Description
These No-Bake Lemon Cream Cheese Pie Cups are a delightful and easy dessert perfect for any occasion. Creamy lemon cheesecake filling sits atop a buttery graham cracker crust, topped with refreshing lemon curd and fresh berries. A simple yet elegant treat that will impress your guests!
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Lemon Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ cup lemon curd (plus more for topping)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
Garnish:
- Fresh berries and mint leaves for garnish (optional)
Instructions
- Graham Cracker Crust: In a small bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Divide evenly among 6 small cups or jars, pressing lightly to form a crust layer.
- Lemon Cream Cheese Filling: In a medium bowl, beat cream cheese until smooth. Add powdered sugar, lemon curd, lemon zest, and vanilla extract. Beat until creamy. Gently fold in whipped topping until light and fluffy.
- Assembly: Spoon or pipe the lemon cream cheese mixture over the crusts. Chill for at least 2 hours before serving. Top with an extra dollop of lemon curd, fresh berries, and mint leaves if desired.
Notes
- These cups can be made up to 2 days ahead and stored in the refrigerator.
- For extra tang, add more lemon zest or a splash of lemon juice.
