No Bake Lemon Cheesecake Cups | Easy Eggless Dessert with Homemade Cream Cheese
These no-bake lemon cheesecake cups are quick, eggless, and made with homemade cream cheese. A perfect refreshing dessert for summer with minimal effort.
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.