Creamy, rich, and smooth, these no-bake cheesecake cups are easy to make and taste amazing.
Make the filling:
In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth. You can also use an electric stand mixer fitted with the paddle attachment to beat the cream cheese, or use a handheld mixer. Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a rubber spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish.