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Easy No-Bake Lemon Cheesecake Cups

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A quick and simple no-bake lemon cheesecake dessert perfect for beginner bakers, featuring a tangy lemon cream cheese filling and a crisp graham cracker crust.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup (160ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 1 cup (240ml) heavy whipping cream, cold
  • Optional garnish: fresh lemon slices or zest, mint leaves, toasted graham cracker crumbs

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbly but sticking together when pressed.
  2. Press the crust mixture firmly into the bottom of serving cups. Chill in the refrigerator for about 10 minutes.
  3. Prepare the filling: Beat softened cream cheese and sugar together until smooth and creamy.
  4. Stir in vanilla extract, fresh lemon juice, and lemon zest.
  5. Whip the heavy cream in a separate cold bowl until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture in three batches to keep it light and airy.
  7. Spoon the filling over the chilled crust in each cup and smooth the tops.
  8. Refrigerate the assembled cups for at least 3 hours or overnight to set.
  9. Before serving, garnish with lemon slices, zest, mint leaves, or toasted graham cracker crumbs as desired.

Notes

Ensure cream cheese is softened to avoid lumps. Use cold bowls and beaters for whipping cream. Fold whipped cream gently to maintain fluffiness. Chill crust before adding filling to prevent sogginess. Refrigerate assembled cups for at least 3 hours or overnight for best texture. Can substitute dairy and gluten ingredients for dietary needs.

Nutrition

Keywords: no-bake, lemon cheesecake, easy dessert, beginner baker, quick dessert, lemon, cheesecake cups

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