No Bake Lemon Cheesecake Cups

A cup of lemon cheesecake with whipped cream and a lemon on top.

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!

Course Dessert

Prep Time 15

Chill Time 2

Total Time 2 15

Servings

Calories 468

Author Ashlyn Edwards | Belle of the Kitchen

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.

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