I have said this before and I’ll say it again: I am not a cheesecake person.

It’s not that I strongly DISLIKE it, but I would almost always pick cookies, brownies, or ice cream over a piece of cheesecake.

Unless we’re talking about this one or these no-bake fig versions. Swoon-worthy!

I’m adding another variety to my short list of cheesecake love. These No-Bake Lemon Cheesecake Cups are everything I want in a dessert, and then some.

Creamy, fluffy, sweet, tangy, and delightfully rich. Yessss.

The best part? No stressful cheesecake baking is involved. These are a no-bake recipe, which essentially means that we’re taking the flavored cream cheese portion and folding lots of freshly whipped cream into it to make it fluffy and dreamy.

The fresh lemon flavor, as you may have guessed, is INCREDIBLE here and the main reason these are on my love list. You know me and lemon desserts.

I love how easy these are to make. And the ingredients are all things you either will have on hand or can easily access. Love recipes like this! Especially when it comes to dessert.

Ingredients You’ll Need for These No-Bake Lemon Cheesecake Cups:

Vanilla wafer cookies
Unsalted butter
Zest and juice of fresh lemons
Heavy whipping cream
Cream cheese
Lemon curd – you can use store-bought or homemade)
Vanilla extract
Powdered sugar
Kosher salt
For serving – additional whipped cream, crushed cookie crumbs, lemon zest, and/or fresh berries

How to Make These No-Bake Lemon Cheesecake Cups:

For the crust, combine the cookie crumbs, melted butter, and lemon zest in a bowl and stir to combine.
Spoon the crust into the bottom of 4 small jars or glasses, packing it down so it’s firm. Set aside.
Make the filling next. Using a stand or hand mixer, whip the cold cream until stiff peaks form.
In another bowl, using a mixer, beat together the softened cream cheese, lemon zest and juice, lemon curd, vanilla, powdered sugar, and salt. Mix until smooth, creamy, and fluffy.
Gently fold the whipped cream into the cream cheese mixture, stirring and folding gently so as not to deflate the air in the whipped cream. Mix until well combined and the filling is creamy and fluffy.
Spoon or pipe the filling into the jars/glasses on top of the cookie crust.
Smooth out the tops of the cheesecakes and then place them in the fridge to set for at least 2 hours.
To serve, top each chilled cheesecake with additional whipped cream, a sprinkling of cookie crumbs, and more lemon zest. Top with fresh berries. Serve immediately while the whipped cream is fresh.

FAQs:

Can I make these ahead?

Yes! In fact, I recommend it. These are best served after they’ve had some time to chill in the fridge. They can be prepared, covered, and kept in the fridge for several days before you want to serve. I do recommend waiting to garnish them just before serving.

Can I make this as a larger no-bake cheesecake?

Absolutely. Press the cookie crust into an 8-inch pie or springform dish. Make the filling as directed and then spread over the cookie crust. Refrigerate and then serve like a regular cheesecake!

Can I use graham crackers for the crust?

Definitely. The flavor combo would be lovely.

Can I use reduced-fat cream cheese?

It’s totally up to you. When it comes to cheesecake recipe, I’m of the thinking “go big or go home,” and so I choose to use full-fat dairy products in recipes like this. If I’m going to eat cheesecake, I want it to be good. That said, this recipe will function just as well with reduced-fat cream cheese!

Other Recipes You May Enjoy:

I’m obsessed with the flavor and texture combination here. Creamy and fluffy lemon cheesecake paired with that scrumptious lemon-scented cookie crust! Yes, please!