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Lemon Cherry Cheesecake Cups

Lemon Cherry Cheesecake Cups

Tangy lemon cheesecake filling topped with bright cherry in a cold cup. No oven needed. Tangy meets sweet in every single spoonful.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 16 oz cream cheese softened
  • 14 oz sweetened condensed milk use full-fat for best results
  • 60 ml fresh lemon juice adjust to taste for more tang
  • 8 oz Cool Whip thawed
Topping
  • 21 oz cherry pie filling use your favorite brand
  • 100 g Graham cracker crumbs for base

Equipment

  • Mixing Bowl

Method
 

  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add the sweetened condensed milk and lemon juice, mixing until well combined.
  3. Fold in the Cool Whip gently until fully incorporated.
  4. Spoon graham cracker crumbs into the bottom of each cup.
  5. Fill each cup with the cheesecake mixture, then top with cherry pie filling.
  6. Chill in the refrigerator until ready to serve.

Notes

These cheesecake cups are perfect for summer picnics or potlucks. Feel free to swap the cherry topping with blueberry or strawberry pie filling for a different flavor twist.