1. Prepare the crust
In a bowl, combine the graham cracker crumbs, melted butter, and sugar (if using).
Mix until everything is well coated and the crumbs start to stick together.
Spoon the mixture into the bottom of your serving cups or glasses and press it down firmly to form the crust.
2. Make the cheesecake filling
In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract, and mix well.
Gently fold in the whipped heavy cream until fully incorporated.
3. Assemble the cups
Spoon the cheesecake filling on top of the graham cracker crust in each cup.
Smooth the top with a spatula.
4. Chill and set
Refrigerate the cheesecake cups for at least 2 hours (or overnight for best results) to set.
5. Serve and enjoy
Garnish with extra lemon zest, whipped cream, or fresh berries before serving (optional).
📌 Tips and Variations
✔️ Add fruit: Top with fresh berries or a lemon curd for extra flavor.
✔️ Vegan version: Use dairy-free cream cheese and coconut cream for a vegan-friendly version.
✔️ Crust options: You can use crushed biscuits or nuts for a different twist on the crust.
✨ A refreshing, creamy, and tangy treat that’s so easy to make! 🍋🍓 Who’s excited to try these no-bake cheesecake cups? 😍
