Mini Lemon Cheesecake Jars Recipe: No Bake Lemon Cheesecake Dessert Cups
These Mini Lemon Cheesecake Jars are light, creamy, and bursting with fresh lemon flavor. With a buttery graham cracker crust, fluffy lemon cheesecake filling, and a smooth lemon topping, this no bake dessert is perfect for spring and summer entertaining.Served in individual jars, these lemon cheesecake dessert cups are beautiful for bridal showers, baby showers, Easter, or backyard gatherings. They are make-ahead friendly and incredibly easy to assemble.
Servings 6
Ingredients
- Crust
- 1 ¾ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- Filling
- 16 ounces cream cheese
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- Topping
- ¼ cup butter
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 3 tablespoons whipping cream
Instructions
- Combine graham cracker crumbs, melted butter, and sugar. Press into bottoms of jars.
- In a bowl, combine cream cheese, lemon juice, and lemon zest until smooth.
- In another bowl, beat whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Fold whipped cream mixture into cream cheese mixture.
- Spoon evenly into jars. Refrigerate for 6 hours.
- For the topping:
- Beat butter, powdered sugar, and lemon juice with a hand mixer.
- Add whipping cream and mix until smooth.
- Pipe topping onto each jar before serving.