No-Bake Lemon Cups (Print Version)
# Ingredients:
→ Crust
01 -
Sugar
02 -
Butter, melted
03 -
Crumbs from graham crackers
→ Cheesecake Filling
04 -
Softened cream cheese
05 -
Lemon juice
06 -
Lemon zest
07 -
Powdered sugar
08 -
Whipped cream, folded in
→ Topping
09 -
Bright raspberries, fresh
10 -
Optional: Garnish with mint leaves or thin lemon slices
# Instructions:
01 -
Grab a bowl, and toss together the sugar, butter, and graham cracker crumbs until everything looks like damp sand. Scoop this mixture into small jars or cups and firmly push it down with the back of a spoon so it sticks together.
02 -
Blend the creamy cheese, powdered sugar, a splash of lemon juice, and the zest with a mixer until it’s velvety and lump-free. Gently fold in that whipped cream to make it fluffy.
03 -
Place the cheesecake cream on top of the crust you’ve already prepped. Smooth it out nicely. Pile on fresh raspberries, and if you’re feeling fancy, finish with whipped cream for flair.
04 -
Pop the cups into the refrigerator for a few hours (2-3 will do) so they firm up. Just before serving, make them look extra nice with a slice of lemon or some mint leaves.
# Notes:
01 -
Room temperature ingredients will make your life easier and your results better.
02 -
Store-bought whipped cream is a time-saver if you don’t want to make it fresh.
03 -
Prepare these ahead of time — they’ll stay fresh in the fridge for up to 3 days.