Lemon Cream Cheesecake Cups are a delightful and refreshing twist on the classic cheesecake. These individual-sized desserts are perfect for spring and summer gatherings, offering a zesty burst of lemon flavor combined with the creamy, rich texture of cheesecake.
Served in cups or jars, they are not only convenient for portion control but also make for an elegant presentation. The layers of buttery graham cracker crust, velvety lemon cream cheesecake filling, and light whipped topping create a harmonious balance of flavors and textures. Whether you’re hosting a dinner party or simply treating yourself, these no-bake cheesecake cups are guaranteed to impress.
Easy to prepare ahead of time and customizable with fruit toppings or garnishes, this recipe is both practical and indulgent.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest (freshly grated)
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream (chilled)
- Optional: lemon slices, mint leaves, or crushed graham crackers for garnish
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- Form the base: Spoon about 2 tablespoons of the crust mixture into the bottom of each serving cup or small jar. Press down lightly with the back of a spoon or your fingers to compact the crust. Place the cups in the refrigerator while you prepare the filling.
- Make the lemon cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until everything is well combined and silky.
- Whip the cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form. This may take a few minutes with a hand mixer or stand mixer.
- Fold and combine: Gently fold the whipped cream into the lemon cream cheese mixture. Do this slowly to maintain the fluffy texture. The result should be a light and airy lemon cheesecake filling.
- Assemble the cups: Spoon or pipe the lemon cream cheesecake filling over the chilled crust in each cup. Smooth the tops using a spoon or spatula.
- Chill: Cover the cups with plastic wrap and refrigerate for at least 2 hours, or until the filling is set. For best results, allow them to chill overnight.
- Garnish and serve: Before serving, top each cup with a thin lemon slice, a small sprig of mint, or a sprinkle of crushed graham crackers for a beautiful presentation. You can also add a dollop of whipped cream if desired.