Description
Delightful no-bake mini lemon cheesecake cups with a creamy filling and buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of small serving cups to form the crust layer.
- Beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract together until completely smooth and creamy.
- Whip the heavy cream to stiff peaks using a mixer, then gently fold it into the cream cheese mixture.
- Spoon the lemon cheesecake filling evenly over the prepared crusts in the cups. Refrigerate for at least 2 hours to set.
- Garnish with additional whipped cream and lemon slices before serving.
Notes
For best results, use room temperature cream cheese and allow cheesecakes to chill properly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg