No-Bake Lemon Cheesecake Cups

Ingredients

• 16 oz (450 g) cream cheese, softened
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 cup heavy whipping cream, cold
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup crushed graham crackers or digestive biscuits
• 2 tbsp melted butter
• Extra lemon zest for garnish

Instructions

1. In a bowl, combine the crushed graham crackers with the melted butter until evenly coated.
2. In a separate large bowl, beat the cream cheese until smooth and creamy.
3. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
4. In another bowl, whip the heavy cream to stiff peaks.
5. Gently fold the whipped cream into the lemon mixture until smooth and fluffy.
6. Spoon a small layer of the graham cracker mixture into the bottom of each dessert cup.
7. Divide the lemon cheesecake filling evenly among the cups.
8. Smooth the tops with a spoon or spatula.
9. Sprinkle with the remaining graham cracker crumbs and garnish with fresh lemon zest.
10. Refrigerate for at least 4 hours, or overnight, until fully set.
11. Serve chilled.