Description
These Mini Lemon Cheesecake Cups are creamy, tangy, and topped with a crunchy graham cracker crust. A delightful no-bake dessert that’s perfect for summer gatherings or sweet cravings.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into small serving cups.
- Beat cream cheese, powdered sugar, lemon juice, zest, and vanilla extract until smooth.
- Whip heavy cream to stiff peaks and fold into the cheesecake mixture.
- Spoon the filling over the crusts and chill for 2 hours.
- Garnish with whipped cream and lemon slices before serving.
Notes
- Best served chilled.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American