These No-Bake Lemon Cream Cheese Pie Cups are a refreshing, bite-sized dessert that’s perfect for parties, picnics, or anytime you crave something zesty and sweet. With a buttery graham cracker crust and a creamy lemon filling, these pie cups are easy to make, no baking required, and absolutely irresistible!
Prep Time
- 15 minutes
Chill Time
- 2 hours
Total Time
- 2 hours 15 minutes
Servings
- 12 mini pie cups
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (about 10–12 sheets, crushed)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for added sweetness)
For the Lemon Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 cup whipped topping (like Cool Whip), thawed
For Garnish (Optional):
- Fresh lemon zest
- Whipped cream
- Fresh berries
Instructions
Step 1: Prepare the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar (if using). Mix until the crumbs resemble wet sand.
- Divide the mixture evenly among 12 silicone muffin molds or paper-lined muffin cups. Press the crumbs firmly into the bottom of each mold to form the crust.
- Place the molds in the refrigerator while you prepare the filling.
Step 2: Make the Lemon Filling
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Add the powdered sugar, vanilla extract, lemon zest, and fresh lemon juice. Beat until fully combined and smooth.
- Gently fold in the whipped topping using a spatula until the mixture is light and fluffy. Be careful not to overmix to maintain the airy texture.
Step 3: Assemble the Pie Cups
- Remove the chilled crusts from the refrigerator.
- Spoon the lemon filling evenly over the crusts, filling each cup to the top. Smooth the surface with a spatula or the back of a spoon.
- Return the pie cups to the refrigerator and chill for at least 2 hours , or until set.
Step 4: Garnish and Serve
- Once chilled, remove the pie cups from the molds or cups.
- Garnish with fresh lemon zest, a dollop of whipped cream, or fresh berries for an extra touch of elegance.
- Serve chilled and enjoy the burst of citrusy flavor!
Pro Tips
- Crust Variations: Use crushed vanilla wafers, shortbread cookies, or digestive biscuits for a different crust flavor.
- Make Ahead: These pie cups can be made up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to serve.
- Storage: Keep leftovers refrigerated for up to 3 days . For best results, store them in an airtight container to prevent drying out.
- Freezing: Freeze the assembled pie cups (without garnish) in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag. Thaw in the refrigerator before serving.
Nutrition Facts (Per Serving, based on 12 servings)
- Calories: ~160 kcal
- Protein: 2g
- Carbohydrates: 20g
- Fat: 8g
- Fiber: 0g
- Sugar: 14g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These No-Bake Lemon Cream Cheese Pie Cups are a delightful combination of tangy lemon and creamy sweetness, all wrapped in a buttery crust. They’re easy to make, require no oven, and are perfectly portioned for guilt-free indulgence. Whether you’re hosting a gathering or simply craving a refreshing treat, these pie cups are sure to impress.
Ready to make these zesty, no-bake delights? Grab your ingredients and get ready to enjoy a burst of citrusy goodness in every bite—it’s sunshine in a cup!
