Zesty, Creamy & Perfect for Summer
Why You’ll Love These
🍋 Bright lemon flavor in every cool, creamy bite
⏱ Ready in 15 minutes – no oven needed
🍪 Individual portions – no slicing required
☀️ Refreshing dessert for hot summer days
Ingredients
(Makes 6-8 cups)
Graham Cracker Crust
1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsp (85g) butter, melted
Lemon Cream Cheese Filling
8 oz (225g) cream cheese, softened
½ cup (120ml) sweetened condensed milk
¼ cup (60ml) fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup (240ml) whipped topping (Cool Whip or homemade)
Optional Garnishes
Lemon slices
Fresh berries
Mint leaves
Step-by-Step Instructions
1. Make the Crust
- Mix graham cracker crumbs, sugar, and melted butter.
- Press 2-3 tbsp into each serving cup (small jars or glasses work well).
2. Whip the Filling
- Beat cream cheese until smooth.
- Add condensed milk, lemon juice, zest, and vanilla; mix well.
- Gently fold in whipped topping.
3. Assemble & Chill
- Pipe or spoon filling over crusts.
- Refrigerate at least 1 hour (best after 4 hours).
Pro Tips
🍯 Extra tang: Add ½ tsp citric acid to filling
🍓 Berry swirl: Layer with strawberry puree
❄️ Freezer option: Freeze for lemon icebox cups
Serving Suggestions
☕ Perfect with iced tea or coffee
🎁 Gift in mason jars with ribbon
🍽️ Elegant for bridal showers or brunch
“Like lemon cheesecake went on vacation in a cup!” 🍋✨
Storage: Keeps refrigerated 3 days.