These lemon cheesecake cups deliver bright citrus flavor and creamy cheesecake satisfaction without turning on the oven. Tangy Greek yogurt, a touch of cream cheese, and fresh lemon zest come together in minutes, layered over a simple graham cracker crust for a refreshing, lighter dessert that still feels indulgent.

Why You’ll Love This Recipe

• Ready in just 10 minutes from start to finish
• No baking required, perfect for warm days or quick cravings
• Creamy, tangy cheesecake flavor with a fresh lemon twist
• Made with Greek yogurt for added protein and a lighter texture
• Easily portioned for serving or meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lemon cheesecake filling
1 cup plain Greek yogurt, full-fat preferred
2 tablespoons light cream cheese
2 tablespoons pure maple syrup
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract

For the crust
1/2 cup graham cracker crumbs
2 tablespoons salted butter, melted

Directions

1. Add the Greek yogurt, light cream cheese, maple syrup, lemon juice, lemon zest, and vanilla extract to a mini food processor. Blend until the mixture is completely smooth and creamy.
2. In a small bowl, combine the graham cracker crumbs with the melted butter and stir until evenly moistened.
3. Divide the crumb mixture between two small jars or parfait cups and gently press it down with the back of a spoon to form the crust.
4. Spoon the lemon cheesecake mixture evenly over the crust in each cup.
5. Serve immediately, or refrigerate briefly to allow the filling to thicken slightly before serving.

Servings and timing

Servings: 2
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add a layer of fresh berries between the crust and cheesecake filling for extra fruitiness.
• Swap the lemon for lime juice and zest for a citrus twist.
• Use honey instead of maple syrup for a different sweetness profile.
• Sprinkle crushed nuts over the crust for added texture.

Storage/Reheating

Store the cheesecake cups covered in the refrigerator for up to 2 days. These are best enjoyed chilled and do not require reheating. Stirring before serving is optional if the mixture thickens after chilling.

FAQs

Can I make these ahead of time?

Yes, they can be prepared up to a day in advance and stored in the refrigerator until ready to serve.

Do I need a food processor?

A food processor creates the smoothest texture, but you can mix by hand with a whisk if needed.

Can I use low-fat Greek yogurt?

Yes, but full-fat Greek yogurt provides a richer, creamier texture.

Is bottled lemon juice okay?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Can I make this recipe dairy-free?

You can experiment with dairy-free yogurt and cream cheese alternatives, though texture and flavor may vary.

Will the cheesecake firm up?

The filling thickens slightly as it chills but remains creamy and spoonable.

Can I double the recipe?

Yes, simply double all ingredients to make four servings.

What type of graham crackers should I use?

Plain graham crackers work best to let the lemon flavor shine.

Can I freeze these cheesecake cups?

Freezing is not recommended, as the texture may become grainy once thawed.

Are these very sweet?

They are lightly sweetened, allowing the lemon flavor to stand out. You can adjust sweetness to taste.

Conclusion

These no-bake lemon cheesecake cups are a quick, refreshing way to enjoy classic cheesecake flavor with a lighter feel. Perfect for busy days or last-minute desserts, they prove that simple ingredients and a few minutes are all you need for a satisfying treat.

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