No-Bake Lemon Cheesecakes

It’s warming up and with the warmer spring weather, I always start wanting all things lemon. No-bake cheesecakes are one of my favorite no-bake desserts to make. The flavor possibilities are endless and they are super simple to mix up.

Lemon cheesecakes are one of my favorite flavors for cheesecake. These have their usual cream cheese base with powdered sugar and whipped topping that I use in most of my no-bake cheesecakes. Then I stir in fresh lemon juice and zest! You can add more or less depending on how strong of a lemon flavor you want. I usually use about two lemons.

Tips and Substitutions:

• You can add more or less of the lemon juice and zest as you prefer. You may find one lemon is not enough. I use up to two lemons.
• I don’t like these super sweet so I added 2/3 cup powdered sugar. If you want them sweeter, you can add up to 3/4-1 cup of the powdered sugar.
• The yellow food dye is optional. I like that it makes it more obvious what the cheesecake flavor is, but it is certainly not required to make the recipe!
• Be sure to plan ahead! These cheesecakes will require at least 4 hours of chill time before serving, but I actually prefer to make them the day before as it gives them more time to set and for the flavors to develop.
• I prefer to use whipped topping (Cool Whip) in these as it has a bit more stability than regular whipped cream. However, if you don’t want to buy it, you can certainly mix up some heavy cream and powdered sugar to make homemade whipped cream!

Print

Yield: 6 cheesecakes

No-Bake Lemon Cheesecakes

Prep Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 20 minutes

No-Bake Lemon Cheesecakes - Delicious and creamy no-bake cheesecake with graham cracker crumbs and bursting with fresh lemon!

Ingredients

• 1 cup graham cracker crumbs
• 5 tablespoons unsalted butter
• 8 ounces plain cream cheese, softened
• 2/3 cup powdered sugar
• 8 ounces whipped topping (Cool Whip)
• 1 lemon, zested and juiced (can add more if desired)
• yellow food coloring (optional)

Instructions

1. Add the graham cracker crumbs into a mixing bowl. Melt the butter in a microwave-safe bowl. Pour the melted butter into the graham cracker crumbs. Stir until well-combined. Divide the mixture amongst 6 ramekins or dessert cups. Push down with a spoon to flatten the crumbs at the bottom of each cup. Set aside.
2. In a larger mixing bowl, add the cream cheese and beat with a hand mixer until smooth. Continue mixing and add in the powdered sugar and fold in the whipped topping and lemon juice and zest until well-combined. If desired, mix inI a few drops of yellow food coloring. Divide the mixture evenly amongst each ramekin.
3. Spoon the remaining whipped topping on top of each cheesecake. Add the cheesecakes into a large container and cover with a lid. Chill at least for 4 hours or overnight. Serve.

Nutrition Information:

Yield:

6

Serving Size:

1/6th
Amount Per Serving: Calories: 414Total Fat: 28gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 291mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 4g

Related posts:

No-Bake Key Lime Cheesecakes No-Bake Cherry Cheesecakes No-Bake Pecan Pie Cheesecakes No-Bake Gingerbread Cheesecakes