FREE DINNER EBOOK! Get your copy!

No Bake Lemon Cheesecake Cups Simple and Tasty Treat

by on May 5, 2025

WANT TO SAVE THIS RECIPE?

Looking for a simple and tasty dessert? These No Bake Lemon Cheesecake Cups are just what you need! They are creamy, refreshing, and perfect for any occasion. Plus, you don’t need to turn on the oven! I’ll guide you through every step, from mixing the ingredients to serving those delightful cups. Let’s dive into this easy recipe that will impress your friends and family!

To make No Bake Lemon Cheesecake Cups, you need fresh and simple ingredients. Here’s what you will use: - 8 oz cream cheese, softened - 1 cup powdered sugar - 1/2 cup sour cream - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 cup graham cracker crumbs - 4 tablespoons melted butter - Fresh berries (for garnish) Each ingredient plays a key role. The cream cheese gives your cups a rich and creamy texture. Powdered sugar adds sweetness without graininess. Sour cream adds a nice tang, balancing the lemon's zest. Fresh lemon juice and zest bring bright flavor. Vanilla extract adds warmth. Heavy cream makes the dessert light and fluffy. Graham cracker crumbs mixed with melted butter create the perfect crust. Finally, fresh berries add a pop of color and taste. Using high-quality ingredients makes all the difference. Fresh lemons yield the best flavor. Choose full-fat cream cheese for a richer taste. With these ingredients, you can create a delightful treat that is sure to impress. {{ingredient_image_1}} Start by mixing 8 oz of softened cream cheese with 1 cup of powdered sugar. Use a hand mixer for a smooth blend. Next, add 1/2 cup of sour cream, 1/4 cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Blend everything together until it is smooth and creamy. In a separate bowl, pour 1 cup of heavy whipping cream. Use a mixer to whip it until you see stiff peaks. This means the cream holds its shape well. Next, gently fold the whipped cream into the lemon mixture. Be careful not to deflate the whipped cream; you want to keep it light and airy. In a new bowl, mix 1 cup of graham cracker crumbs with 4 tablespoons of melted butter. Stir until the crumbs are well coated. Now, take your serving cups or small jars. Layer the graham cracker mix at the bottom, then add a layer of your lemon cheesecake filling. Repeat the layers until you fill the cups. Finish with a layer of cheesecake on top. Chill the cups in the refrigerator for at least 2 hours to let them set. Before you serve, add fresh berries and a bit of lemon zest on top for a bright finish. To avoid lumps in the cream cheese mixture, make sure your cream cheese is soft. I leave it out at room temperature for about 30 minutes. Then, mix the cream cheese and powdered sugar well. Use a hand mixer for a creamy texture. When folding in whipped cream, use a spatula. Start by adding a small amount to the lemon mixture. Gently stir until combined. Then, add the rest of the whipped cream. This keeps the air in the cream, making your cheesecake light and fluffy. Fresh lemon juice and zest are key to a bright flavor. They give your cheesecake a zesty kick. I always choose organic lemons for the best taste. The zest adds a nice texture, too. For the best results, use quality cream cheese. Brands with high fat content yield creamier results. Avoid low-fat options as they can change the texture. Garnish your cheesecake cups with fresh berries. Strawberries, blueberries, or raspberries work well. A sprinkle of lemon zest on top makes them look even better. These cheesecake cups pair nicely with tea or coffee. The tartness of the lemon balances well with a hot drink. Enjoy them as a light dessert after dinner! Pro Tips Use Room Temperature Cream Cheese: This helps create a smoother filling without lumps and makes it easier to mix with other ingredients. Fresh Lemon Juice is Key: Using fresh lemon juice instead of bottled enhances the flavor and brightness of the cheesecake. Chill for Best Texture: Allowing the cheesecake cups to chill for at least 2 hours ensures they set properly and develop a creamy consistency. Experiment with Garnishes: Fresh berries are great, but consider using mint leaves or edible flowers for a beautiful presentation! {{image_2}} You can switch up the flavors in these cheesecake cups. Instead of lemon, try using lime juice. This gives a nice tart twist that many love. You can also use orange or grapefruit juice for a different flavor. These fruits add freshness and zing. If you want to add a sweet touch, consider chocolate or berry swirls. For chocolate, melt some dark chocolate and swirl it in the cheesecake mix before layering. For berry swirls, mash fresh berries and fold them into the mix. This adds color and flavor to your cups. If you need gluten-free options, you can make simple swaps. Use gluten-free graham crackers for the crust. They taste great and will keep the same texture. For dairy-free alternatives, use vegan cream cheese and coconut cream. These options will still give you a creamy texture. You may also want to use maple syrup instead of powdered sugar for sweetness. This will keep your cheesecake cups light and tasty. To keep your no-bake lemon cheesecake cups fresh, store them in the fridge. Place the cups in an airtight container. This helps prevent them from drying out and losing flavor. The cheesecake cups can last up to 3 days in the refrigerator. Just remember to cover them well. This keeps the taste bright and zesty. If you want to freeze your cheesecake cups, it's easy! First, let them chill in the refrigerator for 2 hours as usual. Once set, cover each cup with plastic wrap. Then, place them in a freezer-safe container. They can stay in the freezer for up to 2 months. When you are ready to enjoy, do not rush the thawing. Move the cups to the fridge for about 4 hours. This helps keep the texture nice and creamy. Enjoy delicious cheesecake treats anytime! Yes, you can use light cream cheese. However, it may change the texture. The cheesecake might be a bit less rich and creamy. Light cream cheese has less fat. This can make the filling thinner. If you want a firmer texture, stick to full-fat cream cheese. These cheesecake cups should not sit out for long. Keep them at room temperature for no more than two hours. After that, bacteria can grow. To stay safe, always serve them cold. If it's a hot day, keep them in a cooler or fridge. Yes! You can make these cups a day ahead. Store them in the fridge until ready to serve. Just cover them well with plastic wrap. This keeps them fresh. If you want to make them even earlier, you can freeze them. Just thaw them in the fridge before serving. Making no-bake cheesecake cups is simple and fun. You learned about the key ingredients, like cream cheese and fresh lemon, to create a tangy filling. I walked you through mixing and whipping, ensuring a light texture. You gained some helpful tips on flavor, presentation, and storage. In the end, these cheesecake cups are perfect for any occasion. Try different flavors and enjoy this easy dessert with friends and family. You'll impress everyone with your tasty treats!

Why I Love This Recipe

  1. Easy to Make: This no-bake recipe means you can whip up these delightful cheesecake cups without turning on the oven, making it perfect for hot days or quick desserts.
  2. Refreshing Flavor: The bright, zesty lemon flavor is refreshing and perfect for summer gatherings or as a light dessert after a heavy meal.
  3. Customizable: You can easily adjust the sweetness or add your favorite toppings, such as fresh berries or a drizzle of chocolate, to make it your own.
  4. Beautiful Presentation: Serving them in cups or jars not only looks appealing but also makes them easy to grab and enjoy at parties or picnics.

Ingredients

To make No Bake Lemon Cheesecake Cups, you need fresh and simple ingredients. Here’s what you will use:

– 8 oz cream cheese, softened

– 1 cup powdered sugar

– 1/2 cup sour cream

– 1/4 cup fresh lemon juice

– Zest of 1 lemon

– 1 teaspoon vanilla extract

– 1 cup heavy whipping cream

– 1 cup graham cracker crumbs

– 4 tablespoons melted butter

– Fresh berries (for garnish)

Each ingredient plays a key role. The cream cheese gives your cups a rich and creamy texture. Powdered sugar adds sweetness without graininess. Sour cream adds a nice tang, balancing the lemon’s zest. Fresh lemon juice and zest bring bright flavor. Vanilla extract adds warmth. Heavy cream makes the dessert light and fluffy. Graham cracker crumbs mixed with melted butter create the perfect crust. Finally, fresh berries add a pop of color and taste.

Using high-quality ingredients makes all the difference. Fresh lemons yield the best flavor. Choose full-fat cream cheese for a richer taste. With these ingredients, you can create a delightful treat that is sure to impress.

Step-by-Step Instructions

Preparation of Cream Cheese Mixture

Start by mixing 8 oz of softened cream cheese with 1 cup of powdered sugar. Use a hand mixer for a smooth blend. Next, add 1/2 cup of sour cream, 1/4 cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Blend everything together until it is smooth and creamy.

Whipping the Heavy Cream

In a separate bowl, pour 1 cup of heavy whipping cream. Use a mixer to whip it until you see stiff peaks. This means the cream holds its shape well. Next, gently fold the whipped cream into the lemon mixture. Be careful not to deflate the whipped cream; you want to keep it light and airy.

Assembling the Cheesecake Cups

In a new bowl, mix 1 cup of graham cracker crumbs with 4 tablespoons of melted butter. Stir until the crumbs are well coated. Now, take your serving cups or small jars. Layer the graham cracker mix at the bottom, then add a layer of your lemon cheesecake filling. Repeat the layers until you fill the cups. Finish with a layer of cheesecake on top. Chill the cups in the refrigerator for at least 2 hours to let them set. Before you serve, add fresh berries and a bit of lemon zest on top for a bright finish.

Tips & Tricks

Ensuring a Smooth Cheesecake Filling

To avoid lumps in the cream cheese mixture, make sure your cream cheese is soft. I leave it out at room temperature for about 30 minutes. Then, mix the cream cheese and powdered sugar well. Use a hand mixer for a creamy texture.

When folding in whipped cream, use a spatula. Start by adding a small amount to the lemon mixture. Gently stir until combined. Then, add the rest of the whipped cream. This keeps the air in the cream, making your cheesecake light and fluffy.

Achieving the Best Flavor

Fresh lemon juice and zest are key to a bright flavor. They give your cheesecake a zesty kick. I always choose organic lemons for the best taste. The zest adds a nice texture, too.

For the best results, use quality cream cheese. Brands with high fat content yield creamier results. Avoid low-fat options as they can change the texture.

Serving Suggestions

Garnish your cheesecake cups with fresh berries. Strawberries, blueberries, or raspberries work well. A sprinkle of lemon zest on top makes them look even better.

These cheesecake cups pair nicely with tea or coffee. The tartness of the lemon balances well with a hot drink. Enjoy them as a light dessert after dinner!

Pro Tips

  1. Use Room Temperature Cream Cheese: This helps create a smoother filling without lumps and makes it easier to mix with other ingredients.
  2. Fresh Lemon Juice is Key: Using fresh lemon juice instead of bottled enhances the flavor and brightness of the cheesecake.
  3. Chill for Best Texture: Allowing the cheesecake cups to chill for at least 2 hours ensures they set properly and develop a creamy consistency.
  4. Experiment with Garnishes: Fresh berries are great, but consider using mint leaves or edible flowers for a beautiful presentation!

Variations

Flavor Alternatives

You can switch up the flavors in these cheesecake cups. Instead of lemon, try using lime juice. This gives a nice tart twist that many love. You can also use orange or grapefruit juice for a different flavor. These fruits add freshness and zing.

If you want to add a sweet touch, consider chocolate or berry swirls. For chocolate, melt some dark chocolate and swirl it in the cheesecake mix before layering. For berry swirls, mash fresh berries and fold them into the mix. This adds color and flavor to your cups.

Dietary Adjustments

If you need gluten-free options, you can make simple swaps. Use gluten-free graham crackers for the crust. They taste great and will keep the same texture.

For dairy-free alternatives, use vegan cream cheese and coconut cream. These options will still give you a creamy texture. You may also want to use maple syrup instead of powdered sugar for sweetness. This will keep your cheesecake cups light and tasty.

Storage Info

How to Store Leftovers

To keep your no-bake lemon cheesecake cups fresh, store them in the fridge. Place the cups in an airtight container. This helps prevent them from drying out and losing flavor. The cheesecake cups can last up to 3 days in the refrigerator. Just remember to cover them well. This keeps the taste bright and zesty.

Freezing Instructions

If you want to freeze your cheesecake cups, it’s easy! First, let them chill in the refrigerator for 2 hours as usual. Once set, cover each cup with plastic wrap. Then, place them in a freezer-safe container. They can stay in the freezer for up to 2 months. When you are ready to enjoy, do not rush the thawing. Move the cups to the fridge for about 4 hours. This helps keep the texture nice and creamy. Enjoy delicious cheesecake treats anytime!

FAQs

Can I use light cream cheese for this recipe?

Yes, you can use light cream cheese. However, it may change the texture. The cheesecake might be a bit less rich and creamy. Light cream cheese has less fat. This can make the filling thinner. If you want a firmer texture, stick to full-fat cream cheese.

How long can the no-bake cheesecake cups sit out?

These cheesecake cups should not sit out for long. Keep them at room temperature for no more than two hours. After that, bacteria can grow. To stay safe, always serve them cold. If it’s a hot day, keep them in a cooler or fridge.

Can I prepare cheesecake cups in advance?

Yes! You can make these cups a day ahead. Store them in the fridge until ready to serve. Just cover them well with plastic wrap. This keeps them fresh. If you want to make them even earlier, you can freeze them. Just thaw them in the fridge before serving.

Making no-bake cheesecake cups is simple and fun. You learned about the key ingredients, like cream cheese and fresh lemon, to create a tangy filling. I walked you through mixing and whipping, ensuring a light texture. You gained some helpful tips on flavor, presentation, and storage.

In the end, these cheesecake cups are perfect for any occasion. Try different flavors and enjoy this easy dessert with friends and family. You’ll impress everyone with your tasty treat

To make No Bake Lemon Cheesecake Cups, you need fresh and simple ingredients. Here’s what you will use: - 8 oz cream cheese, softened - 1 cup powdered sugar - 1/2 cup sour cream - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 cup graham cracker crumbs - 4 tablespoons melted butter - Fresh berries (for garnish) Each ingredient plays a key role. The cream cheese gives your cups a rich and creamy texture. Powdered sugar adds sweetness without graininess. Sour cream adds a nice tang, balancing the lemon's zest. Fresh lemon juice and zest bring bright flavor. Vanilla extract adds warmth. Heavy cream makes the dessert light and fluffy. Graham cracker crumbs mixed with melted butter create the perfect crust. Finally, fresh berries add a pop of color and taste. Using high-quality ingredients makes all the difference. Fresh lemons yield the best flavor. Choose full-fat cream cheese for a richer taste. With these ingredients, you can create a delightful treat that is sure to impress. {{ingredient_image_1}} Start by mixing 8 oz of softened cream cheese with 1 cup of powdered sugar. Use a hand mixer for a smooth blend. Next, add 1/2 cup of sour cream, 1/4 cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Blend everything together until it is smooth and creamy. In a separate bowl, pour 1 cup of heavy whipping cream. Use a mixer to whip it until you see stiff peaks. This means the cream holds its shape well. Next, gently fold the whipped cream into the lemon mixture. Be careful not to deflate the whipped cream; you want to keep it light and airy. In a new bowl, mix 1 cup of graham cracker crumbs with 4 tablespoons of melted butter. Stir until the crumbs are well coated. Now, take your serving cups or small jars. Layer the graham cracker mix at the bottom, then add a layer of your lemon cheesecake filling. Repeat the layers until you fill the cups. Finish with a layer of cheesecake on top. Chill the cups in the refrigerator for at least 2 hours to let them set. Before you serve, add fresh berries and a bit of lemon zest on top for a bright finish. To avoid lumps in the cream cheese mixture, make sure your cream cheese is soft. I leave it out at room temperature for about 30 minutes. Then, mix the cream cheese and powdered sugar well. Use a hand mixer for a creamy texture. When folding in whipped cream, use a spatula. Start by adding a small amount to the lemon mixture. Gently stir until combined. Then, add the rest of the whipped cream. This keeps the air in the cream, making your cheesecake light and fluffy. Fresh lemon juice and zest are key to a bright flavor. They give your cheesecake a zesty kick. I always choose organic lemons for the best taste. The zest adds a nice texture, too. For the best results, use quality cream cheese. Brands with high fat content yield creamier results. Avoid low-fat options as they can change the texture. Garnish your cheesecake cups with fresh berries. Strawberries, blueberries, or raspberries work well. A sprinkle of lemon zest on top makes them look even better. These cheesecake cups pair nicely with tea or coffee. The tartness of the lemon balances well with a hot drink. Enjoy them as a light dessert after dinner! Pro Tips Use Room Temperature Cream Cheese: This helps create a smoother filling without lumps and makes it easier to mix with other ingredients. Fresh Lemon Juice is Key: Using fresh lemon juice instead of bottled enhances the flavor and brightness of the cheesecake. Chill for Best Texture: Allowing the cheesecake cups to chill for at least 2 hours ensures they set properly and develop a creamy consistency. Experiment with Garnishes: Fresh berries are great, but consider using mint leaves or edible flowers for a beautiful presentation! {{image_2}} You can switch up the flavors in these cheesecake cups. Instead of lemon, try using lime juice. This gives a nice tart twist that many love. You can also use orange or grapefruit juice for a different flavor. These fruits add freshness and zing. If you want to add a sweet touch, consider chocolate or berry swirls. For chocolate, melt some dark chocolate and swirl it in the cheesecake mix before layering. For berry swirls, mash fresh berries and fold them into the mix. This adds color and flavor to your cups. If you need gluten-free options, you can make simple swaps. Use gluten-free graham crackers for the crust. They taste great and will keep the same texture. For dairy-free alternatives, use vegan cream cheese and coconut cream. These options will still give you a creamy texture. You may also want to use maple syrup instead of powdered sugar for sweetness. This will keep your cheesecake cups light and tasty. To keep your no-bake lemon cheesecake cups fresh, store them in the fridge. Place the cups in an airtight container. This helps prevent them from drying out and losing flavor. The cheesecake cups can last up to 3 days in the refrigerator. Just remember to cover them well. This keeps the taste bright and zesty. If you want to freeze your cheesecake cups, it's easy! First, let them chill in the refrigerator for 2 hours as usual. Once set, cover each cup with plastic wrap. Then, place them in a freezer-safe container. They can stay in the freezer for up to 2 months. When you are ready to enjoy, do not rush the thawing. Move the cups to the fridge for about 4 hours. This helps keep the texture nice and creamy. Enjoy delicious cheesecake treats anytime! Yes, you can use light cream cheese. However, it may change the texture. The cheesecake might be a bit less rich and creamy. Light cream cheese has less fat. This can make the filling thinner. If you want a firmer texture, stick to full-fat cream cheese. These cheesecake cups should not sit out for long. Keep them at room temperature for no more than two hours. After that, bacteria can grow. To stay safe, always serve them cold. If it's a hot day, keep them in a cooler or fridge. Yes! You can make these cups a day ahead. Store them in the fridge until ready to serve. Just cover them well with plastic wrap. This keeps them fresh. If you want to make them even earlier, you can freeze them. Just thaw them in the fridge before serving. Making no-bake cheesecake cups is simple and fun. You learned about the key ingredients, like cream cheese and fresh lemon, to create a tangy filling. I walked you through mixing and whipping, ensuring a light texture. You gained some helpful tips on flavor, presentation, and storage. In the end, these cheesecake cups are perfect for any occasion. Try different flavors and enjoy this easy dessert with friends and family. You'll impress everyone with your tasty treats!

No-Bake Lemon Cheesecake Cups

A refreshing and easy dessert made with creamy lemon cheesecake filling layered with graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 2 cup sour cream
  • 1 4 cup fresh lemon juice
  • 1 each Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter
  • each Fresh berries (for garnish)

Instructions
 

  • In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy.
  • Add sour cream, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Blend until everything is well incorporated.
  • In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture, being careful not to deflate the whipped cream.
  • In a separate bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated.
  • In serving cups or small jars, layer the graham cracker mixture at the bottom, followed by a generous layer of the lemon cheesecake filling. Repeat the layers until the cups are filled, finishing with the cheesecake layer on top.
  • Chill the cheesecake cups in the refrigerator for at least 2 hours or until set.
  • Before serving, garnish the cups with fresh berries and a sprinkle of lemon zest for an extra touch.

Notes

Chill for at least 2 hours for best results.
Keyword cheesecake, dessert, easy, lemon, no-bake

WANT TO SAVE THIS RECIPE?