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No-Bake Lemon Cream Cheese Pie Cups 🍋🥄
These easy, zesty, and creamy lemon pie cups are the perfect no-bake dessert for summer or anytime you crave a refreshing treat! Made with a tart lemon filling, creamy cheesecake layer, and buttery graham cracker crust, they’re light, fluffy, and bursting with citrus flavor.
🍋 Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (about 10-12 sheets)
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¼ cup granulated sugar
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6 tbsp melted butter
For the Lemon Cream Cheese Filling:
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8 oz (1 block) cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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½ cup fresh lemon juice (about 2-3 lemons)
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1 tbsp lemon zest
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1 tsp vanilla extract
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1 cup whipped topping (Cool Whip or homemade)
Optional Toppings:
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Extra whipped cream
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Lemon slices or zest
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Blueberries or raspberries
📝 Instructions
1️⃣ Make the crust:
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Mix graham cracker crumbs, sugar, and melted butter until combined.
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Press 2-3 tbsp into the bottom of small jars, cups, or a muffin tin. Chill for 10 mins.
2️⃣ Make the filling:
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Beat cream cheese until smooth.
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Add sweetened condensed milk, lemon juice, zest, and vanilla. Mix until creamy.
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Gently fold in whipped topping.
3️⃣ Assemble:
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Spoon filling over crusts.
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Chill at least 2 hours (or freeze for 30 mins if in a hurry).
4️⃣ Serve:
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Top with extra whipped cream, berries, or lemon slices.
💡 Tips & Variations
✨ For extra tang: Add 1 extra tbsp lemon juice.
✨ Gluten-free option: Use gluten-free graham crackers.
✨ Lighter version: Swap sweetened condensed milk for Greek yogurt + honey.
✨ Mini pies: Use a muffin tin with liners for portable servings!
These no-bake lemon pie cups are cool, creamy, and irresistibly citrusy—perfect for parties, picnics, or a sweet pick-me-up! 🌞
Would you like a key lime pie version? 😊
