No Bake Cheesecake Lemon Cups

These no bake cheesecake lemon cups are the PERFECT dessert for summer! And, they are guaranteed to dazzle your guests! Just look at how adorable they are! No need to preheat that oven either as these are require no baking. I promise you, they’re even tastier than they look!

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No Bake Cheesecake Lemon Cups

Servings 16 people


  • 1 food processor
  • 1 juicer


  • 1 sleeve graham crackers 1/2 of the box
  • 6 tbsp melted butter
  • 1/3 cup sugar
  • 8 ounces cream cheese
  • 1 can sweetened condensed milk 14 ounces
  • 1 tsp vanilla extract
  • 1/4 cup lemon juice
  • 8 lemons You may need more or less lemons depending on the size of each lemon.
  • 1/2 package blueberries
  • mint for garnish


  • Wash and dry lemons.
  • Slice the ends of the lemon so that each piece can sit flat. Do not puncture through the lemon as you will need to fill each with graham cracker crust and cheesecake mixture.
  • Slice lemons in half and hallow out using a juicer (or a knife and spoon). Reserve 1/4 cup of juice for the cheesecake filling.
  • Make the graham cracker crust. In a food processor, combine graham crackers, butter and sugar. Pulse until blended together and resembles a sand-like consistency.
  • Set aside graham cracker mixture in a bowl and clean out food processor.
  • Make the cheesecake filling. In the food processor, combine cream cheese, sweetened condensed milk, vanilla and lemon juice. Blend until smooth.
  • Fill the bottom of each lemon with graham cracker crust, reserving a small amount to sprinkle on top of each at the end. Pack the crust onto all sides of the lemon to ensure crust in each bite.
  • Fill each lemon with cheesecake filling and smooth the top of each.
  • Sprinkle with extra graham cracker crust.
  • Clean and dry blueberries.
  • Top each with 3 blueberries each. Garnish with fresh mint.
  • Assemble on a platter uncovered and refrigerate for at least 12 hours. 24 hours is ideal.
no bake cheesecake lemon cups
no bake cheesecake lemon dessert


You can certain sub any berry you like here. I’ve done raspberries, blackberries and strawberries. For the 4th of July, I’ll do a mix of blueberries and raspberries. It’s absolutely delicious!


The amount of lemons you need for this recipe totally depends on how big they are. For really big lemons, you may not need as many. For smaller lemons, you may need a few more. If you find yourself with leftover crust and cheesecake filling, you can add the crust to the bottom of a small baking dish or pan and simply add the cheesecake filling on top. Then refrigerate for 14-24 hours. You really want the cheesecake to be nice and cold. Whatever you do, do NOT throw away any leftover crust or filling. It’s too good.


You do need a food processor for this recipe. You can also try using a small blender, if you do not have a food processor. You may also want a juicer, but you don’t need anything fancy. A small hand held juicer will work just fine. Just make sure you use one that will keep your lemons in tact, so no juicers with a press lever or handle.

My Trusty Food Processor



These no bake cheesecake lemon cups need to be kept cool. While they are fine sitting out for a short while at an indoor event, you don’t want them sitting outdoors in the heat. They will, for a lack of a better term – melt.

Another important thing to note for this recipe is to use good quality ingredients. I prefer Philadelphia Cream Cheese and Eagle Brand sweetened condensed milk for this recipe.


If you’re looking for other fun party recipes, be sure to check out these cucumber daisy puff pastries and this roast beef crostini appetizer. Both absolutely delicious!

Thanks for stopping by my corner of the internet!

-The Chic(ish) Chick

Want to see more ideas like this? Check out my Instagram, TikTok, or Pinterest pages!


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