No Bake Lemon Cheesecake Cups
These No Bake Lemon Cheesecake Cups are such a refreshing treat! A homemade graham cracker crust is layered with a creamy lemon cheesecake filling, then topped with dollops of whipped cream. They’re easy to prepare and don’t require any baking, making them perfect for all of your spring and summer get-togethers!
For more delicious No Bake Dessert Recipes, be sure to check out my No Bake Banana Split Cake, Blueberry Cream Cheese Pie, and Kool Aid Pie.
I love a good no bake dessert in the summer time, and these No Bake Lemon Cheesecake Cups are a new favorite.
They are made with layers of fresh and creamy lemon cheesecake, whipped topping, and a buttery graham cracker crust (the BEST!) They’re served up in individual cups or jars, making them the perfect handheld treat for parties or barbecues. Or simply for a much needed treat on a hot summer day!
If you’re a lemon lover, this is one dessert that really hits the spot. The fresh lemon flavor really shines through on these and pairs perfectly with that irresistible graham cracker crust. Even my non-cheesecake loving husband claimed these were amazing. And I promise you, that’s really saying something!
If you’re a lemon lover, this is one dessert that really hits the spot. The fresh lemon flavor really shines through on these and pairs perfectly with that irresistible graham cracker crust. Even my non-cheesecake loving husband claimed these were amazing. And I promise you, that’s really saying something!
Ingredients for No Bake Lemon Cheesecake Cups
- Graham crackers – you will need 2 cups of crushed graham cracker crumbs. I like to use my food processor for this. About 18 sheets of graham crackers are needed to make 2 cups of crumbs. You could also use store-bought graham cracker crumbs instead.
- Melted butter – I recommend using unsalted butter. You will need to melt it and then mix it with the graham cracker crumbs for the crust.
- Sugar – you will need white granulated sugar for both the crust and filling.
- Cream cheese – use brick-style, full fat cream cheese that has been softened to room temperature.
- Pure vanilla extract – adds rich flavor to the lemon cheesecake filling.
- Fresh lemon – you will need fresh lemon juice and lemon zest to flavor the filling.
- Whipped cream – an 8-ounce thawed container of Cool Whip is what I like to use. You could also use homemade whipped cream.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make No Bake Lemon Cheesecake – Step by Step
In a small mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until combined. It will have a wet sand texture.
To make the filling, beat the cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract in a large bowl with an electric mixer over medium speed until smooth. If desired, mix in the yellow food coloring.
Fold in the whipped cream with a rubber spatula.
To assemble, spoon an inch thick layer of crust at the bottom of each dessert cup. Pipe an inch thick layer of the cream cheese mixture onto the top of each crust. Repeat and create another crust and filling layer. If desired, you can garnish each cup with extra whipped cream, lemon zest, and lemon slices.
Tips and Notes
- Use a food processor to crush the graham crackers. You will need about 18 full sheets of graham crackers to make 2 cups of crumbs.
- Use store-bought graham cracker crumbs and bottled lemon juice for a time saver. Homemade always has the best flavor, but pre-made crumbs and bottled juice will totally work in a pinch!
- For a lighter lemon cheesecake recipe, you can use light cream cheese and light whipped topping.
- Toppings: I like to top my mini lemon cheesecakes with whipped cream (I added some whipped cream to a piping bag for the ones in the photos) and a sprinkle of lemon zest and lemon slices. You could also add a bit of graham cracker crumbs to the top.
- These Lemon Cheesecake Cups are freezer friendly. Prepare as instructed using freezer safe containers, then cover the cups tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the cups in the refrigerator before serving.
- What kind of cups to use: Feel free to use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve your no bake lemon cheesecake cups.
- To make a whole lemon cheesecake, make the crust and filling as directed. Press the crust mixture into the bottom and up the sides of a 9 inch pie plate. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set. Spread the filling over the prepared and chilled crust, then cover the cheesecake and chill in the refrigerator for at least two hours before serving.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: No Bake Lemon Cheesecake Cups
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling
- 8 ounces brick style cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 1/4 cup lemon juice
- 1 Tablespoon lemon zest
- 8 ounces container frozen whipped topping, thawed
Instructions
- In a small mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until combined. It will have a wet sand texture.
- To make the filling, beat the cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract in a large bowl with an electric mixer over medium speed until smooth. If desired, mix in the yellow food coloring.
- Fold in the whipped cream with a rubber spatula.
- To assemble, spoon an inch thick layer of crust at the bottom of each dessert cup. Pipe an inch thick layer of the cream cheese mixture onto the top of each crust. Repeat and create another crust and filling layer. If desired, you can garnish each cup with extra whipped cream, lemon zest, and lemon slices.
Notes
- Use a food processor to crush the graham crackers. You will need about 18 full sheets of graham crackers to make 2 cups of crumbs.
- Use store-bought graham cracker crumbs and bottled lemon juice for a time saver. Homemade always has the best flavor, but pre-made crumbs and bottled juice will totally work in a pinch!
- For a lighter lemon cheesecake recipe, you can use light cream cheese and light whipped topping.
- Toppings: I like to top my mini lemon cheesecakes with whipped cream (I added some whipped cream to a piping bag for the ones in the photos) and a sprinkle of lemon zest and lemon slices. You could also add a bit of graham cracker crumbs to the top.
- These Lemon Cheesecake Cups are freezer friendly. Prepare as instructed using freezer safe containers, then cover the cups tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the cups in the refrigerator before serving.
- What kind of cups to use: Feel free to use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve your no bake lemon cheesecake cups.
- To make a whole lemon cheesecake, make the crust and filling as directed. Press the crust mixture into the bottom and up the sides of a 9 inch pie plate. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set. Spread the filling over the prepared and chilled crust, then cover the cheesecake and chill in the refrigerator for at least two hours before serving.
