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Creamy No-Bake Lemon Cheesecake Easter Nest Cups

no bake lemon cheesecake cups - featured image
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A quick and easy no-bake lemon cheesecake dessert served in playful nest cups made from toasted coconut and pretzel sticks, perfect for Easter and spring celebrations.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 3/4 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 cup pretzel sticks, broken into small pieces
  • 1 cup toasted shredded coconut (unsweetened or lightly sweetened)
  • 1/4 cup butter, melted
  • Mini candy eggs (optional, for decoration)

Instructions

  1. Preheat oven to 350°F. Spread shredded coconut evenly on a baking sheet and bake for 5-7 minutes, stirring once halfway through, until golden brown and fragrant. Remove and let cool.
  2. In a medium bowl, combine broken pretzel sticks and cooled toasted coconut. Pour in melted butter and gently toss to coat. Set aside.
  3. In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy, about 2-3 minutes. Add fresh lemon juice, lemon zest, and vanilla extract; mix until combined.
  4. In a separate chilled bowl, whip heavy cream until soft peaks form, about 3-4 minutes on medium-high speed.
  5. Gently fold whipped cream into the cream cheese mixture using a spatula, taking care to keep the filling light and airy.
  6. Spoon a layer of the pretzel-coconut nest mixture evenly into the bottom of serving cups, pressing lightly to form a base. Spoon or pipe the lemon cheesecake filling on top, filling each cup almost to the rim.
  7. Decorate the top of each cup with mini candy eggs, nestling them into the creamy filling.
  8. Refrigerate the assembled cups for at least 2 hours to allow the filling to set and flavors to meld. For quicker chilling, 1 hour can work but texture will be less firm.
  9. Remove from fridge about 10 minutes before serving to soften slightly for best mouthfeel.

Notes

Softening cream cheese at room temperature helps avoid lumps. Chill bowl and beaters before whipping cream for better volume. Fold whipped cream gently to keep filling airy. Watch coconut carefully while toasting to prevent burning. Press nest base firmly but not too compact. Fresh lemon juice is preferred for best flavor. Assemble without candy eggs if preparing ahead; add eggs just before serving.

Nutrition

Keywords: no-bake cheesecake, lemon cheesecake, Easter dessert, spring dessert, lemon nest cups, easy cheesecake, no bake dessert

Find it online: https://sunnysavory.com/creamy-no-bake-lemon-cheesecake-easter-nest-cups-easy-recipe-for-spring-desserts/