Can I make these in a large dish instead of individual cups?

Absolutely. Press the crust into the bottom of an 8x8 or 9x13 pan, pour the filling over it, and chill the same way. Scoop into bowls or cut into squares to serve.

Can I use low-fat cream cheese?

I would not recommend it. Low-fat cream cheese has a higher water content and will result in a filling that is too soft and does not hold its shape. Full-fat block cream cheese gives the best results.

What if I do not have an electric mixer?

You can make the cream cheese base by hand with a lot of elbow grease, but whipping the heavy cream by hand is very difficult. An electric hand mixer is one of those kitchen tools that is absolutely worth having and it does not have to be expensive.

How far in advance can I make these?

Up to 2 days in advance works great. After that the crust can start to soften a bit from the moisture in the filling.

Can I use store-bought whipped cream?

You can, but the filling will not be quite as stable or airy. Freshly whipped heavy cream gives a much better result.

No-Bake Lemon Cheesecake Cups Irresistible

Description

These no-bake lemon cheesecake cups are creamy, tangy, light, and incredibly easy to make. With a buttery graham cracker crust and a mousse-like lemon cheesecake filling, they are the perfect make-ahead dessert for parties, summer gatherings, or anytime you want something special without turning on the oven.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces full-fat block cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon fresh lemon zest
1 teaspoon pure vanilla extract
1 cup cold heavy whipping cream
Whipped cream, for garnish
Fresh berries, for garnish
Thin lemon slices or twists, for garnish
Extra graham cracker crumbs, for garnish
Fresh mint sprigs, for garnish

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Instructions

Set out 6 to 8 small glasses, mason jars, or ramekins for serving.
In a medium bowl, mix the graham cracker crumbs and granulated sugar.
Pour in the melted butter and stir until the mixture resembles wet sand.
Spoon the crust mixture evenly into the bottom of each cup and press down firmly.
Place the cups in the refrigerator to chill while you make the filling.
In a large chilled bowl, beat the cold heavy whipping cream until stiff peaks form.
Set the whipped cream aside.
In a separate large bowl, beat the softened cream cheese until completely smooth and lump-free.
Add the sweetened condensed milk and beat until combined.
Add the lemon juice, lemon zest, and vanilla extract, then beat for 2 to 3 minutes until thickened.
Fold one-third of the whipped cream into the lemon cream cheese mixture to lighten it.
Gently fold in the remaining whipped cream until no white streaks remain.
Spoon or pipe the filling over the chilled crusts and smooth the tops.
Cover loosely and refrigerate for at least 4 hours or overnight.
Garnish with whipped cream, berries, lemon slices, extra graham cracker crumbs, or mint before serving.

Notes

Use full-fat block cream cheese for the best texture. Fresh lemon juice and zest make a huge difference in flavor. Chill for at least 4 hours, but overnight is even better for the best texture and taste.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cheesecake cup
Calories: 420
Sugar: 28g
Sodium: 260mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 85mg