Easy No-Bake Lemon Cheesecake Cups | With Homemade Cream Cheese
Easy no-bake lemon mini cheesecake is a delightful dessert with fruit flavour to serve in summers. These are single served cheesecakes easy to make and the good thing is that no baking is required.
Ingredients
For preparing fillings
- 100 gm cream cheese(at room temperature)
- 2 tbsp condensed milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 100 gm whipping cream(defrosted)
For making base
- 10 marie lite oats biscuits
- 2 tbsp melted butter unsalted
- Lemon zest lemon slices and cherries for garnishing
Instructions
For the base
- Transfer oats biscuits in a ziplock bag and make a coarse powder. Add into melted butter and mix well. Now add 2-3 tablespoons of this mixture in each cup and spread evenly.
- Refrigerate them for 30 minutes to set.
For making filling
- In a bowl add room temperature cream cheese, condensed milk and beat till it becomes a smooth mixture.
- Now add lemon juice and lemon zest and mix well once again for few seconds.
- Take another bowl and add whipping cream in it. Beat the cream till it starts forming stiff peaks.
- Now add cream cheese mixture to it and fold gently. Beat for few seconds to combine everything well.
- Then add 3-4 tablespoons of this mixture in each glass and spread it evenly.
- Wrap the glasses with aluminium foil and refrigerate them for at least 6-8 hours before serving.
- Garnish them with lemon zest, a lemon slice and a cherry to make it more attractive just before serving.
Video
Notes
1. Measure all the ingredients perfectly to get a nice smooth and creamy texture.
2. Cream cheese should be at the room temperature before whisking.
3. You can prepare it before hand and keep refrigerated for 3-4 days.
4. Sugar quantity can be increase of decrease according to your taste and health conditions.
5. Chill it atleast 6-8 hours before serving to get best texture and taste.