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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:
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