No-Bake Lemon Cheesecake Cups

These no-bake lemon cheesecake cups deliver a perfect balance of creamy richness and zesty brightness without heating up your kitchen. Ideal for quick gatherings or a refreshing treat, each spoonful melts in your mouth with a fresh citrus kick.

Ingredients

• 200g (7 oz) cream cheese, softened
• 150ml (2/3 cup) heavy cream
• 100g (1/2 cup) powdered sugar
• Zest of 2 lemons
• 60ml (1/4 cup) fresh lemon juice
• 1 tsp vanilla extract
• 100g (3.5 oz) digestive biscuits or graham crackers, crushed
• 50g (3 tbsp) unsalted butter, melted
• Fresh berries or mint leaves, for garnish

Step-by-Step Preparation

Prepare the Base
Combine crushed biscuits with melted butter until the mixture resembles wet sand. Press evenly into the bottom of serving glasses or small cups. Chill in the fridge for 15 minutes to set.

Make the Lemon Cheesecake Filling
In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, beat the softened cream cheese with powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Assemble the Cups
Spoon or pipe the lemon cheesecake filling over the chilled biscuit base. Smooth the tops with a spatula.

Chill and Serve
Refrigerate the cups for at least 2 hours, allowing flavors to meld and texture to firm up. Garnish with fresh berries or mint before serving.

Expert Tips for Perfection

• Use full-fat cream cheese for the creamiest texture.
• Freshly grated lemon zest enhances the citrus aroma significantly.
• For added crunch, sprinkle chopped toasted nuts on top before serving.