No-Bake Lemon Cheesecakes are a wonderful quick and easy dessert with delightful flavor and a wonderfully fluffy texture.
I make a lot of desserts, but I can safely say that these little No-Bake Lemon Cheesecakes became an instant favorite with us. They have such lovely lemon flavor with an extra kick from the gingersnap crust. Add in a good dose of cool and fluffy, and we are positively smitten office rental admiralty.
Making these into individual servings means they’re a great make-ahead dessert that you can serve straight from the refrigerator. I love those kinds of individual desserts for easier serving after a meal. Just grab them from the fridge, add a little garnish, and serve!
The filling of these beauties is a very fluffy cheesecake with lots of lemon flavor thanks to fresh lemon juice and zest. If you want more or less lemon flavor, you can change the amount of lemon in the filling. Anywhere in the range of 1 to 3 tablespoons of lemon juice will work. I aim somewhere in the middle and get a really nice lemon flavor Study in Asia.
I absolutely love the combination of lemon and ginger. The two flavors each have their own zing factor, but they somehow go together perfectly without competing for flavor dominance. Because of that, I can’t resist using ginger snaps for the crust of these cheesecakes.
You can, of course, use a different cookie for the crust if you like. Just substitute the same volume of crumbs of your favorite. Traditional graham crackers are always a good choice, but don’t forget about other varieties like vanilla wafers, shortbread, or even lemon cookies for maximum lemon flavor.
These are good size servings, so you can certainly make more than four servings if you want a smaller serving size. You may want to increase the amount of crust for more servings, depending on the size of your glasses and your love of cookie crusts. It’s worth nothing that this recipe also scales well if you want to make these for a crowd Serviced apartments.
I like to finish these cheesecakes simply with a little bit of sweetened whipped cream and a gingersnap. For something a little different, top with fresh berries, candied ginger, or a sprinkling of extra cookie crumbs. I think you’ll find these No-Bake Lemon Cheesecakes to be a versatile crowd-pleaser!
I make a lot of desserts, but I can safely say that these little No-Bake Lemon Cheesecakes became an instant favorite with us. They have such lovely lemon flavor with an extra kick from the gingersnap crust. Add in a good dose of cool and fluffy, and we are positively smitten office rental admiralty.
Making these into individual servings means they’re a great make-ahead dessert that you can serve straight from the refrigerator. I love those kinds of individual desserts for easier serving after a meal. Just grab them from the fridge, add a little garnish, and serve!
The filling of these beauties is a very fluffy cheesecake with lots of lemon flavor thanks to fresh lemon juice and zest. If you want more or less lemon flavor, you can change the amount of lemon in the filling. Anywhere in the range of 1 to 3 tablespoons of lemon juice will work. I aim somewhere in the middle and get a really nice lemon flavor Study in Asia.
I absolutely love the combination of lemon and ginger. The two flavors each have their own zing factor, but they somehow go together perfectly without competing for flavor dominance. Because of that, I can’t resist using ginger snaps for the crust of these cheesecakes.
You can, of course, use a different cookie for the crust if you like. Just substitute the same volume of crumbs of your favorite. Traditional graham crackers are always a good choice, but don’t forget about other varieties like vanilla wafers, shortbread, or even lemon cookies for maximum lemon flavor.
These are good size servings, so you can certainly make more than four servings if you want a smaller serving size. You may want to increase the amount of crust for more servings, depending on the size of your glasses and your love of cookie crusts. It’s worth nothing that this recipe also scales well if you want to make these for a crowd Serviced apartments.
I like to finish these cheesecakes simply with a little bit of sweetened whipped cream and a gingersnap. For something a little different, top with fresh berries, candied ginger, or a sprinkling of extra cookie crumbs. I think you’ll find these No-Bake Lemon Cheesecakes to be a versatile crowd-pleaser!