No-Bake Lemon Cheesecake CupsIngredients16 oz (450 g) cream cheese, softened1 can (14 oz / 397 g) sweetened condensed milk1 cup heavy whipping cream, cold1/3 cup fresh lemon juice1 tbsp lemon zest1 tsp vanilla extract1 cup crushed graham crackers or digestive biscuits2 tbsp melted butterExtra lemon zest for garnishInstructionsIn a bowl, combine the crushed graham crackers with the melted butter until evenly coated.In a separate large bowl, beat the cream cheese until smooth and creamy.Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.In another bowl, whip the heavy cream to stiff peaks.Gently fold the whipped cream into the lemon mixture until smooth and fluffy.Spoon a small layer of the graham cracker mixture into the bottom of each dessert cup.Divide the lemon cheesecake filling evenly among the cups.Smooth the tops with a spoon or spatula.Sprinkle with the remaining graham cracker crumbs and garnish with fresh lemon zest.Refrigerate for at least 4 hours, or overnight, until fully set.Serve chilled.
No-Bake Lemon Cheesecake Cups
