No-Bake Lemon Cheesecake Cups

Instructions:

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Spoon the mixture into individual serving cups or small jars, pressing it down gently to form a compact crust. You can also use a muffin tin lined with cupcake liners if you prefer to make these in a batch. Once the crusts are ready, set them aside.
2. Make the Cheesecake Filling: In a separate large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the powdered sugar, sour cream (or Greek yogurt), vanilla extract, lemon juice, and lemon zest. Continue to mix until the mixture is fully combined and smooth.
3. Whip the Heavy Cream: In a chilled bowl, whip the heavy cream using an electric mixer on high speed until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter. Once whipped, gently fold the whipped cream into the lemon cream cheese mixture until everything is well combined.
4. Assemble the Cups: Spoon or pipe the cheesecake filling into each cup on top of the graham cracker crust, dividing the filling evenly between all the cups. Smooth the tops with a spatula to make them look neat and tidy. Once filled, cover the cups with plastic wrap or a lid.
5. Chill and Set: Refrigerate the cheesecake cups for at least 4 hours, or overnight if you can wait. The chilling process allows the filling to set and become firm, giving you that perfect cheesecake texture.
6. Serve and Enjoy: Before serving, you can garnish the tops of the cheesecake cups with additional lemon zest, fresh berries, or a drizzle of lemon curd for extra flavor. The fresh fruit adds a pop of color and a touch of sweetness that complements the tangy lemon filling beautifully.

Tips for the Best No-Bake Lemon Cheesecake Cups:

• Use Full-Fat Cream Cheese: For the creamiest, richest texture, opt for full-fat cream cheese. Low-fat or fat-free cream cheese can affect the texture and flavor of the cheesecake.
• Chill Your Cream: Ensure your heavy whipping cream is chilled before whipping. This will help it whip up to the right consistency more easily.
• Customize Your Crust: If you’re not a fan of graham crackers, you can substitute with other crushed cookies like vanilla wafers or even ginger snaps for a unique twist on the crust.
• Make Ahead: These cheesecake cups are perfect for making ahead of time. You can prepare them the night before a gathering or dinner party, and they’ll be ready when you are.

Why You’ll Love These No-Bake Lemon Cheesecake Cups:

These individual cheesecake cups are not only a breeze to make but are also the perfect way to enjoy the delicious combination of tangy lemon and creamy cheesecake without the need for baking. The creamy filling, paired with the crunchy graham cracker crust, makes every bite a delightful experience. Plus, their individual serving size makes them ideal for parties, potlucks, or simply enjoying a personal dessert whenever you crave something sweet and refreshing.

Whether it’s a warm summer evening or you’re in the mood for something citrusy to brighten your day, No-Bake Lemon Cheesecake Cups are sure to be a crowd-pleaser. Refreshing, creamy, and oh-so-satisfying—this dessert is everything you need in a sweet treat!