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No-Bake Lemon Cream Pie Cups

Close-up of a single serving No-Bake Lemon Cream Pie Cups in a glass dish with whipped cream and zest.
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Make these simple, individual lemon cream pie cups without turning on your oven. They feature a graham cracker base and a smooth, tangy lemon filling.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 8 ounces cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup frozen whipped topping, thawed

Instructions

  1. Combine the graham cracker crumbs and melted butter in a small bowl. Mix until the crumbs are evenly moistened.
  2. Press about 1 tablespoon of the crumb mixture into the bottom of six small serving cups or ramekins. Chill the crusts for 10 minutes.
  3. In a medium bowl, beat the softened cream cheese until smooth.
  4. Gradually beat in the sweetened condensed milk until fully combined.
  5. Stir in the lemon juice, lemon zest, and vanilla extract until the mixture is smooth and thickens slightly.
  6. Gently fold the thawed whipped topping into the lemon mixture until just combined. Do not overmix.
  7. Spoon or pipe the lemon filling evenly over the chilled crusts in the cups.
  8. Refrigerate the cups for at least 4 hours, or until the filling is firm.
  9. Garnish with extra lemon zest before serving.

Notes

  • You can substitute vanilla wafers or shortbread cookies for the graham crackers if you prefer a different crust flavor.
  • For a firmer set, chill the cups overnight.
  • If you do not have fresh lemons, you can use bottled lemon juice, but fresh zest provides better flavor.

Nutrition

Find it online: https://delishdiarist.com/nobakelemoncreampiecupsrecipe/