Ingredients

Scale

For the Crust Layer:

1 cup graham cracker crumbs (about 8 full sheets)
2 tablespoons sugar
¼ cup unsalted butter, melted

For the Lemon Cream Cheese Filling:

1 (8 oz) package cream cheese, softened
½ cup sweetened condensed milk
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract

Toppings:

Whipped cream or whipped topping
Extra lemon zest or thin lemon slices for garnish
Optional: fresh berries for a pop of color

Instructions

Step 1: Make the Crust

In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Spoon about 2 tablespoons of crust mixture into the bottom of small jars, cups, or dessert glasses. Press lightly with the back of a spoon. Set aside or refrigerate while you make the filling.

Step 2: Make the Lemon Cream Cheese Filling

In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.

Add in the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat again until completely smooth and creamy. The lemon juice will slightly thicken the mixture as it combines with the condensed milk.

Step 3: Assemble the Cups

Spoon or pipe the lemon cream filling over the crust layer in each cup. Use a spoon to smooth the tops.

Chill in the refrigerator for at least 1 hour to let the flavors meld and the texture set. You can also make them a few hours ahead or even the night before.

Step 4: Garnish & Serve

Before serving, top with a dollop of whipped cream, a sprinkle of lemon zest, and an optional lemon slice or berry for a beautiful finishing touch.

Notes

The longer these chill, the firmer the texture becomes. For a looser, mousse-like consistency, chill for 1 hour. For a firmer, cheesecake-style set, chill 4+ hours or overnight.