No Bake Lemon Cheesecake Cups

Start with this step: In a small mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

Keep the folding step in the mixing sequence.

If desired, you can garnish each cup with extra whipped cream, lemon zest, and lemon slices.

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Use a food processor to crush the graham crackers. You will need about 18 full sheets of graham crackers to make 2 cups of crumbs. Use store-bought graham cracker crumbs and bottled lemon juice for a time saver. Homemade always has the best flavor, but pre-made crumbs and bottled juice will totally work in a pinch! For a lighter lemon cheesecake recipe , you can use light cream cheese and light whipped topping. Toppings: I like to top my mini lemon cheesecakes with whipped cream (I added some whipped cream to a piping bag for the ones in the photos) and a sprinkle of lemon zest and lemon slices. You could also add a bit of graham cracker crumbs to the top. These Lemon Cheesecake Cups are freezer friendly. Prepare as instructed using freezer safe containers, then cover the cups tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the cups in the refrigerator before serving. What kind of cups to use: Feel free to use small glass cups, 1/2 pint mason jars, or plastic 9 oz cups to serve your no bake lemon cheesecake cups. To make a whole lemon cheesecake, make the crust and filling as directed. Press the crust mixture into the bottom and up the sides of a 9 inch pie plate. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set. Spread the filling over the prepared and chilled crust, then cover the cheesecake and chill in the refrigerator for at least two hours before serving.