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No-Bake Lemon Cream Pie Cups

Close-up of individual No-Bake Lemon Cream Pie Cups topped with whipped cream and lemon zest.
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Make individual servings of creamy lemon pie without using your oven. This recipe uses a simple graham cracker base and a smooth, tangy filling.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Combine graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until crumbs are evenly moistened.
  2. Press about 2 tablespoons of the crumb mixture into the bottom of 6 small serving cups or jars. Place cups in the refrigerator while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully combined.
  4. Add the lemon juice and lemon zest. Mix until the filling thickens slightly. Stir in the vanilla extract.
  5. In a separate bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the lemon mixture until just combined. Do not overmix.
  6. Spoon or pipe the lemon cream filling evenly over the crust layers in the prepared cups.
  7. Refrigerate the cups for at least 4 hours, or until the filling is firm.
  8. Before serving, top each cup with a dollop of whipped cream and dust lightly with powdered sugar.

Notes

  • You can use vanilla wafers or shortbread cookies instead of graham crackers for the crust.
  • For a firmer filling, chill the mixture for 30 minutes before folding in the whipped cream.
  • Use fresh lemon juice for the best flavor. Bottled juice changes the texture.

Nutrition

Find it online: https://cookifyme.com/no-bake-lemon-cream-pie-cups/