Lemon Cream No-Bake Mini Cheesecakes Recipe

Cooking Directions

• STEP 1.Prepare the graham cracker crust by combining graham cracker crumbs, melted butter, and sugar.
• STEP 2.Press the crust mixture into the bottom of individual serving cups or a muffin tin lined with cupcake liners.
• STEP 3.In a mixing bowl, beat cream cheese, sugar, lemon juice, and lemon zest until smooth and creamy.
• STEP 4.Spoon the cream cheese mixture over the crust in each cup, filling them almost to the top.
• STEP 5.Refrigerate the mini cheesecakes for at least 2 hours or until set.
• STEP 6.Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of lemon zest.

Cooking Tips

• You can use store-bought graham cracker crust or make your own by combining graham cracker crumbs and melted butter.
• For a stronger lemon flavor, add more lemon juice or zest to the cream cheese mixture.
• To easily remove the mini cheesecakes from the muffin tin, use a spoon or a small offset spatula to gently lift them out.

Storage and Serving

• Store the mini cheesecakes in the refrigerator for up to 3 days.
• Serve chilled and enjoy these bite-sized treats as is or with a drizzle of lemon curd on top.