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No-bake desserts have surged in popularity, especially during the warmer months when turning on the oven feels more like a chore than a culinary necessity. They offer a quick, easy, and delicious solution to satisfy your sweet tooth without the hassle of baking. Among the myriad of no-bake options, Zesty No-Bake Lemon Cheesecake Cups stand out as a particularly refreshing treat. This dessert perfectly balances tangy lemon flavors with a rich, creamy filling, making it an ideal choice for summer gatherings, picnics, or a delightful end to any meal.

No-Bake Lemon Cheesecake Cups

Discover the joy of making Zesty No-Bake Lemon Cheesecake Cups, a refreshing treat perfect for summer. This easy recipe requires no baking and features a delicious combination of tangy lemon and creamy filling. With a quick prep time and the ability to be made ahead, these delightful cups are ideal for gatherings or a sweet ending to any meal. Enjoy their bright flavors and airy texture that will impress everyone at your table!
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Ingredients
  

1 cup graham cracker crumbs

⅓ cup unsalted butter, melted

2 cups cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

Zest of 2 fresh lemons

⅓ cup freshly squeezed lemon juice

Lemon slices and fresh mint leaves, for garnish

Instructions
 

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Use a fork or spatula to mix well until all crumbs are evenly coated and the mixture resembles wet sand.

    Assemble the cups: Take 8 serving cups or small jars, and evenly distribute the crumb mixture among them. Use the back of a spoon to press the crumbs down firmly to form a solid base. Once done, place the cups in the refrigerator to chill while you prepare the cheesecake filling.

      Make the cheesecake filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until fully combined and there are no lumps.

        Add flavors: Incorporate the lemon zest and freshly squeezed lemon juice into the cream cheese mixture. Mix on low speed until fully combined, ensuring that the flavors meld beautifully.

          Whip the cream: In a separate bowl, use an electric mixer to whip the heavy whipping cream on high speed until soft peaks begin to form. This should take about 2-3 minutes. Carefully fold the whipped cream into the lemon cream cheese mixture using a spatula, being gentle so as to retain the light and airy texture.

            Fill the cups: Once the cream cheese and whipped cream are fully combined, use a spoon or piping bag to fill each cup with the cheesecake filling on top of the crust layer. Smooth and level the tops with a spatula for an even presentation.

              Chill: Cover the filled cups with plastic wrap or a lid and place them back in the refrigerator to chill for at least 4 hours, ideally overnight. This allows the cheesecake to set fully and enhances the flavors.

                Serve: Just before serving, garnish each cheesecake cup with a slice of fresh lemon and a sprig of mint to add a vibrant touch. Enjoy these delightful no-bake treats that are as refreshing as they are delicious!

                  Prep Time, Total Time, Servings: 20 min | 4-12 hours (chill) | 8 servings