Description

These no-bake lemon cheesecake jars combine a buttery graham cracker crust with a light, tangy lemon cheesecake filling for an easy and elegant dessert.

Ingredients

Scale

1.5 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

12 ounces cream cheese, softened

1/2 cup sweetened condensed milk

1/4 cup fresh lemon juice

1 tablespoon lemon zest

3/4 cup whipping cream, whipped to stiff peaks

1 teaspoon vanilla extract

Optional toppings: lemon curd, whipped cream, fresh berries

Instructions

1. Combine graham cracker crumbs, melted butter, and sugar until evenly coated.

2. Press 2 to 3 tablespoons of the crust mixture into the bottom of each jar and chill for 10 minutes.

3. Beat cream cheese until smooth, then gradually add condensed milk and mix until silky.

4. Stir in lemon juice, lemon zest, and vanilla extract until fully combined.

5. Whip cream to stiff peaks and gently fold into the lemon cream cheese mixture.

6. Spoon or pipe the filling into jars over the chilled crusts.

7. Smooth the tops and chill jars for at least 3 to 4 hours or overnight.

8. Before serving, garnish with whipped cream, lemon curd, or fresh berries.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: dessert
Method: no-bake
Cuisine: american

Nutrition

Serving Size: 1 jar

Keywords: no-bake, lemon, cheesecake, dessert, jars, creamy, easy, spring, refreshing