer or stand mixer works best for this, on medium to medium-low speed. Add the lemon zest and juice, mixing on medium speed until combined. Gently fold in the whipped cream or whipped topping using a rubber spatula until just combined.
Assemble the Cups:
Transfer the cheesecake mixture into a piping bag fitted with a large open tip or simply cut the end off a disposable piping bag. Swirl the cheesecake filling into each prepared cup on top of the crumb mixture, ensuring even distribution.
Chill:
Place the cups in the refrigerator and chill for about 2 hours until set.
Serve:
Before serving, top each cup with a dollop of whipped cream and a slice of lemon.
Enjoy Your No Bake Lemon Cheesecake Cups! These light and zesty desserts are sure to impress!
Detailed Directions and Instructions
Prepare the Crust:
In a small bowl, combine the graham cracker crumbs and melted butter until the crumbs are fully coated. Divide the mixture evenly among 6 dessert cups or bowls, such as stemless wine glasses. Press the crumbs down firmly into the bottom of each cup to create an even crust layer.
Make the Cheesecake Filling:
In a large mixing bowl, use a hand mixer or stand mixer on medium to medium-low speed to mix the room temperature cream cheese and powdered sugar until the mixture is light, fluffy, and smooth. This should take about 2 to 3 minutes. Add the lemon zest and juice to the mixture, continuing to mix on medium speed until everything is well combined. Once combined, gently fold in the whipped cream or whipped topping using a rubber spatula, being careful not to deflate the mixture and ensuring just combined.
Assemble the Cups:
Transfer the cheesecake filling into a piping bag fitted with a large open tip, or simply cut the end off a disposable piping bag. Carefully swirl the cheesecake filling into each prepared cup on top of the graham cracker crumb crust, making sure to distribute the filling evenly among all cups.
Chill:
Place the assembled cups in the refrigerator and chill for approximately 2 hours, or until the cheesecake filling has set firmly.
Serve:
Before serving, top each cheesecake cup with a dollop of whipped cream and garnish with a slice of lemon.
Enjoy Your No Bake Lemon Cheesecake Cups!
These light and zesty desserts are sure to impress!
Notes
Make sure the cream cheese is at room temperature.
This makes it easier to blend smoothly with the sugar.
Use fresh lemons for the best flavor.
Fresh lemon zest and juice enhance the citrus taste of the cheesecake.
Prepare the whipped cream according to package instructions if not using pre-made topping.
If whipping your own, start with 1 cup of heavy cream, and whip until soft peaks form.
These cups can be made a day in advance.
Just store them covered in the refrigerator to keep them fresh.
Feel free to adjust the sweetness!
You can add more or less powdered sugar to suit your personal taste.
Cook techniques
Preparing the Crust
In a mixing bowl, combine graham cracker crumbs with melted butter until well mixed. This mixture should be crumbly yet hold together when pressed. Distribute evenly into dessert cups and press down firmly to create a stable base.
Making the Cheesecake Filling
Use a hand mixer or stand mixer to beat room temperature cream cheese and powdered sugar until light and fluffy. Incorporate lemon zest and juice, mixing until well combined. Gently fold in whipped cream to add volume and creaminess to the filling.
Assembling the Cups
Transfer the cheesecake mixture into a piping bag for easy application. Swirl the mixture into the prepared cups over the crust, ensuring an even layer. This technique creates a visually appealing presentation.
Chilling for Set
Allow the assembled cups to chill in the refrigerator for at least 2 hours. Chilling helps the cheesecake filling to firm up, making it easier to serve and enhancing the flavors.
Final Touches for Serving
Before serving, add a dollop of whipped cream and a slice of lemon on top of each cup for decoration. This not only adds aesthetic appeal but also enhances the citrus flavor.
FAQ
Can I make these cups in advance?
Yes, you can prepare the cheesecake cups a day ahead. Just make sure to keep them covered in the refrigerator until ready to serve.
What can I substitute for graham cracker crumbs?
You can use digestive biscuits or shortbread cookies as a substitute for graham cracker crumbs for a different flavor.
Is it necessary to use full-fat cream cheese?
While full-fat cream cheese provides the best texture and flavor, you can use reduced-fat cream cheese, but the consistency may be less creamy.
Can I add other flavors to the cheesecake filling?
Yes, you can experiment with other flavors like lime or orange by substituting the lemon juice and zest accordingly.
How long do these cheesecake cups last in the fridge?
The no-bake lemon cheesecake cups can last up to 3-4 days in the refrigerator if stored properly. Keep them covered to maintain freshness.
Conclusion
These Easy No Bake Lemon Cheesecake Cups are not only a quick and simple dessert to prepare but also a beautifully refreshing treat that will elevate any summer gathering. Their creamy texture, bright citrus flavor, and visually appealing presentation make them a perfect choice. Enjoy them chilled for the best experience!
Mixed Berry Cheesecake Cups
For a fruity twist, try incorporating a mix of berries such as strawberries, blueberries, and raspberries into the cheesecake filling. Swirl in berry purée for extra flavor and color.
Chocolate Lemon Cheesecake Cups
Add a touch of richness by mixing melted chocolate into the cheesecake filling. Drizzle chocolate sauce over the top and garnish with chocolate shavings for a decadent delight.
Coconut Lime Cheesecake Cups
Replace lemon juice with lime juice and add shredded coconut to the crust for a tropical vibe. Top with toasted coconut flakes for an added crunch.
Peach Mango Cheesecake Cups
Incorporate diced peaches and mangoes into the filling for a vibrant and fruity dessert. Garnish with fresh fruit slices for a beautiful presentation.
Key Lime Cheesecake Cups
Swap out the lemons for key limes for a deliciously tart variation. Top with crushed Graham crackers and a slice of key lime for an authentic touch.
Chocolate Graham Cracker Crust
Use crushed chocolate graham crackers instead of regular ones for the crust. This adds a rich chocolate flavor that pairs beautifully with the lemon cheesecake filling.
Nutty Granola Base
For a healthier option, substitute the crust with a mixture of granola and nuts. This provides an added crunch and a nutty flavor contrast to the creamy cheesecake filling.
