Go Back

No-Bake Lemon Cheesecake Cups

Bright, creamy, and downright comforting—these little lemon cheesecake cups bring a burst of sunshine to any table. No oven, no fuss, and just a handful of simple ingredients come together for an easy, crowd-pleasing dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 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
  • whipped cream for topping
  • extra graham crumbs for garnish
  • extra lemon zest for garnish
  • lemon slices for serving

Method
 

  1. Mix the graham cracker crumbs with the melted butter until evenly coated.
  2. Spoon the crumb mixture into the bottom of each cup and gently press it down.
  3. Beat the cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
  4. Whip the heavy cream in a separate bowl to stiff peaks.
  5. Gently fold the whipped cream into the lemon mixture until combined.
  6. Spoon or pipe the cheesecake filling over the crust layer.
  7. Top with whipped cream, a sprinkle of graham crumbs, and extra lemon zest.
  8. Chill for 1–2 hours before serving.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve chilled with whipped cream, extra graham crumbs, and lemon zest for the best texture and flavor.