Lemon Basil No-Bake Cheesecake Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and creamy no-bake cheesecake cups with fresh lemon zest and fragrant basil, layered on a crunchy graham cracker crust. This American-inspired recipe (vegetarian), ready in about 15 minutes, layers cream cheese (softened), Greek yogurt, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3/4 cup graham cracker crumbs with 3 tbsp melted unsalted butter until the mixture resembles wet sand.
  2. Step 2: Divide the crust mixture evenly into 4 serving cups and press firmly into the bottom to form a crust layer.
  3. Step 3: In a medium bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar until smooth and fluffy.
  4. Step 4: Add 1/2 cup Greek yogurt, 2 tbsp lemon juice, 2 tsp lemon zest, 1 tsp vanilla extract, and 1 tbsp finely chopped fresh basil leaves. Mix until fully combined and creamy.
  5. Step 5: Spoon the cheesecake filling evenly over the graham cracker crusts and smooth the tops.
  6. Step 6: Chill the cups in the refrigerator for at least 2 hours until set.
  7. Step 7: Garnish with extra basil leaves or lemon zest before serving for a fresh finish.

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