Description
These Mini Lemon Cheesecake Cups (Sugar Free) are a creamy, tangy, and refreshing no-bake dessert made with oats, pecans, cream cheese, and fresh lemon. Perfect for anyone looking for a light and guilt-free treat.
Ingredients
Base
½ cup (42.8 g) instant oats
¼ cup (26.15 g) pecans
1 tablespoon honey
Filling
16 oz (453.59 g) full fat plain cream cheese, room temperature
⅔ cup (140.89 g) erythritol
¼ cup (64.46 g) lemon juice
Zest from 1 lemon
1 cup (251.49 g) whipping cream, minimum 35% fat, chilled
5 slices of lemon, for decoration
Instructions
1. Blend the oats, pecans, and honey in a food processor until semi-fine and well combined.
2. Divide the base mixture evenly into five small cups or jars. Press gently with the back of a spoon to create a firm layer. Set aside.
3. In a large mixing bowl, whisk the cream cheese and erythritol until fluffy and smooth.
4. Add lemon juice and lemon zest to the cream cheese mixture, stirring until well combined.
5. In a separate chilled bowl, whip the cream until stiff peaks form using a handheld whisk or mixer.
6. Fold the whipped cream into the cream cheese mixture using a spatula until evenly incorporated.
7. Place one lemon slice against the wall of each dessert cup for decoration.
8. Spoon the filling into each cup, smooth the top with the back of a spoon, and cover lightly.
9. Chill in the refrigerator for at least 4 hours, or overnight for a firmer texture.
10. Serve chilled with a sprinkle of lemon zest or crushed pecans on top if desired.
Notes
Each serving cup holds approximately 1 cup (250 ml).
Toast the oats and pecans lightly before blending for a richer flavor.
These cheesecake cups can be stored in the refrigerator for up to 4 days or frozen for up to 2 weeks.
For variation, add layers of blueberry or raspberry puree for a fruity twist.
Serve cold for the best creamy texture and fresh lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American