No-sugar Lemon Cheesecake Cups

there’s one dessert that wonderfully encapsulates both the zest of summer and the ease of preparation, it’s the no-bake lemon cheesecake cups. These delightful treats are not only quick to make but also bring a refreshing burst of citrus flavor that can brighten up any gathering. Imagine savoring a smooth, creamy cheesecake infused with tangy lemon, all resting on a subtly sweet pecan-oat base — sounds heavenly, right?

The no-bake lemon cheesecake cups have gained immense popularity, and it’s no surprise why. They’re a favorite for parties, picnics, and even casual family dinners. Their biggest appeal? You don’t need to turn on an oven, making them a perfect choice for summertime when you’d rather avoid the extra heat. Additionally, these cheesecake cups offer a lighter alternative to traditional baked cheesecakes, thanks to the use of erythritol instead of sugar and a base made with oats and pecans. This combination not only makes the dessert healthier but also adds a delightful nutty crunch that complements the creamy filling.

These delightful lemon cheesecake cups shine on their own but can also be paired with various accompaniments to enrich the experience. Serving them with fresh berries or a drizzle of raspberry sauce can add an extra layer of flavor and color, making them an even more attractive choice for guests. For a more elegant affair, consider pairing them with a crisp glass of white wine or a refreshing lemon-infused iced tea. The versatility of these cheesecake cups makes them an excellent choice for just about any occasion.Ingredients:

1/2 cup instant oats (42.8g)

1/4 cup pecans (26.15g)

1 tbsp honey

16 oz full-fat plain cream cheese, room temperature (453.59g)

2/3 cup erythritol (140.89g)

1/4 cup lemon juice (64.46g)

Zest from 1 lemon

1 cup whipping cream, min 35% fat, chilled (251.49g)

5 slices of lemon, for decoration

Instructions:

Serve chilled: Once set, serve the refreshing and healthy lemon cheesecake cups chilled.

Blend the base ingredients: In a food processor, blend the instant oats, pecans, and honey into a semi-fine mixture.

Divide the base: Evenly distribute the mixture into 5 cups and set aside.

Mix the cream cheese and erythritol: Using a handheld whisk, mix the room temperature cream cheese and erythritol in a large bowl until fluffy.

Add lemon juice and zest: Incorporate the lemon juice and zest into the cream cheese mixture and mix well. Set aside.

Whip the cream: In another bowl, whisk the chilled whipping cream until stiff peaks form using a handheld whisk.

Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula until everything is well combined. Set aside.

Prepare the cups: Place a slice of lemon against the walls of each of the prepared cups.

Add the filling: Spoon the lemon cheesecake filling into each cup, smoothing out the top with the back of the spoon.

Chill the cheesecake cups: Chill the cups for 4 hours in the coldest part of your fridge.