These creamy lemon cheesecake cups are smooth, rich, and bursting with fresh citrus flavor. They’re perfect for parties, meal prep, or a refreshing dessert on warm days—no oven required!🛒 IngredientsFor the Cheesecake Filling8 oz (225 g) cream cheese, softened1 cup heavy whipping cream½ cup sweetened condensed milk¼ cup fresh lemon juice1 tsp lemon zest1 tsp vanilla extractFor the Topping½ cup crushed graham crackers or digestive biscuitsExtra lemon zest for garnish👩🍳 Instructions1️⃣ Prepare the FillingIn a large bowl, beat the softened cream cheese until smooth and creamy.Add the sweetened condensed milk and vanilla extract. Mix until fully combined.2️⃣ Add the LemonStir in the fresh lemon juice and lemon zest.Continue mixing until the filling is silky and smooth.3️⃣ Whip the CreamIn a separate bowl, whip the heavy cream until stiff peaks form.Gently fold the whipped cream into the lemon mixture using a spatula until fully combined.4️⃣ Fill the CupsDivide the cheesecake mixture evenly among 5–6 small dessert cups.Smooth the tops with the back of a spoon.5️⃣ Add the ToppingSprinkle crushed graham crackers over each cup.Finish with a little fresh lemon zest for extra flavor and color.6️⃣ ChillCover the cups with lids or plastic wrap.Refrigerate for at least 4 hours, or overnight for the best texture.7️⃣ ServeServe chilled straight from the refrigerator.Garnish with a thin lemon slice or a dollop of whipped cream if desired.💡 TipsUse freshly squeezed lemon juice for the brightest flavor.Chill overnight for an even firmer, creamier texture.Store in the refrigerator for up to 4 days.❓Q & AQ: Can I make these ahead of time?✅ Yes! They’re perfect for making 1–2 days in advance.Q: Can I use bottled lemon juice?✅ Fresh lemon juice is recommended for the best taste, but bottled can be used if needed.Q: Can I freeze them?✅ Yes. Freeze for up to 1 month and thaw in the refrigerator before serving.🍽️ Servings5–6 dessert cups🥗 Approximate Nutrition (Per Cup)
No-Bake Creamy Lemon Cheesecake Cups
