Description
Craving a refreshing, tangy dessert that’s easy to whip up and perfect for any occasion? No-Bake Lemon Cream Cheese Pie Cups are delightful, creamy treats with a zesty lemon kick, nestled in a buttery graham cracker crust.
Ingredients
No-Bake Lemon Cream Cheese Pie Cups use simple ingredients to create a creamy, crunchy dessert. Here’s what you need and why each one matters:
- Cream Cheese (1 package, 8 oz, softened): Provides a rich, tangy base for the creamy filling.
- Sweetened Condensed Milk (1 can, 14 oz): Adds sweetness and a smooth, thick texture to the filling.
- Lemon Juice (⅓ cup, fresh or bottled): Delivers bright, tangy flavor that defines the lemony taste.
- Lemon Zest (1 teaspoon, optional): Enhances citrus flavor with aromatic oils for extra zing.
- Vanilla Extract (1 teaspoon): Balances the tartness with warm, sweet notes.
- Whipped Topping (1 cup, Cool Whip, thawed): Lightens the filling for a fluffy, airy texture.
- Graham Crackers (6–8, crushed, or 1 cup graham cracker crumbs): Forms a buttery, crunchy crust base.
- Butter (2 tablespoons, melted): Binds the graham cracker crumbs for a cohesive crust.
- Additional Whipped Topping and Lemon Slices (optional, for garnish): Adds a decorative, creamy finish.
Substitutions and Variations
- Cream Cheese: Use reduced-fat cream cheese for a lighter option or mascarpone for a richer flavor. For dairy-free, try vegan cream cheese.
- Sweetened Condensed Milk: Swap for coconut sweetened condensed milk for a tropical twist or dairy-free version.
- Lemon Juice: Replace with lime juice for a key lime pie vibe or orange juice for a milder citrus flavor (adjust zest accordingly).
- Lemon Zest: Skip if unavailable, or use dried lemon peel (¼ teaspoon).
- Whipped Topping: Substitute with homemade whipped cream (whip ¾ cup heavy cream with 2 tablespoons powdered sugar) or dairy-free whipped topping.
- Graham Crackers: Use crushed digestive biscuits, vanilla wafers, or gluten-free graham crackers for a gluten-free option.
- Butter: Swap for coconut oil or vegan butter for dairy-free.
- Add-Ins: Layer with fresh berries, crushed meringue, or a drizzle of berry coulis for extra flavor.
Pro Tip: Use fresh lemon juice and zest for the brightest flavor, and ensure cream cheese is fully softened (room temperature) for a smooth, lump-free filling.
Instructions
- Prepare the Crust:
- Crush 6–8 graham crackers in a zip-top bag with a rolling pin or pulse in a food processor until fine crumbs form (or use 1 cup pre-made graham cracker crumbs).
- In a small bowl, mix crumbs with 2 tablespoons melted butter until well combined and resembling wet sand.
- Spoon 1–2 tablespoons of the mixture into 6–8 dessert cups (e.g., small mason jars, ramekins, or plastic cups). Press down gently with the back of a spoon or your fingers to form a compact crust.
- Tip: Adjust crumb amount based on cup size; press lightly to avoid a too-hard crust.
- Make the Lemon Filling:
- In a large bowl, beat 1 (8 oz) package softened cream cheese with a hand mixer or whisk until smooth, about 1-2 minutes.
- Add 1 (14 oz) can sweetened condensed milk, ⅓ cup lemon juice, 1 teaspoon lemon zest (if using), and 1 teaspoon vanilla extract. Beat until creamy and fully combined, about 2-3 minutes.
- Tip: Scrape the bowl to ensure no lumps remain; mix until silky for the best texture.
- Fold in Whipped Topping:
- Gently fold in 1 cup thawed Cool Whip with a spatula, mixing just until smooth and fluffy. Avoid overmixing to maintain the airy texture.
- Tip: Fold from the bottom up in a figure-eight motion to keep the mixture light.
- Assemble the Cups:
- Spoon or pipe the lemon filling over the crust in each dessert cup, dividing evenly (about ¼ cup per cup, depending on size).
- Smooth the tops with a spoon or spatula for a neat appearance.
- Tip: Use a piping bag or zip-top bag with a corner snipped for a professional look.
- Chill and Serve:
- Cover the cups with plastic wrap or lids and refrigerate for at least 2 hours, until firm and chilled (up to overnight for best results).
- Before serving, top each cup with a dollop of additional whipped topping and a lemon slice or sprinkle of zest, if desired.
- Serve cold (makes 6–8 servings).
- Tip: Chill longer (4 hours) for a firmer set, especially if transporting.
Cooking Tips:
- Soften Cream Cheese: Leave at room temperature for 30-60 minutes or microwave for 10-15 seconds to avoid lumps.
- Don’t Overmix Whipped Topping: Overmixing deflates the filling, reducing fluffiness.
- Even Layers: Use a small measuring spoon for crust and filling to ensure consistent portions across cups.