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Lemon Pistachio Crunch Cups (No-Bake)

Bright, creamy, and just the right kind of crunchy—these little cups feel like sunshine in dessert form. No oven, no fuss, and nothing fancy required—just simple ingredients and a few easy steps anyone can handle.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 1 hour 20 minutes
Servings: 8 cups
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups crushed vanilla cookies or graham crackers
  • 3 tbsp melted butter
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • lemon zest zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1/2 cup chopped roasted pistachios
  • 1/4 cup white chocolate melted, optional
  • extra lemon zest for garnish
  • extra chopped pistachios for garnish

Method
 

  1. Mix the crushed cookies with the melted butter until evenly coated.
  2. Spoon the crumb mixture into serving cups and press it down to form a base.
  3. Beat the cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Whip the heavy cream to stiff peaks in a separate bowl.
  5. Fold the whipped cream into the lemon mixture until combined.
  6. Spoon or pipe the filling into each cup over the base.
  7. Top with chopped pistachios, melted white chocolate, and extra lemon zest.
  8. Chill for 1–2 hours before serving.

Notes

Store the cups covered in the refrigerator for up to 3–4 days or freeze for up to 3 months and thaw before serving. Serve chilled with fresh fruit or a warm drink for a simple and satisfying dessert.