Irresistible Lemon Cream Dessert Cups You Can Make Ahead
These Lemon Cream Dessert Cups are a refreshing, no-bake treat that brings joy to any occasion.
Equipment
- Medium Bowl
- spatula
- serving cups
Ingredients
For the Crust
- 1 cup Graham Cracker Crumbs or digestive biscuits
- 2 tablespoons Granulated Sugar
- 4 tablespoons Unsalted Butter, Melted or melted coconut oil for vegan option
For the Filling
- 8 ounces Cream Cheese, Softened use dairy-free cream cheese for vegan
- 1/2 cup Powdered Sugar
- 1/2 cup Sour Cream or Greek yogurt
- 1/3 cup Fresh Lemon Juice fresh juice preferred
- 1 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
For the Topping
- 1 cup Whipped Cream
- 4 slices Lemon
- 4 leaves Mint Leaves
Instructions
Preparation Steps
- In a medium bowl, combine the graham cracker crumbs and granulated sugar, then pour in the melted butter. Stir until the mixture resembles wet sand.
- Spoon about 2 tablespoons of the crust mixture into each serving cup, pressing down gently to create a solid base.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth. Then, mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until the mixture is fluffy and creamy.
- Carefully spoon the lemon cheesecake mixture into each cup, filling them about 3/4 full and smoothing the tops with a spatula.
- Cover the cups and refrigerate for at least 4 hours, ideally overnight.
- Before serving, top each cup with a dollop of whipped cream, a slice of lemon, and a fresh mint leaf.
Notes
For added flavor, consider mixing in fresh berries or different crust options. Ensure your cream cheese is at room temperature for a smooth filling.