Frozen Lemon Cream Cups are a delightful dessert perfect for warm weather or when you need a refreshing and tangy treat. These no-bake cups blend the vibrant citrusy flavor of lemons with the smooth richness of whipped cream and cream cheese, creating a texture that’s light, creamy, and indulgently satisfying.
Easy to prepare and elegant to serve, these cups are perfect for parties, gatherings, or even a quiet afternoon indulgence. Their frozen nature adds a cooling twist, making them an excellent choice for those hot summer days. The best part? You can make them ahead of time and keep them in the freezer until needed. Whether served in elegant ramekins, silicone molds, or cupcake liners, they’re guaranteed to impress anyone who takes a bite.
Ingredients
– 1 cup heavy whipping cream
– 1 package (8 oz) cream cheese, softened
– 1/2 cup granulated sugar
– 1 tablespoon lemon zest
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon pure vanilla extract
– 1 cup graham cracker crumbs
– 1/4 cup unsalted butter, melted
– Optional: whipped cream and lemon slices for garnish
Instructions
1. Prepare the crust
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Spoon a generous tablespoon of the mixture into the bottom of each muffin cup or ramekin. Press it down firmly using the back of a spoon or the bottom of a small glass to form a crust. Place the cups in the freezer to firm up while you make the filling.
2. Whip the cream
In a large chilled bowl, pour in the heavy whipping cream. Using an electric mixer, whip on medium-high speed until stiff peaks form. This process usually takes about 3-5 minutes. Be careful not to overbeat. Once ready, place the whipped cream in the refrigerator while you prepare the next step.
3. Make the lemon cream filling
In another large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add in the lemon zest, lemon juice, and vanilla extract. Continue to beat until everything is well combined and the mixture is smooth with no lumps.
4. Fold in the whipped cream
Gently fold the prepared whipped cream into the lemon-cream cheese mixture using a spatula. Do this slowly to maintain the airiness and fluffy texture. Mix just until everything is incorporated and you have a silky, airy filling.
5. Assemble the cups
Remove the chilled crusts from the freezer. Spoon or pipe the lemon cream mixture evenly over each crust. Smooth the tops with the back of a spoon or spatula for a clean finish. Once all cups are filled, place them in the freezer for at least 4 hours, or until they are completely firm.
6. Serve and enjoy
Before serving, let the cups sit at room temperature for 5–10 minutes for a slightly softer texture. You can top each with a dollop of whipped cream, a thin lemon slice, or even a sprinkle of extra lemon zest for added appeal. These Frozen Lemon Cream Cups are the perfect balance of sweet and tart, creamy and cool.