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No-bake desserts have gained immense popularity, and it's easy to see why. They offer the perfect solution for those who want to indulge in something sweet without the hassle of baking. Among these delightful treats, the zesty no-bake lemon cheesecake cups stand out, combining the refreshing flavors of lemon with the creamy richness of cheesecake. This dessert is not only easy to prepare, but it also appeals to all palates, making it an excellent choice for any occasion.

No-Bake Lemon Cheesecake Cups

Indulge in the refreshing taste of Zesty No-Bake Lemon Cheesecake Cups, the ultimate dessert for any occasion! This easy-to-make treat combines creamy cheesecake with a buttery graham cracker crust, offering a delightful contrast of textures. Perfect for summer barbecues, family gatherings, or simply satisfying your sweet tooth, these individual servings are both practical and visually appealing. Get ready to impress your guests with this sunny dessert that’s as delicious as it is easy to whip up!
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Ingredients
  

For the crust:

1 ½ cups Graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Zest of 2 large lemons

½ cup fresh lemon juice (about 2-3 lemons)

For the garnish:

Fresh lemon slices or wedges

Whipped cream

Lemon zest (for extra decoration)

Instructions
 

Prepare the crust:

    - In a mixing bowl, combine the Graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and resemble wet sand.

      - Spoon about 2 tablespoons of the crust mixture into the bottom of each serving cup or jar and press down firmly to create an even layer. Set aside.

        Make the cheesecake filling:

          - In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

            - Gradually add the powdered sugar and continue to mix until fully incorporated and creamy.

              - Mix in the vanilla extract, lemon zest, and lemon juice until the mixture is light and fluffy.

                Whip the cream:

                  - In a separate bowl, use an electric mixer to whip the heavy cream until soft peaks form.

                    - Gently fold the whipped cream into the lemon cheesecake mixture until there are no streaks. Be careful not to deflate the whipped cream.

                      Assemble the cups:

                        - Spoon or pipe the cheesecake filling onto the crust layer in each cup, filling them almost to the top.

                          - If desired, you can layer the filling for a beautiful presentation by repeating layers of crust and filling.

                            Chill:

                              - Place the assembled cups in the refrigerator for at least 4 hours or overnight to allow the cheesecake to set.

                                Garnish and serve:

                                  - Before serving, top each cheesecake cup with a dollop of whipped cream, a slice of lemon, and a sprinkle of lemon zest for a final touch.

                                    Prep Time, Total Time, Servings: 20 minutes | 4 hours (chill) | 8 servings