- Lemon Cheesecake Cups are a refreshing and light dessert perfect for any occasion. These individual servings combine the creamy richness of cheesecake with the tart brightness of lemon, creating the perfect balance of flavors. Whether served at a summer gathering or as an after-dinner dessert, these cheesecake cups are sure to impress your guests and leave them wanting more!!
★Ingredients
1 tbsp honey
1/4 cup pecans (26.15g)
16 oz full-fat plain cream cheese, room temperature (453.59g)
1/4 cup lemon juice (64.46g)
1/2 cup instant oats (42.8g)
Zest from 1 lemon
1 cup whipping cream, chilled (251.49g)
5 slices of lemon, for decoration
2/3 cup erythritol (140.89g) or sugar substitute
★Instructions
- Prepare the base Blend the oats, pecans, and honey in a food processor until you get a semi-fine mixture.
- Divide the base Evenly distribute this mixture into 5 cups and set them aside.
- Cream cheese mix In a large bowl, whisk the room-temperature cream cheese with erythritol until fluffy.
- Add lemon Mix in the lemon juice and lemon zest with the cream cheese mixture.
- Whip the cream In a separate bowl, whisk the chilled whipping cream until stiff peaks form.
- Combine Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Prepare the cups Place a slice of lemon on the side of each cup for decoration.
- Fill the cups Spoon the lemon cheesecake mixture into each cup and smooth the top.
- Chill Refrigerate the cups for at least 4 hours before serving.
Serving Suggestion*
- Serve chilled with a side of fresh berries or a drizzle of raspberry sauce. Perfect for any occasion!