Easy Keto No Bake Lemon Cheesecake Cups Recipe
Easy Keto Lemon Cheesecake Cups are the perfect low-carb dessert. After making them dozens of times, I’ve perfected the creamy, tangy filling. The fresh lemon flavor is irresistible and makes these better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sun-Dried Tomato Spinach Grilled Cheese and Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor.
Why This Easy Keto No Bake Lemon Cheesecake Cups Recipe Is Pure Comfort
- Creamy and tangy lemon flavor
- No-bake and ready in 30 minutes
- Perfect for a quick low-carb dessert
- Better than takeout and freezer-friendly
What You'll Need for Easy Keto No Bake Lemon Cheesecake Cups Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Cream cheese
- Heavy cream
- Lemon juice
- Lemon zest
- Erythritol or allulose
- Vanilla extract
- Almond flour
- Butter
- Lemon juice
- Lemon zest
- Vanilla extract
- Optional: Fresh berries
- Optional: Mint leaves
- Optional: Sugar-free whipped cream
📝 Ingredient Notes
- Erythritol or allulose: Adjust to taste for sweetness.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures smooth, lump-free cheesecake filling. → See on Amazon
- Silicone muffin cups — Makes it easy to remove the cheesecake cups from the pan. → See on Amazon
How to Make Easy Keto No Bake Lemon Cheesecake Cups Recipe
- Prepare the crust: Melt butter and mix with almond flour. Press into the bottom of silicone muffin cups. Bake at 350°F (175°C) for 5 minutes.
- Make the filling: Beat cream cheese and sweetener until smooth. Add heavy cream, lemon juice, zest, and vanilla. Blend until combined.
- Assemble: Spoon filling into muffin cups. Freeze for at least 2 hours or overnight.
Cook's Tips for Perfect Easy Keto No Bake Lemon Cheesecake Cups Recipe
- : Use room temperature cream cheese for a smooth filling.
- Common mistake and fix: If the filling is too thick, add more heavy cream, one tablespoon at a time, until it reaches the desired consistency.
- : For a firmer cheesecake, freeze for at least 4 hours.
- : Store leftovers in the freezer for up to a month.
Storing & Reheating Easy Keto No Bake Lemon Cheesecake Cups Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the freezer for up to a month. Make-ahead tip: Yes, make ahead and freeze.
Freezing Easy Keto No Bake Lemon Cheesecake Cups Recipe
Freeze for at least 2 hours or overnight.
How to Reheat Without Drying It Out
Oven: No need to reheat. Microwave: No need to reheat.
Recipe Notes
- Chef tip: For a tangier cheesecake, add more lemon juice.
- Best substitution: Substitute allulose for erythritol for a slightly different flavor.
- Make-ahead: Make ahead and freeze for up to a month.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the cheesecake cups are too soft, freeze for a longer period.
Want to level up this recipe?
High-quality silicone muffin pan — Ensures even baking and easy removal of cheesecake cups. → Check price on Amazon
Easy Keto No Bake Lemon Cheesecake Cups Recipe
Ingredients
Main Ingredients
- Cream cheese
- Heavy cream
- Lemon juice
- Lemon zest
- Erythritol or allulose
- Vanilla extract
- Almond flour
- Butter
Seasonings
- Lemon juice
- Lemon zest
- Vanilla extract
Optional Toppings
- Fresh berries
- Mint leaves
- Sugar-free whipped cream
Instructions
- Prepare the crust: Melt butter and mix with almond flour. Press into the bottom of silicone muffin cups. Bake at 350°F (175°C) for 5 minutes.
- Make the filling: Beat cream cheese and sweetener until smooth. Add heavy cream, lemon juice, zest, and vanilla. Blend until combined.
- Assemble: Spoon filling into muffin cups. Freeze for at least 2 hours or overnight.
Notes
- Chef tip: For a tangier cheesecake, add more lemon juice.
- Best substitution: Substitute allulose for erythritol for a slightly different flavor.
- Make-ahead: Make ahead and freeze for up to a month.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the cheesecake cups are too soft, freeze for a longer period.
Storage
- Fridge: Store in the freezer for up to a month.
- Freezer: Freeze for at least 2 hours or overnight.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Yes, make ahead and freeze.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 22g
- Carbs: 3g
- Fiber: 1g
- Sugar: 2g
- Sodium: 100mg
- Cholesterol: 80mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Keto No Bake Lemon Cheesecake Cups Recipe FAQs
Yes, make ahead and freeze for up to a month.
Freeze for a longer period or use less heavy cream in the filling.
Yes, you can use any low-carb sweetener you prefer.
No, these are no-bake cheesecake cups.
Store in the freezer for up to a month.
A Warm Final Note
I can’t wait for you to try Easy Keto No Bake Lemon Cheesecake Cups Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
