Description
A delightful no-bake dessert featuring a creamy lemon filling and a crunchy poppy seed crust, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 cup heavy cream (cold)
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
- 1/2 cup lemon curd (store-bought or homemade)
- Fresh mint leaves (for garnish)
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Divide the mixture evenly among the bottom of your clear glass cups, pressing down firmly to create a solid crust layer.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
- Pour in the lemon juice, lemon zest, poppy seeds, and vanilla extract. Mix until everything is well incorporated and the mixture is smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture, being careful not to deflate the whipped cream.
- Spoon or pipe the cheesecake filling over the graham cracker crust in each glass cup, filling them about three-quarters full.
- Top each cheesecake cup with a generous layer of lemon curd, spreading it evenly over the cheesecake filling.
- Place the filled cups in the refrigerator for at least 2 hours, or until set.
- Before serving, garnish each cup with a fresh mint leaf for a pop of color.
Notes
- Store the cheesecake cups in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, use vegan cream cheese and coconut cream instead of heavy cream.
- To make it gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: No-Bake, Lemon, Poppy Seed, Cheesecake, Dessert