Description
Make individual servings of creamy, bright lemon cheesecake without turning on your oven. This easy, make-ahead dessert is perfect for family gatherings or simple weeknight treats.
Ingredients
Scale
- 1/2 cup vanilla wafer cookie crumbs
- 2 tablespoons unsalted butter, melted
- Zest of 1 lemon (about 1 tablespoon)
- 1 cup heavy whipping cream, cold
- 12 oz cream cheese, softened
- Zest of 2 lemons (about 2 tablespoons)
- Juice of 2 lemons (roughly 1/2 cup)
- 1/4 cup lemon curd
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Additional whipped cream for topping
- Crushed vanilla wafer crumbs for topping
- Additional lemon zest for topping
- Fresh berries for topping
Instructions
- Combine the vanilla wafer crumbs, melted butter, and the zest of 1 lemon in a small bowl. Mix until the crumbs are evenly moistened.
- Divide this mixture evenly among 6 to 8 small serving cups or ramekins. Press the crumbs lightly into the bottom of each cup to form the crust. Place the cups in the refrigerator while you prepare the filling.
- In a large bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form. Set the whipped cream aside.
- In a separate large bowl, beat the softened cream cheese until it is smooth and creamy.
- Add the zest of 2 lemons, lemon juice, lemon curd, vanilla extract, powdered sugar, and salt to the cream cheese mixture. Beat until everything is fully combined and smooth.
- Gently fold the reserved whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Spoon or pipe the cheesecake filling evenly over the crusts in your prepared cups.
- Chill the cheesecake cups in the refrigerator for at least 4 hours, or until firm.
- Before serving, top each cup with a dollop of additional whipped cream, a sprinkle of crushed vanilla wafer crumbs, extra lemon zest, and a few fresh berries.
Notes
- You can make the crust and filling up to two days ahead of time. Store covered in the refrigerator.
- If you do not have fresh lemons, you can substitute 1/2 cup bottled lemon juice, but fresh juice provides better flavor.
- For a quicker crust, you can pulse the vanilla wafers in a food processor until they form fine crumbs.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: no bake lemon cheesecake, cheesecake cups, easy dessert, make ahead dessert, individual cheesecake, citrus dessert, low calorie dessert